Caesar Salad Dressing Recipe • in 30 Seconds! (2024)

FAQs

How to make Caesar salad dressing Gordon Ramsay? ›

Homemade Caesar dressing made with egg yolk will last up to 3 days in the refrigerator. Keep it stored in an airtight jar or container. I do not recommend freezing this dressing. The emulsification will break as it thaws.

I'd say less than a week, or until the acid kills the egg, and causes the whole thing to de-emulsify. You can age raw eggs by keeping them in the fridge for 3 days, so I would definitely say more than 3 days, but less than a week.

Caesar salad dressing comes in a few basic forms. First, some are creamy, like ranch dressing, while others are more like vinaigrette, with a visible separation of oil and water-based ingredients.

Here's my master salad dressing that I use as a base for every salad! You just need 1 tbsp vinegar, 3 tbsp oil and 1/2 tsp mustard. Finish with salt and pepper, or choose from any number of flavourings – garlic, fresh or dried herbs, pinch of spice, touch of honey.

Caesar salad was invented in the early 1920s by Caesar Cardini, an Italian chef who owned a restaurant in Tijuana, Mexico. He moved to Tijuana from California to avoid Prohibition, and it was here, on July 4th, 1924, where Caesar is believed to have invented the Caesar Salad.

A Caesar salad (also spelled Cesar, César and Cesare) is a green salad of romaine lettuce and croutons dressed with lemon juice (or lime juice), olive oil, eggs or egg yolks, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper.

In general, these dressings can last for up to a few weeks (via Know Your Pantry). However, once they've expired, they will give off a noticeable rancid smell.

An authentic Caesar salad is a green salad of crisp romaine lettuce and croutons (sometimes made from stale bread) dressed with lemon juice, egg yolk, anchovies, Worcestershire sauce, garlic, Dijon mustard, black pepper, and Parmesan cheese.

Does all Caesar dressing have anchovies? ›

And yes, the rumors are true, caesar dressing has anchovies! This is actually an essential ingredient, and gives the dressing a super-charge of mouthwatering umami flavor. Pro tip, you can use anchovies to amp up the flavor in other dishes too, like tomato sauce!

Segal prefers using mayonnaise over raw eggs in Caesar dressing for several reasons, starting with food safety. "Raw eggs can be a health concern, particularly for young children, the elderly, or those with weaker immune systems," she says.

Restaurants should use pasteurized eggs in any recipe (such as Caesar salad dressing) that calls for raw eggs. It is relatively safe to eat Caesar salads with raw eggs as long as they are made with eggs that are organic, free-range or pasteurized.

Personally, I would treat the salad dressing the same way as plain raw egg yolk -- four days if kept well chilled. The salt and vinegar probably buy another day or two, but I would not count on it. I have eaten it 3 weeks after making.

Potassium, Calcium, Iron, Water, Soybean Oil, Vinegar, Frozen Egg Yolk, Parmesan Cheese, Sugar, Salt, Romano Cheese, Spices, Modified Corn Starch, Garlic, Concentrated Lemon Juice, Phosphoric Acid, Seasoning, Xanthan Gum, Anchovies, Dried Onion And Garlic, Potassium Sorbate, Modified Milk Ingredients, Lactic Acid, ...

The seven ingredients of the original Caesar salad: whole leaves of romaine lettuce, a raw egg yolk, Italian olive oil, grated Parmigiano-Reggiano cheese, Worcestershire sauce, lime juice and a toasted round of baguette. Photo by Bill St. John, for UCHealth.