Caesar Salad Dressing Recipe | Creamy Homemade Classic
Make Caesar salad dressing at home with anchovy, garlic, lemon, Dijon, and Parmesan for a creamy, tangy finish over crisp romaine.
I still think a good Caesar salad starts with the dressing. When it has that creamy, salty, lemony balance, even a simple bowl of romaine feels a little more special. If you have ever bought a bottled version and found it flat or too sharp, you are not alone. Homemade lets you control the flavor, and it comes together faster than most people expect.
This Caesar salad dressing has a rich, silky texture with the savory depth you want from anchovy, Parmesan, garlic, Dijon, and lemon. It is an Italian-American classic that works beautifully as a salad dressing for romaine and croutons, but it can also be used as a bold, creamy condiment for vegetables or grilled chicken. One thing that can go wrong is a broken or thin dressing, usually from adding the oil too quickly; if that happens, whisk steadily and drizzle the oil in a very thin stream so the mixture has time to emulsify.
Below, you will find the recipe overview, ingredient notes, and the step-by-step method so you can make this homemade dressing with confidence. Ready to whisk up something that tastes clean, savory, and fresh?
Why My Recipe
- It has the classic Caesar balance of creamy, tangy, and savory.
- The dressing emulsifies into a smooth, rich texture with simple whisking.
- You can make it in 15 minutes with everyday ingredients.
- It uses just enough anchovy and garlic to add depth without overwhelming the salad.
- It tastes fresh and bright, not heavy or flat.
Norma Ector
Ingredient Notes
- 2 anchovy fillets, minced, or 1 teaspoon anchovy paste: This gives the dressing its signature savory base. Mince well so it blends smoothly into the paste.
- 1 small garlic clove, minced: A little garlic goes a long way here. Start with the amount listed so it supports the dressing instead of taking it over.
- 2 teaspoons Dijon mustard: Dijon helps with flavor and also supports the emulsion, which is part of what makes the dressing creamy.
- 2 teaspoons Worcestershire sauce: This adds depth and a slightly tangy, savory note that rounds out the dressing.
- 2 tablespoons fresh lemon juice: Fresh lemon juice gives the dressing its clean, bright finish. Bottled juice will not taste quite the same.
- 1 teaspoon red wine vinegar: This adds another layer of acidity and helps sharpen the flavor.
- 1 large egg yolk, pasteurized if preferred: The yolk creates the creamy texture. Use pasteurized if you want a safer coddled-egg style dressing.
- 1/2 cup neutral oil or extra-virgin olive oil: Use neutral oil for a milder dressing or extra-virgin olive oil for a more assertive, fruity flavor.
- 1/4 cup finely grated Parmesan cheese: Finely grated Parmesan blends in better and gives the dressing its salty, nutty finish.
- 1/4 teaspoon salt, or to taste: Taste before adding more, since Parmesan, anchovy, and Worcestershire already bring saltiness.
- 1/4 teaspoon black pepper, or to taste: Black pepper adds a little warmth and helps finish the flavor.
Instruction Steps
- In a medium bowl, work the minced anchovies and garlic together with the back of a spoon until they form a smooth paste. This helps the flavor spread evenly through the dressing instead of staying in small bits.
- Add the Dijon mustard, Worcestershire sauce, lemon juice, red wine vinegar, and egg yolk. Whisk well until the mixture looks smooth and blended, with no streaks of yolk showing.
- Keep whisking as you pour in the oil very slowly in a thin stream. This gradual addition is what helps the dressing thicken and turn creamy instead of separating.
- Whisk in the Parmesan cheese until it disappears into the dressing and the texture looks cohesive.
- Taste the dressing and adjust with salt and black pepper as needed. Because the anchovy, Parmesan, and Worcestershire sauce all add salt, a small adjustment may be enough.
- Use the dressing right away over romaine lettuce and croutons, or cover and chill it until you are ready. If it sits in the fridge, stir it again before serving since separation can happen.
Nutrition
| Calories | 140 |
|---|---|
| Carbohydrates | 2 g |
| Protein | 3 g |
| Fat | 14 g |
| Saturated Fat | 3 g |
| Cholesterol | 35 mg |
| Sodium | 260 mg |
| Fiber | 0 g |
Storage & Reheating Instructions
Refrigerate leftover dressing in a sealed container for up to 3 days.
Stir or whisk the dressing again before serving if it has been chilled, since it may separate slightly.
Do not freeze this dressing, because the texture can change after thawing.
Caesar Salad Dressing Recipe | Creamy Homemade Classic
This homemade Caesar salad dressing is creamy, savory, and bright with lemon, Parmesan, garlic, and anchovy for classic flavor.
Ingredients
Instructions
- Place the minced anchovies and garlic in a medium bowl and mash them together with the back of a spoon until a paste forms.
- Add the Dijon mustard, Worcestershire sauce, lemon juice, red wine vinegar, and egg yolk. Whisk until the mixture is smooth and well combined.
- While whisking constantly, slowly drizzle in the oil in a thin stream to help the dressing emulsify and become creamy.
- Whisk in the grated Parmesan cheese until fully incorporated.
- Taste the dressing and adjust with salt and black pepper as needed.
- Use immediately over romaine lettuce and croutons, or cover and refrigerate until ready to use. Stir before serving if the dressing separates.
Notes
- For a coddled-egg style dressing, use a very fresh pasteurized egg yolk for safety.
- If you prefer a stronger garlic flavor, add a little more minced garlic, but start small so it does not overpower the dressing.
- Refrigerate leftover dressing in a sealed container for up to 3 days.
- This dressing is best whisked again before serving if it has been chilled.
Nutrition
Calories: 140 | Carbohydrates: 2 g | Protein: 3 g | Fat: 14 g | Saturated Fat: 3 g | Cholesterol: 35 mg | Sodium: 260 mg | Fiber: 0 g | Sugar: 1 g
What to Serve With This Recipe
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Questions & Answers
Recipe FAQs
Can I make Caesar salad dressing without anchovies?
You can skip them, but the flavor will be less classic and less savory. If you want that traditional Caesar depth, anchovy or anchovy paste really matters.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice gives the cleanest, brightest flavor. Bottled juice works in a pinch, but the dressing may taste sharper or less fresh.
Why did my dressing separate?
The oil was likely added too quickly, or the mixture needed more whisking. To fix it, whisk steadily and drizzle the oil in a thin stream so the dressing can emulsify.
What should I serve this dressing with?
It is classic on romaine with croutons, but it also works on grilled chicken, roasted vegetables, or as a dip for crisp vegetables.
Is this dressing safe if it contains egg yolk?
Use a very fresh pasteurized egg yolk if you want a coddled-egg style dressing with extra peace of mind.
Can I make it stronger in garlic flavor?
Yes, but add only a little more at a time. Garlic can take over quickly, so taste as you go.
