Caesar salad dressing
- Preparation 10 min
- Refrigeration 30 min
- Servings About 1 cup
- Freezing I do not suggest
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🥗 A real Caesar dressing that transforms everything
I love this homemade Caesar dressing. It’s rich, it’s creamy, it’s full of character. Forget the commercial versions with their impossible-to-pronounce ingredient lists: here, we’re betting on the perfect balance between pungent garlic, the depth of anchovies, and the brightness of lemon. It’s the kind of basic recipe that transforms a simple romaine lettuce into a dish worthy of the finest steakhouses. Once you’ve tasted it, you understand why real Caesar salads cost so much at restaurants. It’s not just the lettuce, it’s the dressing that does everything.
🍋 A silky emulsion that coats every leaf with perfection
Nothing complicated, just the right ingredients and the right method to get a silky emulsion that clings to every leaf. The egg yolks do the hard work by creating that creamy, velvety texture, the garlic and anchovies bring the character and depth, and the lemon provides the brightness that keeps everything from becoming overwhelming. It’s this precise combination that makes a Caesar salad truly memorable. People will wonder why their homemade salad suddenly tastes like the one from the restaurant. The truth? It’s not a mystery, it’s just good technique and fresh ingredients. And honestly, this dressing isn’t limited to just salad. It’s excellent on grilled chicken, fish, hard-boiled eggs, shrimp, or even as a dip for toasted bread. Once you’ve made it once, you never go back to store-bought and you find a thousand ways to use it.
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🔪 Chop the garlic and anchovies into a paste
This step is crucial. Don’t skip it or rush it. The finer the paste, the more evenly distributed the flavors. About 2 minutes of proper chopping makes all the difference. A mortar and pestle works well too, but a knife does the job just as well.
📐 Keep your ingredients cold
Cold egg yolks emulsify better and the dressing stays creamy longer. If you have time, chill your bowl before starting. It sounds fussy, but cold ingredients mean better texture and a dressing that won’t break.
⏱️ Add the vegetable oil slowly
This is where the emulsion happens. Going too fast will break it. Use a mixer on low speed and add the oil in a steady stream. If it starts to look broken or separated, slow down even more. Patience here pays off immediately.
🧄 Taste as you go
Once the dressing is made, taste it before putting it in the fridge. Add more salt, pepper, lemon juice, or Worcestershire to suit your preference. It’s easy to adjust now, harder later. Trust your palate.
❄️ The fridge time is non-negotiable
This dressing needs time to set and the flavors need to meld. At least an hour is ideal, but even 30 minutes helps. Overnight? Even better. The anchovies and garlic become more integrated and the flavor smooths out.
Ingredients
- 3 garlic cloves
- 10 small anchovy fillets in oil, drained
- 3 egg yolks
- 1 tsp (5 ml) Dijon mustard
- 2 tbsp (30 ml) lemon juice
- 1/2 tsp (2.5 ml) Worcestershire sauce
- 2 tbsp (30 ml) olive oil
- 1/2 cup (125 ml) vegetable oil
- 2 tbsp (30 ml) freshly grated Parmesan cheese
- Salt and freshly ground pepper
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Preparation
- Using a knife, finely chop the garlic and anchovies together to create a paste, for about 2 minutes. Set aside in a bowl.
- Add the egg yolks, Dijon mustard, lemon juice, and Worcestershire sauce, olive oil, salt and pepper then whisk to combine.
- Incorporate the vegetable oil while whisking using a mixer, for 1 to 2 minutes, until you get a mayonnaise. Add the garlic and anchovy mixture, Parmesan, season with salt and pepper to taste then mix. Set aside in the fridge for 30 minutes before using.
You can, but you’re removing the soul of the dressing. The anchovies don’t taste fishy—they add umami and depth. If you truly can’t use them, add an extra 1/2 tsp of Worcestershire sauce and use more garlic. It won’t be the same, but it’ll still be good.
It happens. Start with a fresh egg yolk in a clean bowl, add your broken dressing very slowly while whisking. It usually comes back together. Patience and a steady hand are your friends here.
In the fridge in a sealed jar, about 4-5 days. Because it contains raw egg yolks, don’t keep it longer. If you need it to last longer, use pasteurized eggs from the start.
Absolutely. Use all olive oil instead of the mix of olive and vegetable oil. You’ll get a thinner, less creamy dressing that still tastes amazing. It’s more like a traditional Caesar, less like a thick ranch-style coating.
Sure, but whole fillets give you more control over the intensity. Paste tends to be saltier and more intense. If you use paste, start with 1 tbsp and adjust. You can always add more.
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