Caesar Salad Dressing

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

Caesar salad dressing is made by whisking together anchovy paste, garlic, Dijon mustard, lemon juice, egg yolk, Worcestershire sauce, Parmesan, and olive oil until emulsified and creamy. It takes about 10 minutes by hand and keeps in the refrigerator for up to 5 days.

Jump to Recipe

Caesar dressing is a small bowl of ingredients held together by trust and a slow stream of olive oil. Egg yolk and Dijon start the emulsion; anchovy paste, garlic, lemon, and Worcestershire bring the salty, sharp, deeply savory flavor that makes Caesar taste like Caesar instead of creamy lemon dressing with a good publicist. Parmesan comes in after the oil has been incorporated, adding body and another layer of saltiness.

The only part that demands patience is the oil. Start almost drop by drop while whisking constantly, then move to a thin stream once the mixture has thickened. Dump the oil in too quickly and the emulsion can break, leaving you with a bowl that looks like it has recently received difficult news. A room-temperature yolk makes the process easier, and garlic grated very fine disappears into the dressing instead of ambushing somebody in one large chunk.

When it is right, the dressing should be creamy, glossy, and assertive enough to taste slightly too bold by itself. Romaine and croutons will mellow it. If it is too thick, whisk in cold water a teaspoon at a time. Ten minutes, one bowl, and a little restraint with the oil gets you a Caesar dressing that actually clings to lettuce instead of collecting underneath it.

Prep10 minutes

Cook0 minutes

Total10 minutes

Serves6 servings (about 3/4 cup)

DifficultyEasy

Ingredients

Servings

1 large egg yolk, room temperature
1 teaspoon Dijon mustard
2 teaspoons anchovy paste (or 3 oil-packed anchovy fillets, mashed to a paste)
3 garlic cloves, finely minced or pressed
3 tablespoons fresh lemon juice (about 1 large lemon)
1 teaspoon Worcestershire sauce
1/2 cup extra-virgin olive oil
1/4 cup finely grated Parmesan cheese (plus more to taste)
1/4 teaspoon kosher salt (adjust to taste)
1/4 teaspoon freshly ground black pepper
1–2 teaspoons cold water, to thin if needed

Instructions

1In a medium bowl, whisk together the egg yolk, Dijon mustard, anchovy paste, and minced garlic until fully combined and slightly thickened, about 30 seconds.
2Add the lemon juice and Worcestershire sauce. Whisk again until everything is incorporated.
3Now the critical part: with one hand whisking constantly, add the olive oil in a very slow, thin, steady stream — almost drop by drop at first. This is what builds the emulsion. Rushing this is how you end up with salad soup.
4Once you've added about half the oil and the mixture looks thick and creamy, you can pour the remaining oil in a slightly faster thin stream, still whisking the whole time.
5Whisk in the grated Parmesan cheese.
6Taste and season with salt and black pepper. If the dressing is thicker than you'd like, whisk in cold water one teaspoon at a time until it reaches your preferred consistency.
7Use immediately or cover and refrigerate for up to 5 days. Whisk again before serving if it separates slightly.

Nutrition Information

Estimated per serving: 1 of 6 servings.

200Calories

3 gProtein

2 gCarbohydrates

21 gTotal Fat

4 gSaturated Fat

0 gFiber

0 gTotal Sugars

240 mgSodium

42 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Room temperature egg yolk emulsifies significantly better than cold. Pull your egg out of the fridge 20 minutes before you start, or set it in a bowl of warm water for 5 minutes if you forgot — which I always do.
Mince the garlic as finely as you possibly can, or use a microplane. Chunky garlic in a dressing is a texture experience nobody asked for.
If your dressing breaks and separates, don't throw it out. Start fresh with a new egg yolk in a clean bowl, then slowly whisk your broken dressing into it just like you would fresh oil. It comes back together almost every time, which is more than I can say for most things.

Substitutions

raw egg yolk → 2 tablespoons mayonnaise Use if you're concerned about raw eggs or just want a more forgiving dressing — the mayo provides the emulsification and a similar richness. Skip the slow oil drizzle and just whisk everything together.

anchovy paste → 1 teaspoon capers, mashed, plus a small pinch of extra salt For those who won't do anchovies — this adds a briny depth without the fish. It won't be identical, but it's genuinely good.

Parmesan cheese → Pecorino Romano Sharper and saltier, so reduce the added salt and taste as you go.

extra-virgin olive oil → half olive oil, half neutral oil (such as avocado or grapeseed) Pure olive oil can taste bitter or intense to some people. Cutting it with a neutral oil gives a milder, creamier result.

fresh lemon juice → white wine vinegar Use in a 1:1 ratio. Less bright than lemon, slightly sharper. Works well and keeps longer without affecting color.

Storage Instructions

Store in an airtight jar or container in the refrigerator for up to 5 days. The dressing may thicken or separate slightly when cold — let it sit at room temperature for 5 minutes and whisk again before serving. Do not freeze.

Make Ahead

This dressing can be made up to 5 days ahead and refrigerated. The flavor improves after a day as the garlic mellows slightly. Make it Sunday, eat better all week.

Frequently Asked Questions

Can I make this ahead of time?

Make Caesar Salad Dressing ahead and refrigerate it in a sealed container. Stir or whisk it again before using so the texture is even, and reserve any fresh herbs or final seasoning adjustment until serving.

How do I store the leftovers?

Can I freeze it?

Do not freeze.

Can I adjust it for what I have on hand?

Yes. Tested adjustments on this recipe include raw egg yolk → 2 tablespoons mayonnaise; anchovy paste → 1 teaspoon capers, mashed, plus a small pinch of extra salt; and Parmesan cheese → Pecorino Romano.

What's the most common mistake to avoid?

Room temperature egg yolk emulsifies significantly better than cold. Pull your egg out of the fridge 20 minutes before you start, or set it in a bowl of warm water for 5 minutes if you forgot — which I always do.