Homemade Caesar Dressing
Elevate your salad with this rich, tangy, and authentic Caesar dressing that puts store-bought versions to shame.
Ingredients
- •2 large egg yolks, room temperature
- •2 tablespoons fresh lemon juice
- •1 teaspoon Dijon mustard
- •2 cloves garlic, minced into a paste
- •4 anchovy fillets, finely mashed
- •1/2 cup extra-virgin olive oil
- •1/4 cup neutral oil, such as grapeseed or canola
- •1/2 cup finely grated Parmesan cheese
- •1/4 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
Instructions
- 1
In a medium mixing bowl, whisk together the egg yolks, lemon juice, Dijon mustard, minced garlic, and mashed anchovies until smooth and well combined.
- 2
Slowly begin drizzling in the olive oil and neutral oil drop by drop while whisking constantly to create a stable emulsion.
- 3
Once the mixture begins to thicken and the oil is fully incorporated, whisk in the grated Parmesan cheese.
- 4
Season the dressing with salt and black pepper to taste, adjusting the lemon juice if you prefer a brighter acidity.
- 5
If the dressing is too thick, whisk in a teaspoon of warm water at a time until you reach your desired consistency.
💡 Chef tips
- Ensure your eggs are at room temperature to help the emulsion form more easily.
- You can store this dressing in an airtight container in the refrigerator for up to 3 days.
- For a faster version, you can combine all ingredients except the oils in a food processor and slowly stream the oils in while the motor is running.
✅ How it should turn out
The finished dressing should be creamy, pale yellow with visible flecks of cheese and herbs, offering a perfect balance of savory umami from the anchovies and sharp, zesty citrus notes.