Classic Caesar Dressing (Restaurant Style)
Classic Caesar Dressing is the king of salad dressings, and making it from scratch at home transforms a simple salad into a restaurant-quality meal. This iconic dressing was created in Tijuana, Mexico, in the 1920s by Caesar Cardini, and its bold, garlicky, umami-rich flavor has made it a global favorite. The secret to authentic Caesar dressing lies in the combination of anchovy paste, which provides deep savory notes, fresh lemon juice for brightness, and freshly grated Parmesan cheese for that signature sharp, nutty flavor. Unlike bottled versions that can be heavy and overly creamy, homemade Caesar dressing has the perfect balance of richness and tang. The emulsion of egg yolk, olive oil, and Dijon mustard creates a luxuriously creamy texture that coats romaine lettuce beautifully. Fresh garlic adds pungent bite, while Worcestershire sauce contributes complex depth. Black pepper provides a subtle kick that enhances all the other flavors. This dressing is incredibly versatile beyond Caesar salads – try it as a dip for vegetables, a spread for sandwiches and wraps, or drizzled over grilled chicken. The beauty of making it at home is you can adjust the garlic level to your preference and ensure the freshest possible ingredients. Once you taste homemade Caesar dressing, you'll never go back to store-bought.
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Ingredients
- •2 cloves garlic (minced)
- •2 anchovy fillets (or 1 teaspoon anchovy paste)
- •1 large egg yolk
- •2 tablespoons fresh lemon juice
- •1 teaspoon Dijon mustard
- •1 teaspoon Worcestershire sauce
- •1/2 cup extra virgin olive oil
- •1/2 cup freshly grated Parmesan cheese
- •1/2 teaspoon black pepper (freshly ground)
- •1/4 teaspoon salt
Instructions
- 1
In a medium mixing bowl, mash minced garlic and anchovy fillets together with a fork until a paste forms. This creates the flavor foundation for the dressing.
- 2
Add egg yolk, fresh lemon juice, Dijon mustard, and Worcestershire sauce to the bowl. Whisk vigorously for about 30 seconds until well combined.
- 3
While whisking continuously, slowly drizzle in the olive oil in a very thin stream. This gradual addition creates a proper emulsion and prevents the dressing from separating.
- 4
Continue whisking until the dressing is thick and creamy, with all oil fully incorporated. This should take 2-3 minutes of steady whisking.
- 5
Add freshly grated Parmesan cheese, black pepper, and salt. Whisk until cheese is fully incorporated and dressing is smooth.
- 6
Taste and adjust seasoning if needed. Add more lemon juice for tang, more anchovy for umami, or more Parmesan for richness.
- 7
Use immediately or store in an airtight container in the refrigerator for up to 3 days. Whisk before serving as ingredients may separate slightly.
Tips & Variations
Pro Tips
- • Taste and adjust seasoning as you go
- • Use room temperature ingredients for best emulsification
- • Let flavors meld by refrigerating 30 minutes before serving
Storage
- • Refrigerator: Up to 1 week in airtight container
- • Freezer: Up to 3 months (thaw overnight)
Variations
Make it spicier with cayenne, tangier with extra lemon, or creamier with more mayo. Customize to your taste!
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