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Creamy Caesar Dressing

Yield: Yields a scant 1 cup.


  • 3 oil-packed anchovies, rinsed and patted dry
  • 2 large cloves garlic, smashed and peeled
  • 1 large egg yolk
  • 2-1/2 Tbs. fresh lemon juice
  • 1 Tbs. Dijon mustard
  • 1-1/2 tsp. fi nely grated lemon zest
  • 1/4 tsp. kosher salt
  • 1/4 tsp. freshly ground pepper
  • 1/2 cup extra-virgin olive oil

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 80
  • Fat Calories (kcal): 70
  • Fat (g): 8
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 20
  • Sodium (mg): 350
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 3


  • Put all the dressing ingredients except the oil in a blender. Blend until thoroughly combined. With the motor running, carefully pour in the oil in a slow, steady stream. You can store the dressing, tightly covered, in the refrigerator for up to 3 days.


This recipe contains a raw egg yolk; if this is a concern, substitue a pasteurized yolk.


Rate or Review


  • jng000 | 09/29/2015

    easy and delicious

  • llinares1 | 09/23/2014

    Simple, delicious. What else is there to say.Made without anchovies and it was still great.

  • Socorroh | 08/04/2013

    Delicious! Next time I think I might add 1 clove of garlic.

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