Active Time
10 minutes
Total Time
10 minutes
Whipping up homemade Caesar salad dressing is easier than you might think—maybe easier than running out to pick up a bottle of your favorite store-bought version. But first, you must embrace the anchovy. The salty little fishies provide the robust umami flavor key to the best Caesar salad recipes. Look for nicer ones in olive oil—bonus points if you use some of that oil in the dressing too.
Second, don’t let raw egg yolks scare you off. They bring the creamy richness we associate with the Italian American staple, helping it cling to the romaine lettuce leaves with more vigor than any vinaigrette could. Buy the freshest eggs you can and stash the unused whites for a lazy-day meringue.
For the best Caesar dressing—i.e., one that’s thick and lush—add the oil drop by drop, whisking until the base becomes glossy; then slowly stream in the rest of the oil, whisking vigorously until combined. Neutral vegetable oil works fine here (thanks again for the flavor, anchovies!), but if you want to swap all or some of it for extra-virgin olive oil, feel free. And fine, if you “just can’t” with the canned fish, swap in 2 tsp. Worcestershire sauce (which is what the original recipe was made with anyway).
For the full Caesar experience, you’re gonna want some homemade croutons. For a chicken Caesar, try roasting the bird in Caesar dressing—it’s a game changer. You could also file this Caesar salad dressing recipe to use as a sauce for pasta salad, a spread for toast (topped with a fried egg or a slice of tomato), or as a dip for...well, everything.
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What you’ll need
Microplane
$18 At Amazon
Whisk
$10 At Amazon
Kitchen Towels
$16 At Amazon
Medium Bowl
$17 At Amazon
Ingredients
Makes about 1 cup
3
1
¾
1
2
¾
¼
3
Preparation
Step 1
Mound 3 oil-packed anchovy fillets, chopped, 1 large garlic clove, chopped, and ¾ tsp. (or more) kosher salt on a cutting board. Using the side of a chef’s knife, mash and chop until well combined, then continue to work mixture, holding knife blade at an angle, until a smooth paste forms. (Alternately, you can use a mortar and pestle or mini chopper to do this step.)
Step 2
Whisk 1 large egg yolk, 2 Tbsp. fresh lemon juice, and ¾ tsp. Dijon mustard in a medium bowl. Place a kitchen towel in a medium saucepan, then place bowl in pan. (This holds the bowl in place while you whisk with one hand and pour oil with the other.)
Step 3
Adding drop by drop to start and whisking constantly, drizzle 2 Tbsp. vegetable oil into yolk mixture. Continue, going slowly, until mixture looks slightly thickened and glossy. Continue to whisk, gradually adding remaining ¼ cup vegetable oil in a slow, steady stream until all oil has been used and mixture looks like mayonnaise. Add a dash of water and whisk, adjusting with more water if needed, until dressing is the consistency of heavy cream. Add anchovy mixture and 3 Tbsp. Parmesan, finely grated, and whisk until smooth. Taste and adjust seasoning with kosher salt, if needed.
*Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems...or people who don't like raw eggs.
Editor’s note: This recipe was first printed in June 2017. Head this way for all our favorite salad recipes →
Leave a Review
Reviews (192)
Back to TopThis is my go to Caesar dressing
Anonymous
NYC, NY
1/21/2024
freshly crushed black pepper 1 tsp should be part of the recipe
Robert schalker
1/9/2024
This is my go-to caesar dressing recipe, I've made it many times. I like the taste, it's spot on for what one imagines caesar should taste like. I agree with others that the steps could be simplified by using a blender. I round up on the mustard and do a whole tsp, no problems!
Claudia in SF
San Francisco, CA
11/18/2023
It tastes like chalk 👺 it has a strange texture….the demon inside of me…☠️ I got possessed after this…you are so mennie Sincerely Arson Kitty paws aka Bug
ArsonBug
Tittycaca
10/25/2023
Easy and delicious 🤤
Tina Perry
Brisbane, California
10/9/2023
If you don't wish to use a raw egg yolk sub it with a TB of mayonnaise. It gives a nice creaminess to the dressing that it won't have if you simply omit the yolk.
PB
Auburn, CA
8/20/2023
Using food processor with a drip lid is way easier and works great. Can let the minced garlic rest in lemon juice for 5-10 mins first to take the bite out of it but keep the flavor.
Anonymous
Philadelphia, PA, United States
6/25/2023
great recipe and it needed Worcestershire sauce. I added a couple of tsp since i doubled the recipe.
Anonymous
Torrance, CA
5/30/2023
Nees a little worcestershire. I know Caesar used it(that's where the anchovy comes fromin original recipe), but more anchovy and a little parmesean added to thicken
George B
Mesquite NV
5/30/2023
Pretty tasty especially when punched up with more anchovies, garlic, EVOO, and Worcestershire. Forget the saucepan and just put the bowl on a towel for whisking - or use one with a rubber-ish bottom. (How did Crabtownc scorch their towel? Whisking too fast?) @Anonymous: I print BA recipes all day by just clicking on the printer icon in the upper left of the screen, just under Recipes.
Bob Az
Phoenix AZ
5/23/2023
Quite tasty with a tad more lemon. Don't see the need for the water. As time goes on, I've upped the anchovy fillets to 5, the garlic to 3, added a dash of Worcestershire, and 2-3 drops of Tabasco
A cook from Buffalo
Buffalo, NY
5/15/2023
I adore this recipe! So quick, especially if you use anchovy paste.
Anonymous
Minneapolis MN
3/12/2023
Great as written. I do like to sub Worcestershire sauce instead of water, just that little bit extra. A couple of drops of hot sauce don’t go amiss either depending on what you are looking for. Gotta use high quality anchovies for any Caesar, and be sure your salt is kosher, or adjust accordingly.
Sarah
Delta, CO
2/25/2023
Good flavor, but way, way way too salty. I thought as much as I was reading the recipe - totally should have trusted my gut on that. My dressing is much more yellow than the classic white stuff you buy. Also, at one point the recipe said the mix should look like mayo, but... again, it was yellow orange. Perhaps they meant the consistency? I'd make it again - but with a serious reduction in salt.
Anonymous
1/24/2023
Why can’t you print the fricking recipes? I’m cancelling my subscription
Anonymous
1/21/2023