Caesar Dressing

Name: Caesar Dressing
Yield: About 240 ml (1 cup)
Ingredients: 2 large egg yolks (or 3 Tbsp mayonnaise for a shortcut); 3 anchovy fillets (or 1 Tbsp anchovy paste); 2 cloves garlic, peeled; 2 Tbsp fresh lemon juice; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 120 ml (½ cup) extra-virgin olive oil; 30 g (⅓ cup) finely grated Parmigiano-Reggiano; ¼ tsp fine sea salt; ¼ tsp black pepper

Rich, salty, and garlicky — with an anchovy backbone that gives it that savory depth you can't quite place.

Ingredients

2 large egg yolks (or 3 Tbsp mayonnaise for a shortcut)

3 anchovy fillets (or 1 Tbsp anchovy paste)

2 cloves garlic, peeled

2 Tbsp fresh lemon juice

1 tsp Dijon mustard

1 tsp Worcestershire sauce

120 ml (½ cup) extra-virgin olive oil

30 g (⅓ cup) finely grated Parmigiano-Reggiano

¼ tsp fine sea salt

¼ tsp black pepper

Method

In a food processor or blender, combine the egg yolks, anchovies, garlic, lemon juice, mustard, and Worcestershire sauce. Blend until smooth.

With the motor running, drizzle in the olive oil in a slow, steady stream until the dressing is thick and emulsified.

Add the Parmesan, salt, and pepper. Pulse to combine. Taste and adjust — more lemon for brightness, more anchovy for depth.

*Storage:** Refrigerator for up to 5 days (contains raw egg yolks).

Why We Made This

We started Gathered Guides because making things from scratch shouldn't require a culinary degree. This book is for anyone who's ever looked at a $7 jar of pesto and thought: I can do better. You can.

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