Professional Cooks on Practical Cooking
How to Make Caesar Salad From Scratch with Many Variations
caesar dressings
3 variations
3 Caesar dressing variations: mayonnaise-based, egg yolk base, and caesar vinaigrette.
Table of Contents
ACTIVE
5 min
YIELD
approx. 1 cup
Mayo-based
1 cup prepared mayonnaise
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp capers, chopped
3 tbsp parmesan cheese, finely grated
1 clove garlic, minced or grated
2 tbsp lemon juice
dash hot sauce
crack of pepper
kosher salt, to taste
Method
In a small bowl, combine all ingredients and mix.
Egg yolk
1 large egg yolk*
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp capers, chopped
3 tbsp parmesan cheese, finely grated
1 clove garlic, minced or grated
2 tbsp lemon juice
dash hot sauce
crack of pepper
¼ cup plus 2 Tbsp. vegetable oil
¾ tsp kosher salt, to taste
Method
- In a small bowl, combine all ingredients except the oil and whisk together.
- Slowly add the oil, a few drops at a time, while whisking constantly. You can begin to add more and more oil at a time as you go.
Vinaigrette
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp capers, chopped
3 tbsp parmesan cheese, finely grated
1 clove garlic, minced or grated
2 tbsp lemon juice
dash hot sauce
crack of pepper
¼ cup plus 2 Tbsp. vegetable oil
¾ tsp kosher salt, to taste
Method
- In a small bowl, combine all ingredients except the oil and whisk together.
- Slowly add the oil, a few drops at a time, while whisking constantly. You can begin to add more and more oil at a time as you go.
Tricks of the Trade
*Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems…or people who don’t like raw eggs
If you like anchovies feel free to add 1 or 2 filets to any of these recipes. We don’t think it is necessary but in small quantities, anchovies add a deeper salt flavour. Be careful not to use too much or the dressing will taste fishy.
If you split your dressing, start with a new egg yolk, for the egg yolk version, or more dijon, for the vinaigrette, and whisk in your split dressing as the oil.
Professional Cooks on Practical Cooking
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