Homemade Caesar Dressing
Elevate your salads with this rich, tangy, and authentic Caesar dressing that puts store-bought versions to shame.
Ingredients
- •2 large egg yolks, room temperature
- •2 cloves garlic, minced
- •4 anchovy fillets, finely minced
- •2 tablespoons fresh lemon juice
- •1 teaspoon Dijon mustard
- •1/2 cup extra virgin olive oil
- •1/4 cup neutral oil, such as grapeseed or canola
- •1/2 cup freshly grated Parmesan cheese
- •1/4 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
Instructions
- 1
In a medium mixing bowl, whisk together the egg yolks, minced garlic, anchovy paste, lemon juice, and Dijon mustard until smooth and well combined.
- 2
While whisking constantly and vigorously, begin adding the olive oil and neutral oil drop by drop to create an emulsion.
- 3
Once the mixture begins to thicken, you can slowly pour the remaining oil in a very thin, steady stream while continuing to whisk until the dressing is thick and creamy.
- 4
Fold in the grated Parmesan cheese and season with salt and pepper to taste.
- 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.
- If you are worried about raw eggs, you can use pasteurized egg yolks found in cartons at most grocery stores.
- Store the dressing in an airtight container in the refrigerator for up to 3 days; it will thicken slightly as it chills.
✅ How it should turn out
The finished dressing should be thick, glossy, and pale yellow, with a savory, umami-rich flavor balanced by bright lemon and sharp garlic.