Description
Master the art of Caesar salad with this ultimate ceasar dressing recipe—creamy, tangy, and packed with umami flavor. Healthier, faster, and better than store-bought.
Ingredients
Scale
- 1 egg yolk, at room temperature
- ⅔ cup neutral oil (e.g., light olive oil)
- 2 tablespoons freshly squeezed lemon juice, plus extra to taste
- 4 anchovy fillets, rinsed and minced
- 1 tablespoon garlic cloves, minced
- 1 teaspoon Dijon mustard
- ½ teaspoon white wine vinegar
- ½ cup finely grated Parmesan cheese
- ¼ teaspoon Worcestershire sauce
- ⅛ teaspoon black pepper, plus more to taste
- Light sprinkle of salt
Instructions
- Make the mayo base: Separate and whisk the egg yolk for 2 minutes. Slowly whisk in oil until fully emulsified. Use a blender for ease.
- Prep the anchovy paste: Soak anchovies for 15 minutes, mince with garlic, and mash into a paste.
- Assemble the dressing: Mix paste into mayo base. Add vinegar, Worcestershire, lemon juice, mustard, Parmesan, pepper, and salt if needed.
- Store: Transfer to a glass jar, seal, and refrigerate up to 3 days. Stir before using.
Notes
For a vegetarian version, replace anchovies with 1-2 tablespoons minced capers. Swap egg yolk and oil for Greek yogurt for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dressings & Sauces
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 196 kcal
- Sugar: 1g
- Sodium: 123mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 31mg
Keywords: ceasar dressing, caesar salad, homemade dressing, salad sauce