Tangy Creamy Caesar Dressing: My Homemade Recipe (Print Version)
My tangy Creamy Caesar Salad Dressing recipe is pure gold. Whip up this homemade classic for a vibrant salad that tastes so fresh.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 10 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ The Creamy Base
01 -
1 large egg yolk (room temperature)
02 -
1 tbsp Dijon mustard
03 -
2 tbsp fresh lemon juice
04 -
1/2 cup olive oil blend (1/4 cup extra virgin olive oil + 1/4 cup neutral oil like grapeseed)
→ Flavor Powerhouses
05 -
2 cloves garlic, minced finely
06 -
1 tsp anchovy paste
07 -
1 tsp Worcestershire sauce
08 -
1/4 cup finely grated Parmesan cheese
→ Seasoning Staples
09 -
1/4 tsp salt (or to taste)
10 -
1/4 tsp freshly ground black pepper (or to taste)
→ Just in Case
11 -
1-2 tbsp cold water (optional, for thinning)
# Instructions:
01 -
First things first, get all your ingredients out and ready. I like to let the egg yolk sit on the counter for a few minutes to come closer to room temperature – it really helps with the emulsification. Mince your garlic, grate your Parmesan, squeeze that fresh lemon. This is where I always make sure everything is within arm's reach, avoiding frantic searches mid-whisk, which I've done too many times!
02 -
In a medium bowl, whisk together the egg yolk, Dijon mustard, and fresh lemon juice until it's light yellow and slightly frothy. This is the foundation of your Creamy Caesar Salad Dressing, so take your time here. You're building a beautiful, stable base. I always think of this step as getting everything cozy before the main event.
03 -
Now for the main act! While continuously whisking vigorously, slowly, *slowly* drizzle in your olive oil blend. Start with just a few drops at a time, letting it incorporate fully before adding more. This is where patience pays off, creating that gorgeous, thick, and creamy emulsion. Rushing this step is a common mistake I made early on, leading to a separated, oily mess. Don't be like past-me!
04 -
Once you have a thick, creamy base, whisk in the minced garlic, anchovy paste, Worcestershire sauce, and grated Parmesan cheese. Oh, the aroma! You'll start to smell that unmistakable Caesar magic happening. Taste it here, hon. What do you think? Does it need more garlic? A bit more zest? Experiment a little!
05 -
Add salt and freshly ground black pepper to taste. This is crucial for balancing all those bold flavors. I always start with a pinch of salt and a good grind of pepper, then taste, taste, taste! You're looking for that perfect harmony. Remember, you can always add more, but you can't take it away, as I've learned from over-salting more than one batch.
06 -
If your Creamy Caesar Salad Dressing feels a bit too thick for pouring, whisk in a teaspoon or two of cold water until you reach your desired consistency. Sometimes I like it really thick for dipping, other times a little looser for coating salad greens. Trust your gut here! The final result should be beautifully smooth, tangy, and rich, ready to elevate any salad.
# Notes:
01 -
Always use fresh, good-quality ingredients—especially the lemon juice and Parmesan. It truly makes a difference in this homemade Caesar dressing.
02 -
Don't skip the anchovy paste! It adds umami, not fishiness, honestly. You won't taste fish, just incredible depth in your Creamy Caesar Salad Dressing.
03 -
When adding the oil, go *super* slow at first. A stream too fast will break your emulsion, and then you've got a separated mess, which I've done more times than I'd like to admit!
04 -
Give it a good whisk or shake before serving, as it might thicken up a bit when chilled.
# Equipment Needed:
01 -
Blender or food processor (or whisk and bowl)
02 -
mixing bowl
03 -
whisk
04 -
measuring spoons and cups
# Nutrition (Per Serving):
Calories: 150
Total Fat: 15g
Total Carbohydrate: 2g
Protein: 1g