When it comes to salads, there are good ones, there are great ones, and then there are the ones that you can’t stop thinking about long after the last bite. And let’s be real: the magic lies in the dressing. Caesar salad dressing is a culinary masterpiece that transforms crisp romaine leaves, crunchy croutons, and grated parmesan into a symphony of flavors that dance on your taste buds. But what if I told you that the secret to a truly unforgettable Caesar salad is making the dressing yourself?
If you’ve ever been disappointed by a store-bought Caesar dressing, you’re not wrong. Many of them are packed with preservatives and extra sugars that mask the authentic flavors of a classic Caesar. However, homemade Caesar dressing is a different story. It’s rich, creamy, tangy, and full of bold flavors that you simply can’t find in a bottle. And here’s the best part: it’s easier to make than you think! Yes, whipping might give you a hard time at first but a bit of practice will take you there. The rest of it is pretty straightforward; no rocket science and no Bocuse d’Or stuff required.
Trust me, once you try this recipe, you’ll never want to buy Caesar dressing from a store again. With just a handful of fresh ingredients and a few minutes in the kitchen, you’ll be able to elevate any salad into a show-stopping meal. And, I will show you exactly how it’s done, no fluff. So grab your whisk, and let’s create a Caesar dressing that’s not just good—it’s unforgettable.
Ingredient Notes and Substitutions
Egg Yolks: The most important component of the Caesar dressing is the egg yolks, providing the Caesar with a creamy and rich feel. The fresher the egg, the better it mixes, making for a smooth dressing. To be on the safer side, use room-temperature eggs so that they mix very easily. If you are not a fan of raw eggs, most supermarkets have them pasteurized.
Anchovies: Anchovies are small fish, but boy, they are monumental! They add that salt and that special umami flavor that is needed in a Caesar. Those who don’t like anchovies straight won’t want to leave them out of a Caesar, because they melt into the dressing and become ripe and pungent-fruitful to it without leaving any fishiness behind. If you are vegetarian and want to have something similar but a lot lighter, capers replace anchovies, or a little bit of soy sauce could cover the salty part.
Extra Virgin Olive Oil: Your olive oil quality by itself can make or break your dressing, too. For a full-bodied flavor, a high-quality cold-pressed extra virgin olive oil is best. It should be grassy and slightly peppery to complement the other ingredients. The tip here is to taste your olive oil before using it! If it is too bitter or flat, your dressing will be too.
Dijon Mustard: Dijon mustard is not only for giving that little tang but also helps mix the ingredients well-thick and creamy for your dressing. Use a high-quality Dijon for a smoother and richer taste.
Worcestershire Sauce: Classic in Caesar, adds depth and a bit of sweetness. Use the vegan Worcestershire sauce or, for that matter, tamari sauce with some vinegar mixed in.
Garlic: Freshly chopped garlic imparts a pungent, pleasing flavor to the dressing. If one wishes the intense taste of garlic a little less strong, then he should roast the garlic cloves first or allow them to remain in lemon juice for a while.
Fresh Lemon Juice: The fresh lemon juice is squeezed bright onto the dish and cuts through the richness of egg yolks and olive oil. Say no to bottled lemon juice; fresh is best. It always keeps my dressing fresh for longer while prepacked lemon juice struggles at that.
Parmesan Cheese: Use the real thing for this—Parmigiano–Reggiano! Freshly grated Parmesan tastes nuttier and more robust than the pre-grated kind. A microplane grater makes it light and fluffy which combines in well with your dressing. If you do not eat dairy, then nutritional yeast can be a good substitute to provide that cheesy flavor.
Fresh romaine lettuce and croutons: This is the essential base for your Caesar salad. Crisp romaine provides the perfect crunchy texture, while golden, toasted croutons add a satisfying crunch and soak up the rich flavors of the dressing.
Salt and Pepper: Simple but so important, kosher salt brings out all the ingredients, and freshly cracked black pepper introduces that touch of heat. Season with salt to taste.
Step-by-Step Directions
This is the easiest recipe ever; saying it from my own experience. Plus, there’s something so satisfying about knowing you’ve whipped up this classic from start to finish.
Step 1: Start with the Egg Yolks
Begin by separating two large egg yolks and placing them into a mixing bowl. Whisk them vigorously until they become creamy and pale in color—about 2 minutes. Don’t rush this step; the more air you incorporate, the creamier your dressing will be!
Step 2: Drizzle in the Olive Oil Slowly
Now, here’s where the magic happens—emulsification. Slowly (and I mean SLOWLY) drizzle in the extra virgin olive oil while whisking constantly. If you pour it too quickly, the dressing won’t come together and will remain runny. The goal here is to blend the oil and egg yolks into a thick, glossy base. If your arm feels like it’s getting a workout, you’re doing it right!
Step 3: Add the Bold Flavors
Once your base is thick and emulsified, it’s time to layer in the flavors. Add finely chopped anchovies, minced garlic, a dollop of Dijon mustard, a splash of Worcestershire sauce, and squeeze in fresh lemon juice. Whisk these in until well combined. These ingredients bring the bold, tangy, and savory notes that make Caesar dressing so irresistible.
Step 4: Finish with Freshly Grated Parmesan, Salt, and Pepper
Add a base of fresh romaine lettuce and croutons for the classic Caesar salad experience. Now comes the Parmesan cheese. Use a microplane grater to finely grate the cheese directly into the bowl, and give it a good whisk. The Parmesan should melt seamlessly into the dressing, adding a nutty, umami flavor. Season with a pinch of kosher salt and freshly cracked black pepper, tasting as you go. Remember, the cheese is salty, so go easy on the added salt!
Pro-Tips
- Before you start, pop your mixing bowl and olive oil in the fridge for 10-15 minutes. Cold ingredients help stabilize the emulsification process, making it easier to achieve a thick, creamy texture. This is especially helpful if you’re whisking by hand.
- Use a bowl that’s wide enough for comfortable whisking but deep enough to avoid splashing.
- To avoid harsh bites of raw garlic in your dressing, sprinkle a pinch of kosher salt over the minced garlic and use the side of your knife to smash it into a smooth paste. This not only blends more evenly into the dressing but also brings out the garlic’s natural sweetness, adding a well-rounded flavor without being overpowering.
Step 5: Taste and Adjust
The most important part—tasting! This is your chance to make adjustments. Need more lemon for brightness? A pinch more salt? A touch of black pepper for heat? Don’t be afraid to make it your own. The goal is a balanced dressing that has a little bit of everything: creaminess, tang, saltiness, and a hint of garlic.
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Storage Instructions
Store the Caesar dressing in an airtight container in the refrigerator for up to 3 days. Since the dressing contains fresh ingredients like egg yolks, it’s important to keep it chilled to ensure freshness and food safety.
Freezing is not recommended due to the delicate emulsification process. Freezing may cause the dressing to separate and lose its creamy texture, which is hard to recover after thawing.
If the dressing thickens in the fridge, simply stir it well before serving to restore its smooth consistency.
Homemade Caesar Salad Dressing
Equipment
- Mixing bowl
- Whisk
- microplane grater for Parmesan
- Knife for chopping anchovies/garlic
- Measuring spoons
Ingredients
- 2 pcs Egg yolks
- 3/4 cup Extra virgin olive oil
- 3-4 pcs Anchovies fillets or capers for substitution
- 2 pcs Garlic cloves minced
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 tbsp Lemon juice
- 1/2 cup Parmesan cheese Freshly grated
- Kosher salt to taste
- Freshly cracked black pepper to taste
- Fresh romaine lettuce and croutons for the salad itself
Instructions
- Prepare ingredients: In a mixing bowl, whisk together the egg yolks, Dijon mustard, and lemon juice until smooth.
- Add anchovies: Mince the anchovy fillets (or capers as a substitute) and garlic, and add them to the bowl.
- Emulsify the dressing: Gradually whisk in the extra virgin olive oil, adding it slowly until the mixture thickens and emulsifies.
- Flavor the dressing: Stir in the Worcestershire sauce, freshly grated Parmesan cheese, salt, and pepper. Adjust seasoning to taste.
- Serve: Toss the dressing with fresh romaine lettuce and croutons for a classic Caesar salad.
Notes
- Capers can be used if anchovies aren’t available or preferred.
- Use freshly grated Parmesan for the best flavor and texture.
- Add the olive oil gradually while whisking to ensure a smooth, creamy texture.
- If you’re concerned about raw eggs, you can use pasteurized egg yolks.
