If you’ve only ever had Caesar dressing from a bottle, you’re in for a serious upgrade. Homemade Caesar dressing delivers bold flavor with a creamy texture that store-bought versions just can’t match. Whether you’re tossing it with crisp romaine lettuce for a classic Caesar salad or using it as a dip or marinade, this dressing is incredibly versatile and easy to make with just a few staple ingredients. If you are interested in more homemade dressings, make sure to check out our avocado ranch dressing!
Why This Caesar Dressing Recipe Stands Out
This one hits all the right notes—savory from anchovies, tangy from fresh lemon juice, creamy thanks to egg yolk and olive oil, and sharp with a punch of grated Parmesan. Garlic and Dijon mustard round it out for a perfectly balanced, restaurant-quality flavor. The best part? It comes together in just minutes, no fancy equipment needed.
If you’re concerned about raw egg yolk, pasteurized eggs are a great alternative. You can also substitute the egg yolk with a tablespoon of mayonnaise to keep the creaminess without the raw factor. Anchovies may seem intimidating, but they’re essential to that signature umami depth—opt for anchovy paste if you’re looking for a simpler option.
Pro Tip: Emulsify Like a Pro
For the creamiest Caesar dressing, slowly drizzle the olive oil into the egg yolk mixture while whisking continuously. This emulsification process is key to achieving that smooth, luxurious texture. If your dressing breaks (looks oily or separated), whisk in a teaspoon of warm water to bring it back together.
Storage and Make-Ahead Tips
This can be stored in an airtight container in the refrigerator for up to 5 days. Since it contains fresh ingredients like egg and lemon juice, it’s best used sooner rather than later. If you want to prep in advance, make the dressing a day ahead to let the flavors meld, then give it a quick stir before serving.
More Than Just Salad
While it’s best known for Caesar salad, this dressing also makes a fantastic dip for crudités, a flavorful spread on sandwiches, or a marinade for grilled chicken. Keep a batch on hand and elevate your meals with minimal effort.
Caesar Dressing
Ingredients
- 1 large egg, room temperature
- 1½ teaspoons Dijon mustard
- ½ cup canola oil, room temperature
- ½ cup extra-virgin olive oil, room temperature
- ½ cup Parmesan cheese, finely grated
- 2 teaspoons garlic, finely grated or minced
- ½ teaspoon Worcestershire sauce
- 4 tablespoons freshly squeezed lemon juice, from about 1–1½ lemons
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 anchovy fillets, mashed into a paste
Instructions
- In a large wide-mouth mason jar or a tall container, add the egg, Dijon mustard, canola oil, extra-virgin olive oil, grated parmesan, garlic, Worcestershire sauce, lemon juice, kosher salt, black pepper, and mashed anchovy fillets.
- Place the immersion blender at the bottom of the jar, making sure it covers the egg yolk. Turn the blender on and keep it at the bottom for about 15 seconds, until the mixture starts to thicken and emulsify.
- Slowly lift the blender up through the dressing to incorporate the rest of the oil and ingredients, blending until smooth and creamy, about 30 seconds to 1 minute.
- Use immediately or refrigerate in a sealed jar for up to 3 days
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