Homemade Caesar Salad Dressing
This classic Caesar salad dressing recipe is rich, creamy, and packed with bold flavors. Made from scratch, it combines fresh egg yolks, tangy lemon juice, savory anchovies, and sharp Parmesan cheese, all emulsified with extra virgin olive oil for the perfect balance of taste and texture. Toss this dressing with fresh romaine lettuce and crunchy croutons for a truly authentic Caesar salad experience.
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.