Dressings & Dips
Spicy Caesar Dressing
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Prep
10 minutes
Cook
none
Total
10 min
Serves
about 1 1/2 cups (355 ml)
Garlicky, sharp, and hot, a Caesar dressing with real backbone: anchovy and garlic up front, a building chile heat behind them. It clings to romaine and doubles as a dip for anything fried.
Ingredients
- 3 anchovy fillets
- 3 garlic cloves
- 1 egg yolk
- 2 tbsp (30 ml) lime juice
- 1 tsp Dijon mustard
- 2 tsp sriracha
- 1/2 cup (120 ml) canola oil
- 1 oz (30 g) cotija or Parmesan, crumbled
- salt and pepper, to taste
Instructions
- 1Blend the anchovies and garlic in a food processor until finely chopped.
- 2Add the egg yolk, lime juice, Dijon, and sriracha. Blend until smooth.
- 3With the processor running, stream in the oil slowly until thick and emulsified.
- 4Stir in the cotija by hand. Season with salt and pepper.
Cook's Note
Raw egg yolk: keep the dressing cold and use within 3 days. Stir the cotija in by hand, blending it in the processor turns it grainy.
Best Served With
Tossed with romaine and croutons, or served as a dip for wings, fries, or fish tacos.
Why This Recipe Works
Adding the sriracha before the oil means the heat carries evenly through the whole emulsion instead of leaving hot spots. Anchovy and garlic hit first, then the chile arrives underneath, so it reads as a Caesar with heat rather than a hot sauce.
Make It Yours
- Swap sriracha for chipotle in adobo for a smoky heat
- Add a pinch of cayenne for a slower, deeper burn
- Thin with a splash of water for a drizzling consistency
Leftover Strategy
Keeps refrigerated for up to 3 days, raw egg. Stir before using.
Common Questions
How do you make Caesar dressing spicy?
Build the heat in before the oil: sriracha for an up-front chile hit, and cayenne or chipotle for a slower burn. Adding it to the emulsion spreads the heat evenly.
Is there raw egg in this dressing?
Yes, an egg yolk emulsifies it. Keep it cold and use within three days, or use a pasteurized egg.
Want to impress guests with this dish? Ask Jeff
Pairing
A crisp lager or a cold, dry white to cut the heat and richness.