Caesar Dressing Recipe
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Making this homemade Caesar dressing using classic ingredients like anchovies, parmesan, and fresh lemon juice is something I never get tired of. It is ready in 5 minutes and I make 2 cups, which is enough to serve on salads, use as a dip when I host parties, or drizzle over grilled chicken.
There are two types of people: those who buy dressing from the store and those who prefer to make their own. Which one are you? I confess I have always been on the “make my own dressing” team because I love playing with ingredients and the fresh flavor it brings to every meal. If you browse my blog, you will find all kinds of homemade dressing recipes, from my favorite blue cheese dressing to a simple sesame dressing that takes leafy green salads to the next level.
Caesar Dressing
Caesar dressing is a creamy emulsified dressing made with anchovies, garlic, egg, lemon juice, olive oil, and parmesan cheese. It was created in 1924 by Caesar Cardini, an Italian immigrant who ran a restaurant in Tijuana, Mexico, and it quickly became one of the most popular dressings in America.
Being a classically trained chef, I have made Caesar dressing hundreds of times in restaurant kitchens and at home. It is one of the first dressings I learned to make in culinary school, and I still get excited every time I whisk it together. The secret is using quality anchovies and fresh lemon juice, then slowly emulsifying the oil to get that thick and creamy texture. I make it with pasteurized eggs, parmesan, and garlic, and it is ready on the table in minutes.
That makes it perfect for a quick salad lunch before I start my day at the studio or the restaurant, which is coming soon. My daughter now helps me make it, and she has the emulsion technique down better than some cooks I have worked with. Ha! I hope you give this one a try and skip the store bought ones!
Ingredients and Substitutions
There are few ingredients in a classic Caesar dressing and it is very easy to make, especially if you have a food processor.
- Anchovies – I use 6 to 8 anchovies for that classic savory depth. You can skip them if you prefer, but the flavor will not be the same.
- Garlic – I add fresh garlic cloves for a sharp bite. Adjust to your taste if you want more or less.
- Pasteurized eggs – I always use pasteurized eggs since they are eaten raw. If you prefer not to use raw eggs, substitute with 1/3 cup of mayonnaise.
- Lemon juice – Fresh squeezed lemon juice adds brightness and helps emulsify the dressing. Bottled lemon juice works in a pinch.
- Olive oil – I prefer regular olive oil instead of extra virgin so it does not overpower the other flavors.
- Parmesan cheese – Finely grated parmesan adds creaminess and a salty finish. Pecorino Romano also works well.
- Sea salt – I season with sea salt to taste at the end.
How to Make Caesar Dressing
Pulse the base: I add the anchovies and garlic to a food processor and pulse 20 to 30 times until finely chopped.
Blend the eggs: I add the pasteurized eggs and half of the lemon juice, then process on high for 20 seconds until smooth.
Emulsify the oil: I slowly drizzle in the olive oil while processing on high until the dressing becomes thick and creamy.
Finish and season: I add the parmesan cheese, remaining lemon juice, and sea salt, then process on low until combined.
chef tip + notes
As you can see, it is pretty easy to make this recipe with the right ingredients and by following the steps. Once you make it a few times, you will not even need to look at the recipe anymore. But I have to recommend that the key to a creamy Caesar dressing is slowly drizzling the oil while the processor runs. If you add the oil too fast, the emulsion will break and the dressing will be thin and oily.
- Use Dijon if mixing by hand: I add 1 ½ teaspoons of Dijon mustard to help the dressing emulsify when I am not using a food processor.
- Blender works too: This recipe can also be made in a blender if you do not have a food processor.
- Anchovies are optional: I know some people do not like anchovies, so you can leave them out. Just know the flavor will be different.
- Use room temperature eggs: I highly recommend bringing the eggs to room temperature before blending. They emulsify better and create a smoother dressing.
- Go easy on the salt: Anchovies and parmesan are already salty, so I always taste the dressing before adding extra salt.
Serving Suggestions
When I make Caesar dressing at home, I toss it with crisp romaine lettuce, homemade croutons, and extra parmesan for a classic Caesar salad. It is also great drizzled over grilled BBQ chicken or as a dip for vegetables when I have friends or family over.
I like to make a big batch and keep it in the fridge for the week. It is perfect on my Green Goddess salad when I want to switch things up, or tossed with my shaved Brussels sprout salad for something a little different.
Make-Ahead and Storage
Make-Ahead: I make Caesar dressing up to 3 days ahead of time and keep it covered in the refrigerator until ready to use.
How to Store: I cover and store the dressing in the refrigerator for up to 5 days.
More Easy Dressing Recipes
Caesar Dressing Recipe
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.
Nice chef. I’ve been making mine almost exactly the same for 40+ years now. I like to whisk by hand that way I can feel how thick it is. I also use my molcajete to combine the anchovies, garlic, and salt into a thick paste. I then add the anchovy/garlic paste to a bowl add the other ingredients and whisk away. I also like to add a little freshly ground pepper.
How do you keep it from thickening in the fridge?
because of the oil in there, it solidifies. Take it out an hour before serving it.
Not a fan of anchovies but I’m using it for authenticity.
I’ve been disappointed by one homemade Caesar dressing recipe after another, but this one was an exception. Creamy, flavorful, and it actually came together. Thank you, Chef Billy, for restoring my faith! YOU’RE THE MAN!
Glad it was a hit! Appreciate you giving it a shot.
I’ve made dressing from scratch several times but this was the best.
Excellent! Thank you!
I always add Dijon mustard…
Thanks Chef Billy
I love your recipes.
My pleasure.
ABSOLUTELY fabulous!!!!
Every one of your recipes I have tried have been wonderful!
Your videos have taught me so much about cooking and has really changed my “kitchen world”! I now even own/use a mandolin!!!
Thank you for taking time to make such informative, yummy food, cooking recipes!
Pam
Wow, thank you! I love hearing this — so glad the videos and recipes have helped in your kitchen
This was the best caesar salad dressing that we have had in a long time. Thank you so much…can always rely on your recepes.
Excellent!
I only use the egg yolk (save whites for making macaroons). Always make by hand in my large wooden bowl that’s dedicated to Caesar’s only since 1972! I’ve eaten many a Caesar in my lifetime. Lately, I’m using roasted garlic cloves as it’s not as harsh as raw garlic and pecorino Romano cheese for a slightly bolder taste. When I don’t have croutons, I’ll toast a slice of sourdough, rub with the cut side of garlic clove, sprinkle a little EVOO, some cheese then tear into bite size pieces. Darn, I’m getting hungry and no romaine in the house.
Yes. I also add some hot mustard, Worcestershire, Tabasco. Real zingy
So good!!