Caesar Salad Dressing
Ingredients
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- 1 clove garlic – finely minced
- 1/4 tsp kosher salt
- 4 fillets anchovy fillets – finely minced
- 2 yolks egg yolks
- 2 tbsp lemon juice – freshly squeezed
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 cup extra-virgin olive oil
- 1/4 cup Parmesan cheese – finely grated
- 1/4 tsp black pepper – freshly ground
- 1 tbsp water – cold
Instructions
1. On a cutting board, mince the garlic with the kosher salt, then mash together with the anchovy fillets to a smooth paste.
2. Scrape the paste into a medium bowl. Whisk in the egg yolks, lemon juice, Dijon mustard, and Worcestershire sauce until smooth and creamy.
3. While whisking constantly, slowly drizzle in the olive oil until the dressing is thick, glossy, and emulsified, 2–3 minutes.
4. Whisk in the Parmesan and black pepper until evenly combined.
5. If the dressing is too thick, whisk in up to 1 tbsp cold water to reach a pourable consistency.
6. Use immediately or refrigerate covered for up to 1 day; whisk briefly before serving.
Caesar salad dressing is a rich, savory emulsion that balances garlicky bite, bright lemon, and deep umami from anchovies and Parmesan. Properly made, it’s silky and spoon-coating, with a pleasant tang and peppery finish that clings to crisp romaine and croutons. The combination of egg yolks and olive oil creates a luscious body, while Worcestershire adds subtle complexity without overpowering the other flavors.
The dressing traces back to Tijuana, Mexico, where Italian-born restaurateur Caesar Cardini popularized the salad in the 1920s. Early versions were prepared tableside, relying on egg, oil, lemon, and cheese, with Worcestershire for savoriness. Over time, anchovy fillets moved from optional or implicit to expected, and the dressing became a staple across North America, evolving slightly while retaining its hallmark flavors and technique.