A Great Caesar Salad Dressing
I love this creamy homemade Caesar salad dressing recipe! It’s easy to make, so flavorful, and tastes better than store-bought. I love Classic Caesar Salad and genuinely think this homemade dressing tastes so much better than anything I’ve brought home from the store. A great Caesar dressing is fresh, flavorful, creamy, and tangy, and this recipe gets high marks across the board. If you have had table-side service for Caesar salad before, this recipe should remind you of that experience. You’ll start with egg yolks (not mayo) and go from there. For the most authentic texture, make this by hand or use your blender (it’s totally up to you!). It makes such a fantastic salad, and I love this for my family’s favorite Chicken Caesar Salad made with these Greek marinated chicken. Key Ingredients Egg Yolk: I use raw egg yolks to make this traditional dressing. I also use fresh, local eggs (like when I make homemade mayonnaise). If you are worried about using raw egg yolks, look for pasteurized eggs at the store and use them. See this egg-free Caesar dressing if you don’t want to use the egg. Fresh Lemon Juice: Lemon cuts the creaminess of the other ingredients. If you are sensitive to lemon, hold back slightly and squeeze in a little more as needed just before tossing with your salad. Dijon Mustard: Helps bring our dressing together (emulsifies) and makes it taste incredible. Anchovies: For a classic, super authentic Caesar dressing, you need anchovies. I use the real thing and buy anchovies packed in oil. They taste better than anchovy paste, but I have provided substitutions below. Garlic: A must! I use two medium cloves, which makes the dressing reasonably garlicky. You can reduce or increase based on how much you love raw garlic. Oil: I use a more neutral oil like avocado oil since it allows the flavors of the other ingredients to come through. You can also use a light, fruity olive oil if you’d like. Parmesan Cheese: For the best results, I always add a few tablespoons of grated parmesan to the dressing. Egg Yolk: I use raw egg yolks to make this traditional dressing. I also use fresh, local eggs (like when I make homemade mayonnaise). If you are worried about using raw egg yolks, look for pasteurized eggs at the store and use them. See this egg-free Caesar dressing if you don’t want to use the egg. Fresh Lemon Juice: Lemon cuts the creaminess of the other ingredients. If you are sensitive to lemon, hold back slightly and squeeze in a little more as needed just before tossing with your salad. Dijon Mustard: Helps bring our dressing together (emulsifies) and makes it taste incredible. Anchovies: For a classic, super authentic Caesar dressing, you need anchovies. I use the real thing and buy anchovies packed in oil. They taste better than anchovy paste, but I have provided substitutions below. Garlic: A must! I use two medium cloves, which makes the dressing reasonably garlicky. You can reduce or increase based on how much you love raw garlic. Oil: I use a more neutral oil like avocado oil since it allows the flavors of the other ingredients to come through. You can also use a light, fruity olive oil if you’d like. Parmesan Cheese: For the best results, I always add a few tablespoons of grated parmesan to the dressing. Find the full recipe with measurements below. How to Make the Best Caesar Dressing You have a few options for making my favorite Caesar dressing. I make it by hand because I hate doing extra dishes. I also love the texture when made by hand, which leaves tiny bits of garlic and anchovies scattered throughout. Whichever method you choose, it will be amazing: By hand: This takes about 10 minutes and requires a bowl and whisk. You will need to put a little elbow grease into whisking the oil into the other ingredients, but it doesn’t take long (promise). Start by whisking egg yolk, lemon juice, and mustard together until frothy, then slowly stream in oil. Keep whisking the entire time until the oil is incorporated and the mixture looks like thinned-out mayonnaise. Finish by whisking in finely minced anchovies, garlic, and shredded parmesan. Make in a blender or food processor: This takes less than 5 minutes. There is no whisking. Blend everything but the oil first, and then, while the machine is running, slowly stream in the oil until it’s emulsified and creamy. Use an immersion blender: This takes less than 5 minutes. You will add everything to a jar, turn on your immersion blender, and then move it slowly up and down until everything is blended and thick. I genuinely hope you try this soon! For more salad dressings, see our honey mustard dressing, homemade ranch, easy Italian vinaigrette, and my favorite tahini dressing! A Great Caesar Salad Dressing PREP 10 mins TOTAL 10 mins PREP 10 mins TOTAL 10 mins You can make this Caesar dressing recipe by hand, in a blender, a food processor, or an immersion blender. Directions for all methods are below. I particularly love the texture you achieve when making it by hand (you see little bits of garlic and anchovy). Oh, and don’t forget the homemade croutons! Makes 2/3 cup (10 tablespoons) Watch Us Make the Recipe You Will Need 2 medium garlic cloves 3 to 5 anchovies packed in oil, depending on taste 1 large egg yolk 2 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 1/3 cup (80ml) oil, like fruity olive oil, avocado oil, or safflower oil, plus more as needed 1/4 cup (15g) grated parmesan cheese Salt and fresh ground black pepper Directions How to Make by Hand 1Use a chef’s knife to mince the garlic and anchovies finely. Using the side of the knife, mash them into a paste by pushing and pulling the mound of anchovies and garlic across the cutting board (see video). Set aside. 2Whisk the egg yolk, lemon juice, and mustard in a medium bowl until frothy. Placing a dishcloth underneath the bowl helps to steady it as you whisk. 3Get into a comfortable whisking position, and while you whisk with one hand, slowly stream the oil into the bowl with the other hand. You are looking to add the oil in tiny drips and will notice that as you whisk in the oil, the mixture in the bowl will start to lighten in color and thicken. 4When all of the oil is added, check the consistency. If it’s too thick, whisk in a teaspoon or so of water. If it’s too thin, continue to whisk and stream in a bit more oil. 5Finish by whisking in the mashed anchovies, garlic, and parmesan cheese. Then, taste and generously season with salt and pepper. How to Make by Hand 1Use a chef’s knife to mince the garlic and anchovies finely. Using the side of the knife, mash them into a paste by pushing and pulling the mound of anchovies and garlic across the cutting board (see video). Set aside. 2Whisk the egg yolk, lemon juice, and mustard in a medium bowl until frothy. Placing a dishcloth underneath the bowl helps to steady it as you whisk. 3Get into a comfortable whisking position, and while you whisk with one hand, slowly stream the oil into the bowl with the other hand. You are looking to add the oil in tiny drips and will notice that as you whisk in the oil, the mixture in the bowl will start to lighten in color and thicken. 4When all of the oil is added, check the consistency. If it’s too thick, whisk in a teaspoon or so of water. If it’s too thin, continue to whisk and stream in a bit more oil. 5Finish by whisking in the mashed anchovies, garlic, and parmesan cheese. Then, taste and generously season with salt and pepper. Make with a Blender or Food Processor 1Combine anchovies, garlic, egg yolk, lemon juice, mustard, and parmesan cheese in the bottom of a blender or food processor bowl. When using a food processor, if you have a small bowl attachment for your food processor, use it. 2With the blender or processor running, slowly drizzle in the oil until a smooth dressing forms. If it seems too thick after adding all of the oil, add a teaspoon or so of water to thin it out. If it is too thin, slowly drizzle in a bit more oil with the machine on. Taste and generously season with salt and pepper. Make with a Blender or Food Processor 1Combine anchovies, garlic, egg yolk, lemon juice, mustard, and parmesan cheese in the bottom of a blender or food processor bowl. When using a food processor, if you have a small bowl attachment for your food processor, use it. 2With the blender or processor running, slowly drizzle in the oil until a smooth dressing forms. If it seems too thick after adding all of the oil, add a teaspoon or so of water to thin it out. If it is too thin, slowly drizzle in a bit more oil with the machine on. Taste and generously season with salt and pepper. Make with an Immersion Blender 1Combine all the ingredients at the bottom of a cup that fits the head of an immersion blender. Blend, slowly pulling the blender up and then back down again to incorporate all the ingredients into the oil. 2If after adding all of the oil, it seems too thick, add a teaspoon or so of water to thin it out. If it is too thin, with the machine on, slowly drizzle in a bit more oil. Taste and generously season with salt and pepper. Make with an Immersion Blender 1Combine all the ingredients at the bottom of a cup that fits the head of an immersion blender. Blend, slowly pulling the blender up and then back down again to incorporate all the ingredients into the oil. 2If after adding all of the oil, it seems too thick, add a teaspoon or so of water to thin it out. If it is too thin, with the machine on, slowly drizzle in a bit more oil. Taste and generously season with salt and pepper. Adam and Joanne's Tips Storing: Caesar dressing made with egg yolks will last up to 3 days in the refrigerator. Store it in an airtight jar or container. I do not recommend freezing this. The emulsification will break as it thaws. Anchovies: Substitute anchovies for anchovy paste: 1 anchovy fillet equals 1/2 teaspoon anchovy paste (anchovy fillets and anchovy pastes do taste slightly different so add based on your own tastes) Dressing without anchovies: If you don’t enjoy anchovies, try capers instead. Use 1 to 2 tablespoons of drained capers and mince them really well before adding to the dressing. A tiny splash of Worcestershire sauce is also a nice addition to help with replacing the briny, umami flavors missed by not including the anchovies. Egg-free (and mayonnaise-free) dressing: Take a look at our eggless Caesar dressing. Vegan caesar salad dressing: Substitute the egg and oil for vegan mayonnaise (1/2 to 1 cup) and replace the anchovies with a tablespoon or so of minced capers. Hummus or tahini are also excellent bases for the dressing. You should also leave out the parmesan cheese. The nutrition facts provided below are estimates. Storing: Caesar dressing made with egg yolks will last up to 3 days in the refrigerator. Store it in an airtight jar or container. I do not recommend freezing this. The emulsification will break as it thaws. Anchovies: Substitute anchovies for anchovy paste: 1 anchovy fillet equals 1/2 teaspoon anchovy paste (anchovy fillets and anchovy pastes do taste slightly different so add based on your own tastes) Dressing without anchovies: If you don’t enjoy anchovies, try capers instead. Use 1 to 2 tablespoons of drained capers and mince them really well before adding to the dressing. A tiny splash of Worcestershire sauce is also a nice addition to help with replacing the briny, umami flavors missed by not including the anchovies. Egg-free (and mayonnaise-free) dressing: Take a look at our eggless Caesar dressing. Vegan caesar salad dressing: Substitute the egg and oil for vegan mayonnaise (1/2 to 1 cup) and replace the anchovies with a tablespoon or so of minced capers. Hummus or tahini are also excellent bases for the dressing. You should also leave out the parmesan cheese. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1 tablespoon / Calories 78 / Total Fat 8.1g / Saturated Fat 1.5g / Cholesterol 20.9mg / Sodium 91.9mg / Carbohydrate 0.5g / Dietary Fiber 0g / Total Sugars 0.1g / Protein 1.4g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us