Caesar Dressing

Yes, if you use a fresh, high-quality egg from a reliable source. The acid in the lemon juice and Worcestershire also provides some protection. If you prefer to avoid raw egg entirely, substitute with 1 tablespoon of pasteurized liquid egg yolk or a soft-cooked egg yolk cooled to room temperature.

Yes, Caesar dressing keeps refrigerated in an airtight container for up to 5 days. It may thicken slightly; whisk in a teaspoon of water or lemon juice to loosen it before serving.

Use 1 teaspoon of anchovy paste from a tube instead of whole fillets—it dissolves seamlessly and is milder. Or use 1 teaspoon of soy sauce plus ½ teaspoon of fish sauce as a substitute for the anchovy flavor.

Start over with a fresh egg yolk in a clean bowl, then slowly whisk in the broken dressing while whisking constantly; the emulsion will re-form. This happens when oil is added too fast or the temperature changes drastically.

Yes—combine the yolk, anchovies, garlic, Worcestershire, mustard, lemon juice, and pepper in the processor and blend until smooth, then with the motor running, drizzle in the oil slowly until the dressing emulsifies. Finish by pulsing in the Parmesan.

Use a neutral oil like canola, vegetable, or light olive oil. Do not use extra-virgin olive oil, which is too strong and bitter in a large quantity; save it for finishing.