Creamy, tangy classic Caesar Salad Dressing is hard not to love. This recipe is perfect for our Caesar salad, pasta salad, or as a dip. A fresh & delicious alternative to store-bought dressing!
We are as happy as we make up our minds to be.
Abraham Lincoln
It is so worth the effort to make your own Caesar Dressing! With just a little grinding and whisking, you’ll have a bright, tangy and flavorful dressing. Great for more than just salads. Try with roasted veggies, baked potatoes, pasta salads, and drizzle over grilled chicken or fish, or use as a dip.
Why do we like to make our own? You can control the ingredients, choose high-quality oils, and leave out the sweetener and preservatives. And it just tastes so fresh and vibrant!
Table of Contents
Ingredients In Caesar Salad Dressing
Ingredient Notes For Caesar Salad Dressing
- Anchovies or anchovy paste– substitute with fish sauce if needed but whole anchovies are the best.
- Egg yolks– use high-quality organic eggs. See notes for leaving them out!
- Lemon juice and lemon zest– zest adds a lot of bright flavor.
- Olive oil– a mild yet good flavored one will make the difference.
See the recipe card below for a full list of ingredients and measurements.
Ways to elevate
- add 1/4 cup of grated parmesan cheese to the dressing.
- add 1 teaspoon of minced capers.
How to make Caesar Salad Dressing
STEP ONE– Smash garlic and salt together. The salt helps break down the garlic. Add anchovies, mashing together to form a paste.
STEP TWO- Into the garlic/anchovy paste , add egg yolks, lemon juice and zest, dijon, Worcestershire, and black pepper. Whisk together thoroughly.
STEP THREE– Slowly drizzle olive oil into the mixture whisking all the while. Go little by little until the dressing is smooth and emulsified. Whisking by hand doesn’t take long, it also gives your arm a tiny workout 😉 and creates a nice texture in the dressing.
If you want a super smooth dressing, you can also make this in a food processor or blender. Follow the same steps, drizzling the oil in while the machine is running.
Caesar Salad Dressing FAQS
Yes, it requires a different recipe that is creamy and delicious, Vegan Caesar Salad.
1/4 cup of mayo will work in lieu of 2 egg yolks.
Soy sauce, fish sauce or coconut aminos all work well, or it is okay to just omit it.
Ways to Serve with Caesar Salad Dressing
- Homemade Sourdough Croutons
- Creamy Pesto Dressing
- Creamy Cashew Basil Dressing
- Creamy Gorgonzola Dressing
- Creamy Cilantro Lime Dressing
Enjoy!
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
Print
Caesar Salad Dressing
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 3/4 cup 1x
- Category: salad dressing
- Method: whisking
- Cuisine: American
- Diet: Gluten Free
Description
Creamy, tangy classic Caesar Salad Dressing is hard not to love. This recipe is perfect for our Caesar salad, pasta salad, or as a dip. A fresh & delicious alternative to store-bought dressing!
Ingredients
- 4 cloves garlic
- 1/4 teaspoon salt
- 4–6 anchovy filets in olive oil or anchovy paste (see notes)
- 2 egg yolks *see notes
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice, more to taste
- 2 teaspoons dijon
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon pepper
- 1/2 cup mild olive oil
Instructions
- Smash together garlic and salt until broken down and juicy.
- Add anchovies, mashing together with the garlic until a paste forms.
- Whisk in egg yolks, lemon juice and zest, dijon, worchestshire, and black pepper. Combine thoroughly.
- Dribble olive oil into the mixture whisking all the while, little by little until the dressing is smooth and emulsified.
Store in the refrigerator and use within 3 days.
Notes
*If you prefer not to consume raw eggs, you can pasteurize egg yolks (cracked and separated) in a bowl with a bowl of hot water underneath until they come up to 160 degrees.
For pure anchovy flavor use the filets, but either will work. Anchovy paste has other ingredients added, but still gives that wonderful umami taste. 1 anchovy filet= 1/2 teaspoon anchovy paste.
Substitute 1/4 cup mayo for egg yolks.
Extra virgin olive oil can sometimes give a bitter tang. If you do not prefer this, use regular olive oil. Or half extra virgin and half a neutral oil (such as avocado).
Nutrition
- Serving Size: A generous tablespoon
- Calories: 63
- Sugar: 0.1 g
- Sodium: 89.6 mg
- Fat: 6.5 g
- Saturated Fat: 1.1 g
- Carbohydrates: 0.8 g
- Fiber: 0.1 g
- Protein: 0.6 g
- Cholesterol: 36.9 mg
Love your recipe, absolutely the best ratio of ingredients I’ve come across over the years. I’ve been searching here and there, eating them when I go out and occasionally looking online when i make it.. This was a hunt like no other and a lot of bad recommendations i had to eat but didn’t love. I wanted the taste i remembered from back in 1994-1995 i lived and worked in Napa, Ca and The girls and I from my work would get these salads. Yummmmmmm!! omg !!!
The best ever!!! Until Now !!
finally my taste buds say ” What took you so long” its crazy how the smallest change in an ingredient can be so judgemental ones palette. Thank you, Thank you❤️🥰
Natalie Albon
Haha…so true about the taste buds judging each bite. What a great review, thanks so much Natalie!
Can you freeze the leftover Cesar dressing?
The dressing is delicious but I have a ton left. You
I think it should freeze ok. You may have to whisk to re-emulsify after thawing.
Excellent
THnaks Kate!
How much anchovy paste would you use?
Hi Eliz, If you scroll down to the recipe card, you’ll see all the measurements there.
How much anchovy paste do you use? I see a measurement if you’re using anchovies, but not anchovy paste
Hi Heather, 1 anchovy= 1/2 teaspoon anchovy paste. This is included in the recipe now. Thanks!
Yum!
Thanks Sally!
Hi, how much olive oil to use?
oh opps! 1/2 cup. that is important 🙃, we update the recipe. Thanks Lucie!
I added 1/4 cup extra virgin olive oil & 1/4 cup avocado oil. Delicious! Thank you!
Thanks Alisa!
How much olive oil?
sorry! it is in the recipe now. 1/2 cup!