Caesar dressing is traditionally made with raw egg yolk. You make an emulsion of egg yolk and olive oil and season it with garlic, anchovies, lemon juice, Parmesane cheese, salt, and pepper, and sometimes mustard and/or Worcestershire sauce. This is delicious and works very well. It does, however, leave you with the problem of what to do with the leftover egg white. Plus some people are squeamish about eating raw eggs.

This recipe solves that problem by using mayonnaise as the base. Mayo is just an emulsion of egg (either whole eggs or egg yolks) and oil. It usually has vinegar, mustard, salt, and various other things added, but the basic idea of "beat a bunch of oil into some egg" is still there. It's not quite as "from scratch" as traditional caesar dressing, but it still gives you some leeway to tweak it and adjust it to your tastes. And it means you don't need to be quite so careful about mixing it since the emulsification step is already done for you!

I quite like the idea of using mayo to streamline and simplify the process. The egg and oil are still there, they're just premixed and have a bit of seasoning and acid added to them. I think it works quite well.

Easy Caesar Salad Dressing

Slightly adapted from Once Upon a Chef

Ingredients

• 1 small anchovy
• 1-2 cloves garlic, minced
• 1 Tbsp. lemon juice
• 1/2 tsp. Roman or Dijon mustard
• 1/2 tsp. Worcestershire sauce
• 1/2 c. mayonnaise
• 1/4 c. grated Parmesan
• 1/8 tsp. black peppercorns, ground

Directions

1. Heat the anchovy in the microwave for a few seconds to soften it and then mash it up with a fork.
2. Add the garlic, lemon juice, mustard, and Worcestershire sauce and stir (with fork or whisk) to combine.
3. Whisk in the mayonnaise, Parmesan, and pepper.