Classic Caesar Dressing


  1. Combine the anchovy filets, garlic, black pepper and dry mustard in a mortar and pestle; blend well.
  2. Work in the Worcestershire sauce and lemon juice, and then work in the coddled egg; blend well.
  3. Slowly incorporate the olive oil and Parmesan cheese into the dressing; blend well.
  4. Use immediately or store in a refrigerator in a labeled and dated container.


  • 2 ea anchovy, filets, minced
  • 1 ea garlic, clove(s), minced
  • Black Pepper, freshly milled, to taste
  • 1/2 tsp dry mustard
  • 1 1/2 tsp Worcestershire sauce
  • 2 oz lemon juice, fresh
  • 1 ea egg(s), coddled (cooked in the shell for 1 minute—use mainly the yolk)
  • 1/3 cup oil, olive, extra virgin
  • 1/4 cup cheese, Parmesan , shaved