Caesar Dressing Recipe

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.

Ingredients

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Caesar dressing

1/3 tsp English mustard
1 1/4 tsp white wine vinegar
1/2 tsp garlic, finely chopped
2 anchovy fillets
1 egg yolk
1 1/4 tsp lemon juice
10g of Parmesan, grated
1 tsp Worcestershire sauce
1 dash of Tabasco
120ml of vegetable oil
1 pinch of salt
1 pinch of black pepper

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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

1/3 tsp English mustard
2 anchovy fillets
1 1/4 tsp white wine vinegar
1/2 tsp garlic, finely chopped
1 egg yolk
1 pinch of salt
1 pinch of black pepper

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

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Tom Aikens

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

Caesar dressing

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