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pappadeaux caesar dressing recipe

Pappadeaux Caesar Dressing Recipe

Let’s talk about Pappadeaux’s Caesar dressing—creamy, bold, and hands-down one of the best Caesar dressings I’ve ever had! 
The best way to conquer this recipe is by emulsifying the oil and egg yolks. It’s not as hard as it sounds; just go slow with the oil and whisk constantly.
The balance of garlic, anchovies, and Dijon mustard makes the flavor so well-rounded.
I like to mash the garlic and anchovies into a paste to keep the dressing smooth and consistent.
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Prep Time 15 minutes
Total Time 15 minutes
Course Dressing
Servings 4
Ingredients
  
  • 1 Egg Yolk
  • 2 tsp Dijon Mustard
  • 2 Anchovy Fillets
  • 1 Clove Garlic
  • 2 tbsp Lemon Juice
  • 1 cup Olive Oil
  • 1/4 cup Grated Parmesan Cheese
  • 1/2 tsp Worcestershire Sauce
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
Instructions
 
  • Mash the anchovy fillets and garlic into a fine paste using a mortar and pestle or the back of a spoon.
  • In a medium bowl, whisk together the egg yolk, Dijon mustard, and lemon juice until well combined.
  • Gradually drizzle in the olive oil while whisking constantly to emulsify the mixture and create a creamy texture.
  • Stir in the mashed anchovies, garlic paste, Worcestershire sauce, grated Parmesan cheese, salt, and black pepper.
  • Taste and adjust seasoning as needed, adding more salt or lemon juice to suit your preference.
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