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This homemade Caesar salad dressing is simple, easy, and tastes better than store-bought dressing! It’s made with anchovies, garlic, Parmesan cheese, lemon juice, and egg yolks for rich and flavorful Caesar dressing ready in just 5 minutes!
This homemade Caesar salad dressing has the perfect balance between salty, acidic, and umami flavors. It’s incredibly easy to make with just a handful of ingredients and it’s ready in just five minutes. Once you’ve had homemade Caesar dressing, you won’t go back to store-bought dressing again.
Caesar dressing has Parmesan cheese and anchovies to give it tons of umami and fresh lemon juice to brighten it up with the perfect amount of tang. It also contains raw egg yolks which give it a rich, luscious flavor.
A note about anchovies:
If you’re new to anchovy fillets or anchovy paste, it’s salty, briny, and full of delicious umami flavor. If used in small amounts like in Caesar dressing, it shouldn’t taste overwhelmingly fishy, but rather add depth and flavor. However, if you’re sensitive to the taste, start with a small amount and adjust with salt as needed.
Ingredients
- Egg yolks – I recommend using pasteurized eggs for this recipe as it contains raw egg yolks. Egg yolks make the dressing creamy, rich, and luscious. Though not traditional, mayo may be used as a substitute.
- Anchovy paste – This gives the dressing the perfect amount of umami and salinity. Adjust to your liking if you’re sensitive to its flavor. Anchovy filets can also be used.
- Parmesan cheese – I recommend Parmigiano Reggiano for the best flavor.
- Olive oil – Use extra virgin olive oil for its grassy, peppery taste.
- Lemon – Use freshly squeezed lemon juice.
Step by Step Photos
- Start by adding the egg yolks, minced garlic, freshly squeezed lemon juice, anchovy paste, dijon mustard, Worcestershire sauce, and black pepper to a mixing bowl. Whisk together until combined.
- Then slowly drizzle in the extra virgin olive oil while continuing to whisk vigorously. The dressing should start to thicken as it emulsifies with the oil. If you see separation, keep whisking until combined before adding more oil.
- Next, add the grated Parmigiano Reggiano to the dressing and mix well. Taste and adjust to your preference. Add more lemon juice, anchovies, or cheese if desired.
Serve your homemade Caesar dressing with fresh romaine lettuce, croutons, and extra lemons. I like to sprinkle more freshly grated or sliced Parmigiano Reggiano on the salad for more flavor.
Homemade Caesar salad dressing is best when consumed immediately on the day it’s made. I recommend prepping your lettuce in advance and making the dressing right before serving as it only takes 5 minutes to make.
Tips
- I recommend using pasteurized eggs which are eggs that have been heated in their shells to reduce the risk of food-borne illnesses. You can read more about the process here. If you prefer not to use egg yolks, you can substitute with mayo.
- Use freshly grated Parmigiano Reggiano and extra virgin olive oil for the best flavor.
- Slowly drizzle the olive oil to help with emulsification. If you see the olive oil separate from the rest of the dressing, stop pouring and continue whisking until it’s combined.
Variations & Substitutions
- If you prefer not to use raw egg yolks, you can substitute with mayo or yogurt. The consistency and flavor will be different but will still be delicious!
- If you can’t find anchovy fillets or paste, you can substitute them with a splash of fish sauce, but start light as it’s very salty. The dressing will be thinner so adjust with more oil as needed.
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Homemade Caesar Salad Dressing
Ingredients
- 2 egg yolks, pasteurized; See Note 1
- 2 cloves garlic, finely minced
- 1 ¾ Tablespoons lemon juice, freshly squeeze
- 1 ½ teaspoons anchovy paste, See Note 2
- 1 teaspoon dijon mustard
- ¼ teaspoon Worcestershire sauce
- ⅛ teaspoon black pepper
- ¼ cup extra virgin olive oil
- ¼ cup grated Parmesan cheese
Instructions
- Add the egg yolks, garlic, lemon juice, anchovy paste, dijon mustard, Worcestershire sauce, and black pepper to a mixing bowl. Whisk together until combined.2 egg yolks, 2 cloves garlic, 1 ¾ Tablespoons lemon juice, 1 ½ teaspoons anchovy paste, 1 teaspoon dijon mustard, ¼ teaspoon Worcestershire sauce, ⅛ teaspoon black pepper
- Slowly drizzle in the olive oil while whisking vigorously. The dressing should thicken as it emulsifies with the oil. If you see separation, keep whisking until combined before adding more oil.¼ cup extra virgin olive oil
- Lastly, add the Parmesan cheese. Taste and adjust with more lemon juice and other seasonings to your liking. Serve with fresh romaine and croutons. Enjoy!¼ cup grated Parmesan cheese
Notes
- Egg yolks are used in classic Caesar salad dressing. I recommend using pasteurized eggs which are eggs that have been heated in their shells to reduce the risk of food-borne illnesses. You can read more about the process here. If you prefer not to use egg yolks, you can substitute with mayo. Note: Consuming raw or undercooked eggs may increase your risk of food-borne illnesses especially if you have certain medical conditions or are pregnant.
- Anchovy paste – Substitute with the same amount of anchovy fillets. If you don’t have anchovy paste, you can use a small splash of Worcestershire sauce or fish sauce instead but start light as it’s very salty.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Excellent dressing recipe! I am super picky about caesar salad dressing but this was a hit! The anchovy paste was subtle and not overpowering. Really well balanced and a great flavor with a salty and tangy finish. I won’t buy bottled again.
I used pecorino cheese and added some capers. The flavor was great and it wasn’t fishy tasting like some other recipes. It was very well balanced.
This homemade caesar salad dressing is mind-blowingly delicious! So incredibly flavorful. I followed all your tips and it produced the best caesar salad I’ve ever made. Thank you for that amazing recipe, I’ll be making it again and again!