Homemade Caesar Dressing

Ingredients

Three ingredients separate a traditional, more authentic Caesar dressing from others – anchovies, oil, and egg yolk. The oil and egg yolk (in combination with the Dijon) get emulsified together to create a mayonnaise – so this homemade dressing is truly “from scratch”, starting with the most basic ingredients possible.

For the anchovies, look for tinned flat fillets in olive oil. We like the Vigo brand, but others work also. Our recipe only calls for 3 anchovy fillets, so if you’re a purist, you can use the remaining anchovies from the can as a topping for your Caesar salad.

Here’s a look at all of the ingredients needed:

• Neutral oil – We prefer to use avocado oil for this.
• Olive oil
• Anchovies
• Egg yolk
• Dijon mustard
• Parmesan cheese
• Worcestershire sauce
• Lemon juice
• Garlic – Fresh minced garlic cloves are best for this recipe.

Blender Method

We prefer to make this dressing with an immersion blender, but a regular smaller size blender cup will work also. If you don’t have a blender, see the next section for using some old school knife work to create the dressing.

Here’s how to make our favorite traditional Caesar dressing with a blender:

1. Add the base ingredients. Add the anchovy fillets, minced garlic cloves, egg yolk, dijon mustard, salt, pepper, Worcestershire sauce, and lemon juice to your blender or a tall container if using an immersion blender.
2. Blend to combine. Pulse or blend until the anchovies are fully broken down and the mixture looks smooth and combined.
3. Stream in the oil. With the blender running on low, slowly drizzle in the neutral oil first, followed by the olive oil. Adding it gradually still matters here – dumping it in all at once can keep the dressing from emulsifying properly, even with a machine doing the work.
4. Fold in the parmesan. Turn off the blender and fold in the fresh grated parmesan by hand rather than blending it in, so it keeps its texture instead of turning into a paste.
5. Chill and serve. Refrigerate until ready to use.

Without a Blender

1. Build the anchovy paste. Finely chop the anchovy fillets and garlic cloves. Get them as small as possible. Then use a pinch of salt and the flat side of your chef’s knife to work them into a smooth paste. This step builds the flavor base for the entire dressing.
2. Combine the base ingredients. In a bowl, whisk together the egg yolk, anchovy garlic paste, dijon mustard, salt, pepper, and Worcestershire sauce.
3. Add the acid. Squeeze in the juice of half a lemon and whisk to combine. Taste as you go — lemon size varies, so adjust to your preference.
4. Stream in the oil slowly. While whisking continuously, slowly drizzle in the neutral oil first, followed by the olive oil. Adding the oil slowly is what allows the dressing to emulsify properly, so don’t rush this step.
5. Fold in the parmesan. Once the dressing has come together, fold in fresh grated parmesan cheese to finish.
6. Chill and serve. Refrigerate until ready to use, then toss with chilled romaine for a classic Caesar salad, or use in our Chicken Caesar Smash Tacos.

Serving Suggestions

This dressing is versatile enough to go way beyond a basic side salad. Here are some of our favorite ways to use it:

• Classic Caesar salad – Chilled romaine, homemade croutons, and shaved parmesan is the traditional way to serve this dressing, and it’s a classic for a reason.
• Chicken Caesar wraps – Toss grilled or griddled chicken, romaine, and croutons in this dressing, then wrap it all up in a flour tortilla for an easy lunch or quick dinner.
• Chicken Caesar Smash Tacos – Our favorite way to use this dressing. Griddled smash chicken tacos topped with cold Caesar salad, croutons, and parmesan.
• Grilled shrimp Caesar salad – Swap the chicken for grilled shrimp for a lighter, quicker option that’s perfect for warmer nights.
• As a dip – Serve alongside grilled chicken tenders or crispy air-fryer nuggets for the kids as a Caesar-flavored dipping sauce.
• Drizzled over grilled vegetables – A spoonful over griddle asparagus, broccolini, or roasted potatoes adds a savory, tangy finish that pairs surprisingly well with the char from the griddle.
• As a sandwich spread – Use it in place of mayo on a chicken or turkey sandwich for an easy flavor upgrade.