Skip to content

Get 5 Secrets to Make Homemade Taste Food Better + New Recipes Weekly!

    Caesar Salad Dressing Recipe

    Published May 28, 2020. This post may contain affiliate links. Please read my disclosure policy.

    This extra creamy traditional Caesar salad dressing recipe comes together in minutes and will go perfect on your Caesar salad.

    I always eat a nice big salad a few times a week. It could be a Watermelon Feta with Steak, or a Green Goddess doesn’t matter just as long as we are getting our greens!

    jar of homemade caesar salad dressing

    Caesar Salad Dressing Ingredients

    There are few ingredients in a classic Caesar dressing and is very easy to make, especially if you have a food processor.  Here are the items needed to make this:

    • Anchovies: These small slender salt-cured fish are a staple in a classic recipe.
    • Garlic: I usually like an extra clove to help bring about more garlic flavor. You can scale up or down as you see fit.
    • Eggs: It’s important to buy pasteurized eggs so that you will feel better about eating raw eggs in this recipe. Rest assured the salt and lemon juice will also aid in cooking the egg.
    • Lemon Juice: Freshly squeezed lemon juice will add some clean acid to this as well as help curing and essentially cooking the eggs.
    • Olive Oil: I like to use regular olive oil instead of extra virgin so that it does not overtake the flavor of it.
    • Parmesan Cheese: This will help add some natural salt as well as provide creaminess and body to the dressing.

    How to Make It

    Follow these simple steps in making this delicious dressing:

    Pulse some anchovies and garlic cloves together in a food processor 20-30 times to roughly mince the ingredients.

    anchovies and garlic chopped in a food processor

    Next, add in some pasteurized eggs and lemon juice and processes at high speed until mixed and smooth.

    adding eggs and lemon juice to a food processor with anchovies and garlic

    Slowly drizzle in olive oil while processing on high speed until it becomes thick and creamy.

    drizzling olive oil to a caesar salad dressing in a food processor

    Finish by adding in some parmesan cheese, more lemon juice and salt, and process on low speed until combined.

    pouring in grated parmesan cheese to caesar salad dressing in a food processor

    Do I Have to Use Anchovies?

    While it is incredibly classic, you do not have to use anchovies in this recipe.  You will lose that unique Caesar dressing flavor if you decided to discard but you can make it without them.

    Can I Make It Without Raw Eggs?

    If you do not want to use eggs in this recipe, simply swap out the eggs for 1/3 cup of mayonnaise.  Follow the instructions as is even with this substitution.

    Make-Ahead and Storage

    Make-Ahead: You can make this dressing up to 3 days ahead of time, just keep covered and cool in the refrigerator until it is ready to use.

    How to Store: Keep covered in the refrigerator for up to 5 days.

    Chef Billy Parisi

    chef notes + tips

    • If you are mixing by hand be sure to add in 1 ½ teaspoons of Dijon mustard to help the dressing emulsify.
    • This recipe can also be made in a blender.
    • If you do not want to use eggs in this recipe, simply swap out the eggs for 1/3 cup of mayonnaise.
    • You do not have to use anchovies in this recipe if you do not like them.

    glass of caesar dressing with a spoon

    Amazing Salad Recipes

    Be sure to follow me on FacebookYouTube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

    Let's Cook - Chef Billy Parisi

    Caesar Salad Dressing Recipe

    5 from 3 votes
    This extra creamy traditional Caesar salad dressing recipe comes together in minutes and will go perfect on your Caesar salad.
    Servings: 2 cups
    Prep Time: 5 minutes
    Cook Time: 0 minutes

    Ingredients 

    • 6-8 anchovies
    • 2 garlic cloves
    • 2 pasteurized eggs
    • Juice of 1 large lemon
    • 1 cup olive oil
    • ½ cup grated parmesan cheese
    • sea salt

    Instructions

    • Add the anchovies and garlic to a food processor and pulse 20-30 times until the ingredients are finely chopped.
    • Next, add in the eggs and ½ of the lemon juice and process on high for 20 seconds until completely mixed together and smooth.
    • While processing at high speed, slowly drizzle in the oil until it becomes thick and creamy.
    • Finish by adding in the cheese, remaining ½ lemon juice, and salt, and process on low speed until combined.
    • Refrigerate until ready to use.

    Notes

    Chef Notes:
    • Make-Ahead: You can make this dressing up to 3 days ahead of time, just keep covered and cool in the refrigerator until it is ready to use.
     
    • How to Store: Keep covered in the refrigerator for up to 5 days.
     
    • If you are mixing by hand be sure to add in 1 ½ teaspoons of Dijon mustard to help the dressing emulsify.
     
    • This recipe can also be made in a blender.
     
    • If you do not want to use eggs in this recipe, simply swap out the eggs for 1/3 cup of mayonnaise.
     
    • You do not have to use anchovies in this recipe if you do not like them.

    Nutrition

    Calories: 286kcalCarbohydrates: 2gProtein: 18gFat: 23gSaturated Fat: 7gCholesterol: 193mgSodium: 458mgPotassium: 138mgSugar: 1gVitamin A: 454IUVitamin C: 1mgCalcium: 325mgIron: 1mg
    Course: Salad
    Cuisine: Italian