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Bold rick and savory Homemade Caesar Dressing always elevates a classic Caesar salad, veggies, or cooked meat. This restaurant quality dressing can be made at home using a blender or immersion blender for a perfect smooth creamy dressing. My family loves to have options for salads and mix things up so we will sometimes add this dressing over meats or as a marinade for chicken – you can’t go wrong!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make Caesar Dressing at Home
Caesar dressing can be quickly whipped up at home in your blender or with an immersion blender – I love to make it before dinner parties, my friends love that I whip it up fresh!
Caesar Salad Dressing Ingredients:
- Oil packed anchovy fillets (6) – Provide deep umami flavor and the signature salty richness of classic Caesar.
- Garlic cloves (2 large) – Add bold, pungent flavor and aromatic depth.
- Sea salt (1 ½ tsp) – Enhances and balances the savory and acidic elements of the dressing.
- Egg yolks (2) – Act as a natural emulsifier, giving the dressing its creamy, luxurious texture.
- Lemon juice (4 tbsp) – Adds brightness and acidity to cut through the richness.
- Dijon mustard (1 ½ tsp) – Contributes tang and helps stabilize the emulsion.
- Olive oil (½ cup, plus 4 tbsp) – Builds body and smoothness while carrying the flavors.
- Parmesan (6 tbsp) – Lends a nutty, salty finish and reinforces the umami depth.
Gather Ingredients
Assemble all the ingredients and chop anchovies.
Mix Base
Place the anchovies, garlic, and salt on the blender, pulse to combine well scraping down the sides as needed. Place the egg yolks, lemon juice, and Dijon mustard in the blender. Blend the mixture for 6 minutes, this will be enough time for the friction to cook the egg yolks.
Add Oil and Cheese
Turn the blender down to low speed and slowly pour in the oil. Blend until the mixture looks thick and glossy. Add parmesan, blend till smooth and enjoy!
More Delicious Dressings and Dips
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Homemade Caesar Dressing
Ingredients
- 6 oil packed anchovy fillets, chopped
- 2 large garlic cloves
- 1 ½ tsp sea salt, plus more to taste
- 2 large egg yolks*, can substitute 2 tbsp mayo, skip 6 minutes of blending
- 4 tbsp lemon juice, fresh, plus more to taste
- 1 ½ tsp Dijon mustard
- ½ cup olive oil, plus 4 tbsp
- 6 tbsp parmesan, finely grated
Instructions
- Place the anchovies, garlic, and salt on the blender, pulse to combine well scraping down the sides as needed.
- Place the egg yolks, lemon juice, and Dijon mustard in the blender.
- Blend the mixture for 6 minutes, this will be enough time for the friction to cook the egg yolks. The mixture should be warm when you open the spout.
- Turn the blender down to low speed and slowly pour in the oil. Blend until the mixture looks thick and glossy.
- Add the parmesan cheese and blend till combined.
- Taste the mixture and add more lemon or salt as needed.
- Use immediately or store in an airtight container in the refrigerator or up to 4 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips and Tricks for Caesar Dressing
Emulsify slowly – Add olive oil in a thin stream while blending or whisking to create a smooth, creamy texture.
Use fresh garlic – Grate or mince it finely to avoid overpowering bites and to evenly distribute flavor.
Balance the acidity – Adjust lemon juice to taste for the right level of brightness.
Use room-temperature egg yolks – They emulsify better than cold ones for a silkier dressing.
Chill before serving – Letting the dressing rest in the fridge for 30 minutes enhances flavor and consistency.
Grate the Parmesan finely – This helps it blend smoothly into the dressing.
Taste as you go – Caesar dressing should be bold but balanced; adjust salt, lemon, or anchovy if needed.
Use pasteurized eggs if concerned about safety – Especially important for those with health risks.
Make a double batch – It stores well for up to a week and is great on salads, sandwiches, or as a dip.
FAQs
While traditional Caesar dressing includes anchovies for their deep umami flavor, you can substitute with Worcestershire sauce or omit them entirely for a milder version.
Raw egg yolks are traditional, but to reduce the risk of foodborne illness, use pasteurized eggs or substitute with mayonnaise.
It typically lasts 3–5 days in the refrigerator when stored in an airtight container, especially if it contains egg yolks.
Yes, you can whisk it by hand over a bain-marie just add the oil slowly while whisking vigorously to achieve a smooth emulsion.
Mayonnaise is the easiest and most common substitute, providing creaminess and stability without the raw egg. Use 1 tbsp of mayo per egg yolk.
Fresh lemon juice is best for bright, clean flavor, but bottled can work in a pinch—just use slightly less.
Yes—omit the Parmesan or replace it with nutritional yeast for a dairy-free alternative.
This usually happens if the oil was added too quickly or the emulsion broke; use a blender or add a bit of mustard to help re-emulsify.
Reduce the anchovies, salt, or Parmesan, and balance with extra lemon juice or a splash of water.
Homemade Caesar dressing is usually gluten-free—just check your Dijon mustard, Parmesan, and anchovy sources to be sure.
