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Homemade Caesar Dressing

Homemade Caesar Dressing being poured over a salad with romaine lettuce and croutons.
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Create a classic, restaurant-quality Caesar dressing from scratch. This recipe balances lemon and garlic, offers anchovy options, and provides tips for emulsification and storage.

Ingredients

Scale
  • 1 large egg yolk (pasteurized recommended)
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon anchovy paste (or 2 anchovy fillets, mashed)
  • 1/2 cup olive oil
  • 1/4 cup grated Parmesan cheese
  • Salt and freshly ground black pepper to taste

Instructions

  1. In a medium bowl, whisk together the egg yolk, minced garlic, Dijon mustard, lemon juice, Worcestershire sauce, and anchovy paste until well combined.
  2. Slowly drizzle in the olive oil, a few drops at a time, while whisking constantly. This process, called emulsification, will create a thick, creamy dressing.
  3. Once all the oil is incorporated and the dressing is emulsified, stir in the grated Parmesan cheese.
  4. Season with salt and freshly ground black pepper to your preference.
  5. For a thinner dressing, you can add a teaspoon of water or more lemon juice.
  6. Store the dressing in an airtight container in the refrigerator for up to 5 days.

Notes

  • For a no-raw-egg option, use pasteurized egg yolks.
  • If you don’t have anchovy fillets or paste, you can omit them, but they add a key umami flavor.
  • Ensure your bowl and whisk are clean and dry for successful emulsification.
  • This dressing is excellent for meal prep and can be used on various salads.

Nutrition

Find it online: https://www.unfoldrecipes.com/homemade-caesar-dressing/