Notes
This is a simple recipe where the quality of ingredients really shine through. Wishbone yolks, fresh garlic, good mustard, fresh squeezed lemon juice, freshly grated parmesan, and freshly grated black pepper all make earnest contributions towards the best Caesar of your life.
In a pinch, all of that can be thrown out the window and the recipe will still be better than anything off the shelf — jarred garlic, old lemon juice, pepper from a shaker, and an average neutral oil will do. The anchovy paste is not optional. It is simply not a Caesar without it.
This recipe can be made ahead and holds well for up to 5 days in the fridge.
Ingredients
- ¼ cup grated parmesan, plus more to garnish
- 2 egg yolks
- 2 cloves garlic, pressed
- 1 T anchovy paste
- 2 t Dijon mustard
- 1 t Worcestershire
- 1 t lemon juice
- ¼ t black pepper, plus more to garnish
- hearty pinch of salt
- ½ cup olive oil
Method
- Combine all ingredients except the olive oil in a large mixing bowl and whisk together.
- Drizzle in the olive oil slowly while whisking continuously, or add oil in small batches and whisk in between.
- Just before service, fully incorporate with fresh greens, preferably romaine. Both greens and dressing keep better separately in the fridge.
Pairs well with
NY Strip for a classic steakhouse dinner, or any of our steaks that are optimal served sliced like: Bavette, Denver, Flank, Flat Iron, or Skirt.
In chicken, boneless skinless or skin-on breast or boneless skinless thighs are optimal.
A tomahawk pork chop, or any of our chops preferably over sized to serve two rivals even the most premium steak.
Any Summer friendly protein. Turns lunch on Tuesday into a 3 star experience.
Credits
Kindlewood Farms for their delicious mini-romaine, pictured, upon their triumphant return to the Sea Island Farmers Market. Institute of Culinary Education, Recreational Program, The Great New York Steak House for Farmer David's original introduction to Caesar from scratch. The decadent NY Strip pictured from #750, a beautifully marbled angus steer finished on grass at Wishbone Heritage Farms, Spring 2026.
