Homemade Caesar Dressing

Homemade Caesar Dressing is the way to go when you serve Caesar Salad.   It’s good for dipping veggies, too.  Don’t be afraid of the chopped anchovies…they give the dressing the depth that makes the salad dressing so amazing.   Although, as always, adjust flavors to your liking.  Every time I make this dressing, I tweak until its just right.
crushed garlic for homemade Caesar dressing
If you have a pestle and mortar, use it to grind the garlic and salt into a paste…the back of a fork works just as well
Homemade Caesar Dressing
Prep time
Total time
Homemade Caesar dressing makes Caesar salad just amazing. It makes a huge difference. The Loon loves Caesar salad, and so do I!!
Recipe type: Dressing
Cuisine: Italian
Serves: 6
  • 2 garlic cloves, halved
  • 1 teaspoon of Kosher salt
  • 4 anchovies, chopped
  • 2 large egg yolks
  • 1 tablespoon of Dijon mustard
  • 3 tablespoons of freshly squeezed lemon
  • ¾ cup of good extra-virgin olive oil
  • Fresh ground black pepper
  1. Either using a mortar and pestle, or the back of a fork, smash the garlic and salt until forms a paste
  2. Add the garlic paste and anchovies to the bowl of your food processor, pulse about 4 or 5 times
  3. Add the eggs, Dijon mustard, and lemon juice...pulse 4 or 5 more times
  4. Add black pepper to taste
  5. Turn processor on slow and gently pour olive oil into mixture.
  6. Dressing should thicken.
  7. Taste, and adjust seasonings.


  • Oh it is so wonderful to see REAL Caesar salad dressing. I am so tired of going to restaurant and asking about a Caesar Salad, only to find that 1) It has no egg yolks (fear of food poisoning, 2) It has no anchovies because “some people don’t like anchovies, and 3) Some mild cheese, or even bleu cheese has been substituted.

    My gosh, do these chefs not realize that all these omissions mean it is NOT a Caesar salad? What idiots!

    Chris, I can’t wait to make this! Thank you!

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