Homemade Caesar Dressing Recipe

This homemade Caesar dressing recipe is rich, creamy, garlicky, tangy and makes the perfect Caesar salad with crisp lettuce and croutons.

Course Salad dressing

Cuisine American

Keyword Caesar salad, Caesar salad dressing, Homemade Caesar Dressing

Prep Time 10

Total Time 10

Servings servings

Calories 182kcal

1 extra-large egg yolk
4 anchovies chopped (I usually double this amount as I like it heavy on the anchovies)
1 tsp Dijon mustard
1 garlic clove peeled and minced
3 tsp lemon juice
2 tbsp grated parmesan cheese
½ cup avocado oil canola oil or sunflower oil also works
salt and black pepper to taste

I find using an immersion blender is the easiest way to make an emulsion-based dressing or mayonnaise.
Add the egg yolk, anchovies, mustard, garlic, lemon juice and parmesan cheese to a tall jug that fits your blender.
Pour over the oil gently.
Place your immersion blender into the jug, pressing it to the bottom. Start blending and you'll immediately see the emulsion forming. Blend until well combined and smooth. Season to taste.
At this stage, your dressing might look a little thick. Simply add a tablespoon of water at a time and blend again, until you have the desired consistency.
To make this by hand, whisk the egg yolk, mustard, minced garlic and lemon juice together in a medium bowl. Slowly drizzle in the olive oil, whisking continuously until a thick emulsion forms. Add the parmesan cheese and season to taste.