Having the right Caesar dressing for your Caesar salad can be frustrating to find. You might have moved, and can’t buy your favorite dressing anymore. No need to fret. Homemade Caesar dressing isn’t hard to make, and doesn’t require fancy kitchen gadgets.
This recipe is the secret sauce for your next Caesar salad. 🥗 Why I am I so confident to declare that? It has all the components to a classic Caesar dressing: homemade mayo which is the fat, plenty of salty ingredients, and acidic ingredients like lemon juice and vinegar. It also has minced garlic and black pepper to round out the flavors.
You might be wondering if I could omit the anchovies and replace it with more Worcestershire sauce and still achieve the same taste. Sorry to disappoint, but the anchovies are the key ingredient. It provides the umami flavor profile or the savory element, which is so important in a classic Caesar dressing. They also are the leader for the team of salty ingredients. Trust me, if you’re not a fan of anchovies, you won’t know they are in there, but if they are missing, your dressing won’t be as amazing.
To achieve the perfect classic Caesar dressing, taste as you go. Don’t be in a rush. Adjust your fat, acid, salty flavors and you will be thrilled with your final result. 😋 It also tastes fantastic with our easy homemade croutons on a Caesar salad.Print
This classic homemade Caesar dressing will transform your salad into something amazing! It’s an easy recipe for a traditional creamy dressing flavored with lemon, garlic, anchovies, Worcestershire sauce, and Parmesan cheese.
- egg yolk, room temperature (farm fresh or pasteurized)
- 2 tablespoons olive oil
- 1/2 cup vegetable oil
- 2 tablespoons freshly squeezed lemon juice, from one lemon
- 4 anchovy fillets, rinsed and minced
- 2 garlic cloves, minced
- 1/2 teaspoon white wine vinegar
- 1/2 cup finely grated Parmesan
- 1/4 teaspoon Worcestershire sauce
- 1/8 teaspoon black pepper
- light sprinkle of salt
Making the Easy Homemade Mayo
- Start by making the mayonnaise. Separate the egg, reserving the whites for another use. In a medium sized bowl, place the room-temperature yolk. Set aside.
- Measure out the two oils into a measuring cups that has a spout. Juice the lemon.
- Choose your mixing method: whisking, blender, or food processor. For this recipe, I will describe the hand method. Drip the vegetable oil very slowly, while constantly whisking, on top of the egg yolk. When most of it is mixed in, then pour the remaining vegetable oil a little faster. Next, in a steady, thin stream, pour the olive oil while whisking. If the homemade mayo needs to be thinned, use a little lemon juice.
Making the Anchovy Paste
- Rinse and finely chop the anchovies. Mince the two cloves of garlic, and add it to the anchovies. Mash them together on a cutting board with a blade of a knife or with a mortar and pestle.
Assembling the Dressing
- Add the anchovy paste to the bowl of mayo, then pour in the vinegar, Parmesan, Worcestershire sauce, black pepper, and most of the lemon juice. Taste and add a dash of salt. Taste again, adjusting the flavors with a bit more lemon juice and/ or vinegar. If the dressing is too thick, add more lemon juice. Taste again. If needed, add more salty ingredients or more black pepper.
- If not using right away on your Caesar salad, use a funnel and pour your dressing into a glass jar. Store in the fridge with a lid. Use up within 3 days.
- When making the mayonnaise, add the oil in very slowly.
- When you’re assembling the dressing, add the salt in last, and only a small amount of it.
- The best Caesar dressing has the right balance of fat (homemade mayo), saltiness (anchovies, Worcestershire sauce, Parmesan), and acid (lemon juice and vinegar). Minced garlic is an absolute must. If you like a stronger garlic taste, feel free to add more. Adding freshly ground black pepper will give it the finishing touch.