Caesar dressing

This classic caesar dressing recipe is taken from Tom Aikens' next-level version of the iconic caesar salad. It's wonderfully simple to make – once you make your own you'll never go back to shop-bought again.

First published in 2017




Caesar dressing


  • Food processor or blender


Place the mustard, salt, pepper, vinegar, garlic, anchovies and egg yolk in a food processor and blend to a smooth paste
Slowly pour in the oil, with the blade still running on a low speed, until the sauce starts to thicken and emulsify
  • 120ml of vegetable oil
Next, add the lemon juice, Parmesan, Worcestershire sauce and Tabasco. If the mixture is too thick, add a little water. If your dressing splits you can add lemon juice to help bring it back together again
First published in 2017

Tom Aikens is one of the most creative and talented chefs Britain has ever seen, with a restaurant empire to match.

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