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Homemade Caesar Salad Dressing

Homemade Caesar Salad Dressing

iamwinfred
This homemade Caesar salad dressing is rich, garlicky, tangy, and has that signature umami depth that makes Caesar dressing so irresistible. You only need a handful of pantry staples, about 10 minutes, and a bowl with a whisk. No blender required and no cooking involved - just a from-scratch dressing that beats anything from a bottle.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Sauce
Cuisine Italian
Servings 8 servings
Calories 155 kcal

Equipment

  • Large mixing bowl wide and heavy bowl works best for whisking
  • Balloon whisk or fork
  • Garlic press or sharp knife and cutting board
  • Microplane or fine grater for Parmesan
  • Citrus juicer or reamer for lemon
  • Measuring spoons
  • Measuring cups
  • Airtight jar or container for storage
  • Immersion blender optional, for ultra-smooth creamy result

Ingredients
  

  • 1 large egg yolk room temperature, use pasteurized egg if concerned about raw consumption
  • 3 to 4 garlic cloves finely minced or pressed
  • 2 tablespoons fresh lemon juice about 1 lemon
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 to 2 anchovy paste or 2 to 3 anchovy fillets, mashed
  • 0.5 cup extra-virgin olive oil good quality makes a difference
  • 0.5 cup Parmigiano-Reggiano freshly grated, plus more for serving
  • 0.5 teaspoon kosher salt or to taste
  • 0.25 teaspoon black pepper freshly ground, or to taste
  • 0.25 teaspoon red pepper flakes optional, for heat

Instructions
 

  • Peel 3 to 4 garlic cloves and mince or press them directly into your mixing bowl.
  • Squeeze 1 to 2 teaspoons of anchovy paste and add 1 teaspoon of Dijon mustard to the bowl with garlic. Whisk to combine into a fragrant paste.
  • Add 1 large egg yolk and 2 tablespoons of fresh lemon juice to the bowl. Whisk vigorously for about 30 seconds until pale yellow and slightly thickened.
  • Add 1 teaspoon of Worcestershire sauce and whisk to incorporate.
  • While whisking constantly, slowly drizzle in 1/2 cup of olive oil in a thin steady stream until all oil is incorporated and dressing is thick, glossy, and creamy.
  • Fold in 1/2 cup of freshly grated Parmigiano-Reggiano using a whisk or spatula until evenly combined.
  • Season to taste with kosher salt, freshly ground black pepper, and optional red pepper flakes. Add a splash of cold water if dressing is too thick.
  • Let dressing rest for at least 10 minutes before serving to allow flavors to meld. Transfer to an airtight jar and refrigerate if making ahead.

Notes

  • Raw egg safety: Traditional Caesar dressing uses raw egg yolk. The acid from lemon juice offers some protection. For immunocompromised, pregnant, elderly, or young children, use a pasteurized egg.
  • Don't skip anchovies: They don't make dressing taste fishy. They dissolve completely and provide deep savory umami backbone that defines authentic Caesar dressing.
  • Fresh Parmesan is essential: Pre-grated cheese contains anti-caking agents that can make dressing grainy. Always grate fresh Parmigiano-Reggiano with a microplane.
  • Room temperature ingredients: Cold egg yolk and cold oil don't emulsify well. Pull your egg out of the fridge about 20 minutes before starting.
  • Fixing broken dressing: If dressing separates, start a fresh egg yolk in a clean bowl and very slowly whisk your broken dressing into it, drop by drop at first.
  • Storage: Refrigerate in an airtight jar for 3 to 5 days. The dressing will separate slightly; shake or stir before using. Do not freeze.
  • Make ahead: Caesar dressing often tastes better the next day after flavors meld in the fridge. Make up to 3 days ahead.
  • Anchovy-free version: Skip anchovy paste and add an extra teaspoon of Worcestershire sauce plus a small pinch of miso paste for similar umami depth.
  • Vegan variation: Replace egg yolk with 1 tablespoon tahini or aquafaba (chickpea liquid). Use nutritional yeast instead of Parmesan and soy sauce for umami.
  • Lighter version: Replace half the olive oil with plain whole-milk Greek yogurt for a lighter, creamier version with extra protein.

Nutrition

Serving: 2tablespoonsCalories: 155kcalCarbohydrates: 1gProtein: 3gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 28mgSodium: 275mgPotassium: 18mgVitamin A: 2IUVitamin C: 4mgCalcium: 8mgIron: 1mg
Keyword caesar dressing, emulsified dressing, homemade dressing, salad dressing
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