Ditch the store-bought dressing and make our homemade Classic Caesar Dressing!
Pantry ingredients like raw egg yolks, Dijon, fresh lemon juice, and Parmesan cheese give this traditional Caesar dressing that creamy richness and staple tangy flavor you know and love without all the preservatives and additives. Use it on our classic Caesar salad!
When I realized how EASY it was to make homemade dressing, I knew I had to try it with the GOAT of all dressings — creamy Caesar dressing!
A good Caesar dressing doesn’t require that much, but the BEST Caesar salad dressing uses the perfect balance of dressing ingredients, which get mixed in a specific order to create that creamy emulsion. But it’s honestly so easy and so flavorful. If you’re a Caesar girl like me, you’ll be obsessed.
What’s In Classic Caesar Dressing
- Egg yolk: Egg yolk serves as the emulsifier and gives the dressing its smooth and creamy texture.
- Dijon mustard: A much-needed ingredient that brings a subtle briny and savory flavor to the creamy dressing.
- Lemon juice: Freshly squeezed lemon juice adds a tangy and bright flavor to the dressing that’ll balance out the richness of the other ingredients.
- Anchovy paste: Anchovy paste may sound intimidating, but it’s a game changer and adds that signature umami flavor to the dressing. Don’t worry, you won’t be able to taste any fishiness!
- Parmesan cheese: Freshly grated Parmesan cheese adds a nutty, salty, and tanginess to the dressing. Also, it’s cheese… so duh.
- Garlic: Do we really need to explain this one? Fresh garlic makes anything taste better!
- Worcestershire sauce: This adds a depth of flavor to the dressing and enhances all the other ingredients.
Pro tip: use room-temperature egg yolks!
This is so they emulsify better. You can place the egg yolks in a bowl of warm water for 5-10 minutes if you forget to take them out before making the dressing.
Substitutions and Variations
Even though we’ve got this homemade Caesar dressing recipe down to a science, you can still switch it up based on your preferences and what you have on hand.
We used anchovy paste for ease, but if you want to use whole anchovies, we recommend using 2 and mincing!
If you are uncomfortable with consuming egg yolk, you can either skip or substitute ¼ – ⅓ cup of mayonnaise. Up to you!
Love extra tang? Squeeze in some more lemon juice! Want it extra cheesy? Add more Parmesan cheese! You are the boss of this dressing, so make it to your liking!
Pro tip: whisk constantly while adding oil
This creates an emulsion and ensures all ingredients are fully incorporated, giving you a creamy texture.
How to Store
Store your homemade Caesar dressing in an airtight container or jar and keep it in the refrigerator for up to 1 week. The dressing may separate slightly over time, so just give it a quick whisk or shake before serving with our Caesar salad.
What to Serve with Classic Caesar Dressing
This homemade Caesar salad dressing goes hand in hand with our Classic Caesar Salad recipe. But the best Caesar dressing around shouldn’t be limited to just salads! Here are some other ways you can use it:
Use it as a marinade for chicken or fish.
Drizzle it over roasted vegetables like broccoli, Brussels sprouts, or zucchini.
Dip your favorite veggies into it as a nutritious and delicious snack.
Drizzle over a sandwich for an extra boost of flavor.
Caesar Salad Dressing Recipe
Ingredients
- 1 large egg yolk
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- ½ – ¾ cup olive oil
- 1 teaspoon anchovy paste
- ½ cup grated parmesan cheese
- 2 cloves garlic grated
- 1 teaspoon Worcestershire sauce
- 1 teaspoon cracked black pepper
- Salt to taste
Instructions
- Place the egg yolk, dijon mustard, and lemon juice into a bowl and whisk to combine. It should be frothy on the top.
- Slowly drizzle the olive oil into the bowl while whisking vigorously. It should thicken in consistency.
- Add the anchovy paste, parmesan cheese, grated garlic, Worcestershire sauce, and cracked black pepper. Whisk to combine. Add salt to taste. Serve and enjoy!
Tips & Notes
- We used anchovy paste for ease. If you want to use whole anchovy filets, we recommend using 2 and mincing.
- If you are uncomfortable with consuming egg yolk, you can either skip or substitute ¼ – ⅓ cup of mayonnaise.
- Store the remaining dressing in an airtight container for up to 1 week.
