Classic Caesar Dressing

Name: Classic Caesar Dressing
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1.5 cups
Cuisine: American
Ingredients: 1 large egg yolk (about 20 grams); 1 teaspoon Dijon mustard (about 6 grams); 1/2 teaspoon Worcestershire sauce (about 3 grams); 1 small clove garlic, minced (about 3 grams); 2 anchovy fillets, minced (about 5 grams); 1/4 teaspoon fine sea salt (about 1.5 grams); 1/4 teaspoon freshly ground black pepper (about 1 gram); 2 tablespoons fresh lemon juice (about 30 milliliters); 1 tablespoon red wine vinegar (about 15 milliliters); 1/2 cup extra virgin olive oil (about 120 milliliters); 2 tablespoons grated Parmesan cheese (about 25 grams); 1 teaspoon capers, drained and minced (optional, about 5 grams)

★★★★★4.7 (7 reviews)

SaucesAmericanOctober 4, 2026

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This homemade Caesar dressing captures the essence of the classic American cocktail without relying on commercial shortcuts. It balances sharp acidity from lemon and vinegar with the rich, savory depth of anchovies and hard-boiled egg yolk. The result is a creamy, emulsified sauce that clings beautifully to crisp romaine hearts. You can serve it chilled as a dip or warm it slightly to coat a hot grilled steak. The entire process takes less than twenty minutes and uses ingredients you likely already have in your pantry.

A close-up view of a glass bowl filled with thick, creamy Caesar dressing, garnished with a single crouton and a sprig of fresh parsley.

Essential Kitchen Tools

Tool	Purpose
Mixing Bowl	A medium-sized glass or ceramic bowl is ideal for whisking the base ingredients without splashing.
Balloon Whisk	Essential for creating a stable emulsion by incorporating air and blending the oil smoothly.
Grater	A microplane or fine grater is best for shredding the Parmesan cheese and mincing the garlic finely.
Small Knife	Needed for mincing the anchovies and preparing the garlic clove.
Measuring Spoons	Ensure accurate quantities for the salt, pepper, and vinegar to maintain balance.

Why This Recipe Works

This recipe focuses on the science of emulsion. By starting with the egg yolk and mustard, you create a stable base that can hold a significant amount of oil. The gradual addition of oil is critical; adding it too quickly will cause the emulsion to break, resulting in a thin, separated liquid rather than a creamy sauce. The combination of acid and salt helps to tighten the emulsion, making it robust enough to hold its shape when tossed with greens.

Using fresh lemon juice rather than bottled preserves the bright, zesty notes that define a high-quality Caesar dressing. The inclusion of Worcestershire sauce adds a layer of complexity that mimics the depth of flavor found in restaurant-style versions. This approach ensures that the dressing is not just a coating, but a flavorful component that enhances the entire dish.

For more background, see the history of sauces, and general guidance on safe food handling.