Recipe
I can confidently say this homemade Caesar dressing will ruin store-bought versions for you forever. It’s creamy, tangy, and packed with bold flavors that just scream “restaurant quality”—except it’s way better because you made it yourself.
The secret? A perfect balance of fresh lemon juice, garlic, and anchovies (trust me, they’re essential) blended with rich egg yolks and olive oil for that luscious, velvety texture.
I’ve been making this recipe for years, tweaking it until it’s just right, and it’s become a staple in my kitchen. It’s not just a dressing; it’s a flavor bomb that transforms simple greens into something extraordinary.
Plus, it’s ridiculously easy to whip up—no fancy skills required. Once you taste it, you’ll wonder why you ever settled for anything else. Let’s get started!
Ingredients
Creating the perfect Caesar dressing starts with quality ingredients that balance rich, tangy, and savory flavors. Here’s what you’ll need, with pro tips and substitutions to make it your own.
- Anchovy fillets (2-3) – The backbone of Caesar dressing, they add that signature umami depth. Don’t skip these—or swap in anchovy paste (1 tsp) for convenience.
- Garlic (2 cloves) – Fresh is best here; minced finely for maximum flavor infusion.
- Egg yolk (1) – Acts as the emulsifier for a creamy, luxurious texture. Use pasteurized eggs if you’re concerned about raw eggs.
- Dijon mustard (1 tsp) – Adds a touch of tang and helps emulsify the dressing. Yellow mustard works in a pinch but lacks the complexity.
- Lemon juice (2 tbsp) – Freshly squeezed is non-negotiable for that bright, zesty kick.
- Extra virgin olive oil (1/2 cup) – Go for a high-quality option—it’s the base of the dressing and impacts the final flavor.
- Parmesan cheese (1/4 cup, grated) – Freshly grated is key for that nutty, salty finish. Pre-grated won’t melt as smoothly.
- Worcestershire sauce (1 tsp) – Adds depth and a hint of acidity.
- Salt and black pepper – Season to taste, but go easy on the salt since Parmesan and anchovies already add saltiness.
- Optional: A dash of white wine vinegar – For an extra tangy twist if you prefer a punchier dressing.
Pro Tip: Let the dressing sit for 30 minutes before serving to allow the flavors to meld beautifully.
How to Make the Best Classic Caesar Dressing Recipe
• Adjust seasoning with salt and pepper. Start with a pinch, then taste—anchovies (if using) already add saltiness.
• Let it rest for 10 minutes before serving. This allows flavors to meld.
If too thick, whisk in a splash of water or lemon juice.
• Store leftovers in an airtight jar. Keeps for up to 3 days in the fridge—shake well before reusing. Separation is normal; just re-emulsify with a whisk.
Pro Tip: For extra silkiness, blend everything except the Parmesan in a food processor, then stir in the cheese by hand.
Watch Out: Adding oil too quickly or skipping the gradual whisking can cause the dressing to separate. If it breaks, whisk in a teaspoon of hot water to bring it back.
Nutrition
Homemade Caesar dressing is a classic with a rich, creamy texture. Here’s the nutritional breakdown per serving:
| Calories | Fat | Carbs | Protein | Sodium | Sugar |
|---|---|---|---|---|---|
| 160 | 17g | 1g | 1g | 180mg | 0g |
Chef Tips
While making Caesar dressing might seem straightforward, I’ve found that a few key tips can elevate it from good to exceptional. Always use high-quality olive oil and freshly grated Parmesan for depth of flavor.
Don’t skimp on anchovies—they’re essential for umami. Blend the garlic into the dressing base to avoid overpowering bites.
To conclude, whisk vigorously to emulsify, ensuring a creamy, smooth consistency every time.
Frequently Asked Questions
Can I Use Store-Bought Mayonnaise Instead of Making It From Scratch?
Yes, you can use store-bought mayo—I do it all the time. Just make sure it’s good quality since it’s the base of your dressing. I prefer brands with simple ingredients for the best flavor.
How Long Does Homemade Caesar Dressing Last in the Fridge?
I’d keep homemade Caesar dressing in the fridge for up to a week. I always store it in an airtight container, and if I notice any odd smells or textures, I’d toss it to be safe.
Can I Make This Recipe Without Anchovies?
I’d skip the anchovies if you don’t like them—it’ll still taste good, just milder. Try adding a splash of Worcestershire sauce or a pinch of salt to boost the umami flavor you’d miss.
Is There a Vegan Substitute for Egg Yolks in This Recipe?
I’d use silken tofu or vegan mayo as a substitute for egg yolks. Silken tofu blends smoothly, mimicking the creamy texture, while vegan mayo adds richness. Both work well to keep the dressing vegan without sacrificing flavor.
Can I Use a Blender Instead of Whisking by Hand?
I’d recommend using a blender—it’s faster and gives you a smoother, creamier texture. Just blend all the ingredients until fully combined. If the mixture’s too thick, I’d add a splash more oil or water to thin it out.
