Caesar Salad Dressing (Two Ways) Recipe
Classic Caesar Salad Dressing prepared in two ways: a traditional version with egg yolks and an easier mayonnaise-based version. Both dressings feature anchovy-garlic paste, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, and freshly ground black pepper, delivering a creamy, tangy, and savory flavor that elevates any Caesar salad.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Dressing
- Method: No-Cook
- Cuisine: Italian
Ingredients
Traditional Caesar Salad Dressing
- 2-3 anchovy fillets packed in olive oil (drained)
- 2 medium garlic cloves
- Kosher salt, to taste
- 3 large egg yolks (local or pasture-raised)
- 2 teaspoons Dijon mustard
- ¼ teaspoon Worcestershire sauce
- ⅓ cup (80 mL) avocado or vegetable oil
- 1 tablespoon (15 mL) fresh lemon juice
- ⅓ – ½ cup finely grated Parmigiano-Reggiano cheese
- ½ teaspoon freshly ground black pepper (plus more to taste)
Mayonnaise Caesar Salad Dressing
- 2-3 anchovy fillets packed in olive oil (drained)
- 2 medium garlic cloves
- Kosher salt, to taste
- ½ cup avocado oil or regular high-quality mayonnaise
- 2 teaspoons Dijon mustard
- ¼ teaspoon Worcestershire sauce
- 2 teaspoons fresh lemon juice (or more to taste)
- ⅓ – ½ cup finely grated Parmigiano-Reggiano cheese
- ½ teaspoon freshly ground black pepper (plus more to taste)
Instructions
- Prepare anchovy-garlic paste: Place the drained anchovy fillets and garlic cloves on a cutting board. Sprinkle lightly with kosher salt and finely chop them together using the side of a knife, mashing into a smooth paste.
- Traditional dressing – mix egg yolks and flavorings: In a medium mixing bowl, add the 3 large egg yolks, then add the anchovy-garlic paste, Dijon mustard, and Worcestershire sauce. Whisk until well combined.
- Emulsify oil into mixture: Slowly pour the oil in very small droplets at first, gradually increasing to a thin stream, while whisking continuously to create a thick and emulsified dressing.
- Add lemon juice and cheese: Stir in the fresh lemon juice, finely grated Parmigiano-Reggiano cheese, and freshly ground black pepper. Adjust seasoning to taste with additional salt or pepper.
- Mayonnaise dressing – combine ingredients: In a separate medium mixing bowl, add the mayonnaise, then the anchovy-garlic paste, Dijon mustard, and Worcestershire sauce. Whisk until smooth and combined.
- Add lemon juice and cheese to mayonnaise dressing: Stir in fresh lemon juice, grated Parmigiano-Reggiano cheese, and freshly ground black pepper. Season to taste.
- Serve or store: Use either dressing immediately on your Caesar salad or store in an airtight container in the refrigerator for up to 3 days.
Notes
- For best flavor, use fresh, high-quality anchovy fillets packed in olive oil.
- When emulsifying the oil in the traditional dressing, pour slowly to ensure thickening and prevent breaking the dressing.
- Local or pasture-raised egg yolks are recommended for traditional dressing to ensure freshness and quality.
- Both dressings can be adjusted in lemon juice and black pepper to suit personal taste preferences.
- If concerned about raw egg consumption, opt for the mayonnaise-based version for a safer alternative.
- Refrigerate leftover dressing in a sealed container and consume within 3 days for freshness and safety.
