Caesar Dressing

Cuisinart original

There are many versions of this recipe, but ours is close to the classic. If you would prefer not to use raw egg yolks, use an egg substitute.


about 1 cup


2   garlic cloves, peeled
6   anchovy fillets
2   large egg yolks
2   teaspoons Dijon mustard
4   teaspoons fresh lemon juice
4   teaspoons red wine vinegar
2   teaspoons Worcestershire sauce
½  teaspoon freshly ground black pepper
2⁄3 cup extra-virgin olive oil

Nutritional information

Nutritional information per serving (1 tablespoon):
Calories 91 (95% from fat) • carb. 1g • pro. 1g • fat 10g • sat. fat 2g • chol. 24mg • sod. 60mg • calc. 4mg • fiber 0g


1. Insert the universal blade in the work bowl of the Cuisinart® 7-Cup or 9 Cup Food Processor. While the unit is running, drop the garlic down the feed tube and process until finely chopped. Add the anchovies, egg yolks, mustard, lemon juice, vinegar, Worcestershire, and pepper to the work bowl. Process until well blended.
2. With the unit running, on again, slowly pour the olive oil through the drizzle hole in the pusher until the dressing is emulsified, about 30 seconds.