You can whip up this delicious Easy Homemade Caesar Salad Dressing in just a few minutes with ingredients you might already have in your fridge and pantry.
Caesar Dressing is one of those yummy things that most every salad lover likes – and has also been known to convert the non-salad lovers among us.
What I love about this recipe is that it’s simple to whip up and easy to make your own. Change the mustard amount as you like, add more lemon, less cheese … make it yours with this road map to get you started.
Before anybody starts hating on anchovies (especially without actually having tried them), realize they are dissolved in this recipe and offer an incredible umami zing. They bring a deep flavor that’s not achieved otherwise – with no fishiness at all! I promise! I like to use anchovy paste. Super convenient! You can also substitute Worcestershire Sauce for the anchovy.
Making Homemade Caesar Dressing
- Have all of your ingredients handy. Simply whisk together the egg yolks, lemon juice, garlic, Worcestershire sauce, anchovy, mustard and black pepper.
- Create an emulsion by vigorously whisking while drizzling in the olive oil.
- Stir in Parmesan cheese and adjust seasoning as necessary. That’s it!
Want it a little thinner? Add a teaspoon to two of water.
You might be thinking that it doesn’t look like the Caesar Dressings you find in most American restaurants. While also delicious, those have become their own entity and resemble a creamy Parmesan dressing more than a Caesar. Most are mayonnaise based.
But what about that raw egg yolk?
There’s much fuss about raw egg consumption these days. The acidity of the lemon juice and the salt from the Worcestershire sauce, anchovy and cheese ward off unsavory effects of foodborne illness from the egg yolks.
This dressing is perfectly safe and healthy if it is consumed promptly. Of course, if you’re in a high risk group, you know if you should be avoiding certain foods like raw eggs.
Any leftovers should be refrigerated and used within three days. And smart people serve it at home shortly after making it and not take it to a picnic buffet in the summertime.
Classic Caesar Salad Components
Most people make their salads with roughly chopped Romaine lettuce, croutons and shaved Parmesan cheese.
Of course, add to yours as you like. Grilled chicken, shrimp or other vegetables are also popular.
Class up dinnertime and expand your culinary skill with Easy Homemade Caesar Salad Dressing. Looking for other dressings? Try my Fresh Grapefruit Vinaigrette.
Easy Homemade Caesar Salad Dressing
- 2 egg yolks
- 1 Tablespoon lemon juice
- 1 clove garlic, pressed or finely chopped
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon anchovy paste, or 1-2 anchovy fillets, minced (can substitute with 2 tsp Worcestershire sauce, totaling 3 tsp for recipe)
- 1½ teaspoon mustard, Dijon or grainy (not yellow)
- ¼-½ teaspoon ground black pepper, to taste
- ½ cup olive oil, extra virgin or regular
- ¼ cup grated Parmesan cheese
- salt, to taste
- In a small mixing bowl, whisk together egg yolks, lemon juice, garlic, Worcestershire sauce, anchovy paste, mustard and black pepper.
- Create an emulsion by drizzling the olive oil in a thin stream into the mixture while vigorously whisking. Whisking side to side, not in circles, gets the job done most efficiently.
- Stir in the Parmesan cheese. Taste the dressing and adjust seasoning with salt, if desired. If you'd like the texture to be thinner, add a few teaspoons of water.
- Allow dressing to sit for at least 15 minutes to let the flavors marry. Dress your salad as desired, right before serving.
- Makes enough dressing for two large bowls of salad.
- Refrigerate leftovers and use within three days.
- This recipe is easily halved.
- The classic Caesar Salad elements are chopped romaine lettuce, croutons and shaved Parmesan cheese.