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–+ servings
Homemade Caesar salad dressing in a jar next to romaine lettuce.
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5 from 230 votes

Homemade Caesar Salad Dressing

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 tasty Caesar dressing ready in 5 minutes!
Prep Time5 minutes
Total Time5 minutes
Course: Dressings, Sauces
Cuisine: American, Italian
Servings: 6
Calories: 123kcal

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
    Egg yolks, anchovy paste, garlic, and dijon mustard in a bowl.
  • 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
    Olive oil slowly whisked with egg yolks, anchovies, and lemon juice.
  • 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
    Grated parmesan cheese added to Caesar dressing.

Notes

Makes about ¾ cup of dressing or enough for 4 to 6 servings.
  1. 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.
  2. 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

Calories: 123kcal | Carbohydrates: 1g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 70mg | Sodium: 144mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg