Gordon Ramsay Caesar Dressing Recipe

This rich, savoury gordon ramsay caesar dressing recipe is made with fresh egg yolks, salty anchovies, and Parmesan, coming together in just 10 minutes. By creating a garlic-anchovy paste first and whisking the oil in slowly, you get a glossy emulsion that clings perfectly to crisp lettuce. I was genuinely surprised by how much better this tastes than any bottle I’ve ever bought.

Try More Sides Recipes:

• Gordon Ramsay Beetroot Hummus Recipe
• Gordon Ramsay Cauliflower Puree Recipe
• Gordon Ramsay Street Corn Dip Recipe

The Secret To Getting It Right:

I used to think making Caesar dressing from scratch was a high-stakes gamble with raw eggs and oil, but Gordon Ramsay’s method simplifies the science. The real trick I learned is to mash the garlic and anchovies into a fine paste before they even touch the bowl. This prevents those aggressive chunks of garlic from overpowering a single bite and ensures the savoury umami flavour is distributed evenly throughout the sauce.

My first attempt split because I poured the olive oil in too quickly, leaving me with a greasy, separated mess. The lesson here is patience: whisking the oil in a steady, thin trickle allows the yolks and mustard to grip the fat, creating that thick, mayonnaise-like consistency that defines a proper Caesar.

Gordon Ramsay Caesar Dressing Recipe Ingredients

• 2 large egg yolks (room temperature)
• 1 tsp Dijon mustard
• 2 garlic cloves, peeled
• 4 anchovy fillets (canned in oil, drained)
• 1 tbsp fresh lemon juice
• 1 tsp Worcestershire sauce
• 120ml mild olive oil (or half extra virgin, half vegetable oil)
• 40g Parmesan cheese, freshly grated
• 1 tbsp water (to adjust consistency)
• Salt and black pepper, to taste

How To Make Gordon Ramsay Caesar Dressing Recipe

1. Create the aromatic paste: Place the garlic cloves and anchovy fillets on a chopping board. Sprinkle with a pinch of salt (the abrasion helps break them down). Use the flat side of your knife to crush and scrape them repeatedly until you have a smooth, greyish paste.
2. Build the base: In a sturdy mixing bowl, whisk together the egg yolks, Dijon mustard, lemon juice, and the garlic-anchovy paste. Whisk vigorously for about a minute until the mixture thickens slightly and turns pale.
3. Emulsify the oil: This is the crucial moment. While whisking constantly, add the olive oil drop by drop at first. Once it starts to thicken, you can increase the flow to a slow, steady stream. Do not stop whisking until all the oil is incorporated and the dressing looks glossy and thick.
4. Finish and season: Stir in the Worcestershire sauce and freshly grated Parmesan cheese. The mixture will be quite thick, so whisk in a tablespoon of cold water to loosen it to a pouring consistency. Taste and adjust with more lemon juice or pepper if needed.

Recipe Tips

• Stabilise your bowl: Place a damp tea towel under your mixing bowl to stop it from spinning while you whisk with one hand and pour oil with the other.
• Temperature matters: Ensure your egg yolks and oil are at room temperature. Cold ingredients are much harder to emulsify and are more prone to splitting.
• Fixing a split dressing: If your sauce separates, don’t throw it away. Whisk a teaspoon of warm water or a fresh egg yolk in a clean bowl, then slowly whisk the broken dressing into it.

What To Serve With Caesar Dressing?

Obviously, this pairs best with crisp Romaine hearts, homemade croutons, and shaved Parmesan for the classic salad. It is also exceptional drizzled over grilled chicken breasts or charred broccoli, where the creamy texture balances the smokiness of the grill.

How To Store Leftovers Caesar Dressing?

Because this recipe uses raw egg yolks, it is best consumed immediately. However, you can store it in an airtight jar in the fridge for up to 2 days. Give it a good shake or whisk before serving, as it may thicken when chilled.

FAQs

Can I make this without anchovies?
You can, but you will lose the signature depth of flavour. If you really dislike them, increase the Worcestershire sauce and maybe add a teaspoon of capers, though it won’t be quite the same.

Is it safe to eat raw egg yolks?
Most people can eat raw eggs safely if they are fresh and stamped with a safety mark (like the British Lion mark). If you are pregnant or immunocompromised, use pasteurised eggs or a mayonnaise-based alternative.

Why is my dressing too thick?
Homemade emulsion is naturally very thick. Simply whisk in a teaspoon of water at a time until it reaches the consistency of double cream.

More Sides Recipes:

• Gordon Ramsay Cheddar Biscuits Recipe
• Gordon Ramsay’s Grilled Shrimp
•  Gordon Ramsay Sauce Vierge Recipe

Caesar Dressing Nutrition Fact

• Calories: 180 kcal
• Total Fat: 19g
• Saturated Fat: 3g
• Cholesterol: 95mg
• Sodium: 280mg
• Total Carbohydrate: 1g
• Protein: 3g

gordon ramsay caesar dressing recipe

Recipe by Sophie LaneCourse: Salads, SidesCuisine: American, BritishDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Total time

10

minutes

Creamy, tangy gordon ramsay caesar dressing recipe made with fresh egg yolks, anchovies, and Parmesan in just 10 minutes. This rich emulsion transforms simple greens into a restaurant-quality starter. It’s easier than you think and tastes far superior to store-bought bottles.

Ingredients

• 2 large egg yolks (room temperature)

• 1 tsp Dijon mustard

• 2 garlic cloves, peeled

• 4 anchovy fillets (canned in oil, drained)

• 1 tbsp fresh lemon juice

• 1 tsp Worcestershire sauce

• 120ml mild olive oil (or half extra virgin, half vegetable oil)

• 40g Parmesan cheese, freshly grated

• 1 tbsp water (to adjust consistency)

• Salt and black pepper, to taste

Directions

• Create the aromatic paste: Place the garlic cloves and anchovy fillets on a chopping board. Sprinkle with a pinch of salt (the abrasion helps break them down). Use the flat side of your knife to crush and scrape them repeatedly until you have a smooth, greyish paste.
• Build the base: In a sturdy mixing bowl, whisk together the egg yolks, Dijon mustard, lemon juice, and the garlic-anchovy paste. Whisk vigorously for about a minute until the mixture thickens slightly and turns pale.
• Emulsify the oil: This is the crucial moment. While whisking constantly, add the olive oil drop by drop at first. Once it starts to thicken, you can increase the flow to a slow, steady stream. Do not stop whisking until all the oil is incorporated and the dressing looks glossy and thick.
• Finish and season: Stir in the Worcestershire sauce and freshly grated Parmesan cheese. The mixture will be quite thick, so whisk in a tablespoon of cold water to loosen it to a pouring consistency. Taste and adjust with more lemon juice or pepper if needed.

Notes

• Stabilise your bowl: Place a damp tea towel under your mixing bowl to stop it from spinning while you whisk with one hand and pour oil with the other.
  Temperature matters: Ensure your egg yolks and oil are at room temperature. Cold ingredients are much harder to emulsify and are more prone to splitting.
  Fixing a split dressing: If your sauce separates, don’t throw it away. Whisk a teaspoon of warm water or a fresh egg yolk in a clean bowl, then slowly whisk the broken dressing into it.