Homemade Caesar Dressing

Homemade Caesar dressing should be creamy, punchy, and unapologetically savory. This classic version gets there with oil-packed anchovies, garlic, Parmesan, Dijon mustard, and an egg yolk, plus just enough acidity to keep things brightThe key is building the emulsion slowly. Add the oil drop by drop at first, whisking constantly; once the mixture turns thick and glossy, drizzle in the rest in a slow, steady stream. Thin it with a splash of water until it reaches the consistency of heavy cream: lush enough to coat the lettuce without weighing it down. Use it for a classic Caesar salad, of course, or spoon it over roasted vegetables, spread it onto sandwiches, or serve it as a dip.Caesar dressing FAQsCan I make Caesar dressing without anchovies?Anchovies give Caesar dressing its signature savory depth, so we recommend keeping them if you can. If canned fillets are a deal-breaker, look for tubes of anchovy paste, which you can whisk right in. Worcestershire sauce (use about 2 tsp.) can provide some of that same salty, umami character, but note that classic Worcestershire contains fish—if you need a vegetarian option, look for vegan Worchestershire.Read more:Why is my Caesar dressing too salty?Anchovies and Parmesan are already salty, and their intensity varies by brand. When seasoning, start conservatively and be sure to use kosher salt rather than finer table salt.Can I make Caesar dressing in a blender or food processor?Yes. A traditional blender or food processor can make the emulsion faster and easier, but you’ll need to increase the batch as this volume isn't enough to get thing going. A personal or immersion blender can also be used to good effect. Either way, add the oil gradually, just as you would when whisking by hand.Can I make Caesar dressing without raw egg?Egg yolk supplies richness and helps emulsify the dressing. If raw eggs are a no-go, you can substitute with mayonnaise, as we do in our Lazy Caesar Salad.Read more