Zesty Creamy Caesar Salad Dressing: A Homemade Classic (Print Version)

Whip up a Zesty Creamy Caesar Salad Dressing from scratch. This homemade classic brings bold flavor to any greens, easy to make for a fresh, vibrant meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian-Adaptable

# Ingredients:

→ Base Ingredients

01 - 1 large fresh egg yolk (room temperature)
02 - 1 teaspoon Dijon mustard
03 - 2 tablespoons fresh lemon juice
04 - 1/2 teaspoon Worcestershire sauce

→ Flavor Boosters

05 - 2-3 cloves garlic, minced (or more, to taste)
06 - 1 teaspoon anchovy paste (or 1/2 teaspoon white miso paste for anchovy-free)
07 - 1/2 cup extra virgin olive oil (good quality)

→ Finishing Touches

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

→ Optional Extras

11 - 1-2 tablespoons cold water or milk (to thin, if needed)
12 - Pinch of fresh dill or chives, finely chopped

# Instructions:

01 - First things first, get your garlic minced really fine and measure out that anchovy paste. You want these flavors to blend seamlessly into your Creamy Caesar Salad Dressing. I always smell the garlic, that sharp, pungent aroma is just invigorating, and I know I'm starting something delicious. Make sure everything is at room temperature; it helps with emulsification, honestly!
02 - In a medium bowl, whisk together your egg yolk, Dijon mustard, fresh lemon juice, and Worcestershire sauce. Whisk it vigorously until it's light in color and slightly thickened. This is where you build the foundation for your Zesty Creamy Caesar Salad Dressing. I've definitely rushed this step before, thinking "it'll be fine," and ended up with a less-than-stable base. Don't be like me; give it a good minute or two!
03 - Now for the most important part: slowly, slowly, start drizzling in your olive oil. I mean a thin stream, almost drop by drop at first, while continuously whisking like crazy. This is where your Creamy Caesar Salad Dressing truly comes together, emulsifying into that gorgeous, thick consistency. If you pour too fast, it'll break, and you'll have an oily mess – I’ve been there, it’s frustrating!
04 - Once about half the olive oil is incorporated and the dressing looks thick and creamy, whisk in your minced garlic and anchovy paste. Keep whisking, ensuring those potent flavors are evenly distributed. The smell in your kitchen will start to transform into that classic, irresistible Caesar aroma. It’s amazing how these ingredients just meld!
05 - Now, whisk in your freshly grated Parmesan cheese. Then, season generously with salt and freshly ground black pepper. This is your chance to really make your Creamy Caesar Salad Dressing sing. Taste it! Does it need more lemon? More salt? More pepper? I always taste it with a piece of romaine to get the full effect; it’s a game-changer.
06 - Once you're happy with the flavor and consistency, cover your homemade Creamy Caesar Salad Dressing and pop it in the fridge for at least 30 minutes. This chilling time allows all those amazing flavors to meld and deepen. It'll thicken up a bit more too! When it's ready, it should look wonderfully creamy and vibrant, ready to cling to every single lettuce leaf.

# Notes:

01 - Always use fresh, room-temperature egg yolks; cold yolks make emulsification a real struggle, I learned that the hard way.
02 - Store in an airtight jar in the fridge for up to 3-4 days; don't freeze it, it will separate badly!
03 - For an anchovy-free version, try a teaspoon of white miso paste for that savory depth, it works surprisingly well.
04 - Serve with crisp romaine and crunchy croutons, but also try drizzling over grilled chicken for an extra kick.

# Equipment Needed:

01 - Whisk
02 - mixing bowl
03 - measuring spoons
04 - measuring cups

# Nutrition (Per Serving):

Calories: 150 kcal
Total Fat: 15g
Total Carbohydrate: 1g
Protein: 2g

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