This vinaigrette builds all its richness the classic way, with egg yolks whisked into a smooth base and extra-virgin olive oil streamed in slowly until it emulsifies into a glossy, pourable dressing. Anchovy paste and freshly grated garlic bring that deep, savory backbone, while lemon juice, Dijon, and Worcestershire keep everything bright and sharp. Finely grated Parmesan folds in at the end for salty, umami depth, finished with a crack of black pepper. Since the whole emulsion leans on olive oil rather than a neutral bottled oil, it's a naturally solid pick for anyone keeping their kitchen seed oil free. Give it a good whisk or shake before each use since it will separate in the fridge, and drizzle it over crisp romaine, grilled chicken, or roasted vegetables for that bold, punchy Caesar flavor.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
In a small mixing bowl, combine the pasteurized egg yolks, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste, and garlic. Whisk together until smooth and uniform.
While whisking constantly, add the olive oil in a slow, steady stream until the dressing is emulsified and slightly thickened — it should coat the back of a spoon but remain pourable, thinner than a traditional Caesar dressing.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
