Homemade Caesar Dressing

A jar of creamy caesar dressing sits on a wooden table beside a head of garlic, fresh lettuce, and a wooden spoon with some dressing spilled.

A wooden spoon with creamy caesar dressing hovers over an open glass jar; lettuce, garlic, and a cloth rest nearby on the wooden surface.

A jar of creamy Caesar dressing with a wooden spoon, a head of romaine lettuce, and a garlic bulb rest on a wooden surface, surrounded by a white cloth.

At Ajpal, 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.

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.

Ingredients for a caesar dressing recipe arranged on a white surface: an egg, mustard, lemon halves, olive oil, garlic, salt, cheese shavings, and a box of anchovies.

Gather Ingredients

Assemble all the ingredients and chop anchovies.

Top view of an empty blender with streaks of caesar dressing residue left on the sides, sitting on a white counter with a beige and orange towel underneath.

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.

Top-down view of a blender containing a creamy, light yellow caesar dressing mixture with remnants stuck to the sides and the metal blades visible in the center.

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

Tahini Sauce

Asian Miso Dressing

Shoyu Sesame Shabu Shabu Dipping Sauce

Easy Keto Bacon Cheddar Ranch Dip

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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.

Glass jar and wooden spoon with creamy caesar dressing on a wooden surface, a bit spilling from the spoon; text reads "Homemade Caesar Dressing.

Homemade Caesar Dressing