HOMEMADE CAESAR SALAD DRESSING

bowl of caesar salad dressing with a spoon lifting out of it, caesar salad in the background

HOMEMADE CAESAR SALAD DRESSING

Just when you thought caesar salads couldn't get any better... they can! With homemade Caesar dressing, of course! This Caesar Sauce Dressing Recipe is so quick to make, takes all of 5 minutes, and comes out better than anything you'll ever buy on a grocery store shelf. Just sayin'.

Prep Time 10

Chill Time 30

Total Time 40

Servings Cups

Ingredients

2 Egg Yolks*
1 tbsp Dijon Mustard
2 tbsp Fresh Lemon Juice
2 Cloves Garlic minced
6 Anchovy Fillets Packed in Oil finely chopped
1 tsp Worcestershire Sauce
1 cup Light or Neutral Tasting Olive Oil
½ cup Parmesan Cheese freshly grated
Salt and Freshly Ground Black Pepper to taste

Instructions

Add the egg yolks, Dijon mustard, lemon juice, minced garlic, chopped anchovies, and Worcestershire sauce to the bowl of the food processor.
Process on high speed until they are smooth and well combined, about 30 seconds.
With the food processor running on low speed, very slowly drizzle in the olive oil through the feed tube. This should be done gradually to ensure the mixture emulsifies properly and becomes thick and creamy. If your food processor has a small hole in the feed tube, you can use it to add the oil drop by drop initially.
Keep processing until all the oil is incorporated and the dressing is smooth and thick.
Add the freshly grated Parmesan cheese to the dressing. Pulse the food processor a few times until the cheese is well incorporated into the dressing.
Season the dressing with salt and freshly ground black pepper to taste. Remember to add the salt gradually, as the anchovies and Parmesan already contribute saltiness. Give the dressing one last quick blend to ensure everything is well mixed. Transfer the dressing to an airtight container and refrigerate for at least 30 minutes before serving. This helps the flavours to meld together.

Notes

Room temperature ingredients work best for this recipe.

If you are concerned about using raw egg yolks, use pasteurized eggs which are available at many grocery stores.

If the dressing is too thick, you can thin it out with a small amount of water or more lemon juice. If it's too thin, add more Parmesan cheese or a bit more oil while continuing to whisk or blend.

You can keep the dressing in the fridge in a sealed container or jar for 3-5 days.

Use this dressing on my homemade Caesar salad or my homemade chicken Caesar salad recipe.

If you don't have a food processor, you can always make this homemade Caesar dressing by hand using a whisk: In a medium bowl, whisk together the egg yolks and Dijon mustard until smooth. Gradually whisk in the lemon juice and minced garlic. Ensure the mixture is smooth and well combined. Add the finely chopped anchovy fillets and Worcestershire sauce to the mixture. Whisk until the ingredients are evenly distributed. Slowly drizzle in the olive oil while continuously whisking to create a thick and creamy emulsion. The key is to add the oil gradually to prevent the dressing from separating. Whisk in the freshly grated Parmesan cheese until the dressing is smooth and well combined. Season with salt and freshly ground black pepper to taste.

For the best flavour, let the dressing sit in the refrigerator for at least 30 minutes before serving.

Nutrition