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Caesar Dressing


From LA Times and adapted from Michael Mina's American Fish in Las Vegas

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Caesar Dressing 0 Picture


  • 2 egg yolks
  • Juice from 1 lemon
  • 1 cup olive oil
  • 1 cup canola oil
  • 1 tablespoon chopped capers
  • 1 teaspoon Worcestershire sauce
  • 1 clove garlic
  • 3 salted anchovy fillets, rinsed
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper



Step 1

1. In a large bowl, whisk the egg yolks together with the lemon. Slowly whisk in the oils, 1 teaspoon at a time, constantly whisking until the oil is emulsified to make a mayonnaise. This makes about 2 cups mayonnaise.

2. Using a mortar and pestle, or chopping and crushing with the side of a knife, combine the capers, Worcestershire sauce, garlic and anchovy fillets to form a paste.

3. Stir the purée into the mayonnaise until thoroughly combined, then stir in the Parmesan cheese. Season to taste with salt and pepper. This makes about 2 cups dressing, more than is needed for the remainder of the recipe; the remaining dressing will keep for 2 to 3 days, covered and refrigerated.

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