Homemade Caesar Dressing: Creamy Classic in 10 Minutes
This homemade Caesar dressing is the reason my family started eating more salad. It’s thick, creamy and garlicky, with deep savory flavor from anchovies and Parmesan, a bright kick of lemon and a little tang from Dijon. Everything is whisked together by hand in one bowl, and it’s ready in about 10 minutes.
Bottled Caesar can taste flat and oddly sweet, but a jar of the real thing costs me about $3.50 to make and tastes like the salad at a good Italian restaurant. Once you try it, it’s hard to go back.
Prep: 10 minutes | Cook: 0 minutes | Total: 10 minutes | Serves: 8 | Diet: contains fish, eggs and dairy
Why You’ll Love This Homemade Caesar Dressing
- Quick. Ten minutes, one bowl and a whisk.
- Big flavor. Garlic, anchovy, lemon and Parmesan in every bite.
- Creamy. Egg yolks make it thick and glossy without any mayo.
- Customizable. Make it milder or bolder, thick for dipping or thin for drizzling.
- Budget friendly. Cheaper and fresher than store-bought.
What Makes a Classic Caesar Dressing?
A true Caesar dressing is an emulsion, like a light, loose mayonnaise. Egg yolks hold oil and lemon juice together, so instead of separating like a vinaigrette, the dressing turns thick and creamy and clings to every leaf of romaine. The flavor comes from a handful of bold ingredients. Anchovies are the backbone. When mashed into a paste with garlic and salt, they melt away and leave behind a rich, savory depth that most people can’t name, but they’d miss it if it were gone. Worcestershire sauce adds even more of that savory taste, Dijon helps the emulsion and adds tang, and lemon keeps everything bright. Finally, freshly grated Parmigiano-Reggiano adds nutty saltiness and thickens the dressing even more. Together, these make the best homemade Caesar dressing I know.
Ingredients for Homemade Caesar Dressing
You’ll need a cutting board, a knife, a medium bowl, a whisk and a measuring cup with a spout.
- 4 to 5 oil-packed anchovy fillets, or 2 teaspoons anchovy paste
- 2 garlic cloves, finely grated
- 1/4 teaspoon kosher salt
- 2 large pasteurized egg yolks
- 2 tablespoons fresh lemon juice (30ml)
- 1 teaspoon Dijon mustard (5g)
- 1 teaspoon Worcestershire sauce (5ml)
- 1/2 cup neutral oil, such as avocado or canola (120ml)
- 1/4 cup extra virgin olive oil (60ml)
- 1/2 cup finely grated Parmigiano-Reggiano (45g)
- 1/2 teaspoon freshly cracked black pepper
- 1 to 2 tablespoons cold water, to thin
Ingredient Notes
Anchovies: Oil-packed fillets in a tin or jar have the best flavor. Anchovy paste in a tube is a handy swap and keeps for months in the fridge.
Egg yolks: I use pasteurized eggs since the yolks stay raw. You can find them in cartons near regular eggs. See the safety notes below for other options.
Oils: A mix of neutral oil and olive oil gives great flavor without bitterness. All olive oil can taste harsh when whisked hard.
Parmesan: Grate it fresh on the small holes of a grater. Pre-grated cheese in a can won’t melt into the dressing the same way.
Lemon: Fresh juice only. Bottled juice tastes dull here.
How to Make Homemade Caesar Dressing
- Make the Paste. On a cutting board, chop the anchovies and garlic together with the salt, then press and scrape them with the side of your knife until they form a smooth paste.
- Whisk the Base. Scrape the paste into a medium bowl. Add the egg yolks, lemon juice, Dijon and Worcestershire and whisk until smooth and slightly frothy.
- Add the Oil Slowly. Combine the two oils in a measuring cup. Whisking constantly, add the oil a few drops at a time at first, then in a thin, steady stream, until the dressing is thick and glossy like a loose mayonnaise.
- Add the Cheese. Whisk in the grated Parmesan and black pepper.
- Thin and Taste. Whisk in cold water a tablespoon at a time until the dressing is pourable. Taste and add more lemon, salt or pepper as needed.
- Chill. Use right away or cover and refrigerate for 30 minutes to let the flavors blend. Whisk again before serving.
Tips for a Thick, Creamy Homemade Caesar Dressing
Go slow at first. Add the first few tablespoons of oil drop by drop. Once the dressing starts to thicken, you can pour a little faster.
Steady the bowl. Set the bowl on a damp kitchen towel so it doesn’t spin while you whisk and pour.
Use room temperature yolks. Cold yolks are harder to emulsify.
Fix a broken dressing. If it separates, put a fresh yolk in a clean bowl and slowly whisk the broken dressing into it.
Shortcut tools. An immersion blender in a tall jar or a small food processor makes it even faster.
Egg Safety Notes
Classic Caesar dressing uses raw egg yolks, so food safety matters. I recommend pasteurized eggs, which are heat-treated in the shell to kill bacteria while staying raw. The FDA has helpful guidance on egg safety, especially for pregnant women, young children, older adults and anyone with a weakened immune system. If you’d rather not use raw yolks at all, swap the yolks for 1/3 cup of good mayonnaise. Whisk the mayo with the anchovy paste, lemon, Dijon and Worcestershire, then whisk in just 1/4 cup of olive oil and the Parmesan. It’s a little less silky but still a wonderful homemade Caesar dressing.
Caesar Dressing Without Anchovies
Some people search for the best Caesar dressing recipe without anchovies, and I understand. To skip them, add an extra teaspoon of Worcestershire sauce and 1 teaspoon of capers, finely minced, plus an extra pinch of salt. You’ll lose a little depth, but it will still taste bold and savory. Just keep in mind that most Worcestershire sauce contains anchovies, so it’s not a fish-free option. For a fish-free version, use a little white miso instead.
Adjusting the Flavor to Your Taste
Every homemade Caesar dressing should be tasted and tweaked before it goes on the salad. If it tastes flat, it usually needs a squeeze more lemon or a pinch of salt. If it’s too sharp, whisk in another spoonful of Parmesan or a little more olive oil to round it out. Love a punchy dressing? Add one more anchovy fillet. Serving kids or guests who are nervous about anchovies? Start with three fillets and let the Parmesan lead. I like to dip a romaine leaf right into the bowl to taste, since the dressing will taste milder once it coats the lettuce.
Easy Variations
- Extra garlicky: Add a third clove of garlic, or use roasted garlic for a sweeter flavor.
- Lighter: Replace half the oil with plain Greek yogurt, whisked in at the end.
- Spicy: Add a pinch of red pepper flakes or a dash of hot sauce.
- Herby: Whisk in chopped parsley or basil for a green Caesar.
- Dip: Skip the water to keep it thick for dipping vegetables or wings.
What This Recipe Costs
Here’s what I paid this fall: anchovies $1.00 (half a tin), pasteurized eggs $0.60, lemon $0.40, oils $0.80, Parmesan $1.20, garlic, Dijon and Worcestershire about $0.30. That’s around $4.30 for a cup of homemade Caesar dressing, enough for 8 salads.
How to Use Caesar Dressing
Of course, it’s perfect tossed with crisp romaine, crunchy croutons and shaved Parmesan. But this dressing does so much more. Spread it on a chicken wrap or a turkey sandwich instead of mayo. Drizzle it over roasted potatoes, grilled vegetables or a baked potato. Use it as a dip for raw veggies. Toss it with pasta, cherry tomatoes and spinach for a quick pasta salad. It’s also amazing spooned over my crispy tuna patties or served as a dipping sauce for chicken karaage. For a noodle twist, try a spoonful on my Asian sesame noodle salad base with romaine.
Storage
Fridge: Store homemade Caesar dressing in a sealed jar for up to 3 days if made with raw yolks, or up to 1 week if made with mayonnaise.
Re-whisk: It thickens in the fridge. Whisk in a few drops of water before serving.
Freezer: Not recommended. The emulsion breaks when thawed.
Want the full salad? Try my Classic Caesar Salad with crunchy homemade croutons.
Frequently Asked Questions
Does homemade Caesar dressing taste fishy?
No. When anchovies are mashed with garlic and balanced with lemon and Parmesan, they add a savory, salty depth, not a fishy taste.
Can I make homemade Caesar dressing in a blender?
Yes. Blend everything except the oil and cheese, then stream in the oil with the blender running. Pulse in the cheese at the end.
How long does it last?
Up to 3 days in the fridge with raw yolks, or up to a week with mayo.
Can I use regular eggs?
You can, but pasteurized eggs are the safer choice since the yolks aren’t cooked.
Why is my dressing too thin?
The oil was added too fast or there’s too much water. Whisk in a little more Parmesan or start over with a new yolk.
Make Your Own Today
Homemade Caesar dressing is easier than you think, and it turns a simple bowl of romaine into a restaurant-worthy salad. Ten minutes, a whisk and a few bold ingredients are all you need. For more easy sides and salads, browse my side dish recipes.
If this dressing made your salad night, share the recipe with a friend who loves a good Caesar, and follow me on Pinterest for more homemade staples. After you make it, scroll down to the recipe card and leave a star rating, then tell me in the comments if you used anchovies or the mayo shortcut. Happy cooking!
