Homemade Caesar Dressing from scratch makes all the difference in preparing an incredible Caesar Salad, and it only takes a few minutes.
I have to warn you that once you make caesar dressing from scratch, you won’t want to buy it at the store anymore.
The flavor and richness is unmatched, and tastes just like the really good caesar dressing you get at a high-quality restaurant.
I’ve noticed that some caesar dressing recipes call for using mayonnaise as a shortcut, but I have to say that it’s really worth making from scratch.
You’re already putting the work in to mix things up with the mayonnaise, and caesar salad dressing tastes much better when made with only the yolk (mayonnaise is usually made with the whole egg, and has a pronounced eggy flavor from the white).
No fancy equipment is needed to make the dressing, and it’s done by hand in just a few minutes.
How to Make Caesar Dressing:
In a medium bowl, combine two egg yolks, Dijon mustard, garlic, anchovy paste, salt, pepper, and lemon juice:
I am currently expecting so I’m using pasteurized eggs here, which you can either purchase or make yourself (Simply Recipes has good instructions).
But ordinarily I would use raw eggs (I discuss the minimal risk in this mayonnaise post. Ultimately it’s your decision to make after doing your own research and assessing your condition).
I prefer to use anchovy paste instead of chopped anchovy filets because it distributes well and doesn’t have any bone fragments, but you may chop some filets instead, and whisk that in, if you’d like.
Whisk everything together to combine, then slowly drizzle in a light olive oil, whisking vigorously to aerate:
You want to start with just a few drops at first, then slowly drizzle in more oil over a minute or two.
Going slowly will give you a thicker and creamier texture.
Eventually the dressing will look thick and creamy, like this:
It should still have a flowy texture to it, but with a thickness and richness from the spoon:
To finish the dressing off, add a touch of grated parmigiano reggiano cheese:
Caesar salad is always served with shavings or a shower of grated parmigiano reggiano cheese, but it’s important to have a little bit in the dressing as well, evenly coating the leaves of romaine.
Chill the dressing in the refrigerator until you’re ready to use it for your Caesar Salad.
I also use this salad as a spread for Chicken Caesar wraps and for sandwiches. Enjoy!
- 2 egg yolks (pasteurized, if desired)
- 1 tbsp fresh lemon juice
- 1 tsp anchovy paste*
- 1 tsp dijon mustard
- 1 garlic clove pressed or minced
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup olive oil (regular/light, not extra virgin)
- 2 tbsp grated parmigiano reggiano
- In a medium bowl, whisk to combine the egg yolks, lemon juice, anchovy paste, dijon mustard, garlic, salt, and pepper, for about 30 seconds, until smooth.
- While whisking constantly, add a couple drops of olive oil, then slowly drizzle in more in a steady stream, keeping in mind that you don't want to add the oil too fast. Aim to distribute the addition of the oil over 60-90 seconds of whisking.
- At this point, the dressing should have a thick texture. Gently stir in the cheese, then place the dressing in the fridge until ready to use for Caesar Salad.