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Best Caesar Dressing Recipe

Best Caesar Dressing

Creamy, garlicky homemade Caesar dressing with lemon, Parmesan, and anchovy, whisked together in minutes — with an easy mayonnaise shortcut.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Cuisine: American/Italian-American
Ingredients Method Notes

Ingredients
  

  • 2 garlic cloves finely grated
  • 2 anchovy fillets mashed to a paste (or 1 teaspoon anchovy paste)
  • 1 large egg yolk or 2 tablespoons mayonnaise for the yolk-free version
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Worcestershire sauce
  • ½ cup neutral oil or light olive oil
  • ⅓ cup finely grated Parmesan
  • ¼ teaspoon fine salt
  • ½ teaspoon black pepper
  • 1 to 2 tablespoons water or milk to thin

Method
 

  1. Whisk the garlic, anchovy, egg yolk, lemon juice, Dijon, and Worcestershire until smooth.
  2. Drizzle in the oil very slowly, whisking constantly, until thick and emulsified.
  3. Whisk in the Parmesan.
  4. Season with salt and pepper; thin with water or milk to a pourable consistency.
  5. Rest 30 minutes in the fridge for the flavors to meld.
  6. Toss with romaine or use as a dip or sauce; refrigerate leftovers up to 5 days.

Notes

Anchovy is essential for real Caesar flavor and will not make the dressing taste fishy.
Add the oil slowly at first or the emulsion can break; a spoonful of mayo rescues a split dressing.
Swap the yolk for 2 tablespoons mayonnaise for an easy, reliable shortcut.
Swap half the oil for Greek yogurt for a lighter, tangier version.
The dressing thickens in the fridge — whisk in a splash of water before serving.