Classic Caesar Dressing

Caesar salad is a classic favorite and something I am always in the mood for. After trying many different store bought dressings I decided to make my own and see how it turned out.

To get the creamy texture you always have in a Caesar dressing, you must start with a mayonnaise base.

Below is the recipe and method. I hope you enjoy!


  • 2 egg yolks

  • 1 tbsp dijon mustard

  • Juice of 1 lemon

  • Salt and pepper to taste

  • About 3/4 cup to 1 cup olive oil

  • 3-4 cloves of garlic, grated

  • 4 anchovy filets, smashed (or 1 tbsp of anchovy paste)

  • 1/2 cup Parmesan cheese

  • 1 tbsp white wine vinegar


  • In a large mixing bowl, add the egg yolk, dijon mustard, lemon and salt & pepper. Whisk until just combined.

  • Then, stream in the olive oil vigorously until a thick stable emulsion forms (consistency of mayonnaise). You may have to add more oil if the emulsion isn't thick enough.

  • Next, fold in the grated garlic, anchovies or anchovy paste, Parmesan and vinegar. Taste and add more salt, pepper or cheese if needed.

  • This will stay in your fridge for about 2 weeks - don't go any longer since there is raw egg in the dressing.