Description
This classic Caesar dressing is creamy, tangy, and full of umami flavor, thanks to anchovies, fresh garlic, egg yolk, and Parmesan cheese. It’s made from scratch and perfect for drizzling over crisp romaine lettuce with croutons and extra Parmesan!
Ingredients
Units
Scale
2 egg yolks (pasteurized, if preferred)
3 anchovy fillets (or 1 tsp anchovy paste)
1 garlic clove, minced
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1/2 tsp Worcestershire sauce
1/2 cup (120ml) olive oil
1/4 cup (25g) grated Parmesan cheese
1/4 tsp salt (adjust to taste)
1/4 tsp black pepper
Instructions
Step 1: Make the Dressing Base
- In a medium bowl, whisk together egg yolks, minced garlic, anchovies, lemon juice, Dijon mustard, and Worcestershire sauce until smooth.
Step 2: Emulsify the Olive Oil
- Slowly drizzle in olive oil, whisking constantly, until the dressing thickens and becomes creamy. (For an easier method, blend everything in a food processor or use an immersion blender.)
Step 3: Add Parmesan & Seasoning
- Stir in grated Parmesan, salt, and black pepper.
- Taste and adjust seasoning as needed.
Step 4: Serve & Store
- Use immediately or store in an airtight container in the refrigerator for up to 3 days.
Notes
- Make It Without Anchovies: Substitute with 1 tsp capers or an extra dash of Worcestershire sauce.
- Egg-Free Version: Replace egg yolks with 3 tbsp mayonnaise for a shortcut dressing.
- Lighter Option: Use half olive oil and half Greek yogurt for a creamier but lower-fat version.
- Best Way to Serve: Toss with crisp romaine lettuce, homemade croutons, and extra Parmesan.