Homemade Caesar Salad Dressing

Published 3 April 2020

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Yield: 20

Homemade Caesar Salad Dressing

5.0 Stars (2 Reviews)

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Homemade Caesar salad dressing is one of those things that’s so easy to make, I wonder why I ever bought it. I blend garlic, anchovies, parmesan, lemon juice, Dijon mustard, and olive oil into a creamy, savoury dressing that clings perfectly to crisp lettuce. It’s bold, salty, and completely transforms a simple salad into something special. Whether I’m making a classic Caesar or using it as a dip or spread, this dressing is always in my fridge. Rich, tangy, and ridiculously good.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 4 anchovy fillets (oil-packed)
• 3 cloves garlic, minced
• 3 large egg yolks
• 2 tsp Dijon mustard
• 2 tbsp lemon juice
• 2 tablespoons olive oil
• 25g Parmiaggiano Reggiano, grated (or other hard italian cheese)
• 1/2 cup vegetable oil
• Salt & pepper, to season

Instructions

1. In a small mixing bowl, use a hand blender to blitz together the anchovies, garlic, yolks, mustard and lemon juice until well combined.
2. Add olive oil and blitz until smooth, about 1 minute.
3. Next, blitz through the cheese until well combined.
4. Slowly add the additional oil whilst blitzing the mixture, and continue to blitz for 1-2 minutes or until pale and has a smooth and creamy consistency.  

What I Cook With

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• 
  Stick Blender
• 
  Mixing Bowl Set with Airtight Lids

Nutrition Information:

Yield:

20
Amount Per Serving: Calories: 184Total Fat: 1531gSaturated Fat: 6.5gCholesterol: 57mgSodium: 362mgCarbohydrates: 1.6gFiber: 0gSugar: 0gProtein: 11.9g

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Homemade Caesar Salad Dressing

Why I Love This Dressing

Today I am sharing my creamy homemade Caesar salad dressing. Luxuriously thick, rich and velvety smooth, homemade dressings have always felt like a little win. There’s comfort in the small rituals of making something from scratch, and this one hits the mark every time. Whether it’s the satisfying whizz of the stick blender or the smugness of knowing exactly what’s gone into it, this dressing never fails to deliver.

I know some people feel a bit daunted by the idea of emulsifying a Caesar dressing by hand and honestly? Same. I’m not here to pretend I’ve been whisking away with a fork like some kind of culinary goddess –  I’m firmly team stick blender. Pop everything into a jug, give it a blitz, and voilà. It’s one of those jobs that sounds complicated but is, in reality, utterly doable. And yes, your arms will thank you.

And I know I know, traditionally, Caesar salad is made with romaine lettuce and croutons. But let’s be honest, sometimes you’ve just got to work with what’s in the fridge. When I took the photos for this recipe, I only had mixed leaves to hand. Not ideal, but needs must. Don’t let the rogue greenery fool you, though. The real hero here is that gloriously creamy sauce clinging to every leaf.

Customising Caesar: Beyond the Salad Bowl

One of the things I adore about Caesar dressing is its versatility – it’s not just for salads, you know. There’s something wildly indulgent about slathering it over thick-cut toast and loading it with shredded chicken and crispy bacon. It makes the kind of sandwich that leaves you floating to flavour heaven after each bite. Like you’ve discovered a secret the rest of the world hasn’t quite caught onto yet.

It’s also lovely as a dip for crunchy veg or roasted potato wedges – I’ve even used it as a base layer for wraps, kind of like a garlicky mayo with attitude. If you’re feeling particularly rebellious, stir a little into your mashed potato. I know it sounds bizarre, but trust me – it adds a gentle tang and creaminess that’s unexpectedly good.

I think that’s why I keep coming back to it – it’s one of those kitchen staples that’s just so easy to build a meal around. And because you’re making it yourself, you can tweak the tang, up the garlic, or tone down the anchovy depending on your mood. It’s completely yours.

Keep It Simple: Real Life Caesar Moments

The truth is, I don’t always have a pristine kitchen set-up or the perfect light for photos. The day I made this dressing, I had to make do with limp mixed leaves and a lighting situation that did my food no favours. But even so, the moment I dipped a spoon into that dressing and gave it a taste, all was forgiven. It was rich and creamy, the sort of thing that feels like a reward rather than a side.

I’ve always liked recipes that don’t demand perfection, and this dressing is just that. Yes, you can make it look fancy with ribbons of parmesan and picture-perfect croutons. But it’s just as lovely dolloped over a chaotic midweek salad eaten straight from the mixing bowl in your lap.

And honestly? I think that’s part of the charm. It’s a reminder that homemade doesn’t have to mean hard. That good food doesn’t need an Instagram filter. Just a blender, a few good ingredients, and the quiet satisfaction of something made by hand.

Ingredients Breakdown

This creamy Caesar salad dressing starts with the salty hit of anchovy fillets, oil-packed and full of umami depth. They melt down beautifully and bring that distinct Caesar punch that nothing else can quite replicate. Garlic comes next adding warmth and sharpness that balances against the richness of the other ingredients. Then the egg yolks step in, doing the heavy lifting when it comes to thickening everything into that lush, velvety texture we’re chasing.

To help bring it all together, a generous dollop of Dijon mustard adds a little fire and acts as a perfect emulsifier. Lemon juice keeps things from getting too heavy, bringing brightness and zing to cut through the richness. Olive oil brings flavour and fruitiness, while a neutral oil keeps the dressing light and glossy. That balance between the two is what gives the dressing its signature silkiness without overwhelming the palate.

Parmesan is the finishing touch – a good hard Italian cheese, freshly grated, gives you that nutty, salty layer that rounds everything off. I always go for Parmigiano Reggiano if I’ve got it, but honestly, any decent aged hard cheese will do the job. Finish with salt and pepper, adjusting to taste, and you’ve got the makings of a Caesar dressing that’s anything but basic. It’s rich, it’s punchy, and it clings to every leaf like it was born to.