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.
- 1 egg yolk, at room temperature (farm fresh or pasteurized)
- 1/2 cup + 2 tablespoons light tasting olive oil (150 ml)
- 2 tablespoons freshly squeezed lemon juice, from one lemon (30 ml)
- 4 anchovy fillets, rinsed and minced (5g)
- 1 tablespoon garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon white wine vinegar
- 1/2 cup finely grated Parmesan (35g)
- 1/4 teaspoon Worcestershire sauce
- 1/8 teaspoon black pepper, plus more to taste
- light sprinkle of salt
Making the Easy Homemade Mayo
- Start by making the mayonnaise. Separate the egg, reserving the whites for another use. Put the room temperature egg yolk in a medium bowl and set aside.
- Measure the light tasting olive oil into a measuring cup that has a pouring spout.
- Choose your mixing method for the dressing: hand whisk, 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 light tasting olive oil a little faster. Next, in a steady, thin stream, pour the rest of the light tasting 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 liquids (vinegar, Worcestershire sauce, and most of the lemon juice), then add the Dijon mustard, grated Parmesan cheese, and the black pepper. 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 wide mouth funnel and pour the dressing into a glass jar. Store in the fridge with an airtight lid. For best results, use within 3 days.
- If your planning to make homemade mayo, add the oil in very slowly as you whisk constantly.
- Want this to be keto friendly? This dressing has no sugar and uses olive oil and has .8g of carbs for a 2 tbsp. serving.
- You want the right balance of fat, saltiness, cheese, pepper, garlic, fishy flavor, and acid from the lemon and vinegar, so taste as you go.
- Category: Salad Dressing
- Method: Stirred
- Cuisine: American
Keywords: traditional caesar salad dressing, easy caesar salad dressing