Caesar dressing
Item 1 of 1
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
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Ingredients
Metric
Imperial
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
SAVE RECIPE
Equipment
- Food processor or blender
Method
1
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
2
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
3
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
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