Homemade Caesar dressing should be creamy, punchy, and unapologetically savory. This classic version gets there with oil-packed anchovies, garlic, Parmesan, Dijon mustard, and an egg yolk, plus just enough acidity to keep things bright
The key is building the emulsion slowly. Add the oil drop by drop at first, whisking constantly; once the mixture turns thick and glossy, drizzle in the rest in a slow, steady stream. Thin it with a splash of water until it reaches the consistency of heavy cream: lush enough to coat the lettuce without weighing it down. Use it for a classic Caesar salad, of course, or spoon it over roasted vegetables, spread it onto sandwiches, or serve it as a dip.
Caesar dressing FAQs
Can I make Caesar dressing without anchovies?
Anchovies give Caesar dressing its signature savory depth, so we recommend keeping them if you can. If canned fillets are a deal-breaker, look for tubes of anchovy paste, which you can whisk right in. Worcestershire sauce (use about 2 tsp.) can provide some of that same salty, umami character, but note that classic Worcestershire contains fish—if you need a vegetarian option, look for vegan Worchestershire.
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Why is my Caesar dressing too salty?
Anchovies and Parmesan are already salty, and their intensity varies by brand. When seasoning, start conservatively and be sure to use kosher salt rather than finer table salt.
Can I make Caesar dressing in a blender or food processor?
Yes. A traditional blender or food processor can make the emulsion faster and easier, but you’ll need to increase the batch as this volume isn't enough to get thing going. A personal or immersion blender can also be used to good effect. Either way, add the oil gradually, just as you would when whisking by hand.
Can I make Caesar dressing without raw egg?
Egg yolk supplies richness and helps emulsify the dressing. If raw eggs are a no-go, you can substitute with mayonnaise, as we do in our Lazy Caesar Salad.
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What you’ll need
Microplane
$18 At Amazon
Whisk
$10 At Amazon
Kitchen Towels
$16 At Amazon
Medium Bowl
$17 At Amazon
Recipe information
Total Time
10 minutes
Yield
Makes about 1 cup
Ingredients
3
1
½
1
2
¾
2
3
Need to make a substitution?
Preparation
Step 1
Mound 3 oil-packed anchovy fillets, chopped, 1 large garlic clove, chopped, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt on a cutting board. Using the side of a chef’s knife, mash and chop together until well combined, then continue working mixture, holding knife blade at an angle, until a smooth paste forms. (Alternatively, use a mortar and pestle or mini chopper.) Set anchovy mixture aside.
Step 2
Whisk 1 large egg yolk, 2 Tbsp. fresh lemon juice, and ¾ tsp. Dijon mustard in a medium bowl. Place a kitchen towel in a medium saucepan, then place bowl in pan. (This will hold the bowl in place while you whisk with one hand and pour oil in with the other.) Adding drop by drop at first and then drizzling in slowly, add 2 Tbsp. vegetable oil, whisking constantly until mixture is slightly thickened and glossy. Gradually add remaining ¼ cup vegetable oil in a slow, steady stream, whisking constantly until combined and the consistency of mayonnaise. Whisking constantly, add water a little at a time as needed until dressing is the consistency of heavy cream. Add 3 Tbsp. finely grated Parmesan and reserved anchovy mixture and whisk until smooth. Taste dressing and season with more salt if needed.
*Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems...or people who don't like raw eggs.
Editor’s note: This Caesar dressing recipe was first published in June 2017; it has been updated for style and the salt has been reduced per reader comments. Head this way for all our favorite salad recipes →