Bagoong Caesar Dressing
July 27, 2026
About this Recipe
In this Bagoong Caesar Dressing, I use bagoong in place of anchovies in my recipe. Not only do I use it for my salads, I also drizzle it on roasted vegetables, brush it on proteins. We have the best results with using a hand mixer.
Makes: About 1 cup
Prep: 5-10 minutes
Cook: 5 minutes
Total: 15 minutes
Ingredients
1 large egg yolk
1 tablespoon lemon juice
2 teaspoons ginisang bagoong
1 teaspoon Worcestershire sauce
2 garlic clove, finely grated
¼ cup Parmesan cheese, finely grated
1/4 cup olive oil
1/3 cup canola oil or other all-purpose oil
Instructions
- In medium mixing bowl, whisk together the egg yolk, lemon juice, and Worcestershire sauce until it begins to thicken and emulsify, about 30 seconds. Add the bagoong, garlic and parmesan and whisk to combine. Slowly drizzle in the olive oil and canola oil whisking constantly until the mixture comes together as an emulsified dressing. Season with salt and or pepper, as needed
