This recipe details the creation of the Caesar Salad dressing as originally conceived by its creators, the Cardini brothers, in early 20th-century Mexico. This dressing is known for its rich and elegant flavor, popularized in California and later worldwide. It embodies the essence of the original salad that became a...
Ingredients
- 1/4cupfresh lemon juice
- 2egg yolks
- 2cupsolive oil
- 2tspWorcestershire sauce
- 2tspmustard
- 1tspsugar
- 1tspsalt
- 1tspblack pepper
- 1clovegarlic, minced
Nutrition (per serving)
Calories
496.8kcal (24.84%)
Protein
0.4g (0.78%)
Carbs
3.9g (1.42%)
Sugars
0.8g (1.7%)
Healthy Fat
46.1g
Unhealthy Fat
7.8g
% Daily Value based on a 2000 calorie diet
How to make Caesar Dressing
Place all ingredients except the olive oil in a blender.
Blend at high speed for about three minutes until well combined.
With the blender still running, slowly add the olive oil in a thin stream. Be patient during this step to prevent the egg yolks from curdling.
Once fully incorporated, check the seasoning and adjust the salt if necessary.
Nutrition (per serving)
Nutrition (per serving)
Calories
496.8kcal (24.84%)
Protein
0.4g (0.78%)
Carbs
3.9g (1.42%)
Sugars
0.8g (1.7%)
Healthy Fat
46.1g
Unhealthy Fat
7.8g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Be patient while adding the olive oil; introducing it too quickly can cause the yolks to curdle, affecting the texture and consistency of the dressing.
FAQS
Can I use a different type of oil?
Yes, you can substitute olive oil with a neutral oil like canola or vegetable oil, but it will alter the flavor.
Can I make this dressing without a blender?
Yes, you can whisk the ingredients by hand, but it will require more effort to achieve the same emulsification.
What can I add to enhance the flavor?
You can add anchovies or grated Parmesan cheese for additional depth of flavor.
How long can I store this dressing?
Store the dressing in an airtight container in the refrigerator for up to one week.
Is it safe to use raw egg yolks?
Using pasteurized eggs can reduce the risk of foodborne illness associated with raw eggs.
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