Homemade Cesar Salad Dressing Recipe

Few dressings are as timeless and indulgent as a classic Caesar. A well-crafted Caesar salad dressing brings together the creaminess of egg yolk, the umami depth of anchovies, and the brightness of fresh lemon juice. When made at home, the flavors are fresher, more balanced, and free of unnecessary additives. This recipe delivers a velvety, rich dressing that can elevate not just salads, but also grilled vegetables, wraps, and even roasted meats.

Ingredients List

• 2 egg yolks (or 2 tbsp mayonnaise as a safer substitute)
• 2 anchovy fillets (or 1 tsp anchovy paste)
• 2 cloves garlic, finely minced
• 1 tsp Dijon mustard
• 2 tbsp fresh lemon juice
• ½ cup extra virgin olive oil
• ¼ cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Prepare the base

In a medium mixing bowl, whisk together the egg yolks (or mayonnaise), anchovies, garlic, Dijon mustard, and lemon juice until smooth.

Step 2: Emulsify the oil

Slowly drizzle in the olive oil while whisking vigorously, allowing the mixture to emulsify into a creamy dressing.

Step 3: Add flavor depth

Stir in the Parmesan cheese and season with salt and freshly ground black pepper. Adjust acidity with more lemon juice if desired.

Step 4: Taste and refine

Taste the dressing and adjust seasoning, ensuring the balance between tang, saltiness, and creaminess is perfect.

Step 5: Chill before serving

Refrigerate for at least 20 minutes before serving to allow the flavors to meld beautifully.

Cook Time

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes

Servings

Makes about 1 cup (enough for 4–6 servings)

Nutritional Information (approx. per serving)

• Calories: 180
• Protein: 4g
• Fat: 17g
• Carbohydrates: 1g
• Fiber: 0g
• Net Carbs: 1g

Storage Instructions

• Refrigerator: Store in a sealed jar for up to 3 days.
• Do not freeze: Freezing breaks the emulsion, ruining the creamy texture.
• For food safety, if using raw egg yolks, consume within 24–48 hours.

Suggestions

• For a lighter option, substitute half of the olive oil with Greek yogurt.
• If you prefer less anchovy flavor, reduce to one fillet or skip entirely, though it won’t have the same depth.
• Use as a dip for roasted vegetables or as a spread in sandwiches and wraps.
• For a luxurious twist, add a touch of truffle oil.

Seasonal Relevance

This dressing is versatile year-round. It shines in summer when paired with crisp romaine and fresh vegetables, but also works beautifully in winter as a rich accompaniment to hearty roasted meats or warm grain bowls.

Conclusion

A Homemade Caesar Salad Dressing Recipe is a culinary essential that every cook should master. With simple, fresh ingredients, you create a dressing far superior to bottled versions,creamy, tangy, and deeply flavorful. Whether for a classic Caesar salad or as a versatile condiment, this recipe adds sophistication and taste to any table.

FAQs

Q1: Can I make Caesar dressing without anchovies?
Yes, you can omit them, but the dressing will lose its signature umami depth. A splash of Worcestershire sauce can be used as a substitute.

Q2: What type of olive oil works best for Caesar dressing?
A mild, light extra virgin olive oil is ideal. Very strong or bitter olive oils can overpower the delicate balance of flavors.

Q3: Can I make this dressing ahead of time for a party?
Absolutely. Prepare it up to a day in advance and keep it refrigerated. Just give it a good whisk before serving to restore creaminess.