Cooked Creamy Caesar-Style Dressing

Cooked Creamy Caesar Dressing


  1. COMBINE oil and garlic in jar with tight fitting lid. REFRIGERATE several hours or overnight.

  2. WHISK egg yolks, lemon juice, vinegar, mustard and Worcestershire in small saucepan until blended. COOK over very low heat, stirring constantly, until mixture bubbles at the edges. REMOVE from heat immediately; let cool 15 to 20 minutes.

  3. REMOVE garlic from oil; discard. ADD egg yolk mixture to oil in jar. SHAKE until blended. REFRIGERATE, covered.


  • 2 large EGG yolks
  • 1/2 cup vegetable oil
  • 1 clove garlic, slightly crushed
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. white wine vinegar
  • 1/4 tsp. dry mustard
  • 1/8 tsp. Worcestershire sauce


This recipe is a good source of choline.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.