Caesar salad dressing is the ultimate salad dressing. It’s my most favorite dressing of all time and is probably the reason I fell in love with cooking. How could you not love it? It’s packed with all the umami flavors that are so sensational when paired together. Umami, a flavor derived from the amino acid glutamic acid, is present in aged foods like parmesan, soy sauce, and fish sauce, as well as in naturally occurring foods like anchovies, meat, mushrooms, and tomatoes. It naturally heightens all the other flavors it is paired with, making it incredibly tasty. For a Caesar salad dressing to be special, it must contain certain key ingredients. Anchovies or anchovy paste are non-negotiable; if you aren’t on board with that, this recipe isn’t for you. I don’t offer alternatives to anchovies because they provide that essential umami kick that makes Caesar dressing unique. One rule I did bend was to leave out raw egg yolks. Typically, when making a small batch of Caesar salad dressing, I would use a raw egg yolk to emulsify everything. It adds a silky richness that can’t be beaten. However, this recipe makes just over 2 cups, and I wanted it to have a longer shelf life, so I substituted the egg yolks with more Dijon mustard to help with emulsification. This dressing is incredibly versatile and can be used in many ways beyond just Caesar salad. I love drizzling it on grilled steak, chicken, or fish, tossing it with roasted vegetables, or even slathering it on buttered toast.

Table of Contents

• Ingredients you will need for this Caesar Salad Dressing
• How to make this Caesar Salad Dressing recipe
• Tips and tricks to make the best Caesar Salad Dressing
• FAQ

Ingredients you will need for this Caesar Salad Dressing

This classic Caesar Salad Dressing is easy to make and full of flavor. Here’s what you need:

• ¼ cup red wine vinegar
• 3 tablespoons lemon juice (freshly squeezed)
• 3 tablespoons Dijon mustard
• 2 tablespoons Worcestershire sauce
• 1 tablespoon minced anchovies (or anchovy paste)
• ¾ cup canola oil
• ½ cup olive oil
• 1 clove garlic, minced
• ½ cup grated parmesan cheese
• 1 teaspoon freshly ground black pepper
• ¼ teaspoon salt

How to make this Caesar Salad Dressing recipe

Follow these simple steps to create your own Caesar Salad Dressing:

1. Mix the Base Ingredients: In a medium bowl, whisk together the red wine vinegar, lemon juice, Dijon mustard, Worcestershire sauce, minced anchovies, and garlic until well combined.
2. Emulsify the Dressing: Slowly stream in the canola oil while whisking continuously. Once incorporated, slowly stream in the olive oil, continuing to whisk until the dressing is smooth and emulsified.
3. Finish with Parmesan and Seasoning: Stir in the grated parmesan cheese, freshly ground black pepper, and salt. Taste and adjust seasoning if needed.

Storage: Store the dressing in an airtight container in the refrigerator for up to 2 weeks.

Tips and tricks to make the best Caesar Salad Dressing

• Use quality anchovies: High-quality anchovies or anchovy paste will make a big difference in the depth of flavor.
• Emulsify properly: Slowly streaming in the oils while whisking vigorously ensures a well-emulsified dressing that won’t separate.
• Fresh ingredients: Freshly squeezed lemon juice and freshly grated parmesan cheese elevate the flavor of this dressing.

FAQ

Can I make this dressing ahead of time? Yes, this dressing can be made ahead of time and stored in the fridge for up to 2 weeks. Just give it a good shake or stir before using. How can I use this dressing besides on a Caesar salad? This dressing is incredibly versatile. Try it as a marinade for chicken, drizzled over grilled vegetables, or even as a dip for crusty bread. Can I use a different oil? Yes, you can use different oils, but a neutral oil like canola paired with olive oil provides a balanced flavor without overpowering the other ingredients. Is there a vegetarian version? If you’re looking for a vegetarian version, you might substitute the anchovies with capers for a briny flavor, but it will change the classic profile of the dressing.   And that’s it for this Caesar Salad Dressing! If you make it, please tag me on Pinterest or Instagram so I can see! And if you’re looking for another salad to pair this dressing with, check out my Potato Caesar Salad for a delicious twist on a classic dish.

Caesar Salad Dressing

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4.7 from 6 reviews

• Author: Andrea Buckett

Ingredients

1/4 cup red wine vinegar 3 tablespoons lemon juice 3 tablespoons Dijon mustard 2 tablespoons Worcestershire sauce 1 tablespoons minced anchovies 3/4 cup canola oil 1/2 cup olive oil 1 clove garlic, minced 1/2 cup grated parmesan cheese 1 teaspoon freshly ground pepper 1/4 teaspoon salt

Instructions

1. Add the red wine vinegar, lemon juice, Dijon mustard, Worcestershire sauce, anchovies and garlic to a bowl and whisk until well combined.
2. Slowly stream in the canola oil while whisking continuously. Stream in the olive oil while continuing to whisk until you have a smooth emulsified dressing.
3. Whisk in the Parmesan cheese, salt and pepper.

Store in the refrigerator for up to 2 weeks.