I love this homemade Caesar dressing—it’s rich, creamy, and perfectly balanced with tangy lemon, savory anchovies, and freshly grated Parmesan. It elevates any salad or roasted veggie dish, and it’s simple to whisk together from scratch.

The Best Caesar Dressing Recipe

Why You’ll Love This Recipe

I appreciate how much flavor this dressing packs without using any mayonnaise. The raw egg yolk and olive oil make it luxuriously creamy, while the anchovies deliver that classic umami punch. It takes just minutes to make, and I find it brings restaurant-style flair to simple greens or grilled meats.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Garlic cloves
Anchovy fillets (in oil), finely minced
Large egg yolk
Fresh lemon juice
Dijon mustard
Worcestershire sauce
Extra‑virgin olive oil
Grated Parmesan cheese
Freshly ground black pepper
Optional: pinch of anchovy paste or dash of hot sauce

directions

I mince garlic and anchovies together until they form a smooth paste.
I whisk in the egg yolk, lemon juice, Dijon, and Worcestershire until well combined.
While whisking constantly, I slowly drizzle in the olive oil so it emulsifies into a creamy sauce.
I stir in grated Parmesan, season with black pepper, and taste—sometimes I add an extra squeeze of lemon, an extra anchovy, or a pinch of salt if needed.
I store it in a covered jar in the fridge and use it within a few days.

Servings and timing

Yields about ½ cup (enough for 4–6 servings of salad)
Prep time: 5–7 minutes
Total time: 5–7 minutes

Variations

Egg-free version: Use a dollop of mayonnaise in place of the raw yolk for safer storage or travel.
Spicy kick: Add a few drops of hot sauce, a pinch of cayenne, or a small dab of chipotle in adobo.
Herb boost: Mix in chopped fresh parsley or chives to brighten the flavor.
Smoky twist: Use smoked paprika or add a teaspoon of smoked anchovy paste.

storage/reheating

To store: Keep the dressing in a sealed jar in the fridge for up to 3–4 days.
To serve later: Shake or stir before using, as it may separate slightly.
No reheating needed—this is best served cold or at room temperature.

FAQs

Can I use mayonnaise instead of egg yolk?

Yes—I sometimes swap in 2 tablespoons of mayo to mimic the creaminess and skip raw egg, making it easier to store or serve outdoors.

Is raw egg safe in Caesar dressing?

I use very fresh, cold eggs stored properly; if that concerns me, I opt for mayonnaise or use pasteurized yolk.

How long does it last in the fridge?

I keep it fresh for 3–4 days. After that, the flavor weakens and it may separate more noticeably.

Can I make it ahead?

Absolutely—I often make it the day before, letting flavors meld overnight. Just give it a quick whisk before serving.

Can I use anchovy paste instead of fillets?

Yes—about ½ teaspoon of paste equals one or two fillets. I sometimes do this for convenience, and it gives the same savory depth.

Conclusion

This Caesar dressing is my go-to when I want that classic tangy, creamy taste at home. It’s quick to whip up, endlessly adaptable, and transforms simple ingredients into a flavorful statement. Whether I toss it with crisp romaine, drizzle it on grilled chicken, or use it as a dip, it never fails to impress—definitely a staple in my kitchen.