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
- 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
Into the garlic bowl, add egg yolks, lemon juice and zest, dijon, Worcestershire, and black pepper. Whisk together thoroughly.
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
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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.
- 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.
*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.
Substitute 1/4 cup mayo for egg yolks.
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