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glass bottle filled with Caesar dressing
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5 from 5 votes

Caesar Salad Dressing

This classic homemade Caesar salad 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.
Prep Time20 minutes
Total Time20 minutes
Servings: 1 cup
Calories: 196kcal

Ingredients
 

  • 1 egg yolk at room temperature
  • cup neutral oil such as light olive oil
  • 2 tablespoons freshly squeezed lemon juice plus extra
  • 4 anchovy fillets rinsed and minced
  • 1 tablespoon garlic cloves minced
  • 1 teaspoon Dijon mustard
  • ½ teaspoon white wine vinegar
  • ½ cup finely grated Parmesan
  • ¼ teaspoon Worcestershire sauce
  • teaspoon black pepper plus more to taste
  • light sprinkle of salt

Instructions

Making the Mayo

  • Separate a room temperature egg, reserving the whites for another use.  Put the egg yolk in a medium bowl.
  • Whisk the egg for 2 minutes, then add a tiny bit of oil while constantly whisking. Continue adding the oil in small amounts so the mixture will emulsify.
  • When half of the oil is mixed in, pour the remaining oil in a thin stream, while whisking. You can also make this in the blender or food processor.

Making the Anchovy Paste

  • Rinse the anchovies, and soak them in water for 15 minutes to remove some of their saltiness and to soften them.
  • Mince the garlic and anchovies, then mash them together to make a paste.

Assembling the Dressing

  • Add the anchovy paste to the mayo, then pour in vinegar, Worcestershire sauce, and most of the lemon juice. Add the Dijon mustard, 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 as desired.  If the dressing is too thick, add more lemon juice.
  • Use a funnel to pour the dressing into a glass jar.  Seal and store in the fridge for up to 3 days. Enjoy the dressing on a Caesar salad.

Notes

  • Need to warm up an egg quickly? Submerge it in a bowl of hot tap water for 10 minutes, then separate it.
  • Add the oil to the egg yolk very slowly, whisking constantly.
  • Need this to be keto friendly?  You are already good to go, as this dressing has no sugar, uses olive oil, and has 0.8 g of carbs for a 2 tablespoon serving.
  • Taste and adjust as you go.  You want the right balance of fat, salt, cheese, pepper, garlic, fishy flavor, and acid (lemon and vinegar).

Nutrition

Serving: 2tablespoons | Calories: 196kcal | Carbohydrates: 2g | Protein: 3g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 31mg | Sodium: 123mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 89IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg