I perfected a Homemade Caesar Salad Dressing with lemon, garlic, anchovies, Worcestershire, and Parmesan, and I’ll share the tiny secret that gives it an incredibly silky, classic finish.

Jump to Recipe

I never thought a simple drizzle could change a salad so much but this Homemade Caesar Salad Dressing does. The salty hit of anchovy fillets and the savory, almost creamy lift from finely grated Parmesan cheese turn ordinary lettuce into something you want to tell friends about.

I test dressings for a living and yet every time I make this I find myself sneaking tastes, smacking my lips and thinking man why didnt I make this sooner. If youre the kind who loves bold flavors, this Ceasar Dressing will wake up your salad and make dinner feel harder to forget.

Ingredients

Print Recipe (No Advertisments)

Rich in protein and healthy fats, helps make the dressing creamy and silky.
Tiny but mighty, they add savory umami and saltiness, not a fishy punch.
Pungent and sharp, gives heat and depth; raw garlic can bite.
Adds a touch of tang and helps emulsify oil and egg.
Bright, acidic and fresh, it cuts richness and lifts flavors.
Provides silky body and healthy monounsaturated fats, choose mild for balance.
Salty, nutty cheese that adds savory depth and a creamy finish.
Complex umami boost with tangy, slightly sweet notes, use sparingly.

Ingredient Quantities

1 large egg yolk (or 2 tbsp mayonnaise if you dont want raw egg)

2 anchovy fillets, finely chopped or 1 tsp anchovy paste

1 to 2 garlic cloves, minced or grated

1 tsp Dijon mustard

1 tsp Worcestershire sauce

2 tbsp fresh lemon juice, about half a lemon

3/4 cup extra virgin olive oil or light olive oil for a milder flavor

1/4 cup finely grated Parmesan cheese plus extra for serving

1/4 tsp kosher salt, more to taste

Freshly ground black pepper to taste

1 tsp white wine vinegar optional for extra tang

How to Make this

Print Recipe (No Advertisments)

1. Prep everything first: grate the Parmesan, finely chop the anchovies or measure the paste, mince or grate the garlic, juice the lemon, separate 1 egg yolk (or measure 2 tbsp mayo if you dont want raw egg), and have your oil, Dijon, Worcestershire, vinegar, salt and pepper ready.

2. In a medium bowl whisk together the egg yolk (or mayo), chopped anchovies or paste, garlic, Dijon, Worcestershire, lemon juice, the optional white wine vinegar, 1/4 tsp kosher salt and a few grinds of black pepper until smooth.

3. Start the emulsion: while whisking constantly add the olive oil very slowly in a thin steady stream, like drop by drop at first then a thin trickle once it starts to thicken. If you want less elbow work use a food processor, blender or immersion blender and pour the oil in slowly while it runs.

4. If the dressing becomes too thick while you add oil, stop adding oil, whisk in a teaspoon or two of warm water to loosen it then continue. If the emulsion breaks whisk in another egg yolk or a teaspoon of mustard to bring it back.

5. Once the oil is fully incorporated stir in the 1/4 cup finely grated Parmesan until evenly mixed. Taste and tweak: more lemon for brightness, more salt if it tastes flat, more Worcestershire or anchovy for umami.

6. If the dressing is too thick for your salad thin it out with a teaspoon or two of water or a bit more lemon juice until it reaches the texture you like.

7. Cover and chill for at least 30 minutes so the flavors marry, though you can use it right away if you must.

8. Toss with crisp romaine, extra grated Parmesan and freshly ground black pepper to serve.

9. Store leftovers in an airtight container in the fridge. If you used pasteurized egg or mayo it will keep up to 3 days, if you used a raw egg use within about 24 hours and keep it well chilled.

Equipment Needed

1. Medium mixing bowl — for whisking the yolk, anchovies and oil
2. Whisk (or a fork if youre lazy)
3. Measuring spoons and a 1/4 cup measure
4. Fine grater or microplane for the Parmesan and garlic
5. Chef knife and cutting board for chopping anchovies and garlic
6. Citrus juicer or reamer to get the lemon juice easily
7. Small ramekin or bowl to hold the separated egg yolk (or to measure mayo)
8. Food processor, blender or immersion blender if you want less elbow work
9. Airtight container or jar for chilling and storing leftovers

FAQ

Q: Can I skip the raw egg and still get a good texture? A: Yes, use 2 tbsp mayonnaise or a pasteurized egg yolk, youll still get a creamy emulsion without the raw egg risk.

Q: What if I dont like anchovies or cant find them? A: Anchovies give that classic umami, but you can use 1 tsp anchovy paste, or if you really cant, add a splash of soy sauce or finely chopped capers for depth, just expect a slightly different flavor.

Q: How do I prevent the dressing from breaking? A: Start with the yolk, mustard and acid, then add oil very slowly while whisking or use an immersion blender, and keep whisking until it emulsifies, if it separates try whisking in a teaspoon of warm water to bring it back.

Q: How long will the dressing keep in the fridge? A: If you used raw egg, use it within 24 to 48 hours and keep it cold, if you used mayo or pasteurized egg it will keep about 3 to 4 days in an airtight container.

Q: Can I use different oils to change the flavor? A: Yes, use light olive oil or a blend of extra virgin and neutral oil for a milder taste, avocado oil works too, but pure extra virgin will be the boldest and most grassy.

Q: Is this dressing safe for pregnant people or immunocompromised folks? A: Avoid raw egg in those cases, use pasteurized egg or mayonnaise, and if in doubt ask your healthcare provider.

Caesar Salad Dressing Recipe Substitutions and Variations

Egg yolk: 2 tbsp mayonnaise for no raw egg, or 2 tbsp Greek yogurt for tang and creaminess, or pasteurized liquid egg if you want the real thing without the risk.
Anchovy fillets: 1 tsp anchovy paste, or 1 tbsp finely chopped capers plus a pinch of salt, or 1 tsp soy sauce or miso for umami if you dont like fish.
Olive oil: light olive oil for a milder flavor, or avocado oil or grapeseed oil for a more neutral taste, or try half oil half plain yogurt for a lighter creamier dressing.
Parmesan cheese: Pecorino Romano for a sharper salty bite, Asiago for a similar but milder flavor, or 2 tbsp nutritional yeast to make it vegan friendly.

Pro Tips

1. Let things warm up a bit first — room temp egg or mayo makes the emulsion way more forgiving, and add the oil sloooowly or it will seize up. If it does break, dont freak out, whisk in another yolk or a teaspoon of mustard or even a little warm water and it usually comes back.

2. Grate the garlic and Parmesan super fine on a microplane so nothing feels gritty, and mash the anchovies into a paste before mixing so the flavor spreads evenly. Also, hold back a little cheese to sprinkle on the salad at the end.

3. Taste and tweak in small steps: more lemon for brightness, a pinch more salt if it tastes flat, more anchovy or Worcestershire for umami. Dont dump a bunch at once, you can always add but cant take away.

4. If you want less elbow work use a blender or immersion blender and pour the oil in in a thin stream, but if you whisk by hand try a gooseneck pour or have a friend feed the oil so you can keep whisking steady. Store it well chilled and if you used a raw egg use it within about a day, otherwise mayo versions last a few days.

Caesar Salad Dressing Recipe

Recipe by Bob Jones

0.0 from 0 votes

I perfected a Homemade Caesar Salad Dressing with lemon, garlic, anchovies, Worcestershire, and Parmesan, and I'll share the tiny secret that gives it an incredibly silky, classic finish.

Servings

servings

Calories

203

kcal

Equipment: 1. Medium mixing bowl — for whisking the yolk, anchovies and oil
2. Whisk (or a fork if youre lazy)
3. Measuring spoons and a 1/4 cup measure
4. Fine grater or microplane for the Parmesan and garlic
5. Chef knife and cutting board for chopping anchovies and garlic
6. Citrus juicer or reamer to get the lemon juice easily
7. Small ramekin or bowl to hold the separated egg yolk (or to measure mayo)
8. Food processor, blender or immersion blender if you want less elbow work
9. Airtight container or jar for chilling and storing leftovers

Ingredients

1 large egg yolk (or 2 tbsp mayonnaise if you dont want raw egg)
2 anchovy fillets, finely chopped or 1 tsp anchovy paste
1 to 2 garlic cloves, minced or grated
1 tsp Dijon mustard
1 tsp Worcestershire sauce
2 tbsp fresh lemon juice, about half a lemon
3/4 cup extra virgin olive oil or light olive oil for a milder flavor
1/4 cup finely grated Parmesan cheese plus extra for serving
1/4 tsp kosher salt, more to taste
Freshly ground black pepper to taste
1 tsp white wine vinegar optional for extra tang

Directions

Prep everything first: grate the Parmesan, finely chop the anchovies or measure the paste, mince or grate the garlic, juice the lemon, separate 1 egg yolk (or measure 2 tbsp mayo if you dont want raw egg), and have your oil, Dijon, Worcestershire, vinegar, salt and pepper ready.
In a medium bowl whisk together the egg yolk (or mayo), chopped anchovies or paste, garlic, Dijon, Worcestershire, lemon juice, the optional white wine vinegar, 1/4 tsp kosher salt and a few grinds of black pepper until smooth.
Start the emulsion: while whisking constantly add the olive oil very slowly in a thin steady stream, like drop by drop at first then a thin trickle once it starts to thicken. If you want less elbow work use a food processor, blender or immersion blender and pour the oil in slowly while it runs.
If the dressing becomes too thick while you add oil, stop adding oil, whisk in a teaspoon or two of warm water to loosen it then continue. If the emulsion breaks whisk in another egg yolk or a teaspoon of mustard to bring it back.
Once the oil is fully incorporated stir in the 1/4 cup finely grated Parmesan until evenly mixed. Taste and tweak: more lemon for brightness, more salt if it tastes flat, more Worcestershire or anchovy for umami.
If the dressing is too thick for your salad thin it out with a teaspoon or two of water or a bit more lemon juice until it reaches the texture you like.
Cover and chill for at least 30 minutes so the flavors marry, though you can use it right away if you must.
Toss with crisp romaine, extra grated Parmesan and freshly ground black pepper to serve.
Store leftovers in an airtight container in the fridge. If you used pasteurized egg or mayo it will keep up to 3 days, if you used a raw egg use within about 24 hours and keep it well chilled.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.