
Bold, anchovy-spiked classic Caesar
Prep Time
10 min
Cook Time
0 min
Total Time
10 min
Servings
8
1 cup
Difficulty
Medium
Cost
Budget
$
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
(Updated )
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.
Mash anchovy fillets and garlic into a paste with the flat side of a knife.
Whisk egg yolk, lemon juice, and anchovy-garlic paste together in a bowl.
Slowly drizzle in olive oil while whisking constantly until thick and emulsified.
Stir in grated parmesan and 1 tsp Dijon mustard until smooth.
Season with black pepper and Worcestershire sauce. Thin with a little water if needed.
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
Safer and still creamy, just slightly less rich
Paste is more convenient; capers add brininess
Test Kitchen Pick
Dried Chiles
Helpful Pantry Staple
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.
Dried chiles are one of the best pantry upgrades if these flavors show up in your cooking.
Shop dried chiles for this recipeUse pasteurized eggs if eating raw egg concerns you.
The dressing should be thick enough to cling to romaine leaves without pooling.
Refrigerate for up to 3 days (contains raw egg).
Serve cold. Whisk well before each use.
Per serving (25mg) · 8 servings
A light, low-calorie option · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
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.
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