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Authentic Caesar Dressing is rich creamy and so much better homemade than from a jar. You are going to love how simple this really is and the savory flavor is going to WOW you! It will Change the way you eat anything Caesar forever!
Dressing is one of the best ways to add flavor, you can put dressings on so many things besides salad too. Try these dressings on what ever you desire, from chicken, to wraps, and marinades. Greek Salad Dressing, Avocado Ranch Dressing, and Cilantro Lime Dressing.
Authentic Caesar Salad Dressing
Now I know what you might be thinking…Anchovies? Gross! But trust me the only way to really get that incredible authentic Caesar flavor is to use Anchovies. They provide that briny blast of goodness and that rich umami flavor. Umami literally means pleasant savory taste, which is exactly what the anchovies provide. You don’t want to leave it out.
This is luscious, velvety smooth and tangy. It will really elevate your Caesar recipes. Knowing what’s in your dressing always brings peace of mind too. It’s so easy to throw together, you won’t buy from the store again.
Caesar Dressing Ingredients:
This is so good you’ll want to keep these ingredients on hand.
- Anchovies in oil– Don’t be scared of anchovies, they are the authentic impeccable umami flavor of Caesar dressing. It’s a must have. Don’t worry it won’t be fishy. You can do this!
- Egg Yolks- Adde a creamy richness that provides the fat for the dressing.
- Garlic Cloves-Fresh garlic will give the best flavor.
- Lemon Juice-recommend fresh lemon juice but if you don’t have it lemon juice from a bottle will work
- Dijon Mustard-It’s another essential ingredient to giving the dressing it’s classic flavor.
- Olive Oil– Olive oil mixes smoothly in dressings.
- Parmesan Cheese-Use grated parmesan for easy mixing.
- Pepper-Add just to taste
Making Authentic Dressing:
So simple to throw together. Seriously!
- In a food processor add the anchovies, egg yolks, garlic and lemon juice. Pulse until smooth and creamy. Add in the Dijon mustard, olive oil and parmesan cheese. Again pulse until smooth.
Tips for the Best Caesar Dressing:
- Anchovies– These are usually found in the canned fish aisle of your store and sold in glass jars or flat tins. If you don’t really want to use the fillet you can sub for anchovy paste. 1 anchovy fillet equals 1/2 teaspoon of anchovy paste. It will give a slightly different flavor, but still works.
- Capers– Still can’t do the anchovies? You can use capers instead, still not quite the same flavor but it will work. Start with 2 Tablespoons of capers and a splash of Worcestershire Sauce. Add more to taste.
- Egg Yolks– If you are worried about the raw egg or you’re pregnant be sure to use pasteurized eggs or you can use mayonnaise. Substitute 1 Tablespoon of mayo fo reach egg yolk.
Storing Salad Dressing:
- Fridge– Because of the egg yolk in this dressing it needs to be refrigerated immediately if not using right away. This will keep up to 3 days.
Recipes to Use with this Amazing Dressing:
This can be use on anything Caesar related or get creative and use it where ever you crave this tasty dressing!
- Grilled Chicken Caesar Avocado Salad
- Chicken Caesar Salad Wraps
- Grilled Caesar Salad
- Chicken Caesar Pasta Salad
- Slow Cooker Chicken Caesar Sandwiches
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Authentic Caesar Dressing
Ingredients
- 6 anchovies in oil
- 2 egg yolks*
- 3 garlic cloves
- 1/4 cup lemon juice
- 2 teaspoons dijon mustard
- 1/2 cup olive oil
- 1/2 cup parmesan cheese grated
Instructions
- In a food processor add the anchovies, egg yolks, garlic and lemon juice. Pulse until smooth and creamy. Add in the dijon mustard, olive oil and parmesan cheese. Continue to pulse until smooth.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Where’s the egg yoke in the list of ingredients?
Hi Elvin, it looks like I forgot to add it in the body of the post. The egg yolks are in the recipe card at the bottom of the post. I will fix that. Thank for pointing it out!
This is the BEST!!! I substituted the egg yolks for the mayonnaise and it worked perfectly! Our kids love it it’s a family favorite.
Yay! When your kids like something you know it’s good! Thank you for your comment and review.
Amazing flavor!
Will never buy bottled again.
Yay! So glad you liked it! Thank you for coming back to leave a comment and review!
Instead of raw egg yokes how much mayo or yogurt
Thank you for your question. You can substitute 1 Tablespoon of mayo for each egg yolk. I hope that helps!
My husband and I used to go to Ceasars hotel and restaurant in Tiajuana once a week for dinner. I have the original dressing recipe from the restaurant, it has no dijon mustard in it. They made the dressing and salad at our table, Sorry, I’m sure your recipe is good but not authentic.
Why? Why comment this? One ingredient not in the original? Not everyone is fortunate enough to have a copy of the recipe, but plenty of cooks have done an impressive job of recreating it from taste.
Dijon mustard is an emulsifier. It’s not 1924 and we’re not doing table-side salad service. Since this dressing is often made in advance, dijon is added to the authentic recipe for convenience while not competing with the garlic or lemon.
I love a good Caesar salad. This recipe is a keeper. Thank you.
I’ve tried to concoct the best Caesar and the was the vehicle to get me there! I added a teaspoon of sugar, ground pepper and a few moe anchovies…. It’s the best everan everyone loves it!
Always good to try recipe first before trying to change it. Tried recipe as provided and it was delicious. I then added 2 tsp of worcestershire sauce and it balanced it out for my taste. Thanks for this great recipe.
This is the Caesar dressing to use, the one you want. Perfect balance (some are a bit ‘off’ in this department), the necessary ingredients, and a straightforward method.
What else is there to say?
I found the Dijon ratio slightly overpowering, but balanced it back out with extra lemon juice. Good foundation!
Being able to customize my dressings is why I love making them from scratch so much. Thanks for giving the recipe a try!
Really good. I added the juice of a whole lemon (more than 1/4 cup) because I like my dressings tangy, and a bit less than 1/2 cup parmesan. I also added 1 extra anchovy and mashed the anchovies and garlic with my pestle before adding it to the food processor. It made for a smoother dressing. My tweaks were minimal, adjusted to my taste. This will be my go-to recipe since I lost my fav recipe from years ago.
I soft boil the eggs. This way you get the runny yokes but don’t have to worry about eating raw eggs. And it’s delish
I did the same because I don’t want to consume raw eggs. But I put it in the fridge and it’s really thick. How can I serve it,? Microwave?
Hi Gail, the dressing should safe to consume even with the raw eggs. If you use store-bought pasteurized eggs (most store eggs are pasteurized, though I think some of the organic/free range brands may not be). Serve it chilled like any other salad dressing. Don’t heat it! It will curdle. It can, however, be used as a marinade and cooked on whatever meat is marinated. I hope this helps!
Great recipe, I would use a more neutral oil like avocado. We used an Italian evoo and it was a bit too bitter for my liking, other than that a great recipe.
Dressing looks co sister with the original invented
In Mexico!
But the original used whole Romain lettuce leaves tossed in the dressing then topped with Parmesan and croutons
No tearing the leaves up into pieces
I am looking for Italian ceaser Salad Dressing receipt Caesar dressing
for one pt.