Original Caesar Salad Dressing Recipe

This classic Caesar salad dressing is rich, creamy, and bursting with bold flavors from garlic, anchovies, and Parmesan cheese. Made from scratch, this dressing has the perfect balance of tanginess, umami, and creaminess, just like the original recipe created by Caesar Cardini in the 1920s. It’s perfect for tossing with crisp romaine lettuce, crunchy croutons, and extra Parmesan for a restaurant-quality Caesar salad at home.

Why You’ll Love This Recipe

• Authentic Flavor: Made with traditional ingredients for a true Caesar dressing taste.
• Creamy & Bold: Anchovies, garlic, and Parmesan create an irresistible umami depth.
• Easy to Make: Whip it up in just a few minutes with simple ingredients.
• Versatile: Use it as a dip, spread, or dressing for salads and wraps.
• No Bottled Dressing Needed: Homemade always tastes fresher and better!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Egg yolks
• Fresh lemon juice
• Dijon mustard
• Garlic (minced)
• Anchovy fillets (or anchovy paste)
• Worcestershire sauce
• Extra virgin olive oil
• Neutral oil (such as vegetable or avocado oil)
• Grated Parmesan cheese
• Salt & black pepper

Directions

1. Whisk the Base: In a mixing bowl, whisk together egg yolks, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, and anchovy fillets until smooth.
2. Slowly Add Oil: While whisking constantly, slowly drizzle in olive oil and neutral oil until the dressing emulsifies and thickens.
3. Stir in Parmesan: Add grated Parmesan cheese and mix well.
4. Season & Adjust: Taste and add salt, black pepper, and extra lemon juice if needed.
5. Serve & Enjoy: Toss with romaine lettuce and croutons, or store for later use.

Servings and Timing

• Servings: Makes about 1 cup of dressing
• Prep Time: 5 minutes
• Total Time: 5 minutes

Variations

• Lighter Version: Use Greek yogurt instead of egg yolks for a healthier twist.
• Extra Creamy: Blend in 1-2 tablespoons of mayonnaise.
• Garlic-Lover’s Caesar: Add an extra minced garlic clove for more punch.
• No Anchovies? Use capers for a milder, briny substitute.
• Spicy Caesar: Stir in a pinch of cayenne or a few dashes of hot sauce.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Not recommended, as the emulsion may break.
• Reheating: No need to reheat—just stir well before using.

FAQs

Is Caesar dressing safe with raw eggs?

Yes, but if concerned, use pasteurized egg yolks or substitute with mayo.

Can I make this without anchovies?

Yes, but they add umami depth. Try Worcestershire sauce or capers as a substitute.

What’s the best oil to use?

A mix of extra virgin olive oil and a neutral oil like avocado or vegetable oil prevents bitterness.

How do I make a thicker dressing?

Whisk in extra Parmesan cheese or a spoonful of mayo for a thicker consistency.

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled can work in a pinch.

Why did my dressing separate?

If the oil wasn’t slowly incorporated, the emulsion may break. Blend it to fix.

Can I make this ahead of time?

Yes! It tastes even better after chilling for a few hours.

Is this dressing gluten-free?

Yes, but check your Worcestershire sauce, as some brands contain gluten.

Can I make a vegan version?

Try using vegan mayo, capers instead of anchovies, and nutritional yeast instead of Parmesan.

What salads pair best with this dressing?

Classic Caesar salad, kale Caesar, or grilled chicken Caesar wraps work great!

Conclusion

This original Caesar salad dressing recipe delivers the perfect balance of creaminess, tang, and umami richness. It’s easy to make, far better than store-bought, and enhances any Caesar salad. Try it today and enjoy a true homemade classic!

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