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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.
I LOVE this Caesar Dressing! Look no further, you’ve found the BEST!!! My husband can’t stop raving about it! Meets “Fine Dining” quality!!! Amazed that something so easy to make can taste that great! Thank you!! Portland, Oregon
Good recipe, yes. I added a few drops of worcestershire sauce for a little depth.
Tried this last week. Turned out excellent . thanks
Delicious….substituted mayo for egg yolks, was worried, as I’m allergic to eggs….but it’s amazing…Thanks !!!!!
daphne
Hey Daphne, just a heads up, mayonnaise is made from eggs.
Hello, is the juice bottled or fresh from the lemons? thanks!
Fresh squeezed lemon is best but bottled lemon will also work well too!
I had a girlfriend in college that I would help made this dressing, I could remember most of the ingredients except the Dijon mustard, I remember it being wonderful but not this easy, maybe making the croutons and prepping the lettuce that was the hardest part. I can’t wait to have this again!
This woman’s recipes are amazing. I have shared many recipes with friends and none disappoint. The Caesar Salad and Dressing is a favorite of my husband and me. It is easy and so tasty.
I’m in agreement with everyone else, this is the best Caesar dressing I’ve ever made! Am so easy!! My tin of anchovies had many tiny anchovies in it so I just used the whole tin including the oil. It turned out perfect.
Found it 1 TBSP for 6 anchovies I tsp per 2 anchovies
This was the best Caesar dressing I’ve ever had. My husband LOVED it, too! I followed the recipe exactly and wouldn’t change a thing. Thank you!
If you don’t use the eggs how much Mayo do you use?
Use 6 Tablespoons of mayo to replace the egg yolk.
OMG! This is the best and easiest recipe. Makes you never want to buy ready made ceasar dressing. Don’t be squeemish about the anchovies. While I do not eat them whole, they are a must in this dressing. My husband raved about this dressing and everyone at his office (where I works as well) is requesting this recipe.
A suberb classic caesar dressing. So much better than even the best botteled dressings.
In my younger days while working my way through school, I worked as a waitress in a rather nice Dinner house. I loved when someone ordered the Caesar Salad because I got to roll the salad cart out and do a little table side show making the dressing. Your recipe is spot on, the only difference is we used a coddled egg, still raw but I think it made people feel better seeing the egg come out a bowl of hot water. 🙂
Delicious but not greek
Cesar salad isn’t Greek. It was invented by Italian-American restaurateur Cesar Cardini at his restaurant in Mexico in the 1920s
Alyssa, this is the 3rd Caesar dressing recipe I’ve tried, the first from CI, and the 2nd from Foodnetwork, and this is the finally a perfect dressing! Getting the ratios right between the ingredients has been my challenge, and you made it easy. I only made a half recipe (just 2 of us), so just whisked by hand. I can finally taste all the ingredients, not just oil, or garlic, or anchovies. Thanks for sharing, I’ll see keeping this bookmarked.
Thanks for the recipe, it is very easy and quick to prepare. And it is also very tasty. Greetings from Romania