Caesar dressing is a classic everyone loves, and the homemade version is infinitely times better than anything you’ll find in a bottle. Give this recipe a try and you’ll realize it’s much easier than you may think!

Straight on shot of a jar of Caesar Dressing with a spoon in it with Caesar Salad in the background.

How to Make Caesar Dressing

Mince garlic
Create a paste by chopping anchovies and garlic together
Add egg yolks and dijon mustard
Whisk to combine
Slowly stream in olive oil (or a mix of olive oil and neutral flavored oil), while whisking constantly
Stir in lemon juice, parmesan cheese, and season to taste.

The step by step process of making Caesar dressing: make anchovy garlic paste, add egg yolk, dijon mustard and lemon juice, slowing stream in olive oil until thick and emulsified.

Substitutions for Anchovies in Caesar Dressing

If you don’t want to use oil-packed anchovies as I did for this recipe, you can substitute with 2-3 teaspoons of anchovy paste. You can also skip the anchovies all together and add a couple teaspoons of Worcestershire sauce.

Dressing in a jar being poured over a bowl of Caesar Salad on a white surface.

Is It Safe To Eat Dressing with Raw Egg Yolks?

The answer is usually but not always. Make sure you use fresh eggs from a reputable source for this recipe.

You can also pasteurize your egg yolks at home. To do so, fill a pot with about an inch of water and bring it to a simmer. Place yolks in a heat proof bowl which is large enough to fit over the pot without sliding in.

Whisk yolks over the steaming water constantly until they reach about 135F. Just make sure you don’t scramble your eggs!

Ideas for Caesar Salad Variations

Classic: Romaine or baby gem lettuce, garlic parmesan croutons, and shavings of parmesan cheese
Add chicken: Add chopped chicken thighs or breasts or shredded rotisserie chicken to your favorite version of this salad
Try chicories: Try lettuce from the chicory family, such as endive, escarole or radicchio
Go for Kale: Try my recipe for Kale Caesar Salad with Polenta Croutons

Straight on shot of a jar of Caesar Dressing with Caesar Salad in the background.

More Salad Recipes

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Caesar Dressing

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Author: Sabrina Russo
Total Time: 15 minutes
Yield: About ¾ cup 1x

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Description

This classic Caesar Dressing packs a punch and is so much tastier than the store bought stuff.

Ingredients

Scale

1 medium clove garlic, minced
5–6 oil packed anchovy fillets*
2 large egg yolks
1 tsp Dijon mustard
½ cup extra virgin olive oil*
4 tsp lemon juice, or to taste
2 tbsp freshly grated parmesan cheese, preferably parmigiana reggiano (4 tbsp if grated with microplane)*, plus more for serving
Kosher salt and fresh cracked pepper

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Instructions

Make garlic-anchovy paste: Place minced garlic and anchovies on a cutting board. Sprinkle with salt to act as an abrasive. Finely chop mixture and scrape with back of knife to form a paste like consistency.
Make dressing: In a medium bowl, whisk together anchovy garlic mixture, egg yolks and Dijon. Place a dish towel under the bowl to stabilize it. Drizzle in oil starting drop by drop, while whisking constantly. Drizzle in olive oil more quickly once mixture starts to thicken. Continue to whisk until you have a thick and creamy emulsion.* Stir in lemon juice and cheese. Thin out with a few drops of water, as needed. Add salt and pepper to taste. Refrigerate until ready to use.

Notes

Use fewer anchovies for a less strong flavor. You can also substitute with 2 or 3 teaspoons of anchovy paste. If you want to leave out the anchovies, try adding in a few dashes of Worcestershire sauce.

For a lighter flavor, use half extra virgin olive oil and half lighter oil, such as canola, vegetable or grapeseed oil.

Parmesan cheese grated with a microplane is much less dense compared to store bought grated cheese, or cheese blended with a Vitamix. In any case, add as much cheese as you like!

If you’re emulsion breaks, try adding a few drops of water to the dressing, and continue to rapidly whisk until it comes back together.

The Caesar dressing will keep in the fridge for 2-3 days.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dressing
Method: Whisk
Cuisine: Italian

Nutrition

Serving Size: About 2 tbsp
Calories: 190
Sugar: 0g
Sodium: 190mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 3g
Cholesterol: 36mg