Caesar Dressing Recipe
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.
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
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.
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.
Nutrition
Calories: 286kcalCarbohydrates: 2gProtein: 18gFat: 23gSaturated Fat: 7gCholesterol: 193mgSodium: 458mgPotassium: 138mgSugar: 1gVitamin A: 454IUVitamin C: 1mgCalcium: 325mgIron: 1mg