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jar of homemade caesar salad dressing
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Caesar Salad Dressing Recipe

This extra creamy traditional Caesar salad dressing recipe comes together in minutes and will go perfect on your Caesar salad.
Course Salad
Cuisine Italian
Prep Time 5 minutes
Cook Time 0 minutes
Servings 2 cups
Calories 286kcal

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: 286kcal | Carbohydrates: 2g | Protein: 18g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 193mg | Sodium: 458mg | Potassium: 138mg | Sugar: 1g | Vitamin A: 454IU | Vitamin C: 1mg | Calcium: 325mg | Iron: 1mg