Homemade Caesar Dressing
Transform ordinary greens into a restaurant-quality masterpiece with this creamy, punchy, and utterly irresistible homemade Caesar dressing.
Ingredients
- •2 cloves garlic, finely minced
- •4 oil-packed anchovy fillets, minced into a paste
- •1 large egg yolk (pasteurized if preferred)
- •2 tablespoons fresh lemon juice
- •1 teaspoon Dijon mustard
- •1 tablespoon Worcestershire sauce
- •1/2 cup extra virgin olive oil
- •1/4 cup freshly grated Parmesan cheese
- •1/4 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
Instructions
- 1
In a medium mixing bowl, whisk together the minced garlic, anchovy paste, egg yolk, lemon juice, Dijon mustard, and Worcestershire sauce until well combined.
- 2
While whisking constantly and vigorously, slowly drizzle in the extra virgin olive oil in a thin, steady stream until the mixture emulsifies and becomes thick and creamy.
- 3
Stir in the freshly grated Parmesan cheese, kosher salt, and black pepper until fully incorporated.
- 4
Taste the dressing and adjust the salt, pepper, or lemon juice if needed before tossing with your favorite crisp romaine lettuce and garlic croutons.
💡 Chef tips
- For safety, you can use pasteurized whole eggs or egg yolks if you are concerned about consuming raw eggs.
- Store the dressing in an airtight jar in the refrigerator for up to 3 to 4 days.
- If the dressing is too thick, thin it out with a few drops of cold water or extra lemon juice.
✅ How it should turn out
The finished dressing should be thick, glossy, and emulsified, offering a bold, savory punch of garlic, umami anchovy, and sharp cheese balanced by bright citrus.