Dressings
Caesar Dressing — House
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Prep
10 min
Cook
none
Total
10 min
Serves
Makes about 500 ml (2 cups)
Garlicky, anchovy-forward, and creamy — this is the house Caesar. The anchovies are the backbone, not just a hint; the sriracha is in the background for heat you feel but do not quite identify. Everything emulsifies in the food processor in under five minutes.
Ingredients
- 3 anchovy fillets
- 4 garlic cloves
- ½ whole egg
- 2 egg yolks
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 350 ml (1½ cups) canola oil
- 1 tsp sriracha
- 29 g (1 oz) Parmesan, finely grated
- 1 tsp ground black pepper
- 1 tsp salt
Instructions
- 1In a food processor, blend the anchovies and garlic until finely chopped.
- 2Add the whole egg, egg yolks, red wine vinegar, and Dijon. Blend until smooth.
- 3With the processor running, slowly stream in the canola oil until the dressing is thick and emulsified.
- 4Add the black pepper, salt, sriracha, and Parmesan. Blend until combined.
- 5Taste and adjust seasoning.
Cook's Note
Keep below 5°C (41°F) and use within 3 days — raw egg. Stir the cotija in by hand; blending it in the processor makes it grainy.
How to Use This
Toss with chopped romaine, croutons, and extra Parmesan for the classic application. Use as a dipping sauce for fried proteins, a spread for sandwiches, or a drizzle over fish tacos.
Why This Foundation Works
Slow-streaming the oil into the egg emulsion is what makes this thick and stable — rush it and the dressing breaks. The sriracha adds heat at the end of the taste, after the anchovy and garlic hit first. Using both a whole egg and extra yolks gives it body without making it feel heavy.
Make It Yours
- Spicy cotija version (fish tacos): Swap red wine vinegar for 1½ tbsp lime juice. Replace Parmesan with 275 ml (1¼ cups) crumbled cotija — stir it in by hand at the end, do not blend it. Add sriracha to taste. Lighter and sharper than the base.
- Kimchi Caesar (full departure): Use 230 g kimchi, 2½ tbsp sherry vinegar, 1 tbsp fish sauce, 1 tbsp white soy, 2 tsp shiro miso, 23 g shallots, ½ serrano, 2 tsp Worcestershire, and 400 ml blended oil. Blend everything except oil until smooth, then stream oil in slowly. The kimchi is the umami backbone here in place of the Parmesan. Also works as a marinade for chicken or pork.
- Brighter classic: use lemon juice instead of red wine vinegar and add lemon zest.
Leftover Strategy
Keeps covered in the refrigerator for up to 5 days. Stir before using.
