Goal

Learn a genuinely from-scratch Caesar, using an egg yolk for real emulsified body.

A genuinely from-scratch Caesar — anchovy, garlic, parmesan, and a raw egg yolk for real emulsified body.

Makes about 4 servings

Ingredients

• 1 egg yolk
• 2 garlic cloves, minced
• 3 anchovy fillets, minced
• 1 tsp Dijon mustard
• 2 tbsp lemon juice
• ½ cup olive oil
• ¼ cup grated parmesan
• ¼ tsp black pepper

Steps

1. Build the flavor base — Whisk egg yolk, garlic, anchovies, mustard, and lemon juice together until the anchovies mostly break down.
2. Emulsify slowly — Add olive oil in a very thin, slow stream while whisking constantly — slower than a vinaigrette. Going too fast is the most common reason a Caesar fails to thicken.
3. Finish — Stir in parmesan and pepper. The dressing should be thick enough to coat the back of a spoon.

Tip: Uses a raw egg yolk for authentic richness — use a pasteurized egg for anyone pregnant, elderly, or immunocompromised, or substitute 2 tbsp mayonnaise for the yolk.