This post may contain affiliate links. Please read our disclosure policy.
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 (1/2 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!
Caesar Salad Dressing
Video
Ingredients
- 3 tablespoons fresh lemon juice from about ~1 lemon
- 1/2 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
- 1/2 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe. I add extra anchovies since I love the taste. This is my “go to” dressing, even with a Garden Salad!
That’s so great to hear, Stephanie!
As with may recipes with lemon juice, it called for too much. Best to add a minimal amount and add to taste. The doubling of the recipe did not double the anchovy paste amount.
Hi David! Thank you for the note on the anchovy paste amount – that should be fixed now. If you find a lot of recipes too lemony, that’s great advice to start with less and add more to taste.
I make this every 5 or 6 days keeps well in fridge. Add chopped romaine and leftover grilled chicken for protein plus a few grams of nuts and pumpkin seeds instead of croutons. I reduced the lemon juice to slightly less than a quarter cup as less tangy. Also reduced the parmesan cheese to one tablespoon for a less cheese flavour. Had to play around with ingredients to perfect the recipe to my taste.
Love this, Christine! So glad you’re enjoying the recipe and making it your own.