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Caesar Dressing

A bold, garlicky Caesar dressing emulsified with anchovy paste, Parmesan, and lemon juice. Rich and savory with a creamy texture that clings to romaine leaves perfectly.

10 minEasyServes 8120 cal/serving

AmericanSauceNo-CookStandardLow CarbGluten-FreeNut-FreeShellfish-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 1 tsp anchovy paste
  • 2 garlic cloves, minced
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 2 tbsp fresh lemon juice
  • 1 egg yolk
  • 1/3 cup extra virgin olive oil
  • 1/4 cup Parmesan cheese, finely grated
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper

Instructions

  1. 1

    In a large bowl, mash 2 minced garlic cloves and 1 tsp anchovy paste together with a fork to form a rough paste.

  2. 2

    Add 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 2 tbsp fresh lemon juice, and 1 egg yolk. Whisk together until combined. Use a pasteurized egg yolk if serving anyone pregnant, elderly, or immunocompromised.

  3. 3

    While whisking constantly, slowly drizzle in 1/3 cup extra virgin olive oil in a thin stream to create an emulsified dressing.

  4. 4

    Stir in 1/4 cup finely grated Parmesan cheese and season with 1/4 tsp kosher salt and 1/4 tsp ground black pepper.

  5. 5

    Taste and adjust lemon juice or salt as needed.

  6. 6

    Use immediately or refrigerate in a sealed jar for up to 3 days.

Questions

Can I make Caesar Dressing dairy-free?

Yes. The dairy in this entry is 1/4 cup Parmesan cheese, finely grated. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Caesar Dressing keep?

Refrigerated in a sealed jar, it keeps four to five days. Egg-emulsified sauces do not freeze; make only what you will use within the week.

Can I halve or double Caesar Dressing?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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