Homemade Caesar Salad Dressing

Homemade Caesar Salad Dressing

There are many popular salads, but one of the most popular has to be the Caesar salad. Go to most restaurants and you will find a Caesar salad on the menu. The typical Caesar salad is quite simple, including torn romaine lettuce leaves, bacon, croutons and grated parmigiano reggiano. Some variations include mushrooms, sliced chicken breast, capers and more.

The most distinctive element of the Caesar salad is the dressing. Flavors of garlic, anchovy, dijon and cheese all blend to make a wonderful dressing that beautifully coats the romaine lettuce leaves. Originally, this dressing was emulsified with raw egg yolks, but with today’s fears of salmonella, it is just as easy to mix in some mayonnaise to get the emulsifying started. This recipe allows you to make Caesar salad dressing that is beyond amazing and way better than anything you will buy in the grocery store!

Homemade Caesar Salad Dressing text

I have made this dressing using two different techniques.

The first is with a large glass bowl and a wire whisk. This is hard work, especially for your arm as you are whisking the oil into the dressing. This dressing is emulsified in the same way as making mayonnaise from scratch or aioli. For the dressing, whisk everything except oil together first. Then slowly, while whisking, drizzle the oil in. The whisking emulsifies the oil with the rest of the ingredients to create a smooth and creamy dressing.

The other way that I have made this dressing, and my preference by far, is by using a food processor. I use my 7 cup food processor and I find that a food processor that is any larger (10 or 12 cup models) would be too big and not allow the dressing to mix well. Have the processor going while you slowly drizzle in the oil and it does all the emulsifying for you and saves your arm from a lot of hard work!

Homemade Caesar Salad Dressing-16

5.0 from 7 reviews

Homemade Caesar Salad Dressing
 
Prep time
Total time
 
Author:
Serves: about 1 cup
Ingredients
  • ½ cup olive oil
  • 2 tbsp mayonnaise
  • 1 tbsp dijon mustard
  • 3 garlic cloves, minced
  • ¼ cup fresh grated parmigiano reggiano (parmesean cheese)
  • 1½ tbsp anchovy paste
  • 2 tbsp fresh lemon juice
  • 2 tsp Worcestershire sauce
Instructions
  1. In a glass bowl whisk together all the ingredients except the olive oil, until smooth and creamy.
  2. Slowly drizzle the olive oil, while whisking. Do not pour the oil too quickly, but instead make sure that it has emulsified into the rest of the ingredients before pouring in more. Continue to drizzle and whisk until all the oil has been added.
  3. Store the Caesar salad dressing in the fridge for up to a week.
Notes
Food processor method: Add all the ingredients, except the olive oil, to a food processor. Turn on and pulse until smooth and creamy. While the food processor is on, slowly drizzle the oil through the top chute. Do not pour the oil in too quickly as that can break the emulsification process. Just drizzle it slowly until all the oil has been added.

Homemade Caesar Salad Dressing-8

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17 comments

  1. I LOVE Caesar dressing and this one looks super

    • Very good Caesar dressing. I added a little pepper but that was it. Also, you can take a little lattitude with garlic, anchovie paste, etc, to your own taste. I didnt follow the exact measurements but it was still excellent.

  2. I’m going to try this one for hubs. He’s a huge caesar lover.

  3. Liberty Murillo

    I just try today and the taste is superlicious. I am a fun lover of Caesar salad

  4. Ilove this ceasar salad sauce reciped

  5. I love this ceasar salad dressing reciped so deicous

  6. This recipe is simple to make and so delicious! Has quickly become a firm favorite.

  7. Love it, tastes like in the restaurant.

  8. It is really good. Maybe even better than the one I hsve been using for the last 20 years.

  9. SO YUMMY!!!! I didn’t have anchovy paste so I used a couple olives and it was great!!! Even my 19 month old ate the salad! Will defiantly save this recipe!!

  10. I have been making my own Caesar salad dressing for over 30 years. Thought that I’d give this one a try because it has no raw egg & would keep. Much to my disappointment, I found the Worchestershire sauce to be way over powering. That’s all I could taste. If I were to make this again, I would cut back on the amount of Worchestershire sauce used.

  11. Made this today… DELCIOUS!!! Thank you for this VERY tasty recipe.

  12. I just made this dressing but I added a bit of apple cider vinegar and reduced the Worchestershire . So good! Thanks.

  13. Just love this recipe, cant get enough of it. The whole family love it even our 2 1/2 yr grand daughter
    I agree that it taste like the restaurants make…
    However I was trying to make it go a little further and I had organic egg whites in the fridge & used 1/2 cup
    and it taste great (oh i did cut bake on the worcestershire too..

    Happy I finally found a great dressing

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