Caesar Dressing Recipe

Creamy, garlicky, and ultra-easy—this classic salad dressing will make your greens dance.

If you’ve been searching for the perfect Caesar Dressing Recipe that balances tangy lemon juice, salty anchovies, and rich Parmesan cheese, I’m right there with you. I first whipped up this homemade, classic Caesar dressing on a lazy Sunday afternoon last summer, inspired by a visit to an Italian trattoria that insisted theirs was “secret.†Spoiler alert: there’s no secret ingredient—just quality staples and a little emulsifying magic. Whether you’re tossing it with crisp romaine for a weeknight dinner or drizzling it over grilled chicken for Sunday supper, this salad dressing is the real deal—no preservatives, no mystery oils, and plenty of bright flavor.

Why You’ll Love This Caesar Dressing Recipe

• Ready in under 10 minutes—no oven, no fuss
• Ultra-creamy texture without heavy mayo (thanks to egg yolk and olive oil)
• Customizable salt level—control how salty or savory you like it
• Anchovy paste adds umami without a fishy punch (trust me!)
• Fresh garlic and lemon juice give a zesty zing
• Parmesan cheese brings a nutty, savory boost
• Makes about 1 cup—perfect for family dinners or small gatherings
• Lighter than most store-bought versions (around 80 calories per tablespoon)
• Keeps well in the fridge for up to 5 days—make ahead for meal prep
• Double or halve easily depending on your crowd

Ingredients for Caesar Dressing Recipe

• 1 large egg yolk (room temperature; free-range if you can)
• 2 tsp anchovy paste (or 4 finely chopped anchovy fillets)
• 1 tsp Dijon mustard (Maille brand recommended)
• 1 large garlic clove, minced (or 1/2 tsp garlic powder in a pinch)
• 2 tbsp fresh lemon juice (about 1 lemon; Meyer lemons add sweetness)
• 1 tsp Worcestershire sauce (Lea & Perrins gives depth)
• 1/2 cup extra-virgin olive oil (mild-flavored)
• 1/4 cup finely grated Parmesan cheese (Parmigiano-Reggiano for nuttiness)
• Salt and freshly ground black pepper, to taste

Tips: Choose firm, yellow-skin lemons for juice that’s tangy but not bitter. Room-temp egg yolk emulsifies more easily—cold eggs can break your dressing. For a lighter twist, swap half the oil for plain Greek yogurt.

Directions

1. Whisk the yolk, anchovy paste, mustard, and garlic in a medium bowl until smooth and slightly pale. This forms your flavor-packed base.
2. Pour in the lemon juice and Worcestershire sauce; stir gently so nothing splashes. You’ll notice the mixture brighten right up.
3. While whisking vigorously, drizzle in the olive oil a few drops at a time. Slow is key—this is where the magic emulsifies, turning watery liquid into creamy dressing. If you rush, it can separate.
4. Once about half the oil is in and the mixture is thick, you can pour the rest in a thin, steady stream while whisking. You’ll see it transform into a smooth, silky sauce.
5. Stir in the Parmesan cheese, then taste. Add a pinch of salt or a few grinds of pepper as needed—remember, anchovy paste and Worcestershire already pack sodium.
6. Let the dressing rest in the fridge for at least 15 minutes before serving. Chilling helps flavors meld. If it looks too thick after cooling, whisk in a teaspoon of water or more lemon juice.
7. Serve over crisp romaine, grilled shrimp, or even roasted vegetables. Leftovers are equally delicious as a dip for crudités.

Servings & Timing
Makes: about 1 cup (enough for 6–8 side-salad servings or 4 hearty Caesar salads)
Prep Time: 10 minutes
Chill Time: 15–20 minutes (optional, but recommended)
Total Time: 25–30 minutes

Variations
• Vegetarian Twist: Swap anchovy paste for 1 tbsp caper juice.
• Yogurt-Light: Replace half the oil with plain Greek yogurt for extra tang.
• Spicy Kick: Add ½ tsp hot sauce or a pinch of cayenne pepper.
• Vegan Version: Use aquafaba (chickpea brine) instead of egg yolk, nutritional yeast for cheese.
• Citrus Burst: Mix in 1 tsp orange zest or grapefruit juice for a fragrant note.
• Herb Infusion: Stir in 1 tsp chopped fresh tarragon or chives.

Storage & Reheating
• Store in an airtight jar or container in the fridge for up to 5 days.
• No need to reheat—just give it a good shake or whisk before using.
• For longer storage, freeze in ice cube trays, then transfer cubes to a freezer bag for up to 2 months; thaw overnight in the fridge.
• Make-ahead tip: Whip this up a day ahead to deepen those flavors and save time on busy nights.

Notes
• Emulsification can be tricky if ingredients are too cold—bring eggs to room temp and pour oil slowly.
• If dressing breaks (separates), start with a fresh yolk in a clean bowl and slowly whisk in the broken mixture.
• Grating your own Parmesan (rather than pre-grated) gives a smoother texture and better flavor.
• I once tried adding garlic-infused oil instead of fresh garlic—nice idea, but it lost that punch. Stick with the real deal.
• Feel free to tweak lemon vs. oil ratio: more lemon for bright, lighter dressing; more oil for a richer pour.

FAQs
Q: Can I use store-bought mayonnaise instead of egg yolk?
A: Yes—you’ll skip the emulsification step, but your dressing will taste more mayo-forward than classic.

Q: How can I make this gluten-free?
A: All ingredients listed here are naturally gluten-free—just double-check your Worcestershire sauce.

Q: Is it safe to eat raw egg?
A: Using very fresh, properly refrigerated eggs from a trusted source minimizes risk; you can also use pasteurized eggs.

Q: Why is my dressing grainy?
A: That usually means the oil went in too fast; next time, whisk more slowly and thoroughly.

Q: Can I double the recipe?
A: Absolutely—just combine ingredients in a larger bowl and add oil at the same slow pace.

Q: What greens work best?
A: Traditional romaine is ideal, but kale—massaged with a bit of salt—also makes a sturdy, hearty Caesar.

Q: How do I thicken a too-thin dressing?
A: Whisk in more Parmesan cheese or an extra egg yolk if you don’t mind richer taste.

Q: Why do recipes call for anchovy paste?
A: It’s an easy, shelf-stable way to add that deep, savory umami without filleting fish.

Conclusion
This Caesar Dressing Recipe brings together the perfect balance of tangy lemon juice, savory anchovies, and nutty Parmesan in a silky, homemade emulsion you can whip up in minutes. It’s versatile, customizable, and miles ahead of anything you’ll find bottled. Give it a whirl, leave a comment about your favorite tweaks, and be sure to explore my homemade ranch and Greek yogurt dips next—you might just find your new signature dressing!