Chef George Caesar Dressing Collection

Chef George Professional Series

Bold. Parmesan Forward. Built for the Table.

Recipe No. 1

Authentic Steakhouse Caesar

Pasteurized Egg Yolks  |  Yield: Approximately 16 oz

Ingredients

  • 2 pasteurized egg yolks
  • 2 anchovy fillets, mashed to a paste
  • 2 cloves garlic, microplaned
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1–2 drops Maggi seasoning
  • ½ cup freshly grated Parmesan cheese
  • ½ cup extra virgin olive oil
  • ½ cup neutral oil (canola or avocado)
  • ½ tsp fresh cracked black pepper
  • Kosher salt to taste
Authentic Steakhouse Caesar Dressing

Instructions:

  1. Whisk together egg yolks, anchovy paste, garlic, lemon juice, Dijon, Worcestershire, and Maggi.
  2. Slowly stream in oils while whisking continuously until emulsified.
  3. Fold in Parmesan cheese.
  4. Adjust seasoning with pepper and salt.
  5. Refrigerate for at least 30 minutes before serving.

Shelf Life:

Standard5–7 days refrigerated
Pasteurized Eggs + Sanitation7–10 days refrigerated
Recipe No. 2

Pete's Steak House Caesar

Homemade Mayonnaise Base  |  Yield: Approximately 16 oz

Ingredients

  • 1 cup Chef George Homemade Mayonnaise
  • ⅓ cup freshly grated Parmesan cheese
  • 2 anchovy fillets, mashed
  • 1 garlic clove, microplaned
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1–2 drops Maggi seasoning
  • ½ tsp fresh cracked black pepper
  • Pinch kosher salt
  • 1–2 tbsp cold water as needed
Pete's Steak House Caesar Dressing

Instructions:

  1. Combine all ingredients except water.
  2. Whisk until smooth and fully incorporated.
  3. Adjust consistency with cold water as needed.
  4. Refrigerate at least one hour before serving.

Shelf Life:

Standard7–10 days refrigerated
Pasteurized MayoUp to 14 days refrigerated

Chef Notes:

– Both recipes intentionally use only two anchovy fillets to create a balanced Caesar that is Parmesan-forward and savory rather than fish-forward.

– The Worcestershire and Maggi provide additional umami depth without overpowering the dressing.

– Microplaning the garlic — rather than mincing — ensures it fully incorporates into the dressing without harsh raw garlic chunks.

– Always use freshly grated Parmesan. Pre-grated won't give you the same texture or flavor.

– Recipe #1 is the classical technique. Recipe #2 is faster and more consistent for high-volume service.

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