Homemade Caesar Dressing
Transform ordinary greens into a restaurant-quality masterpiece with this rich, garlicky, and perfectly balanced homemade Caesar dressing.
Ingredients
- •2 large egg yolks (room temperature)
- •2 cloves garlic (minced)
- •4 oil-packed anchovy fillets (minced into a paste)
- •1 tablespoon fresh lemon juice
- •1 teaspoon Dijon mustard
- •1 teaspoon Worcestershire sauce
- •1/2 cup extra virgin olive oil
- •1/4 cup neutral oil (like canola or grapeseed)
- •1/3 cup freshly grated Parmigiano-Reggiano cheese
- •1/4 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
Instructions
- 1
In a medium mixing bowl, whisk together the egg yolks, minced garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce until smooth and well combined.
- 2
Combine the extra virgin olive oil and neutral oil in a measuring cup with a pouring spout.
- 3
Whisking constantly and vigorously, drizzle the oil mixture into the yolk mixture in a very slow, steady stream until the dressing becomes thick and emulsified.
- 4
Stir in the freshly grated Parmigiano-Reggiano cheese.
- 5
Season the dressing with kosher salt and freshly ground black pepper to taste, adding a few extra drops of lemon juice if you prefer more brightness.
💡 Chef tips
- Ensure your egg yolks are at room temperature to help the oil emulsify properly without breaking.
- Store the dressing in an airtight glass jar in the refrigerator for up to 4 days.
- If you prefer a quicker method, you can pulse the garlic, anchovies, egg yolks, lemon juice, mustard, and Worcestershire in a food processor while slowly drizzling in the oils.
✅ How it should turn out
The finished dressing should be thick, glossy, and creamy, with a pungent aroma of garlic and cheese, delivering a savory, umami-rich flavor that is both tangy and creamy.