Homemade Classic Caesar dressing

June 26, 2012

I have done a series of homemade dressings and have included a tab above, suzyhomemaker sauces, where you can find all of them listed with links.

One of my absolute favorite salads is a Caesar salad. When I go to a restaurant and cannot decide what to get, I will go with a Caesar. If we are trying a new restaurant out, many times I will order a Caesar - it helps me judge the restaurant. It is my go-to order. So it is surprising that it has taken me this long to attempt a homemade Caesar dressing.

Here is an example of the ingredients in a store-bought dressing:
Soybean Oil, Water, Parmesan and Romano Made From Cow's Milk, Cheeses (Part-skim Milk, Cheese Culture, Salt, Enzymes), Vinegar, Egg Yolks, Sugar, Contains less than 2% of Salt, Sodium Lactate, Red Wine Vinegar, Dried Garlic, Spice, Phosphoric Acid, Lemon Juice Concentrate, Anchovies, Whey, Butter (Cream, Salt), Dried Onions, Molasses, Xanthan Gum, Corn Syrup, Modified Food Starch, Buttermilk, Sodium Phosphate, Autolyzed Yeast Extract, Defatted Soy Flour, Disodium Guanylate, Disodium Inosinate, Natural Flavor, Caramel Color, Vitamin E, Tamarind, Natamycin (Natural Preservative).

For my version, I wanted to go a more classic route. I wanted anchovies and raw egg yolk. I adapted my recipe from here.

4 anchovies
2 cloves garlic
1 egg yolk
pinch of salt
pinch of pepper
1/4 cup lemon juice
1/4 cup extra virgin olive oil

You can use a food processor or mix by hand. If you mix by hand, mince the anchovies and garlic first. I started with the food processor. I mixed the anchovies, garlic, and egg yolk in food processor. Added salt pepper and lemon juice and pulsed. I then transferred it to a bowl and used a whisk while adding the oil. Add the oil slowly, about 1 teaspoon at a time. Whisk/pulse as you go.

You can add more oil or lemon juice depending on your taste. I thought more oil would over-power the flavor of the anchovies and lemon, so I kept it to only a quarter of a cup. When I make it again I will double the recipe since this only makes a little over a half a cup.

Check out these awesome to go salad dressing containers I found!


  1. Thank you for stopping by LBGC and sharing this dressing. I was shocked when I found out the stuff they put in commercial dressing ... titanium dioxide (or sunscreen) ... no thanks - it's all homemade now! I hope you link up to future parties, I look forward to seeing you! :)

    1. Thanks for inviting me. I will try to link up often.

  2. I am right with you about Salad Dressing! I love honemede!!! This recipe sounds just scrumptious! Nothing is better than a great Ceasar salad!!! I have two linky parties each week... ON THE MENU MONDAY and TUTORIALS TIPS AND TIDBITS. Either link would be a perfect showcase for this great post!

    1. Thanks for telling me about your parties. I will try to remember to stop by and link up.

  3. I'm not so sure about the anchovies!! And the raw egg yolk is shocking, is that safe?

    1. The anchovies are not bad because they become like a paste that ends up salty. I would eat raw egg from pastured chickens, from a farm that you know what they are eating and exposed to. I did not eat raw eggs when I was pregnant, and I won't give them to little one, but other than that I think it is fine.

  4. The anchovies are my sticking point. I love Caesar dressing, but I have to pretend there's no little fishes in it when I am eating it. If I make it myself, I won't be able to do that!

    And, in response to the question about raw egg...if you know your food, the risk of illness from undercooked or raw dairy is very minimal.

    1. I guess you could leave them out. It will change the flavor, but I am sure you can substitute with something salty.

      I agree with knowing your food, but I would avoid giving them to babies and pregnant women. Well and maybe immune compromised too?