American · sauce

Classic Caesar Dressing with Anchovies and Egg Yolk

Classic Caesar Dressing with Anchovies and Egg Yolk — from Everyday Food's cooking video Watch how it’s made · 9:54

Video by Everyday Food on YouTube · Open on YouTube

10 minMakes 6 × 2 tbsp177 kcal a portion
  • Keto (0.7 g net carbs a serve)
  • Pescatarian
  • Gluten-free ingredients
  • Dairy-free
  • Nut-free

Contains: Fish, Egg. Check labels on stock, sauces and spice mixes.

Made with extra-virgin olive oil, so most of its fat is unsaturated (under 3 g saturated a portion), with under 1 g of carbohydrate and no added sugar.

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Ingredients 8

Method

Tap a time to watch that step in the video.

  1. Put the garlic, anchovy fillets and coarse salt in the bottom of a wide salad bowl and mash them with two forks for a minute or two into a fine paste; the salt helps grind them down. Rinse salt-packed anchovies first if that is what you have. 0:38
  2. Add the lemon juice and Dijon and whisk, then whisk in the egg yolk and the black pepper until smooth. 2:28
  3. Whisking all the time, pour in the olive oil in a slow, thin stream so it emulsifies into a thick, pale, creamy dressing. 4:26
  4. If it splits and looks curdled, scrape it into a jug, put 1–2 tbsp water in the bowl and slowly whisk the broken dressing back in until creamy again. 5:09
  5. Toss with well-dried, chopped romaine right in the bowl and serve straight away. 6:16

Tip. Raw yolk: the cook warms it to 71 °C (160 °F) in a bowl over simmering water (whisk it with the lemon juice so it doesn't set) or uses about 1 tbsp mayonnaise; pasteurised eggs work too. He adds parmesan and croutons.

The method is a summary in our words — the video shows every step.

One portion (2 tbsp) gives you 1 of 6

Energy177 kcal740 kJ
Protein1.3 g3% of a day
Fibre0.1 g0% of a day
Carbohydrate0.8 g0.7 g net · 0.1 g sugars0% of a day
Fat19 g2.8 g saturated24% of a day
Sodium270 mg12% of a day

Where the energy comes from one serve

  • Net carbs 2%
  • Protein 3%
  • Fat 95%

Fits keto: 0.7 g net carbs a serve, with 95% of the energy from fat.

Vitamins & minerals % of a day, one serve · tap for more

Vitamin E Source18%

2.8 mg a serve, mostly from extra-virgin olive oil (94%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Omega-3 Source11%

0.2 g a serve, mostly from extra-virgin olive oil (76%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Show the other 13
Vitamin K9%

11 µg a serve, mostly from extra-virgin olive oil (97%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Selenium7%

3.8 µg a serve, mostly from oil-packed anchovy fillets (47%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Vitamin B123%

0.1 µg a serve, mostly from egg yolk (70%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Iron2%

0.4 mg a serve, mostly from oil-packed anchovy fillets (34%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Vitamin B62%

0 mg a serve, mostly from garlic (41%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Potassium1%

30 mg a serve, mostly from oil-packed anchovy fillets (52%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Calcium1%

13 mg a serve, mostly from oil-packed anchovy fillets (46%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Magnesium1%

3.1 mg a serve, mostly from oil-packed anchovy fillets (60%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Zinc1%

0.2 mg a serve, mostly from egg yolk (43%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin A1%

11 µg a serve, mostly from egg yolk (96%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Vitamin C1%

1.3 mg a serve, mostly from lemon juice (75%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Vitamin D1%

0.2 µg a serve, mostly from egg yolk (77%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Folate1%

5.1 µg a serve, mostly from egg yolk (81%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

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Recipe and video by Everyday Food; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.