Homemade Caesar Dressing
A rich, velvety, and perfectly balanced Caesar dressing that elevates any salad with its classic savory depth.
Ingredients
- •2 large egg yolks
- •2 tablespoons fresh lemon juice
- •1 tablespoon Dijon mustard
- •2 cloves garlic, minced
- •4 oil-packed anchovy fillets, finely mashed
- •1/2 cup extra virgin olive oil
- •1/4 cup neutral oil, such as grapeseed or avocado oil
- •1/2 cup finely 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, lemon juice, Dijon mustard, minced garlic, and mashed anchovies 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 drizzle the remaining oil in a 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 one teaspoon of warm water at a time until you reach your desired consistency.
💡 Chef tips
- Ensure all ingredients are at room temperature before starting to help the emulsion hold together.
- If you are concerned about raw eggs, you can use pasteurized egg yolks found in cartons.
- Store the dressing in an airtight container in the refrigerator for up to 3 days; give it a quick whisk before serving if it separates slightly.
✅ How it should turn out
The finished dressing should be pale yellow, thick enough to coat the back of a spoon, and offer a bold, savory, and tangy flavor profile with a distinct umami finish.