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Makes: 600 gm

Preparation time: 15 min

Equipment: food processor

Caesar Mayo


4 coddled or poached eggs

25g anchovies

4 cloves garlic

1 Tbsp Dijon mustard

2 Tbsp white wine vinegar

Juice of 1 lemon (40 ml)

350ml canola oil

75 ml extra virgin olive oil

Flaky sea salt


Poach or coddle the eggs so the whites are firm while the yolks are still runny. Chop the anchovy fillets, peel and crush the garlic.  In a food processor whisk the eggs, anchovies, garlic, mustard, white wine vinegar and lemon juice until they are smooth. While the processor spins add both the oils in a slow and steady stream watching the dressing go pale and thicken. Once you have your desired consistency, taste and season the dressing with sea salt.