Classic Caesar Dressing
FAQ
Can I use mayonnaise instead of raw egg?
Yes. You can replace the egg yolks and olive oil with ¼ cup mayonnaise for a quick shortcut version. It’s still creamy and flavourful, just a little less traditional.
Is it safe to use raw egg yolks?
Raw yolks are fine if pasteurized. If you’re unsure, just swap it with mayonnaise.
Do I have to use anchovies?
Anchovies give Caesar dressing its savoury, salty depth. They’re the main flavour that makes the dressing traditional, but you can omit them if needed.
How can I make this Caesar vegetarian?
Skip the anchovies and use extra capers for a briny, savoury punch. Be sure to use vegetarian Worcestershire sauce.
How long does homemade Caesar dressing last?
Store in an airtight container in the refrigerator for up to 5–7 days. Whisk or shake before serving if separation occurs.
Classic Caesar Dressing
This is a classic Caesar dressing that’s garlicky, lemony, loaded with Parmesan, and perfectly savoury. It’s creamy, bold, and full of flavour. It comes together in about 10 minutes with simple ingredients and instantly upgrades any salad, sandwich, or wrap. Once you make it from scratch, the bottled stuff just doesn’t compare.
Equipment
- Whisk
Ingredients
- 2 egg yolks (or mayo, see notes)
- ¼ cup fresh lemon juice
- ⅓ cup extra virgin olive oil
- 2-3 cloves garlic (minced or mashed into a paste)
- 1 tsp Dijon mustard
- 1 tsp anchovy paste (or 1–2 anchovy fillets, very finely minced)
- 1-2 tsp Worcestershire sauce
- ¼ cup finely grated Parmesan cheese
- Salt and freshly cracked black pepper (to taste)
- 1 tsp finely minced capers (optional, but recommended for extra briny depth)
Instructions
- In a medium bowl, combine the egg yolks, garlic, anchovy (or capers for vegetarian), Dijon, and Worcestershire.
- Whisk in the lemon juice until fully combined.
- Option 1: Whisk by hand – Slowly drizzle in the olive oil while whisking continuously until the dressing emulsifies and thickens.
- Option 2: Blender – Blend the egg yolks, garlic, anchovies (or capers), Dijon, Worcestershire, and lemon juice, then slowly drizzle in olive oil while blending.
- Stir in the grated Parmesan.
- Season with salt and freshly cracked black pepper to taste.
- Use immediately or refrigerate until ready to serve.
- Enjoy!
Notes
Mayonnaise Shortcut: Replace the egg yolks and olive oil with ¼ cup mayonnaise for a quicker version. The dressing stays creamy while simplifying the process.
Vegetarian Version: Omit the anchovies and use 2 teaspoons finely minced capers for a briny, savory bite. Be sure to use vegetarian Worcestershire sauce.
Emulsifying Tip: If whisking by hand, add the olive oil slowly for a smooth, creamy texture.
Adjusting Consistency: If the dressing is too thick, thin with a splash of water, extra lemon juice, or olive oil.
Storage: Store in an airtight container in the refrigerator for up to 5–7 days. Shake or whisk before serving if separation occurs.
Tried this recipe?
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