This recipe is one that I learned while working as a line/prep cook in one of my very first restaurants out of culinary school. It was a star of the salad section of the menu there and was reimagined many different ways, but one thing remained consistent, this Caesar Dressing. It uses coddled eggs and requires a high powered blender to get it just right, but once you taste it you’ll never want anything that comes from the grocery store again!
The beauty of this dressing is after you make it once you can customize it to your taste. It is very garlic forward, but you can make that more or less intense as you go. I also use a little extra ingredient in mine, I add some white balsamic vinegar to thin it out a little bit.
The coddled egg makes the dressing a little bit like a custard, and I like a touch of sharpness in my dressing, making it a bit more of vinaigrette, so I splash in some vinegar at the end.
This is an option you don’t have to take, but I find that the dressing continues to thicken as it sits so I like to thin it out a bit at the beginning, you could also just give it a splash of water if you want to keep it a more pure Caesar dressing.
What is a coddled egg?
A coddled egg is an egg that has been cooked in boiling water for 1-2 minutes. For this application, we are only cooking it for 1 minute. It gently cooks the outer edge of the albumin and warms the egg just enough to eat it.
You could think of it in the form of pasteurization. It is heating the egg gently and in the case quickly, this step is what helps the dressing thicken and become a little bit custard-like. It is THE most necessary step in this recipe, but the good news is that it only takes a literal minute.
Where did Caesar Dressing originate?
The myth on this dressing is that is was born in Rome, created by the Romans and named after the Roman Emperor. This is false, it was created by Italian immigrant Caesar Cardini who came to the United States after World War 1. He lived in San Diego and operated a restaurant in Tijuana Mexico and is credited with the creation of the salad dressing.
If you want to read more on the history of Ceaser Cardini, read on here!
Caesar Salad and dressing has evolved over the years and nearly everyone has there own version these days. I am sharing mine here, this is just the way I like it, and that is what food should be, something you like. Try the recipe once, then take on some creative liberties and do with it what you like, it won’t hurt my feelings, promise!
Caesar Dressing
This beautiful, thick, caesar dressing is a restaurant classic I learned years ago and still dream of. It can be used in many ways, simply dressing greens or in a pasta salad, use your imagination and make it your own.
Ingredients
- 4 eggs, coddled
- 6 cloves, Garlic
- 1 t Kosher Salt
- 1/4 t White Pepper
- 1 T Dijon Mustard
- 1 ea Lemon juiced
- Dash of Tobasco
- 1 C Salad Oil
- 1/4 C White Balsamic Vinegar
Instructions
- In a small saucepan over medium heat, bring 4 cups of water to a boil. Drop the eggs in and cook for 60 seconds. Remove them from the water and set aside.
- In the cup of a blender, place the coddled eggs, scraping the insides out to remove all the whites, garlic cloves, salt, pepper, dijon, lemon juice, and Tobasco. Blend on high till smooth, then drizzle the salad oil in slowly, until a thick and creamy dressing begins to form. At the very end, at a lower speed, add in the white balsamic and taste the dressing. Add more salt if needed or more vinegar if still very thick.
- Store in an airtight container in the fridge, up to 2 weeks.
Notes
I use the balsamic vinegar to thin the dressing and give it a little more sharpness, you could also add more lemon juice, or just a splash of water to thin the dressing out. Whatever you do, you'll want to thin it a bit, because the coddled eggs will thicken it like a custard.
Nutrition Information:
Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
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