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Easy Homemade Caesar Salad Dressing

Prep Time5 mins
Servings: 6


  • 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)
  • 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.