Homemade Caesar Salad Dressing
This homemade Caesar salad dressing recipe is a game-changer. It's tangy, garlicky, and packed with umami, ready in under 10 minutes with simple pantry staples for a restaurant-quality result.
Equipment
- Medium mixing bowl
- Balloon whisk - or a fork
- Microplane zester - or fine grater for Parmesan
- Garlic press - (optional)
- Measuring spoons
- Liquid measuring cup
- Glass jar with lid - for storage
Ingredients
- 2 fillet anchovy fillets packed in oil - or 1 teaspoon anchovy paste, plus more to taste
- 3 cloves garlic - minced or pressed
- 2 tablespoons fresh lemon juice - 30 ml, from about 1 lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 large egg yolk - at room temperature
- 1/2 cup extra-virgin olive oil - 120 ml
- 1/4 cup Parmesan cheese - 25 g, freshly grated (Parmigiano-Reggiano preferred)
- 1/4 teaspoon kosher salt - plus more to taste
- 1/4 teaspoon black pepper - freshly ground, plus more to taste
Instructions
- Mash the anchovy fillets and minced garlic together on a cutting board using the side of a chef's knife to form a smooth, uniform paste.
- Transfer the paste to a medium bowl and whisk in the lemon juice, Dijon mustard, and Worcestershire sauce until well combined.
- Add the room-temperature egg yolk to the mixture and whisk vigorously until smooth and slightly thickened.
- While whisking constantly, slowly drizzle in the olive oil in a thin, steady stream until the dressing is thick and creamy and all the oil is incorporated.
- Stir in the freshly grated Parmesan cheese, then season with kosher salt and black pepper. Taste and adjust to your preference.
- Let the dressing rest for 5-10 minutes to allow the flavors to meld, then use immediately or store in a sealed jar in the refrigerator.
Notes
- Use room-temperature ingredients: Cold egg yolk and lemon juice can prevent proper emulsification. Let your egg sit out for 15-20 minutes before starting.
- Don't skip the anchovies: They provide savory, umami depth without any "fishy" flavor when mashed into a paste.
- Fresh lemon juice is a must: Bottled juice tastes flat and slightly bitter. Freshly squeezed makes a meaningful difference.
- Grate the Parmesan fresh: Pre-grated cheese contains anti-caking agents that prevent it from melting smoothly into the dressing.
- Drizzle the oil SLOWLY: This is the most critical step for a thick, creamy, emulsified dressing. Patience pays off.
- Substitute for raw egg yolk: If you are concerned about raw eggs, substitute the egg yolk with 2 tablespoons of mayonnaise.
- Storage: Store in a sealed glass jar in the refrigerator for up to 5-7 days. Shake or whisk before each use as it may separate.
- Freezing not recommended: The emulsion will break during freezing and thawing, resulting in an oily, separated texture.
- Taste and adjust: The dressing should taste bold and intense on its own. Adjust with more lemon, garlic, or anchovy to your liking.
- Anchovy-free version: Omit anchovies, increase Worcestershire sauce to 1.5 teaspoons, and add 1 tablespoon of finely chopped capers for a briny substitute.