Name: Homemade Caesar Salad Dressing
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: meals
Ingredients: 1 cup mayonnaise 🥄; 2 cloves garlic minced 🧄; 2 tablespoons freshly squeezed lemon juice 🍋; 1 teaspoon Dijon mustard 🌿; 2 teaspoons Worcestershire sauce 🥫; 1/2 cup grated Parmesan cheese 🧀; Salt to taste 🧂; Freshly ground black pepper to taste 🌶; 2 tablespoons olive oil 🫒; 1 anchovy fillet minced (optional) 🐟

Introduction: Why Make Caesar Dressing at Home

A well-made Caesar salad dressing transforms simple greens into a memorable meal. While jarred dressings can be convenient, making Caesar dressing at home gives you control over flavor, texture, and ingredient quality. Homemade Caesar dressing delivers a bright lemon tang, savory anchovy depth, sharp Parmesan richness, and a silky emulsion that clings to crisp romaine leaves. This introduction explains why homemade is worth the extra few minutes and how the technique will improve your salads, sandwiches, and vegetable bowls. First, freshness matters: fresh lemon juice provides a livelier acidity than bottled alternatives, and freshly grated Parmesan melts into the emulsion better than pre-shredded cheese. Second, anchovies are the secret backbone: they add an umami savory base rather than making the dressing taste fishy when used properly and balanced with other ingredients. Third, emulsification—combining oil with egg yolk or mayonnaise—creates the creamy texture that distinguishes a classic Caesar. Fourth, homemade dressing is customizable: use Greek yogurt for a lighter version, swap in Dijon for a sharper profile, or adjust garlic and anchovy amounts to taste. This section also covers safety and ingredient choices; raw egg yolks are traditional, but pasteurized eggs or mayonnaise are safe alternatives. Homemade Caesar dressing is not only tastier but also adaptable for dietary needs and portion sizes. By making it yourself, you can scale up for parties, reduce preservatives, and avoid excess sugar often found in commercial dressings. The rest of this article will walk you through precise ingredients, the equipment you’ll need, step-by-step emulsifying techniques, assembly tips, serving ideas, and storage advice so your homemade Caesar dressing is consistently excellent.

Ingredients: What You Need for Classic Caesar Dressing

Gathering the right ingredients is the first step to a balanced Caesar dressing. The classic formula centers on egg yolk, oil, lemon, anchovy, garlic, Dijon mustard, Parmesan, and seasoning. Use high-quality olive oil (a neutral light olive oil or a blend works best to avoid overpowering bitterness) and freshly squeezed lemon juice for the best brightness. Anchovy fillets in olive oil are preferred: they soften easily and meld into the dressing as you mash them with the garlic. If you prefer a milder umami, anchovy paste is acceptable; however, the texture and depth can differ slightly. Fresh garlic should be used sparingly—raw garlic sharpness mellows when emulsified but can dominate if overdone. Dijon mustard helps stabilize the emulsion while adding subtle tang. Freshly grated Parmesan (not pre-shredded) blends into the dressing more smoothly, delivering creamy, savory notes and texture. Traditional recipes use raw egg yolk as an emulsifier; for food safety or convenience, use a pasteurized yolk, or substitute full-fat mayonnaise as an easy alternative. Season with kosher salt and freshly ground black pepper to taste. Optional add-ins include a splash of Worcestershire sauce for extra umami, a dash of white wine vinegar for acidity variation, or a small amount of anchovy brine to intensify flavor without additional solids. Quantities are flexible, but a reliable starting ratio for a medium batch (about 1 cup) is two egg yolks or 1/2 cup mayonnaise, 2–3 anchovy fillets (or 1–1.5 teaspoons anchovy paste), 1–2 garlic cloves, 2 teaspoons Dijon mustard, 2 tablespoons lemon juice, 1/2 cup neutral oil plus 1/4 cup olive oil, 1/3 cup grated Parmesan, and salt and pepper to taste. These ingredients form a foundation that you can tweak to match personal preferences, dietary needs, or the dish you’re pairing the dressing with.

Gathering Ingredients and Preparing Them (Shopping & Mise en Place)

Before you begin emulsifying or assembling the dressing, preparation—known in culinary terms as mise en place—ensures a smooth process. Start by gathering all ingredients on your prep surface: eggs or mayonnaise, anchovies, garlic, Dijon mustard, fresh lemons, Parmesan, oil, and seasonings. If you plan to serve the dressing immediately, chilling the lemon and keeping ingredients at cool room temperature helps the emulsion come together more predictably. Prepare the anchovies by placing fillets on a cutting board and finely mincing them until they almost dissolve. If using anchovy paste, measure it out precisely so the salt balance remains controlled. Peel and finely mince the garlic or grate it on a microplane for a more integrated flavor. Grate the Parmesan fresh and measure it into a small bowl. If you’re using raw egg yolks, separate eggs carefully and place yolks in a shallow bowl; for safety-conscious cooks, use pasteurized eggs or swapped-in mayonnaise. Measure oil into a pourable container; combining different oils (a neutral vegetable oil with a half portion of extra virgin olive oil) gives a balanced flavor and mouthfeel. Juice lemons and strain seeds, keeping the juice handy in a small cup. Have a whisk, immersion blender, or food processor ready and within reach. Toward serving, prepare the romaine hearts by washing, drying thoroughly with a salad spinner, and tearing into bite-sized pieces—dry greens help the dressing adhere. If you plan variations—grilled Caesar with charred romaine, anchovy-free vegan options, or Caesar as a dip—pre-measure the substitutes now. Proper mise en place reduces the risk of overworking the emulsion and speeds up the process, making the dressing fresher and more stable. Taking a few extra minutes here pays off with a dressing that’s harmonious in flavor and texture and avoids last-minute compromises that can throw the balance off.

Equipment & Tools You’ll Use

Having the right tools makes preparing a stable, creamy Caesar dressing easier and more consistent. The choice of equipment affects the speed of emulsification and final texture. A simple whisk and a medium mixing bowl are perfectly adequate for small batches; whisking gradually while slowly streaming oil in will produce a classic hand-emulsified dressing with good texture. For faster, foolproof emulsions, use an immersion blender and a tall jar. The immersion blender’s vortex rapidly breaks oil into tiny droplets, creating a smooth, stable sauce in seconds and minimizing the risk of separation. A food processor or small blender also works well: pulse and gradually pour oil in while the motor runs to form a glossy emulsion. When using mechanical tools, scrape down the sides occasionally to ensure even incorporation of Parmesan and garlic. A microplane grater is invaluable for finely grating Parmesan and garlic, allowing the flavors to melt into the dressing rather than leaving gritty bits. A small whisk or fork is handy for mashing anchovies into a paste before adding other components. If you use raw egg yolks, have a small bowl for separating eggs and a thermometer if you plan to temper yolks or cook them for safety. Measuring spoons and cups keep the balance of acid, salt, and oil consistent, which is crucial for taste. Freshly grated Parmesan requires a firm grater; a box grater’s fine side or a microplane works best. For serving, use a salad spinner to thoroughly dry greens—wet lettuce dilutes and prevents dressing from sticking. Finally, store the finished dressing in a clean airtight jar with a lid; glass jars are preferred because they won’t retain odors and provide a clear view of consistency. Clean, well-chosen tools reduce frustration, help maintain sanitary conditions, and contribute to a consistently excellent homemade Caesar dressing.

Emulsifying Technique: Step-by-Step for a Creamy Caesar (Blender or Whisk)

Emulsification is the heart of a proper Caesar dressing. Whether you use a whisk, immersion blender, or food processor, the goal is to combine oil and water-based ingredients into a stable, creamy emulsion. Two common approaches are hand whisking and using an immersion blender. For hand whisking: start with two egg yolks (or 1/2 cup mayonnaise for a shortcut), 2 teaspoons Dijon mustard, 2–3 minced anchovy fillets, 1–2 minced garlic cloves, 2 tablespoons lemon juice, and a pinch of salt and pepper in a medium bowl. Whisk vigorously to combine. Begin adding oil drop by drop at first—this slow incorporation is crucial. As the mixture thickens and binds, you can increase to a thin steady stream. Typically a ratio of about 3/4 cup oil to the yolks creates a thick but pourable dressing; adjust for desired richness. Once about half the oil is incorporated, whisk in 1/3 cup freshly grated Parmesan and taste, adjusting lemon, salt, or anchovy to balance. For immersion blender or food processor: place yolks (or mayonnaise), mustard, anchovy, garlic, lemon juice, and a small portion of oil in the container. Start blending to combine, then very slowly pour the remaining oil in a steady stream while blending until it thickens. The mechanical action breaks the oil into tiny droplets that integrate with the yolks, producing a glossy texture more reliably than hand whisking. If the emulsion breaks (appears oily or separated), stop adding oil and whisk in a teaspoon of cold water or a teaspoon of mustard to rebind. For safety, if you prefer not to use raw eggs, mayonnaise provides instant emulsification: combine mayonnaise with minced anchovy, lemon, grated Parmesan, and seasoning; whisk until smooth. Final adjustments: taste for salt, lemon brightness, and anchovy depth—tiny amounts of Worcestershire sauce or anchovy brine can amplify umami without additional solids. Store the dressing chilled; it will thicken more in the fridge, so whisk to loosen before serving. Mastering this technique ensures a consistent creamy, clinging dressing ideal for classic Caesar salads and many other uses.

Assembly & Tossing: Building the Classic Caesar Salad

Assembling a classic Caesar salad is about balance—texture from the greens, crunch from croutons, and flavor from the dressing and cheese. Start with cold romaine hearts: wash, dry thoroughly in a salad spinner, and tear or chop into bite-sized pieces. Excess moisture prevents dressing from clinging, so ensure leaves are well-dried. For croutons, cube a day-old baguette or sourdough, toss with olive oil, a pinch of salt, and bake until golden and crunchy. Homemade croutons add texture and absorb dressing without becoming soggy immediately. To assemble, place romaine in a large bowl and add a small handful of croutons and 2–3 tablespoons of the dressing per large head of romaine, adjusting to taste. When tossing, use tongs to lift and turn the greens gently so the dressing coats leaves evenly without bruising them. Add grated or shaved Parmesan after tossing to keep the cheese visible as a finishing touch. For more composed plates, divide lettuce among serving bowls, add dressing and toss lightly at the table, then top with croutons and a generous shaving of Parmesan using a vegetable peeler. If using protein like grilled chicken, shrimp, or salmon, slice and arrange it on top after tossing so you maintain a crisp texture on the protein and avoid over-dressing. For a restaurant-style presentation, serve on chilled plates and finish with a final drizzle of extra dressing and a grind of fresh black pepper. Remember that the dressing should accent the salad, not overwhelm it—start conservative and allow diners to add more. Leftover dressing is versatile as a dip for vegetables or a spread for sandwiches, so prepare the right quantity based on whether you want some leftover for other uses. Proper assembly highlights the creamy dressing and the contrasting textures central to a classic Caesar.

Final Presentation: Serving, Garnishes, and Pairings

Presentation elevates a simple Caesar salad into a stunning dish. A classic approach is to plate a small mound of lightly dressed romaine in the center of a chilled plate, then finish with large shavings of aged Parmesan using a vegetable peeler. Arrange croutons around or on top for height and texture contrast. For an elegant touch, place grilled lemon halves beside the salad for an extra fresh squeeze, or add a whole grilled anchovy fillet as a briny garnish for those who enjoy its intensity. Drizzle a touch of good-quality extra virgin olive oil over the final plate for sheen and aroma. Consider using contrasting elements: a sprinkle of toasted pine nuts brings a subtle nutty note, while a few capers provide briny bursts. Protein pairings—such as sliced grilled chicken breast, pan-seared shrimp, or roasted salmon—work well when served atop or alongside the salad. For a lighter presentation suitable for appetizers or shared plates, serve the dressing on the side in a small pitcher so guests can control the amount. Wine pairings include crisp, acidic whites like Sauvignon Blanc or Pinot Grigio that complement the lemon and cut through the richness; a light-bodied Chardonnay can also work if unoaked. For beer, opt for a crisp pilsner or saison. For special occasions, consider upgrading the croutons to garlic-buttered brioche cubes or adding a soft-boiled egg halves for extra richness. When plating for a crowd, toss the salad in a large chilled bowl and transfer to a serving platter for an attractive communal display. Remember to present the dressing—thick and glossy—either integrated into the salad or as a finishing drizzle to showcase the emulsion’s silky texture. Good presentation enhances perception of flavor and encourages guests to savor each bite.

Storage, Make-Ahead Tips, and Food Safety

Knowing how to store Caesar dressing and prepare it ahead of time helps you plan meals and minimize waste. Homemade Caesar dressing made with raw egg yolks is best used within 24 to 48 hours when stored in a sealed container in the refrigerator. If you use pasteurized eggs or mayonnaise as the base, the dressing can last 4 to 5 days refrigerated. Always label jars with the preparation date. To maintain texture, store the dressing in an airtight glass jar; glass prevents odor transfer and makes it easy to see if separation occurs. If the emulsion separates slightly after chilling, stir vigorously or whisk in a teaspoon of warm water to re-emulsify. For longer storage, freeze the dressing in an ice cube tray or small airtight containers for up to 2 months, though texture may change on thawing; do not freeze dressings made with dairy or raw eggs if you prefer to avoid potential textural alterations—use mayo-based versions instead. When making the dressing ahead for a party, consider preparing the anchovy-garlic paste and lemon juice in advance and combining them with mayonnaise at the last minute for freshness. For salads with croutons, store croutons separately in a resealable bag to preserve crunch. If you plan to store romaine after tossing, expect the leaves to soften within a few hours; for the best texture, toss just before serving. Food safety: if using raw eggs, choose pasteurized eggs to reduce the risk of salmonella, especially when serving vulnerable guests such as pregnant people, young children, seniors, or immunocompromised individuals. Always refrigerate immediately after preparing and avoid leaving the dressing at room temperature for extended periods. Proper storage and simple precautions let you enjoy flavorful homemade Caesar dressing without compromising safety or quality.

Variations, Add-Ins, and Troubleshooting Common Issues

One of the strengths of homemade Caesar dressing is its adaptability. Classic variations include anchovy-free Caesar for those avoiding fish—use a touch of Worcestershire sauce, soy sauce, or miso to mimic umami. For a lighter dressing, substitute half the oil with plain Greek yogurt; this reduces calories while adding a creamy tang and extra protein. Vegan versions swap mayonnaise for vegan mayo and omit anchovies; add a teaspoon of miso and a dash of caper brine for depth. To boost herbaceous notes, stir in chopped fresh parsley or chives at the end. If you prefer a smokier profile, add a pinch of smoked paprika or use charred lemon for a subtle charred sweetness. Troubleshooting: if the emulsion breaks and the dressing looks separated or oily, stop adding oil and whisk in a teaspoon of warm water or an extra teaspoon of Dijon mustard to help rebind. If the dressing is too salty, dilute with a tablespoon of plain yogurt or mayonnaise and add a squeeze of lemon to rebalance acidity. If it’s bland, add a small amount of anchovy paste or a dash of Worcestershire sauce and taste again. A gritty texture can result from over-grated cheese or undissolved garlic pieces—use a microplane for both to ensure a smooth finish. If the dressing is too thick after refrigeration, whisk in a teaspoon of water or lemon juice to loosen it. Serving ideas beyond salad include using Caesar dressing as a dip for vegetables, a spread for sandwiches or wraps, a sauce over roasted vegetables, or a dressing for grain bowls. By experimenting with these variations and fixes, you can tailor your Caesar dressing to fit dietary needs, flavor preferences, and different culinary applications while maintaining the core bright, savory profile that makes Caesar so beloved.

Homemade Caesar Salad Dressing