Tested till perfect Creamy Caesar Dressing

Creamy Caesar Dressing

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2008

Recipe4 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 3/4 cup (175 mL)


  • 1 1egg yolkegg yolks
  • 2 tbsp 2tbsplemon juice
  • 2 tsp 2tspred wine vinegar
  • 2 2cloves garlic, minced
  • 2 2anchovy filletanchovy fillets, minced (or 1 tsp/5 mL anchovy paste)
  • 1/2 tsp 1/2tspWorcestershire sauce
  • 1/2 tsp 1/2tspDijon mustard
  • 1/4 tsp 1/4tsppepper
  • 1/2 cup 1/2cupextra-virgin olive oil
  • 1/4 cup 1/4cupgrated Parmesan cheese
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In microwaveable bowl, whisk together egg yolk, lemon juice and vinegar; microwave at high for 30 seconds or until starting to foam at edge. Whisk again; microwave at high for 10 seconds or just until foaming at edge. (Or heat over saucepan of simmering water until slightly thickened, about 2 minutes.)

In bowl or food processor, whisk together yolk mixture, garlic, anchovies, Worcestershire sauce, mustard and pepper until smooth. While whisking or with machine running, gradually pour in oil. Mix in cheese. Thin with a little water if desired. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Nutritional Information Per 1 tbsp (15 ML) : about

cal 97 pro 1g total fat 10g sat. fat 2g
carb 1g chol 19mg sodium 63mg

% RDI:

calcium 3 iron 1 vit A 1 vit C 2
folate 1
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