Classic Caesar Dressing

Creamy and tangy classic Caesar Dressing is hard not to love.  This recipe is perfect for our Classic Caesar salad, pasta salad, or as a dip.  A fresh and delicious alternative to store-bought.

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, as a dip, drizzle over grilled chicken or fish.

Why make your own?  You can control the ingredients, choosing high-quality oils, leave out the sweetener and preservatives.  And it just tastes so fresh and vibrant.

What you’ll need

• garlic
• anchovy filets in olive oil or anchovy paste
• egg yolks
• lemon juice and zest
• dijon mustard
• Worcestershire sauce (optional)
• olive oil
• salt and pepper

How to make Caesar Dressing

Step one

Smash garlic and salt together making a paste.  The salt helps break down the garlic.

Step two

Into the garlic bowl, 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.

Can Caesar Dressing be made Vegan?

Try this recipe for Vegan Caesar Dressing

Ways to elevate

• add 1/4 cup of grated parmesan cheese to the dressing
• use high-quality olive oil
• add 1 teaspoon of minced capers

More recipes you may enjoy

Classic Caesar Salad

Vegan Caesar Salad

Homemade Sourdough Croutons

Creamy Pesto Dressing

Enjoy!

~Tonia

Classic Caesar Dressing

★★★★★ 5 from 3 reviews

• Author: Tonia | Feasting at Home
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 3/4 cup 1x
• Category: salad dressing
• Method: whisking
• Cuisine: American
• Diet: Gluten Free

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Description

Creamy and tangy Caesar  Dressing is hard not to love.  This recipe is perfect for the classic Caesar salad, pasta salad, or as a dip.

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Ingredients

Units USM Scale 1x2x3x

• 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

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Instructions

1. Smash together garlic and salt until broken down and juicy.
2. Add anchovies, mashing together with the garlic until a paste forms.
3. Whisk in egg yolks, lemon juice and zest, dijon, worchestshire, and black pepper.  Combine thoroughly.
4. 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.

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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:
• 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

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