Caesar Salad Dressing 

Caesar Salad Dressing


  • 1 lb., 2 oz. frozen (thawed) or refrigerated liquid egg yolk or reconstituted dried egg yolk*
  • 18 oz. lemon juice
  • 2.5 oz. chopped garlic
  • 2 oz. Dijon-style mustard
  • 1.2 oz. chopped anchovy fillets - if desired
  • 0.5 oz. salt
  • 0.1 oz. pepper
  • 60 oz. olive oil

*10.4 oz. dried egg yolk mixed with 7.8 oz. water


  1. With food processor or blender on high speed, slowly pour in oil in a very thin, steady stream.
  2. Cover and refrigerate until serving.

Note: If using food processor, dressing will be thicker.

Locate a U.S. supplier of REAL egg products




Egg facts