Homemade Caesar Dressing

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Skip the bottled stuff—once you make this Homemade Caesar Dressing, you’ll never go back. Creamy, garlicky, and full of umami flavor, this dressing takes only minutes to whip up but adds so much richness and depth to your salads. Whether you’re tossing it with crisp romaine, drizzling over grilled chicken, or dipping fresh veggies, this Caesar is bound to become your fridge staple.

What makes this dressing shine is its balance. You get the tang from lemon and Dijon, the saltiness from anchovy and Parmesan, and that signature creamy texture from egg yolks and olive oil. It’s simple, classic, and endlessly versatile. Homemade Caesar Dressing doesn’t just dress your salad—it elevates every bite.

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What Kind of Anchovies Should I Use?

Use good-quality anchovy fillets packed in olive oil. These add essential depth and saltiness. If you’re hesitant about anchovies, don’t skip them—they melt into the dressing and are what give Caesar its distinctive umami punch.

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Ingredients for the Homemade Caesar Dressing

• 2 egg yolks
• 2 teaspoons Dijon mustard
• 2 tablespoons fresh lemon juice
• 2 teaspoons Worcestershire sauce
• 2 cloves garlic, minced
• 4 anchovy fillets, minced
• ½ cup grated Parmesan cheese
• ½ cup olive oil
• Salt and freshly ground black pepper, to taste

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How To Make the Homemade Caesar Dressing

Step 1: Build the Base

In a medium bowl, whisk together the egg yolks, Dijon mustard, lemon juice, Worcestershire sauce, minced garlic, and anchovies until smooth.

Step 2: Emulsify the Oil

While whisking constantly, slowly drizzle in the olive oil to emulsify. The mixture should become thick and creamy.

Step 3: Add the Cheese

Whisk in the grated Parmesan cheese until fully combined. Taste and adjust seasoning with salt and pepper.

Step 4: Chill and Serve

Transfer to a jar or airtight container and chill for at least 30 minutes before using to let flavors meld.

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Serving and Storing Your Caesar Dressing

Homemade Caesar Dressing is best served chilled, drizzled generously over crisp romaine lettuce or as a dip for crunchy vegetables. It also pairs perfectly with grilled chicken or as a sandwich spread.

Store the dressing in the refrigerator in a sealed jar for up to 5 days. Give it a quick stir before each use as the ingredients may settle.

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Frequently Asked Questions

How do I make this dressing without raw egg yolks?

You can substitute pasteurized egg yolks or use 3 tablespoons of mayonnaise for a safer option with similar creaminess.

Can I use anchovy paste instead of fillets?

Yes, use about 1 to 1½ teaspoons of anchovy paste as a substitute for the fillets.

Is it okay to blend the ingredients?

Absolutely. A blender or food processor makes quick work of emulsifying and creates an ultra-smooth texture.

Can I make this dairy-free?

Skip the Parmesan or use a dairy-free alternative. The flavor will differ but still be delicious.

How do I know when the dressing is emulsified?

It should look thick and glossy, with no visible separation of oil and liquid.

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Want More Salad Dressing Ideas?

If this Caesar won your heart, give these other dressings a try:

• Fresh Pickled Cucumber Salad for a tangy-crunchy contrast.
• Broccoli Salad with a creamy sweet-savory balance.
• Authentic 7 Layer Mexican Dip if you’re craving something bold and festive.
• Healthy Mediterranean Salmon Dinner for a wholesome, well-rounded meal.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest salad board so it’s always at your fingertips.

And tell me how you made it your own! Did you toss in extra lemon? Try it with kale instead of romaine? I’m all ears. Drop a comment below and let’s swap Caesar secrets.

Hungry for more? I post fresh daily creations over on Pinterest @NinaDishes.

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