Keith_
Tasty Apprentice
Hey fellow foodies! Recently, I stumbled upon a debate about Caesar dressing and learned there might be two main types: the classic version and a more modern, mayonnaise-based variant. The original, as created by Caesar Cardini, relies on egg yolks and oil emulsified together, with anchovies for a depth of flavor. On the other hand, the contemporary version often found in stores includes mayonnaise for convenience and consistency, sometimes omitting the anchovies. Has anyone else explored these variations? What’s your preference when it comes to Caesar dressing? 
