When I started thinking about creating my own Caesar Salad recipe, I focused on the one key element: homemade Caesar Salad Dressing.
In this Caesar Salad Dressing recipe, classic ingredients unite in just the right proportions: egg yolk, fresh garlic and lemon juice, Worcestershire sauce, anchovy filets, Dijon mustard, parmesan cheese, olive oil and a bit of salt and pepper. Quality ingredients matter here because this salad is all about the creamy Caesar dressing.
Caesar Dressing Ingredients
- Fresh Lemon Juice: Or bottled, in a pinch.
- Worcestershire Sauce
- Egg Yolk: Or prepared mayonnaise.
- Anchovy Fillets: Or anchovy paste.
- Dijon Mustard: The creamy variety.
- Garlic
- Parmesan Cheese: Ideally Parmigiano-Reggiano or Grana Padano.
- Olive Oil: Good quality, extra virgin olive oil.
- Kosher Salt
- Black Pepper: Ideally freshly ground.
Recipe Options:
If you’re not sure about using anchovy filets (my favorite brand), feel free to swap in anchovy paste which has a milder flavor (½ teaspoon of anchovy paste for each anchovy filet). But I hope you’ll be game to try the dressing with anchovies at least once, you may be surprised. They add a wonderful umami flavor without fishiness (just as they work their magic in Bagna Cauda). Similarly, if you’re concerned about eating raw egg yolks, swap in mayonnaise (2 tablespoons of mayonnaise for 1 egg yolk).
More Homemade Salad Dressings
- Greek Salad Dressing
- Strawberry Vinaigrette
- Balsamic Vinaigrette
- Champagne Vinaigrette
- Cilantro Lime Vinaigrette
How to Make Caesar Dressing
It's as simple as adding all dressing ingredients except oil (lemon juice through Parmesan cheese) to the pitcher of a blender (or in a jar with an immersion blender) and blending until smooth. Then adding the oil in a steady stream until combined. Season with salt and pepper and serve!
Recipe Video
Caesar Salad Dressing
Ingredients
- ¼ cup lemon juice ideally fresh
- ½ teaspoon Worcestershire sauce
- 1 egg yolk or 2 tablespoons mayonnaise
- 2 anchovy filets or 1 teaspoon anchovy paste
- 1 teaspoon dijon mustard
- 1 medium clove garlic minced
- 1 ounce grated Parmesan cheese
- ½ cup extra virgin olive oil
- salt and freshly ground black pepper to taste
Instructions
- Add all dressing ingredients except oil (lemon juice through Parmesan cheese) to the pitcher of a blender; blend until smooth. With blender running, slowly add olive oil and continue to blend until thoroughly combined. Season to taste with salt and freshly ground black pepper.
- Transfer dressing to a small pitcher and it's ready to serve alongside or toss with romaine lettuce and parmesan cheese to make a classic Caesar Salad.
Notes
- This recipe makes ample Caesar Salad Dressing, so take care not to overdress your salad. Add less dressing than you think you'll want, toss and add more dressing as needed.
Best caesar dressing i have had easy to make
I'm so glad you enjoyed it, Sonia!
I make homemade food alot and cook alot this is the best recipe thank you
Honestly have been looking for a salad dressing that will mimic those nice fancy restaurants and had a recipe that never quite tasted good. But this, this was perfect ! Thank you
I'm so glad you're enjoying the dressing, Jennifer! Thank you for coming back to let me know!
I can’t wait to try your recipe!! Can I use an immersion blender instead? Also, if I use the wand, should I add all the ingredients at once? Thanks in advance!!
Hi Marisa! Yes you can definitely use an immersion blender. Add everything to a tall, narrow container (wide enough for the immersion blender to reach the bottom) ending with the oil on top. Start with your wand all the way at the bottom and blend, lifting as needed to incorporate all the ingredients.
Very easy to make, and was delicious! My partner has more salad servings than usual, as did I!
That's wonderful to hear, Nathan!
I used to make it table side at a private club I worked at. We did it my hand and it took forever. Lol.
oh wow - the pressure to make it table side!
Thanks, Marissa for this useful recipe. How many days can I store it in the fridge?
My pleasure, Sandra! Some say that you can store it in the fridge for up to a week, but I'd recommend enjoying it within a few days for the freshest flavor.
Marissa, I wish I had seen this recipe before Sunday hah! I made a quick Caesar salad recipe without consulting anything and it wasn't great. It was edible. But I"m sure yours would have been so much better!! Next time.... 🙂
haha...so close! Thanks so much, Katherine!
Not going to lie, I haven't made homemade Caesar dressing in years (probably since right after culinary school). I guess I've gotten lazy - lol! But, as I was drooling over your dressing it got me thinking that I need to make this pronto! I especially love that you use a blender - because this easy method still allows me to be (somewhat) lazy and I'm ALL for that! 😉
You crack me up, Chey! I'm excited for you to try this!
I need a jar of this at the ready in my fridge all the time! Lovely. 🙂 ~Valentina
That's so nice to hear. Thank you, Valentina!
One of my favorites salads Marissa. And homemade dressing is always better than store bought. Can't wait to try your recipe!
Yay! Thank you, Mary Ann!
I've never tried homemade Caesar Salad Dressing (Well we never bought it either), but I love how smooth, silky, and emulsified this looks! Beautiful addition to many salads and appetizers.
Thanks, Ben!
Caesar salads are quite possibly one of my favorite salads, and you're right that the dressing plays the most important role. I've made salad dressings at home on occasion, but I've never tackled Caesar dressing. This one looks delicious, Marissa!
Thank you, David! I hope you'll give it a try.
Bill ALWAYS orders a Caesar salad when we're out to eat. Now I will make him your recipe for Father's Day. Your creamy dressing looks perfect!!
Thank you, Liz! I hope he'll love it.
Thick and so creamy...just perfect!
Thank you, Angie!