Best Homemade Caesar Dressing

Spoonful of homemade Caesar Salad Dressing over a white square bowlful of Caesar Dressing

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This light, savory homemade Caesar Dressing is the real deal. It’s loaded with just the right amount of Anchovy paste, garlic, lemon, and a few other savory flavors. All mashed, scraped, whisked, and rested in a seasoned wooden salad bowl. This recipe comes together in no time, just like restaurant tableside style but a whole lot better and by far, a whole lot cheaper! That’s a promise!

CAESAR DRESSING INGREDIENTS

What you’ll need:

Let me just say this…you can’t make the best Homemade Caesar Salad or any great salad, for that matter, without this👇

That’s right…A wooden salad bowl. Buy one today if you don’t already have one. Why is a wooden bowl a must? Because you can’t make the best Caesar Salad Dressing in a blender!

  • 1 Wooden Salad Bowl
  • 3 cloves garlic, mashed and cut more or less to garlic preference
  • 1 tsp coarse sea salt, you can use fine ground but coarse works best
  • 1/2 cup olive oil can use salad oil
  • 1 whole lemon more or less to taste
  • 1 egg
  • 1 tbsp Dijon Mustard more or less to taste
  • 1.5 tbsp Anchovy Paste, heaping Or use 3-5 Anchovy Fillets
  • 6 shakes of Worchestershire Sauce more or less to taste
  • 1/2 cup Parmesan Cheese grated or shredded, extra for topping
  • fresh ground pepper to taste

HOW TO MAKE THE BEST HOMEMADE CAESAR DRESSING

This recipe is the REAL DEAL modern CaesarDressing. The original was created by Caesar Cardini, an Italian-born chef, in Tijuana, Baja, Mexico around 100 years ago and didn’t include anchovies, dijon mustard, or lemon. But just like Caesar’s recipe…this recipe uses a wooden bowl. The wooden bowl is a must y’all!

STEP ONE: Smash the garlic pods with the smooth side of a meat mallet (I use this mallet every day!) or the flat part of a larger knife using the back of your hand. Cut up mashed garlic and place in a wooden bowl with the coarse sea salt. Use the back of a large kitchen spoon and rub garlic and salt all around your bowl. This first step is key to this beautiful salad.

STEP TWO: Scrap out half of the mash mixture and save for the end. Note: This step controls the salt.

STEP THREE: Pour Olive Oil and swirl around with a spoon mixing the garlic, oil, and salt together. NOTE: if using real anchovy fillets, add at this step but mash with your spoon in the oil-garlic mixture.

Notes: If using anchovy fillets out of a can, drain 3 or 4 (or more depending on your taste buds) on a paper towel before mashing into the oil.

STEP FOUR: Add egg and gently mix egg and oil mixture together until just incorporated. Squeeze 1 whole lemon into the egg-oil mixture. Mix or whisk vigorously until the mixture becomes thicker and “milkier”. Note: the milky color is the lemon juice “cooking” the egg.

STEP FIVE: Add the anchovy paste, Worcestershire Sauce, and Dijon mustard. Whisk together until smooth. Note: if using real anchovies skip adding the anchovy paste in this step.

STEP SIX: Add and mix Parmesan Cheese, Romano, Asiago, or a combination of all three. Taste for salt-garlic level…adjust with the leftover mixture from the first step. Refrigerate for at least an hour. NOTE: If refrigerating overnight, transfer to a glass bowl or jar…you’ll ruin the wood bowl if the liquid stays in too long.

Here’s A Few More Salad Dressing👇👇

spoon full of Caesar dressing poured over romaine lettuce

Caesar Salad Dressing

Savory, light, better than tableside Caesar Salad
Course dinner, holiday, Side Dish
Cuisine American
Keyword anchovy, homemade, parmesan cheese, salad, salad dressing
Calories

Ingredients

  • 3 cloves garlic, mashed & chopped more or less to taste
  • 1 tsp coarse sea salt you can use fine ground but use a little less
  • 1/2 cup olive oil vegetable oil or canola are fine
  • 1 whole lemon more or less to taste
  • 1 egg
  • 1 tbsp Dijon Mustard heaping
  • 1.5 tbsp Anchovy Paste heaping
  • 6 shakes Worcestershire Sauce more or less to taste
  • 1/2 cup Parmesan-Romano, Asiago, or combo more or less to taste
  • 1 large Wooden Bowl aged and seasoned prefered

Instructions

  • STEP ONE: Smash the garlic pods with the smooth side of a meat mallet (I use this mallet every day!) or the flat part of a larger knife using the back of your hand. Cut up mashed garlic and place in a wooden bowl with the coarse sea salt. Use the back of a large kitchen spoon and rub garlic and salt all around your bowl. This first step is key to this beautiful salad.
    STEP TWO: Scrap out half of the mash mixture and save for the end. Note: This step controls the salt.
    STEP THREE: Pour Olive Oil and swirl around with a spoon mixing the garlic, oil, and salt together. NOTE: if using real anchovy fillets, add at this step but mash with your spoon in the oil-garlic mixture.
    STEP FOUR: Add egg and gently mix egg and oil mixture together until just incorporated. Squeeze 1 whole lemon into the egg-oil mixture. Mix or whisk vigorously until the mixture becomes thicker and "milkier". Note: the milky color is the lemon juice "cooking" the egg.
    STEP FIVE: Add the anchovy paste, Worcestershire Sauce, and Dijon mustard. Whisk together until smooth. Note: if using real anchovies skip adding the anchovy paste in this step.
    STEP SIX: Add and mix Parmesan Cheese, Romano, Asiago, or a combination of all three. Taste for salt-garlic level…adjust with the leftover mixture from the first step. Refrigerate for at least an hour. NOTE: If refrigerating overnight, transfer to a glass bowl or jar…you'll ruin the wood bowl if the liquid stays in too long.

Notes

Note: If using anchovy fillets out of a can, drain 3 or 4 (or more depending on your taste buds) on a paper towel before mashing into the oil.

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