Homemade Caesar Dressing
Transform ordinary greens into a restaurant-quality masterpiece with this rich, garlicky, and perfectly balanced homemade Caesar dressing.
Ingredients
- •2 large garlic cloves, minced
- •4 oil-packed anchovy fillets, minced into a paste
- •1 large egg yolk
- •1 tablespoon fresh lemon juice
- •1 teaspoon Dijon mustard
- •1 teaspoon Worcestershire sauce
- •1/2 cup extra-virgin olive oil
- •2 tablespoons freshly grated Parmigiano-Reggiano cheese
- •1/4 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
Instructions
- 1
In a medium bowl, whisk together the minced garlic, anchovy paste, egg yolk, lemon juice, Dijon mustard, and Worcestershire sauce until well combined.
- 2
Whisking constantly in a slow, steady stream, slowly drizzle in the extra-virgin olive oil until the mixture becomes thick and emulsified.
- 3
Stir in the freshly grated Parmigiano-Reggiano cheese, kosher salt, and freshly ground black pepper.
- 4
Taste the dressing and adjust the salt, pepper, or lemon juice if needed, then serve immediately over crisp romaine lettuce or store in the refrigerator.
💡 Chef tips
- For safety using raw egg yolk, look for pasteurized eggs if you are serving pregnant individuals or those with compromised immune systems.
- Make this dressing up to 2 days in advance and store it in an airtight jar in the refrigerator.
- If the dressing is too thick, thin it out with a few drops of warm water until it reaches your desired consistency.
✅ How it should turn out
The finished dressing should be thick, creamy, and glossy with a savory punch of garlic and anchovy balanced by bright citrus and sharp parmesan.