I love Caesar salad. The best Caesar salad dressing is flavorful, tangy, and creamy. This homemade Caesar dressing gets high marks across the board! You can make this dressing by hand or using a blender, food processor, or immersion blender. I’ve included directions for all of them below.
Key Ingredients
Egg yolk: I use raw egg yolks to make this traditional Caesar dressing. I also use fresh, local eggs (like when I make homemade mayonnaise). If you are worried about using raw egg yolks, look for pasteurized eggs at the store and use them. See this egg-free Caesar dressing if you don’t want to use the egg. Fresh lemon juice: Lemon cuts the creaminess of our dressing. If you are sensitive to lemon, hold back slightly and squeeze in a little more as needed once the dressing is made. Dijon mustard: Helps bring our dressing together (emulsifies) and makes it taste incredible. Anchovies: For classic Caesar dressing, you need anchovies. I use the real thing and buy anchovies packed in oil. They taste better than anchovy paste, but I have provided substitutions in the recipe. Garlic: A must for this salad dressing. I use two medium cloves, which makes the dressing reasonably garlicky. You can reduce or increase based on how much you love raw garlic. Oil: I use a more neutral oil like avocado oil since it allows the flavors of the dressing to come through. You can also use a light, fruity olive oil if you’d like. Parmesan cheese: I always add a handful of parmesan to my salad, but I also love adding a few tablespoons of grated parmesan to the dressing.
How to Make Caesar Dressing
You have a few options for making Caesar salad dressing. I make the dressing by hand because I hate doing extra dishes. I also love the texture of the handmade dressing, which leaves tiny bits of garlic and anchovies scattered throughout. Whichever method you choose, the dressing will be amazing: By hand: This takes about 10 minutes and requires a bowl and whisk. You will need to put a little elbow grease into whisking the oil into the dressing, but it doesn’t take long (promise). Start by whisking egg yolk, lemon juice, and mustard together until frothy, then slowly stream in oil. Keep whisking the entire time until the oil is incorporated and the dressing looks like thinned-out mayonnaise. Finish by whisking in finely minced anchovies, garlic, and shredded parmesan. In a blender or food processor: This takes less than 5 minutes. There is no whisking. Blend everything but the oil first, and then, while the machine is running, slowly stream in the oil until the dressing comes together. Using an immersion blender: This takes less than 5 minutes. You will add everything to a jar, turn on your immersion blender, and then move it slowly up and down until everything is blended and thick.
Recipe Variations
Egg-free (and mayonnaise-free) dressing: Take a look at our egg-free Caesar salad dressing. Vegan caesar salad dressing: Substitute the egg and oil for vegan mayonnaise (1/2 to 1 cup) and replace the anchovies with a tablespoon or so of minced capers. Hummus or tahini are also excellent bases for the dressing. You should also leave out the parmesan cheese. Made without anchovies: If you don’t enjoy anchovies, try capers instead. Use 1 to 2 tablespoons of drained capers and mince them really well before adding to the dressing. A tiny splash of Worcestershire sauce is also a nice addition to help with replacing the briny, umami flavors missed by not including the anchovies.
More Homemade Dressing Recipes
Honey Mustard Dressing Best Homemade Ranch Dressing Homemade Blue Cheese Dressing Easy Tahini Dressing Homemade Italian Dressing
3 to 5 anchovies packed in oil, depending on taste 1 large egg yolk 2 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 1/3 cup (80ml) oil, like fruity olive oil, avocado oil, or safflower oil, plus more as needed 1/4 cup (15g) grated parmesan cheese Salt and fresh ground black pepper 2Whisk the egg yolk, lemon juice, and mustard in a medium bowl until frothy. Placing a dishcloth underneath the bowl helps to steady it as you whisk. 3Get into a comfortable whisking position, and while you whisk with one hand, slowly stream the oil into the bowl with the other hand. You are looking to add the oil in tiny drips and will notice that as you whisk in the oil, the mixture in the bowl will start to lighten in color and thicken. 4When all of the oil is added, check the consistency. If it’s too thick, whisk in a teaspoon or so of water. If it’s too thin, continue to whisk and stream in a bit more oil. 5Finish by whisking in the mashed anchovies, garlic, and parmesan cheese. Then, taste and generously season with salt and pepper. 2With the blender or processor running, slowly drizzle in the oil until a smooth dressing forms. If it seems too thick after adding all of the oil, add a teaspoon or so of water to thin it out. If it is too thin, slowly drizzle in a bit more oil with the machine on. Taste and generously season with salt and pepper. 2If after adding all of the oil, it seems too thick, add a teaspoon or so of water to thin it out. If it is too thin, with the machine on, slowly drizzle in a bit more oil. Taste and generously season with salt and pepper.
