Caesar Dressing

Anchovy, garlic, and a raw egg yolk whisked with olive oil is the real Caesar dressing, no seed oils, no stabilizers, and it keeps in the fridge for about a week.

Avoiding seed oils and preservatives is always the goal in our kitchen, this dressing is one of the easiest swaps I make on repeat.

Why You'll Love This Recipe

• Real, deep flavor from a proper umami base

• No seed oils or preservatives

• Better than anything from a bottle

Servings: 4

Prep Time: 15 minutes

Total Time: 15 minutes

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Ingredients

For the Caesar Dressing:

• 1 cup mayonnaise (or Greek yogurt or non-dairy yogurt)

• 1/3 cup olive oil

• 1 tablespoon Dijon mustard

• 2 tablespoons Worcestershire sauce

• 1 egg yolk

• 1 tablespoon white vinegar

• 2 cloves garlic, minced

• Juice of 1 lemon

• 1/2 cup grated Parmesan cheese

• 1 tablespoon black pepper

• Salt, to taste

Instructions:

1. Prepare the Dressing: In a mixing bowl, combine the mayonnaise, olive oil, Dijon mustard, Worcestershire sauce, egg yolk, vinegar, minced garlic, lemon juice, grated Parmesan, and black pepper. Whisk vigorously or use an immersion blender to blend until smooth and creamy. Adjust seasoning with salt to taste.

2. Serve: Use this Caesar dressing to enhance a variety of dishes. Pair it with crisp romaine lettuce for a classic Caesar salad, or try it as a flavorful topping for wraps, pizzas, or sandwiches.

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Additional Tips:

• Dressing Consistency: If the dressing is too thick, thin it with a bit of water or extra lemon juice. If it’s too thin, add a little more mayonnaise or Parmesan cheese to thicken.

• Crouton Variation: For homemade croutons, toss cubed bread with olive oil, garlic powder, and Italian seasoning, then bake at 375°F (190°C) until crispy.

• Egg Safety: If concerned about using raw egg yolk, you can use pasteurized eggs or substitute with a tablespoon of mayonnaise.

Storing Instructions:

• Dressing Storage: Store leftover Caesar dressing in an airtight container in the refrigerator for up to 1 week.

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Ingredient Notes

• Anchovy or Worcestershire: This is the ingredient that makes a Caesar dressing taste like a Caesar, it's a small amount but it's where the deep, savory flavor actually comes from.

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Troubleshooting Tips

• Dressing broke or separated: The oil went in too fast. Add it in a slow, steady stream while whisking constantly.

• Too fishy: Anchovy should be a background savory note. Start with less, you can always add more.

• Too thick: Thin with a little lemon juice or water until it pours.

• Concerned about raw egg: Use pasteurized eggs, which are widely available and behave identically here.

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What to Serve This With

Toss with romaine and croutons, or use as a dip for chicken.

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More Recipes You'll Love

• Homemade Pesto

• Homemade Pickles

• Sourdough Discard Fettuccine Noodles