Caesar Salad Dressing Recipe

If you ask me, there’s nothing in the world quite as satisfying as a homemade Caesar Salad Dressing. The blend of creamy textures, zesty citrus, and the unique savoriness from anchovies transforms even the simplest salad greens into something truly crave-worthy. This classic recipe is all about bold flavors living in harmony, and you’ll be amazed by how each ingredient contributes to the unforgettable taste. Get ready to discover just how easy it can be to create this sensational staple in your own kitchen—you’ll never reach for the store-bought bottle again!

Ingredients You’ll Need

One of the best things about a beautiful Caesar Salad Dressing is how its bold flavor comes from a handful of everyday ingredients. Each component brings its own magic—some add rich body, others a punch of salt, and every single one works together to make every bite memorable.

• Egg yolk (at room temperature): This is the secret to creamy, rich dressing and is essential for making traditional mayonnaise by hand.
• Neutral oil (such as light olive oil): Provides a silky-smooth backbone without overpowering any of the other flavors.
• Freshly squeezed lemon juice: Adds a bright pop of freshness and the perfect tangy balance.
• Anchovy fillets (rinsed and minced): Don’t skip these—anchovies dissolve totally, bringing salty, savory depth every Caesar Salad Dressing needs!
• Garlic cloves (minced): A tiny powerhouse of flavor, lending intensity and warmth.
• Dijon mustard: Gives the dressing its subtle bite and helps everything emulsify.
• White wine vinegar: A finishing touch for acidity that rounds out the flavors.
• Finely grated Parmesan: Nutty, salty, and totally delicious—it also helps thicken the dressing.
• Worcestershire sauce: Adds that unmistakable umami and a touch of sweetness.
• Black pepper (plus more to taste): Gives a welcome hint of heat and complexity.
• Salt (a light sprinkle): Just enough to brighten all the other flavors—remember, the anchovies and cheese already bring a lot of saltiness!

How to Make Caesar Salad Dressing

Step 1: Separate and Prepare the Egg Yolk

Start with a room temperature egg for the creamiest result. Carefully separate the yolk from the white (save that white for your next omelet!) and place the yolk in a medium mixing bowl. Using room temperature eggs helps everything come together more smoothly when we begin whisking in our oil. This simple step lays the perfect base for your Caesar Salad Dressing.

Step 2: Emulsify the Mayonnaise Base

Whisk the yolk vigorously for about two minutes to lighten and thicken it up—think of this as the start of your deliciously homemade mayo. Now, with your whisk in one hand and your oil in the other, start adding tiny drips of oil at first. Patience pays off! After about half the oil is whisked in, you can pour the remainder in a slow, steady stream. If you’re short on time, the food processor or blender makes this step even easier, but I love the control and creaminess you get by doing it by hand. Once you’re done, you’ll have a smooth, glossy base that’s absolutely irresistible.

Step 3: Make the Anchovy-Garlic Paste

Rinse your anchovies, then soak them in a bit of water for 15 minutes. This step softens them up and mellows their saltiness. Finely mince your garlic and anchovy fillets together on a cutting board, then keep going until everything becomes almost paste-like. This fragrant mixture is what gives authentic Caesar Salad Dressing its signature savory burst.

Step 4: Assemble the Caesar Salad Dressing

Add your anchovy-garlic paste straight to the freshly made mayo base. Pour in the white wine vinegar, Worcestershire sauce, most of the fresh lemon juice, and the Dijon mustard. Then stir in the Parmesan and freshly cracked black pepper. Give everything a good mix and taste it. If it needs a bit more acidity or brightness, add a touch more lemon juice or vinegar. If the dressing feels too thick for your preference, thin it out with a few more drops of lemon juice. A light sprinkle of salt is all you’ll need to tie everything together—taste it one last time, and you’re done!

Step 5: Store or Serve

Pour your fresh Caesar Salad Dressing into a glass jar using a funnel (no spills, no mess!) and seal tightly. Pop it in the refrigerator where it’ll stay perfectly delicious for up to three days. With your dressing made from scratch, every salad—Caesar or otherwise—gets a boost of irresistible flavor that just can’t be matched.

How to Serve Caesar Salad Dressing

Garnishes

The beauty of freshly made Caesar Salad Dressing is how well it pairs with crisp romaine, but don’t stop there! Top your salad with homemade croutons, extra shavings of Parmesan, or a sprinkle of fresh black pepper for extra flair. A wedge of lemon on the side never hurts and lets each diner adjust the acidity to their taste.

Side Dishes

This dressing is a fantastic friend to more than just lettuce. Serve your Caesar Salad alongside classic roasted chicken, crispy fish fillets, or even as a dip for crunchy raw veggies. The deep, tangy notes also complement grilled meats and vibrant seasonal soups, making every meal feel a little more special.

Creative Ways to Present

Why not try drizzling your Caesar Salad Dressing over grilled veggies, roasted potatoes, or even as a sandwich spread? For dinner parties, serve in a small pitcher or wide-mouthed jar and let guests help themselves. Grab those pretty salad plates, pile them with greens and toppings, and finish with a decadent drizzle right at the table—it’s a showstopper!

Make Ahead and Storage

Storing Leftovers

To keep your Caesar Salad Dressing fresh, store it in a tightly sealed glass jar or container in the fridge. The flavors meld as it sits, actually making it taste even better after a few hours. Be sure to use it within three days, as the homemade ingredients are at their peak for just a short window.

Freezing

Freezing isn’t recommended for Caesar Salad Dressing. The emulsion that makes it so creamy tends to break in the freezer, resulting in a separated and less appetizing dressing. To guarantee the best flavor and texture, enjoy it fresh and try to make only what you’ll use within a few days.

Reheating

No need to reheat this dressing—it’s designed to be enjoyed cold or at cool room temperature. If it thickens too much in the refrigerator, let it sit out on the counter for 10 to 15 minutes and stir well before serving. The texture will return to its dreamy, pourable self.

FAQs

Can I make Caesar Salad Dressing without anchovies?

While anchovies add authentic depth and an irresistible savory quality, you can omit them or substitute with a teaspoon of capers or a splash of extra Worcestershire sauce for a similar effect. The result will have a milder, but still delicious, flavor!

Is it safe to eat raw egg yolk in Caesar Salad Dressing?

Using a very fresh, high-quality egg is key to reducing any risks. If you’re concerned, you can find pasteurized eggs at most grocery stores, which are safe to eat raw. The finished dressing is absolutely worth it!

Can I use olive oil instead of neutral oil?

Extra virgin olive oil has a stronger flavor, which can sometimes overpower the dressing’s delicate balance. If you love its taste, try using half olive oil and half neutral oil for the best of both worlds.

How long will homemade Caesar Salad Dressing last?

When stored properly in the refrigerator, this dressing will stay fresh for up to three days. Make sure your container is tightly sealed, and always use a clean spoon to scoop out what you need.

Can I use pre-grated Parmesan?

Pre-grated cheese is convenient, but for the best texture and taste, freshly grate your Parmesan. It blends more seamlessly into the dressing and lends a richer, nuttier flavor that sets homemade Caesar Salad Dressing apart!

Final Thoughts

Once you’ve tasted a homemade Caesar Salad Dressing, it’s hard to go back to anything else. The creaminess, bold flavors, and just-right tang make every salad a true celebration. Give it a try—you’ll delight your friends, treat your family, and maybe even find yourself making salads a little more often!

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