I agree with above advice except that I would say a true caesar dressing lasts about five minutes. Just long enough for you to make it if you are doing it right.
I agree with Sara. I worked in a (reputable) restaurant as well and we made our own caesar as well. We didn't make huge batches, but about enough to last 2-3 days, so I think you'll be okay.
I agree with Sarah. And most states require pasteurized yolks and forbid raw ones for anything on sale to the public, which extends your refrigerated shelf life to easily 5-7 days.
Strictly speaking, egg yolks deteriorate very quickly and to be the most safe, yes, day of is best. Well, OK, to be the most safe, you wouldn't eat a raw egg yolk at all.
But I worked in a (reputable, well-run, clean) restaurant that would hold its caesar dressing for a couple of days. The dressing included not only yolks, but also fish sauce (instead of anchovies - slightly cheaper and very effective FWIW). So I think you can push it out to ~3-4 days with minimal risk.
With raw eggs and anchovies? I'd only give that a day.
If you used oil instead of egg yokes--a few days.
It's best made on demand in a big bowl and then add the salad greens.
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But I worked in a (reputable, well-run, clean) restaurant that would hold its caesar dressing for a couple of days. The dressing included not only yolks, but also fish sauce (instead of anchovies - slightly cheaper and very effective FWIW). So I think you can push it out to ~3-4 days with minimal risk.
If you used oil instead of egg yokes--a few days.
It's best made on demand in a big bowl and then add the salad greens.