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 Caesar salad. The best Caesar salad dressing is flavorful, tangy, and creamy. This homemade Caesar dressing gets high marks across the board!
You can make this dressing by hand or using a blender, food processor, or immersion blender. I’ve included directions for all of them below.
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.
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.
Using 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.
Recipe Variations
- Egg-free (and mayonnaise-free) dressing: Take a look at our egg-free 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.
- Made 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.
More Homemade Dressing Recipes
- Honey Mustard Dressing
- Best Homemade Ranch Dressing
- Homemade Blue Cheese Dressing
- Easy Tahini Dressing
- Homemade Italian Dressing
Best 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)
- The nutrition facts provided below are estimates.
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This is super yummy and so easy with a stick blender, but mine came out too salty. I wish I would have waited until after blending to taste and salt if needed. Since salt and pepper were in the ingredients list I guessed and added 1/4 tsp of each, but next time I’ll leave both out until after blending!
This is perfect for “handaan” at home! Thank you.
I adore this dressing! I keep coming back to this specific recipe. It’s delectable! Totally different from anything store-bought, and honestly, it’s better than what you get in most restaurants.
Perfect flavor! Just like fine dining. I have been too intimidated to try making caesar dressing, but finally decided, why not? Wow! Just a few easy steps to perfection. I’m sure top quality ingredients helped. Sent the recipe to my friend who made it for her husband. She said he hates salad, but couldn’t stop eating this one.
Love this dressing. But I used 1 and a half lemons instead of 2 tablespoons. Added a ton of black pepper and more salt. Added a few drops of Worcestershire sauce just because. But a great basic recipe you can easily make modifications to for your taste. Well done!
Love the additions! Glad you loved it 🙂
Liked the dressing with one exception- too much dijon mustard. next time i will cut the amount in half and that should be perfect.
Hi Jeanine, I love the mustard, but it can be strong. Thanks for coming back and sharing.
This is a lovely dressing, not too much garlic or salt, just right. My husband says it’s the best ever… and so easy with a wide mouth mason jar and the submersion blender…
So happy you enjoyed it, Polly!
First time making this dressing. I used the manual method and it was outstanding! I did use an excellent olive oil (ROI), but that was my only change.
So happy you gave it a try, Liz!
Best Caesar I have had in a long time!I will be serving it again!
I would cut the lemon juice down by a quarter teaspoon. I would add a 1/8 teaspoon of ground pepper. Otherwise it was bang on.
Glad you gave it a try, thanks for coming back.