Spring is finally here. That means fresh garden salads are calling your name. You deserve a dressing that tastes like a fancy restaurant treat.
This Homemade Caesar Dressing delivers a rich, creamy texture. It uses no store-bought mayo at all. It is the perfect way to brighten your dinner tonight.
Why This Recipe Is a Winner
Making your own dressing feels like a total healthy reset. You control every single ingredient that goes into the bowl. No mystery preservatives or extra sugars are needed here.
This recipe is also a heavy hitter for a special date night. It shows you put in a little extra love. The flavor is deep, savory, and perfectly zesty for your greens.
Simple Method
Do not let the word “emulsion” scare you away. You can totally master this technique on your first try. It only takes about fifteen minutes of whisking.
The secret is all in the slow pour. You will feel like a pro as it thickens. Even beginners can achieve a perfectly smooth texture with ease.
Ingredients You’ll Need
These ingredients are mostly simple pantry staples with a few fresh additions.
- 2 large egg yolks
- 2 garlic cloves, finely minced
- 6 anchovy fillets, mashed into a paste
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 cup extra-virgin olive oil
- 1/4 cup neutral oil (such as grapeseed or canola)
- 1/2 cup finely grated Parmigiano-Reggiano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Step-by-Step
- In a medium-sized stainless steel or glass bowl, combine the egg yolks, minced garlic, anchovy paste, Dijon mustard, lemon juice, and Worcestershire sauce.
- Whisk the ingredients vigorously until the mixture is well-combined and begins to look slightly frothy.
- Place the bowl on a damp kitchen towel to stabilize it. While whisking constantly, begin adding the oils drop by drop.
- Once the emulsion begins to thicken, continue adding the oil in a very slow, steady, thin stream until all the oil is incorporated and the dressing is thick and creamy.
- Fold in the finely grated Parmigiano-Reggiano cheese using a whisk or spatula.
- Taste and season with kosher salt and black pepper as needed.
- If the dressing is too thick, whisk in a teaspoon of warm water to reach the desired consistency.
- Serve immediately or refrigerate in an airtight container for up to 2 days.
Best Ways to Enjoy It
Pour this over crisp Romaine lettuce for a classic feel. Add some crunchy garlic croutons and grilled chicken for a full meal. It makes a wonderful lunch to take to work.
For a romantic evening, serve it alongside a steak dinner. Set the table and light a candle for a restaurant experience at home. Your family will keep asking for more.
Storage & Reheating
Keep your leftovers in an airtight glass jar. It stays fresh in the fridge for up to two days. Give it a quick whisk before you use it again.
The oil may firm up slightly when it is cold. Let it sit on the counter for five minutes. This helps it return to that silky, pourable consistency we love.
Recipe Tips
- Use room temperature egg yolks for the best emulsion.
- Do not skip the damp towel under your bowl.
- Start with just a few drops of oil at a time.
- Use fresh lemon juice instead of the bottled kind.
- Mince your garlic very finely to avoid large spicy chunks.
- Whisk in a splash of warm water if it gets too thick.
- For a spring twist, add a teaspoon of fresh chives.
- Always use high-quality parmesan cheese for the best saltiness.
Ways to Switch It Up
- Add a pinch of red pepper flakes for a spicy kick.
- Swap anchovies for two teaspoons of capers for a vegetarian version.
- Use lime juice instead of lemon for a different citrus note.
- Stir in extra black pepper for a bold, savory bite.
Quick Answers
Can I make this ahead of time?
Yes, you can make this a few hours before dinner. It actually helps the flavors meld together. Just keep it chilled until you are ready to serve.
What if my dressing separates?
Do not worry, you can fix it. Whisk a fresh egg yolk in a clean bowl. Slowly whisk your broken dressing into the new yolk.
Will my kids like the anchovies?
They probably won’t even know they are there. The fish melts into the sauce. It just provides a deep, salty flavor they will love.
I hope this creamy dressing brings a little joy to your table. It is a simple way to make your family feel special. Happy whisking!
— Lidia
Homemade Caesar Dressing (No Mayo Method)
Ingredients
- 2 large egg yolks
- 2 garlic cloves , finely minced
- 6 anchovy fillets , mashed into a paste
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 cup extra -virgin olive oil
- 1/4 cup neutral oil (such as grapeseed or canola)
- 1/2 cup finely grated Parmigiano-Reggiano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- In a medium-sized stainless steel or glass bowl, combine the egg yolks, minced garlic, anchovy paste, Dijon mustard, lemon juice, and Worcestershire sauce.
- Whisk the ingredients vigorously until the mixture is well-combined and begins to look slightly frothy.
- Place the bowl on a damp kitchen towel to stabilize it. While whisking constantly, begin adding the oils drop by drop.
- Once the emulsion begins to thicken, continue adding the oil in a very slow, steady, thin stream until all the oil is incorporated and the dressing is thick and creamy.
- Fold in the finely grated Parmigiano-Reggiano cheese using a whisk or spatula.
- Taste and season with kosher salt and black pepper as needed.
- If the dressing is too thick, whisk in a teaspoon of warm water to reach the desired consistency.
- Serve immediately or refrigerate in an airtight container for up to 2 days.
