This creamy dressing is quick and easy, and it keeps in the refrigerator up to 1 week. We make it with pasteurized eggs at the Market, but if you can’t find pasteurized eggs where you live, you can substitute mayonnaise. Caesar dressing is not only delicious on Caesar salads; it’s terrific as a sandwich spread, or to sauce grilled or poached chicken breasts or boiled or roasted new potatoes, or as a dip for crudite.
Makes about 2½ cups dressing
2 large eggs or ½ cup pasteurized eggs or 2 cups good-quality mayonnaise
4 garlic cloves, minced
2 tablespoons cider vinegar
Juice of 1 lemon
½ teaspoon hot sauce (such as Tabasco or Texas Pete)
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ teaspoon dry mustard
1 cup canola or safflower oil (omit if using mayonnaise)
½ cup olive oil (omit if using mayonnaise)
¾ cup freshly grated Parmesan cheese
1. Combine the eggs or the mayonnaise, garlic, vinegar, lemon juice, hot sauce, salt, pepper, and mustard in the bowl of a food processor fitted with the metal blade and pulse until well blended.
2. Add the canola oil and olive oil in a slow, steady stream down the feed tube, with the motor running, until the dressing is thick and smooth. (Omit the oils if using mayonnaise.) Add the Parmesan and pulse several times until well blended. Refrigerate in an airtight container until ready to use or up to 1 week.