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  3. Caesar Dressing Homemade
Fresh Caesar salad with crisp lettuce, croutons, and cheese in a white bowl.

Bold, anchovy-spiked classic Caesar

Caesar Dressing Homemade

Caesar Dressing Homemade

10 minMedium

Prep Time

10 min

Cook Time

0 min

Total Time

10 min

Servings

8

1 cup

Difficulty

Medium

Cost

Budget

$

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Caesar Dressing Homemade

Bold, anchovy-spiked classic Caesar

A bold, umami-rich Caesar dressing with anchovy, garlic, parmesan, and a silky emulsified base. This from-scratch version delivers the punchy, savory depth that makes Caesar salads legendary.

10m

Prep Time

0m

Cook Time

10m

Total Time

8

Servings

Medium

Difficulty

Budget $

Cost

Italian CuisineSide Dish
Sarah Chen
Sarah Chen

January 16, 2024(Updated April 13, 2026)

Real Caesar dressing is a world apart from bottled versions—the combination of anchovy, raw garlic, and lemon creates an intensely savory, tangy dressing. Don't skip the anchovies; they provide umami, not fishiness.

Why This Recipe Works

Anchovies dissolve into the dressing, providing deep umami flavor without any fishy taste. Emulsifying egg yolk with oil creates the signature creamy, clinging texture of a great Caesar.

Ingredients

  • 2 anchovy fillets (or 1 tsp anchovy paste)
  • 1 large egg yolk
  • 2 tbsp fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup finely grated parmesan
  • 1 clove garlic, minced

Instructions

  1. 1

    Mash anchovy fillets and garlic into a paste with the flat side of a knife.

  2. 2

    Whisk egg yolk, lemon juice, and anchovy-garlic paste together in a bowl.

  3. 3

    Slowly drizzle in olive oil while whisking constantly until thick and emulsified.

  4. 4

    Stir in grated parmesan and 1 tsp Dijon mustard until smooth.

  5. 5

    Season with black pepper and Worcestershire sauce. Thin with a little water if needed.

Serving Suggestions

Ways to Serve This Dish

  • Serve with crusty artisan bread for dipping

  • Finish with a drizzle of high-quality extra virgin olive oil

  • Pair with a simple arugula salad dressed in lemon vinaigrette

Substitutions

Egg yolkMayonnaise (2 tbsp)

Safer and still creamy, just slightly less rich

Anchovy filletsAnchovy paste (1 tsp) or capers

Paste is more convenient; capers add brininess

FlavorPantry

Test Kitchen Pick

Dried Chiles

Helpful Pantry Staple

Why the dried chiles matter

The chile base sets the flavor profile here. Whole dried chiles give you a deeper, cleaner taste than leaning on a generic powder.

This ingredient shapes the sauce more than another topping would.

  • More depth than standard chile powder
  • Useful across sauces, braises, and marinades

Dried chiles are one of the best pantry upgrades if these flavors show up in your cooking.

Shop dried chiles for this recipe

Tips & Storage

Pro Tips

  • Use pasteurized eggs if eating raw egg concerns you.

  • The dressing should be thick enough to cling to romaine leaves without pooling.

Storage

Refrigerate for up to 3 days (contains raw egg).

Reheating

Serve cold. Whisk well before each use.

Nutrition Facts

Per serving (25mg) · 8 servings

Calories130
LowModerateHigh

A light, low-calorie option · based on a 2,000 cal daily diet

Protein3g
Carbohydrates13g
Fat1g
Fiber170mg
Sugar0g
Sodium0g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Can I skip the anchovies?
You can, but add 1 tsp Worcestershire sauce and extra parmesan for umami.
Is raw egg safe?
Use pasteurized eggs or substitute 2 tbsp mayonnaise for the yolk.

Explore More

More Italian RecipesMore Side DishNo-Cook Recipes
Sarah Chen

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

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