Caesar dressing

Classic Caesar dressing combines egg yolk, oil, lemon juice, Worcestershire sauce, garlic, Parmesan and anchovies. Some versions use mayonnaise as a quick base instead of emulsifying egg and oil from scratch.

Whisk the egg yolk with lemon juice, garlic and Worcestershire sauce, then add the oil a few drops at a time while whisking continuously. Once it thickens, stream in the remaining oil; loosen with a little water if needed.

Keep it in a covered container in the fridge and use it within two days if it contains raw egg. A dressing made with pasteurised egg or mayonnaise can keep for longer; follow the product’s storage instructions.

Yes. Leave them out and add a little extra Worcestershire sauce for savoury depth, or use capers for a briny note. Check that the Worcestershire sauce itself does not contain anchovies if you need to avoid fish.

Toss it with roast or grilled chicken, prawns, crunchy croutons or shaved Parmesan, or use a little as a dip for raw vegetables. It also works in a chicken wrap, but dress the leaves just before serving so they stay crisp.

The names are often used for much the same creamy, savoury dressing, though recipes and bottled versions differ. Caesar-style salad dressing has 481 kcal per 100 g, while Caesar dressing has 481 kcal per 100 g.

For a similar creamy tang, mix mayonnaise with lemon juice, grated Parmesan, garlic and a dash of Worcestershire sauce. For a lighter, less rich coating, use lemon juice and olive oil with Parmesan and black pepper.

Raw egg can carry food-poisoning bacteria, so make homemade dressing with pasteurised egg if serving it to someone at greater risk, including young children, pregnant people or older adults. Keep it chilled and discard it if it has been left at room temperature for more than two hours.