Classic Caesar Dressing

Name: Classic Caesar Dressing
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 6 fillets (15 g) oil-packed anchovy fillets, drained and patted dry; 2 medium cloves (8 g) garlic cloves, peeled and roughly chopped; 2 yolks (37 g) large pasteurized egg yolks, at room temperature; 3 tablespoons (45 ml) fresh lemon juice, strained of seeds; 2 teaspoons (10 g) Dijon mustard; 1 teaspoon (5 ml) Worcestershire sauce; ⅔ cup (160 ml) mild extra-virgin olive oil, at room temperature; ½ cup, lightly packed (40 g) Parmigiano-Reggiano cheese, finely grated; 1 tablespoon (15 ml) warm water, plus more as needed to thin; ½ teaspoon (1 g) freshly ground black pepper; fine sea salt, to taste, start with a pinch

From the MyKitchenBank Kitchen

A creamy, garlicky, savory Caesar dressing built on anchovies, egg yolk, lemon, and Parmesan. It comes together in a blender in about 10 minutes and tastes far better than anything from a bottle.

Prep: 10 min
Cook: —
Wait: 30 min
Total: 40 min
Makes: About 1 cup (240 ml), enough for 8 servings of 2 tablespoons, or dressing for 2 large heads of romaine

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Ingredients

8 servings

6 fillets (15 g) oil-packed anchovy fillets, drained and patted dry
2 medium cloves (8 g) garlic cloves, peeled and roughly chopped
2 yolks (37 g) large pasteurized egg yolks, at room temperature
3 tablespoons (45 ml) fresh lemon juice, strained of seeds
2 teaspoons (10 g) Dijon mustard
1 teaspoon (5 ml) Worcestershire sauce
⅔ cup (160 ml) mild extra-virgin olive oil, at room temperature
½ cup, lightly packed (40 g) Parmigiano-Reggiano cheese, finely grated
1 tablespoon (15 ml) warm water, plus more as needed to thin
½ teaspoon (1 g) freshly ground black pepper
fine sea salt, to taste, start with a pinch

Equipment (5)

Small blender, mini food processor, or immersion blender with a tall narrow jar (about 2-cup / 480 ml capacity)
Rasp-style grater (Microplane)
Liquid measuring cup with a spout
Rubber spatula
Airtight jar or container (at least 1½ cups / 360 ml)

Steps

Before you start

This dressing contains raw egg yolks. Use pasteurized eggs, especially when serving children, older adults, pregnant guests, or anyone with a weakened immune system.
Bring the egg yolks to room temperature (about 20 minutes out of the fridge) so they emulsify smoothly.
Finely grate the Parmesan on a rasp-style grater (such as a Microplane) so it melts into the dressing without clumps.
Use a small blender or a food processor with a small bowl. A full-size blender is too wide to catch such a small amount of liquid.

1
Prep the flavor base
- Drain the anchovy fillets and pat them dry with a paper towel.
- Peel and roughly chop the garlic.
- Measure the lemon juice, Dijon, Worcestershire, and olive oil into separate small containers so you can add them without pausing.
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Ready when: Everything is measured and within reach of the blender.
Tip: Measure the oil in a spouted cup so you can pour a thin, steady stream later.
2
Blend the base
- Add the anchovies, garlic, egg yolks, lemon juice, Dijon, and Worcestershire to the blender jar.
- Blend on high for 30 seconds, stopping once to scrape down the sides with a spatula.
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Ready when: The mixture is smooth, pale yellow, and no visible pieces of garlic or anchovy remain.
Tip: If bits of garlic remain, blend 15 seconds more. Raw garlic chunks taste harsh in the finished dressing.
3
Emulsify with oil
- With the blender running on low, slowly drizzle in the olive oil in a thin, steady stream over about 60 seconds.
- If you are using an immersion blender, keep the head at the bottom of the jar and lift slowly as the dressing thickens.
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Ready when: The dressing is thick, creamy, and pale like loose mayonnaise, with no oil pooling on the surface.
Tip: Adding the oil too quickly can make the dressing split. If it looks greasy or separated, blend in 1 teaspoon of warm water, then resume adding oil more slowly.
4
Add Parmesan and water
- Add the grated Parmesan, the 1 tablespoon warm water, and the black pepper.
- Pulse 5 to 8 times, just until the cheese is incorporated.
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Ready when: The dressing is creamy and pourable, with a texture like thick heavy cream, and no dry cheese clumps.
Tip: Pulse rather than blend continuously. Over-blending can make the cheese gummy.
5
Taste and adjust
- Taste a spoonful on a lettuce leaf or a piece of bread.
- Add a pinch of salt only if needed, because the anchovies and Parmesan are already salty.
- Add more lemon juice for brightness, more pepper for bite, or 1 teaspoon of warm water at a time to thin.
- Pulse once to combine.
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Ready when: The dressing tastes balanced: tangy, savory, and garlicky, with no single flavor dominating.
Tip: Taste on a leaf, not off the spoon. Dressing always tastes stronger on its own than on salad.
6
Chill to meld
- Scrape the dressing into an airtight jar and refrigerate for at least 30 minutes.
- The flavors mellow and the dressing thickens slightly as it chills.
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Ready when: The dressing is cold and thick enough to cling to a spoon.
Tip: Shake or stir the dressing well before using, and thin with a teaspoon of water if it has become too thick.

Good to know

Tips

Use a mild extra-virgin olive oil. Very robust or bitter oils can turn bitter when blended at high speed.
Dress the salad right before serving. Toss romaine with about 2 tablespoons of dressing per large handful of leaves, adding more as needed.
For a thinner pourable dressing, whisk in extra water or lemon juice 1 teaspoon at a time.
This dressing also works as a sandwich spread or as a dip for raw vegetables.

Make ahead

"Make up to 2 days ahead and keep refrigerated in an airtight jar. The garlic flavor gets stronger over time, so use it within 2 days for the best balance."

Storage & reheating

"Refrigerator: store in an airtight jar for up to 3 days (because of the raw egg yolks). Room temperature: do not leave out more than 2 hours. Freezer: not recommended, since the emulsion will break. To use after chilling, let it sit at room temperature for 10 minutes, then shake or whisk well and thin with a little water if needed."

Substitutions

oil-packed anchovy fillets → 1 tablespoon anchovy paste. Gives the same savory depth. Add it in step 2 with the other base ingredients.
large pasteurized egg yolks → 3 tablespoons good mayonnaise. Skips the raw egg. Blend it with the base and reduce the olive oil to ½ cup (120 ml).
Parmigiano-Reggiano cheese → Pecorino Romano. Sharper and saltier, so taste before adding any salt.
Worcestershire sauce → 1 extra anchovy fillet plus ½ teaspoon soy sauce. Use for a Worcestershire-free version, since Worcestershire often contains anchovies too.