I love this creamy homemade Caesar salad dressing recipe! It’s easy to make, so flavorful, and tastes better than anything you can buy at the store.
I love homemade Caesar salad and think homemade Caesar dressing tastes so much better than anything I’ve brought home from the store. A great Caesar salad dressing is fresh, flavorful, creamy, and tangy, and this recipe gets high marks across the board.
If you have had tableside service for Caesar salad before, this dressing recipe should remind you. You’ll start with egg yolks (not mayo) and go from there. For the most authentic texture, make this by hand or use your blender for a quick and easy dressing (it’s totally up to you!). I use this dressing anytime I want a Caesar salad and especially love it for my family’s favorite chicken Caesar made with Greek marinated chicken breasts.
Key Ingredients
- Egg yolk: I use raw egg yolks to make this traditional Caesar dressing. I also use fresh, local eggs (like when I make homemade mayonnaise). If you are worried about using raw egg yolks, look for pasteurized eggs at the store and use them. See this egg-free Caesar dressing if you don’t want to use the egg.
- Fresh lemon juice: Lemon cuts the creaminess of our dressing. If you are sensitive to lemon, hold back slightly and squeeze in a little more as needed once the dressing is made.
- Dijon mustard: Helps bring our dressing together (emulsifies) and makes it taste incredible.
- Anchovies: For classic Caesar dressing, you need anchovies. I use the real thing and buy anchovies packed in oil. They taste better than anchovy paste, but I have provided substitutions in the recipe.
- Garlic: A must for this salad dressing. I use two medium cloves, which makes the dressing reasonably garlicky. You can reduce or increase based on how much you love raw garlic.
- Oil: I use a more neutral oil like avocado oil since it allows the flavors of the dressing to come through. You can also use a light, fruity olive oil if you’d like.
- Parmesan cheese: I always add a handful of parmesan to my salad, but I also love adding a few tablespoons of grated parmesan to the dressing.
How to Make Caesar Dressing
You have a few options for making Caesar salad dressing. I make the dressing by hand because I hate doing extra dishes. I also love the texture of the handmade dressing, which leaves tiny bits of garlic and anchovies scattered throughout. Whichever method you choose, the dressing will be amazing:
By hand: This takes about 10 minutes and requires a bowl and whisk. You will need to put a little elbow grease into whisking the oil into the dressing, but it doesn’t take long (promise). Start by whisking egg yolk, lemon juice, and mustard together until frothy, then slowly stream in oil. Keep whisking the entire time until the oil is incorporated and the dressing looks like thinned-out mayonnaise. Finish by whisking in finely minced anchovies, garlic, and shredded parmesan.
Make this dressing in a blender or food processor: This takes less than 5 minutes. There is no whisking. Blend everything but the oil first, and then, while the machine is running, slowly stream in the oil until the dressing comes together.
Use an immersion blender: This takes less than 5 minutes. You will add everything to a jar, turn on your immersion blender, and then move it slowly up and down until everything is blended and thick.
I genuinely hope you try this soon! For more salad dressing recipes, see our honey mustard dressing, homemade ranch, easy Italian dressing, and my favorite tahini dressing!
A Great Caesar Salad Dressing
- PREP
- TOTAL
You can make this homemade Caesar dressing recipe by hand, in a blender, a food processor, or an immersion blender. Directions for all methods are below. I particularly love the texture you achieve when making it by hand (you see little bits of garlic and anchovy in the dressing).
Watch Us Make the Recipe
You Will Need
2 medium garlic cloves
3 to 5 anchovies packed in oil, depending on taste
1 large egg yolk
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/3 cup (80ml) oil, like fruity olive oil, avocado oil, or safflower oil, plus more as needed
1/4 cup (15g) grated parmesan cheese
Salt and fresh ground black pepper
Directions
- How to Make by Hand
1Use a chef’s knife to mince the garlic and anchovies finely. Using the side of the knife, mash them into a paste by pushing and pulling the mound of anchovies and garlic across the cutting board (see video). Set aside.
2Whisk the egg yolk, lemon juice, and mustard in a medium bowl until frothy. Placing a dishcloth underneath the bowl helps to steady it as you whisk.
3Get into a comfortable whisking position, and while you whisk with one hand, slowly stream the oil into the bowl with the other hand. You are looking to add the oil in tiny drips and will notice that as you whisk in the oil, the mixture in the bowl will start to lighten in color and thicken.
4When all of the oil is added, check the consistency. If it’s too thick, whisk in a teaspoon or so of water. If it’s too thin, continue to whisk and stream in a bit more oil.
5Finish by whisking in the mashed anchovies, garlic, and parmesan cheese. Then, taste and generously season with salt and pepper.
- Make with a Blender or Food Processor
1Combine anchovies, garlic, egg yolk, lemon juice, mustard, and parmesan cheese in the bottom of a blender or food processor bowl. When using a food processor, if you have a small bowl attachment for your food processor, use it.
2With the blender or processor running, slowly drizzle in the oil until a smooth dressing forms. If it seems too thick after adding all of the oil, add a teaspoon or so of water to thin it out. If it is too thin, slowly drizzle in a bit more oil with the machine on. Taste and generously season with salt and pepper.
- Make with an Immersion Blender
1Combine all the ingredients at the bottom of a cup that fits the head of an immersion blender. Blend, slowly pulling the blender up and then back down again to incorporate all the ingredients into the oil.
2If after adding all of the oil, it seems too thick, add a teaspoon or so of water to thin it out. If it is too thin, with the machine on, slowly drizzle in a bit more oil. Taste and generously season with salt and pepper.
Adam and Joanne's Tips
- Storing: Homemade Caesar dressing made with egg yolks will last up to 3 days in the refrigerator. Store it in an airtight jar or container. I do not recommend freezing this dressing. The emulsification will break as it thaws.
- Anchovies: Substitute anchovies for anchovy paste: 1 anchovy fillet equals 1/2 teaspoon anchovy paste (anchovy fillets and anchovy pastes do taste slightly different so add based on your own tastes)
- Dressing without anchovies: If you don’t enjoy anchovies, try capers instead. Use 1 to 2 tablespoons of drained capers and mince them really well before adding to the dressing. A tiny splash of Worcestershire sauce is also a nice addition to help with replacing the briny, umami flavors missed by not including the anchovies.
- Egg-free (and mayonnaise-free) dressing: Take a look at our eggless Caesar salad dressing.
- Vegan caesar salad dressing: Substitute the egg and oil for vegan mayonnaise (1/2 to 1 cup) and replace the anchovies with a tablespoon or so of minced capers. Hummus or tahini are also excellent bases for the dressing. You should also leave out the parmesan cheese.
- The nutrition facts provided below are estimates.
Great recipe. Although I had a bit of Worcestershire sauce
I just found this recipe today (1/16/25), and it looked so yummy, I decided to make it today. It is absolutely DELICIOUS! I used a whisk, and I did add in 1 teaspoon Worcestershire Sauce. What I love about Caesar dressing is, you don’t use much at all. A little goes a long way, and what I made today, will last the next few days. This is not a 5 star recipe. It’s a 10 star recipe!! 🙂 I used olive oil (the top shelf – good kind), but I have a question: Would it be ok, if I used a hand mixer, in the step where you slowly pour the oil in? I’m fine with whisking, but I want to be careful when adding the oil, so I’m thinking using a hand mixer might be easier for me. And, if I do use a hand mixer, when adding the oil, what speed do you recommend I use? I have slow, medium and high speed. I am so glad I tried this! THANK YOU so much for sharing this recipe. I’m thrilled to have found you. You have a new fan, and I look forward to checking out more of your incredible recipes! Beth in Raleigh, NC
I was asked to make a Ceasar Salad Dressing for for an upcoming party. I tried another seemingly authentic Ceasar Salad dressing. It contained worcestershire sauce. I did not like it. The flavor was not correct. I looked for another and made yours. It was tasty. I did it the whisk by hand method. It turned out creamy and tasty. Thank you for sharing your recipes! I will return for more.
This is a great recipe! I used avocado oil and an immersion blender and it turned out really well! Yum!!