Caesar Salad Dressing



Frozen (thawed) or refrigerated liquid egg yolk or

reconstituted dried egg yolk*

Lemon juice

Chopped garlic

Dijon-style mustard

Chopped anchovy filets — if desired



Olive oil

Total approximate weight 

1 Lb. 2 Oz. Mix in food processor or blender.

18 Oz.

2.5 Oz.

2 Oz.

1.2 Oz.

0.5 Oz

0.1 Oz

60 Oz.

6 Lb. 6.3 Oz.

*10.4 oz. dried egg yolk mixed with 7.8 oz. water


Divide and spoon 1-1/2 cups chocolate mixture over each cake. Swirl batter with spatula. Bake at 350°F for 30 minutes. Reduce heat to 300°F; bake until center is firm, an additional 75-85 minutes. Cool 1 hour. Refrigerate at least 6 hours before serving.

With food processor or blender on high speed, slowly pour in oil in a very thin, steady stream. Cover and refrigerate until serving.

Note: If using food processor, dressing will be thicker.