Classic Caesar Dressing Recipe: Fresh & Tangy (Print Version)

Make the Original Caesar Dressing Recipe from scratch! Tangy, creamy, and packed with flavor. Learn my kitchen secrets for this timeless dressing.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Contains Raw Egg, Dairy

# Ingredients:

→ Dressing Base

01 - 2 large egg yolks, room temperature
02 - 1 tbsp Dijon mustard
03 - 2 tbsp fresh lemon juice
04 - 1 tsp Worcestershire sauce

→ Flavor Boosters

05 - 2 cloves fresh garlic, minced
06 - 3 small anchovy fillets, mashed into a paste

→ Building the Emulsion

07 - 1/2 cup extra virgin olive oil (good quality)

→ Finishing Touches

08 - 1/4 cup freshly grated Parmesan cheese
09 - Salt and freshly ground black pepper, to taste

# Instructions:

01 - First things first, let's get those anchovies and garlic ready. Take your anchovy fillets and mince them up super fine, then mash them into a paste with the back of your knife. Do the same with your garlic cloves. You want them practically liquified, so no one gets a surprise chunk! This is where the kitchen starts to smell amazing, honestly, even with the anchovies; it's a good kind of savory. I always make sure they're super smooth, because nobody wants a lumpy dressing.
02 - In a medium bowl, whisk together your egg yolks and Dijon mustard until they're light in color and slightly thickened. This is the foundation of your creamy dressing, so give it some love! I often use a bowl that's slightly warm to the touch, it just helps everything come together better, honestly. It’s like the yolks are happier to emulsify when they’re not chilly. This step feels like the beginning of something really special, you know?
03 - Now, whisk in the fresh lemon juice and Worcestershire sauce. See how the mixture brightens up? That citrus is going to cut through the richness beautifully. Keep whisking until everything is well combined. This is where I start to get excited because I know the flavors are building up. I've definitely added too much lemon before and had to balance it out with a tiny bit more oil, oops! Don't be afraid to taste as you go.
04 - This is the most critical step for an Original Caesar Dressing Recipe! Very, very slowly, almost drop by drop at first, start drizzling in your olive oil while continuously whisking. Seriously, a thin, steady stream is key. If you add it too fast, your dressing will break and separate, and that's just a sad sight. Keep whisking until the dressing is thick and creamy, like a luscious mayonnaise. It’s a workout for your arm, but so worth it!
05 - Once your dressing is beautifully emulsified, gently fold in the freshly grated Parmesan cheese. The cheese adds another layer of saltiness and texture. Don't overmix here; you want to distribute it evenly without deflating that lovely creamy texture you just worked so hard for. I always sneak a little taste of the dressing right here, just to make sure the cheese level is perfect for my liking, honestly.
06 - Finally, taste your Original Caesar Dressing Recipe and adjust with salt and freshly ground black pepper as needed. Sometimes it needs a little more zing, sometimes a bit more savory depth. Trust your palate! The finished dressing should be thick, creamy, and burst with garlicky, tangy, savory flavors. It should smell absolutely incredible, like a fancy restaurant just opened in your kitchen!

# Notes:

01 - Always use room temperature eggs; they emulsify so much better, honestly.
02 - Drizzle the olive oil *super* slowly, especially at the beginning, or it *will* break.
03 - Freshly grated Parmesan makes a huge difference in texture and flavor.
04 - For a richer flavor, let the dressing sit for 30 minutes before serving.

# Equipment Needed:

01 - Medium mixing bowl
02 - whisk
03 - microplane (optional)

# Nutrition (Per Serving):

Calories: 150 kcal
Total Fat: 16g
Total Carbohydrate: 1g
Protein: 2g

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