The Culinary Professional 2023

Caesar Dressing

Category:
Dressings, emulsified

Equipment:
Bowl, whisk

No. Servings:
32

Serving Size:
1 fl. oz. (30 mL)

Scale portions to

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Yield:
1 qt. (960 mL)

Ingredients

15 ea.

* anchovy fillets

2 tsp.

garlic, chopped

2 fl. oz.

fresh lemon juice

2 fl. oz.

red wine vinegar

1 fl. oz.

pasteurized egg yolks

2 tsp.

Worcestershire sauce

1 pt.

salad oil

4 fl. oz.

extra virgin olive oil

4 oz.

Parmesan cheese, grated

1 tsp.

salt

1/2 tsp.

ground black pepper

Method

Purée or finely chop anchovies and garlic.

Place anchovies and garlic in a bowl with lemon juice, vinegar, and egg yolks.

While constantly whipping, pour oil into purée in a thin stream to create an emulsion.

Blend in remaining ingredients. Adjust seasoning.

**Cool to 41°F (5°C) or below within 4 hours and hold until service.

Nutrition Information

Calories

169

Fat (g)

Protein (g)

Carbohydrate (g)

Cholesterol (mg)

Sodium (mg)

151

Key

* =

Time/Temperature Control for Safety Food

** =

Critical Control Point

† =

Ingredient/Method Note

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Caesar Dressing

Ingredients

Method