Caesar dressing from scratch takes about five minutes. Anchovies, egg yolk, olive oil, lemon, Dijon. Food processor handles the emulsification. No whisking, no fuss. Store-bought versions rely on stabilizers and preservatives to hit a shelf-stable texture. This one doesn’t need any of that. Make it once and you won’t go back.
How to Make Classic Caesar Salad Dressing
Start with the anchovies
Pulse the garlic and anchovies together first until they form a rough paste. This ensures even distribution through the finished dressing. If you’re anchovy-averse, a teaspoon of fish sauce does similar work without the texture issue.
The emulsion
Add the egg yolk to the anchovy paste, then drizzle the olive oil in slowly with the processor running. Slow matters here. Rush it and the dressing breaks. Once the oil is fully incorporated, the lemon juice goes in last, still with the motor running. It loosens the consistency slightly. 
Seasoning and storage
Taste before adding salt. Anchovies are already salty, and so is Worcestershire. You may need less than you think. Store in a sealed jar in the fridge. Good for up to a week. Shake before using.
Classic Caesar Salad Dressing
- Total Time: 5 minutes
- Yield: Makes about 1 cup 1x
- Diet: Pescatarian, Omnivore
Description
Homemade Caesar dressing couldnt be easier!
This simple recipe delivers rich, savory flavor.
Ingredients
- 2 cloves garlic
- 3 anchovy fillets
- 1 large egg yolk
- 1/2 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/4 tsp ground black pepper
Instructions
- Pulse the garlic and anchovies together in a food processor.
- Add the egg yolk and process until smooth.
- Drizzle in the olive oil a bit at a time until completely incorporated, then with the motor still running, drizzle in the lemon juice.
- Add the Worcestershire, Dijon, and black pepper, and pulse to combine.
- Taste and add additional salt and pepper as desired.
- Store in a sealed jar in the fridge up to 5 days.
Notes
- For a richer flavor, use high-quality olive oil and freshly squeezed lemon juice.
- If you don’t have anchovies, you can substitute 1 teaspoon of fish sauce for a similar umami taste.
- For a smoother dressing, strain the dressing through a fine-mesh sieve after blending.
- Prep Time: 5 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 1
- Sodium: 150
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 8
- Carbohydrates: 1
- Protein: 1
- Cholesterol: 20
Frequently Asked Questions
Can I make this without anchovies?
You can, but the dressing will lack that savory backbone. Try adding a teaspoon of miso paste or a few dashes of fish sauce as a substitute.
Is it safe to use raw egg yolk?
Use a fresh, pasteurized egg to minimize risk. The acid from lemon juice also helps, but pasteurized eggs are the safest option for raw preparations.
How thick should the dressing be?
It should coat the back of a spoon and cling to lettuce leaves without pooling at the bottom of the bowl. If it’s too thick, thin it with a teaspoon of water.
The real deal: Authentic traditional, “Caesar” taste, and delicious! Easy to scale up or down.