This homemade Caesar dressing uses sardines and egg yolk to create a rich, creamy dressing with authentic umami depth in just minutes. It's the traditional approach to Caesar, balancing anchovies' savory punch with bright lemon and Dijon.
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In a large wooden bowl, combine the sardine fillet, Dijon mustard, Worcestershire sauce, lemon juice, and egg yolk.
Using a wooden spoon or fork, mash the ingredients against the side of the bowl to form a coarse paste.
Slowly drizzle in the olive oil while mixing continuously and vigorously to emulsify the dressing.
Add the minced garlic and freshly ground black pepper to the dressing.
Continue mixing until the dressing is smooth and well combined. Serve immediately.
Store in an airtight glass jar in the refrigerator for up to 3 days; whisk before each use if the emulsion separates.
Yes. One anchovy fillet is a direct swap for one sardine fillet and will deliver similar umami, though anchovies are stronger—start with half and adjust to taste.
Traditional Caesar uses raw egg. Use pasteurized eggs if concerned about food safety, or substitute ¼ cup Greek yogurt for a cooked-egg alternative.
Store in an airtight jar in the refrigerator for up to 3 days. The emulsion may separate slightly; whisk or shake before use.
Yes. Mash the sardine and garlic into a paste with a fork, whisk in mustard and Worcestershire, then slowly drizzle oil while whisking constantly to emulsify.
Whisk in water or extra lemon juice, one teaspoon at a time, until you reach the desired consistency.
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