We love a classic Caesar Salad Dressing. Obviously we use this dressing mostly on our caesar salads, but we also love using the dressing as a spread on sandwiches, flatbreads and more.
Today we have TWO versions for you all! The first one is a more classic version using a raw egg yolk and whisking the oil into the mixture to create an emulsion. The second version is a simplified version that cuts the raw egg yolk out of the mix (hello mayo!) and only requires throwing all the ingredients into a bowl and giving it a quick whisk together.
Both versions of our caesar salad dressing are super simple, very similar to one another and we promise won’t disappoint! They are also perfect paired with our homemade croutons and classic caesar salad!
How to Make Our Homemade Caesar Salad Dressing Recipe
Process
CLASSIC CAESAR DRESSING
- Combine egg yolk, lemon juice, dijon mustard, and garlic in a mixing bowl and whisk together.
- While whisking, add olive oil in a slow and steady stream. until fully incorporated.
- Add remaining ingredients and whisk together.
- Season to taste with salt and pepper and whisk together. Serve or transfer to an airtight bottle and refrigerate for up to 2 days.
QUICK AND EASY CAESAR DRESSING
- Place all ingredients into a medium bowl.
- Whisk together. Season with salt and pepper and whisk again. Serve or transfer to an airtight bottle and refrigerate for up to 1 week.
Differences Between Both Versions of Caesar Salad Dressing
The main difference between both dressings is that one contains a raw egg yolk, white the other does not. The mayo based caesar salad dressing is thicker and creamier, but both dressings are delicious! It’s just based on personal preference and your comfort level of consuming raw egg yolk or not.
Is Consuming Raw Egg Yolks Safe?
Although there is always some level of risk when consuming raw eggs, it’s generally safe to do so, as long as the eggs are super fresh and pasteurized. Pasteurization is a process of heat treating eggs to kill harmful bacteria that can cause food poisoning, like salmonella.
Tips and Tricks for Success
- For the egg yolk and oil based dressing, it’s important to add the oil in a very slow and steady stream, while whisking to ensure it emulsifies properly. If the oil is added too quickly the dressing won’t get creamy, but will be oily and separated.
- If you want a completely smooth dressing, they can be blended in a food processor, blender or using an immersion blender once the ingredients are mixed together (this goes for both dressings).
- Although I really think that the anchovies are a non-negotiable for true caesar salad dressing, I understand that it’s just not for everyone. If you’re very opposed to using anchovies you can replace them with Worcestershire sauce (to taste). It won’t taste completely the same, but it will get the job done.
What to Put Caesar Salad Dressing On (Besides a Salad)
- Use it as a sandwich spread in lieu of mayonnaise. I love spreading the quick and easy version on a simple turkey sandwich with tomatoes, lettuce, and red onions. Yum!
- Brush some dressing onto a pizza crust or flatbread instead of tomato sauce or white sauce. It adds such a nice unique flavor!
- Use it as a dip! I’m not kidding when I say French fries, chicken tenders and crudité are so good dipped in creamy caesar dressing!
More Delicious Dressing, Vinaigrette and Salad Recipes You Will Love
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Caesar Salad Dressing
INGREDIENTS
classic caesar dressing
- 3 ounces grated Parmesan cheese divided
- 2 minced garlic cloves
- 3 anchovy fillets, minced into a paste (or 2 teaspoons anchovy paste)
- 1 1/2 teaspoons dijon mustard
- 1 large egg yolk
- 1/2 lemon, juiced (about 2 1/2 tablespoons)
- 1/2 cup olive oil
- salt and pepper to taste
quick and easy caesar dressing
- 2 minced garlic cloves
- 3/4 cup mayonnaise
- 3 anchovy fillets, minced into a paste (or 2 teaspoons anchovy paste)
- 2 1/2 tablespoons grated Parmesan cheese
- 1 1/2 teaspoons dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoons fresh lemon juice
- salt and pepper to taste
INSTRUCTIONS
classic caesar dressing
- Combine egg yolk, lemon juice, mustard, and garlic in a mixing bowl and whisk together.
- While whisking, add oil in a slow and steady stream. until fully incorporated.
- Add remaining ingredients and whisk together.
- Season to taste with salt and pepper and whisk together. Serve or transfer to an airtight bottle and refrigerate for up to 3 days.
quick and easy caesar dressing
- Place all ingredients into a mixing bowl.
- Whisk together. Season with salt and pepper and whisk again. Serve or transfer to an airtight bottle and refrigerate for up to 1 week.
NOTES
- For the egg yolk and oil based dressing, it’s important to add the oil in a very slow and steady stream, while whisking to ensure it emulsifies properly. If the oil is added too quickly the dressing won’t get creamy, but will be oily and separated.
- If you want a completely smooth dressing, they can be blended in a food processor, blender or using an immersion blender once the ingredients are mixed together (this goes for both dressings).
- Although I really think that the anchovies are a non-negotiable for true caesar salad dressing, I understand that it’s just not for everyone. If you’re very opposed to using anchovies you can replace them with Worcestershire sauce (to taste). It won’t taste completely the same, but it will get the job done.
Did you make this recipe? We want to see!
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Great recipe! One cool tip that I recently discovered… if you run out of anchovy you can substitute a few drops of fish sauce and no one will know the difference! I actually don’t bother to keep anchovy around anymore since I don’t use it for anything else anyway and I always have fish sauce on hand.
Found it!! I commented on the last post (the one after this one for the salad itself), mentioning that there was no recipe or link to (this) recipe for the dressing. Got it!
Oh yes, i just saw that and thank you for bringing that to my attention! Will add the link to the salad now!