Caesar Salad Dressing Recipe

I perfected a Homemade Caesar Salad Dressing that layers lemon, garlic, anchovies, Worcestershire sauce and Parmesan into a creamy, classic recipe with a subtle secret.

I still get a little thrill when I spoon this Caesar Dressing over a bowl, because Homemade Caesar Salad Dressing like this actually tastes like it belongs in a restaurant. Anchovy fillets sneak in that salty, savory umami that makes you stop and think, what did they do to this?

And a generous heap of freshly grated Parmesan keeps it bright and slightly nutty, without being fussy. I know, it sounds simple, but the flavor hits in layers, so you’ll keep tasting something new with every bite.

If you like bold, clean flavors you’ll want the recipe, trust me, its worth it.

Ingredients

• Egg yolks: rich in protein and fat, give creamy texture and silky mouthfeel.
• Anchovies: tiny fish pack umami and salt, boosting savory depth and complexity.
• Garlic: pungent, provides bite and kinda sweet when mashed or roasted, very aromatic.
• Lemon juice: bright acid cuts richness, adds sour freshness and vitamin C punch.
• Dijon mustard: gives tang and emulsifying power, helps oil and yolks combine.
• Olive oil: rich monounsaturated fat provides silkiness, can taste grassy or mild.
• Parmesan: salty hard cheese adds protein, calcium, umami and nutty savory notes.
• Worcestershire sauce: complex fermented tang, small bit deepens savoriness and adds salt.

Ingredient Quantities

• 2 large egg yolks (or 1/3 cup mayonnaise if you dont want to use raw eggs)
• 3 anchovy fillets (or 1 to 1 1/2 teaspoons anchovy paste)
• 2 garlic cloves
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 cup extra virgin olive oil (or 1/4 cup olive oil plus 1/4 cup neutral oil for a milder taste)
• 1/3 to 1/2 cup freshly grated Parmesan cheese
• Kosher salt, about 1/4 teaspoon (adjust to taste)
• Freshly ground black pepper, about 1/8 to 1/4 teaspoon
• 1 to 2 tablespoons cold water (optional, to thin the dressing slightly)

How to Make this

1. Decide yolks or mayo: put 2 large egg yolks in a medium bowl or use 1/3 cup mayonnaise if you dont want raw eggs (if you use eggs try to use pasteurized or very fresh ones).

2. Finely mince 3 anchovy fillets or measure 1 to 1 1/2 teaspoons anchovy paste, and grate or finely mince 2 garlic cloves; mash anchovies and garlic together with a pinch of kosher salt on a cutting board or the side of the bowl until almost a paste.

3. Add 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce to the yolks or mayo, whisk until smooth and a little glossy.

4. Stir the anchovy-garlic paste into the lemon-mustard mixture and whisk to combine, scrape the sides of the bowl so nothing gets left behind.

5. Very slowly start adding 1/2 cup extra virgin olive oil in a thin steady stream while whisking hard to emulsify; if you want a milder taste use 1/4 cup olive oil plus 1/4 cup neutral oil instead, or use a blender/food processor and pour the oil in slowly with the motor running.

6. If the dressing looks too thick or starts to break, whisk in 1 to 2 tablespoons cold water a little at a time to bring it back together, or add another teaspoon of mustard or a drop more yolk to rescue it.

7. Whisk in 1/3 to 1/2 cup freshly grated Parmesan cheese until evenly combined, then season with about 1/4 teaspoon kosher salt and 1/8 to 1/4 teaspoon freshly ground black pepper, taste and adjust lemon, salt, or cheese as needed.

8. If you used mayo the flavor will be milder so you may want a little extra lemon or cheese, if you used anchovy fillets taste for salt cause they can be strong.

9. Use immediately tossed with romaine, croutons and extra Parmesan, or store in an airtight container in the refrigerator for up to 3 to 4 days; let it come to room temperature and whisk before using because it firms up when cold.

Equipment Needed

1. Medium mixing bowl, for the yolks or mayo and whisking everything together
2. Whisk, to emulsify the oil into the yolk/mayo
3. Measuring cups and spoons, for oil, lemon juice, mustard and salt
4. Cutting board and sharp knife, to mince anchovies and garlic
5. Microplane or box grater, for freshly grated Parmesan (and garlic if you like)
6. Small bowl or mortar and pestle, to mash anchovies, garlic and salt into a paste
7. Blender or food processor (optional), if you prefer to emulsify that way and pour the oil slowly
8. Airtight container or jar, to store the dressing in the fridge for up to a few days

FAQ

Caesar Salad Dressing Recipe Substitutions and Variations

• Egg yolks: swap with 1/3 cup mayonnaise or 1/3 cup plain Greek yogurt for a safer, creamy base. Mayo gives the closest texture, yogurt adds tang and may make the dressing a bit thinner so ease up on any added water.
• Anchovies: if you want no fish try 1 tsp soy sauce plus 1 tbsp chopped capers, or 1 to 2 tsp white miso dissolved in a little water. These keep the umami punch but wont be exactly the same, so taste and adjust salt.
• Olive oil: use half extra virgin and half neutral oil like avocado or grapeseed for a milder flavor, or use all avocado oil if you hate the fruity olive taste. Using only neutral oil will make the dressing less bold.
• Parmesan: swap with Pecorino Romano for a sharper, saltier bite, use a little less than called for, or for a dairy free option stir in 3 to 4 tbsp nutritional yeast plus a pinch more salt for that cheesy note.

Pro Tips

1) Use pasteurized egg yolks if you’re worried about raw eggs. If you do use fresh yolks, bring them to room temperature for easier emulsifying, but don’t leave them out longer than you have to.

2) Add oil in a very thin, steady stream while whisking or while the blender is running. Going slow is the single best trick to get a thick, stable dressing.

3) If the dressing breaks, rescue it by whisking a teaspoon or two of cold water or a little extra mustard into a clean bowl, then slowly whisking the broken dressing back in. You can also start a fresh base (yolk or mustard) in a blender and add the broken mix drop by drop.

4) Use half neutral oil and half extra virgin olive oil if you want a milder, less bitter flavor. Taste for salt after adding anchovies or Worcestershire because those add a lot of sodium.

5) Freshly grate your Parmesan with a microplane for better melt and flavor, and store the dressing airtight in the fridge for up to 3 to 4 days; let it warm slightly and whisk before using so it loosens up.