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Homemade Caesar Dressing with Anchovies

There's no mayo in this Caesar Dressing recipe. Using golden egg yolks and anchovies this restaurant-style dressing recipe is perfect for your next salad.
Servings: 1 cup
Total Time: 15 minutes
caesar dressing in a small pitcher on a cutting board with a half a lemon and parmesan cheese in the background

Caesar salads are one of our go-to weeknight salads and using homemade Caesar salad dressing is easy and tastes so much better than anything you buy at the store. There are a ton of variations -with mayo, without mayo, anchovies, no anchovies, eggs, no eggs- but this traditional version is one we love.

caesar dressing in a small pitcher on a cutting board with a half a lemon and parmesan cheese in the background

Key Ingredients and Substitutions


There is no mayo in our Caesar dressing but yes, there are anchovies!

The complete ingredient list and measurements are listed in the printable recipe below.

  • Anchovies: There are a lot of recipes that exclude anchovies from the recipe but to make true traditional Caesar Dressing you need some anchovy. They add a briny (salty) umami flavor that makes the Caesar Dressing delicious. We have tried this recipe with both anchovy filets and anchovy paste it works great with either. One anchovy filet is equal to 1/2 teaspoon of anchovy paste.
  • Egg: The USDA does consider it safe to eat raw egg yolks that have been pasteurized. The egg yolk is what gives the dressing that rich emulsion but if you prefer you can substitute approximately 1/2 tablespoon mayo for 1 egg yolk.
  • Garlic: You can use more or less garlic depending on your preference.
  • Olive Oil: Most recipes call for both olive oil and neutral oil such as vegetable oil. We opted to use only olive oil in our recipe but you can substitute neutral oil for some of the olive oil. We have made it both ways and it was great.
  • Parmigiano Reggiano: The real stuff and not Parmesan. If you get pre-grated just make sure the package says Parmigiano Reggiano.
ingredients for homemade caesar dressing

How to Make Caesar Dressing


Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.

Pro-tip: If your dressing seems too thick add a splash of lemon and water to thin it out. You can add more if needed so be careful not to add too much.

1. Prep the Anchovy Fillets and Garlic: On a cutting board chop together the anchovy fillets, garlic, and a pinch of salt. You want the garlic and anchovy fillets as small as possible. Then using the side of the knife blade mash the garlic and fillets into a paste using the salt as an abrasive. Scrap the garlic, anchovy, and salt mixture into a medium bowl. Note: If you are using anchovy paste instead of anchovy fillets combine them with the salt and crushed garlic in a medium bowl until they have formed a uniform paste.

process shot for step 1 - making homemade caesar dressing

2. Whisk or Blend: Whisk in the egg yolk, lemon juice, mustard, and Parmigiano Reggiano Then slowly add the olive oil either by using a hand whisk or immersion blender.

  • Using a Hand Whisk: Starting with a few drops slowly whisk in the olive oil and whisk until all the olive oil has been added and the dressing is glossy.
  • Using an immersion Blender: Place the immersion blender in the bottom of the medium bowl turn it on to a low setting and slowly stream in the olive oil until all the olive oil has been added and the dressing is glossy. The blender will also help break down the garlic and anchovy fillets into a finer paste.
process shot for step 2 - making homemade caesar dressing

3. Serve: Fold in the lemon zest, then add additional salt to taste. Besides your favorite salad, this dressing is perfect in a Caesar Salad wrap, as a dressing for your favorite burger or sandwich, or as a dip for veggies.

kale caesar salad in a pink bowl with a fork topped with baked salmon

Recipe Tips and Notes


  • Pour the olive oil in slowly as you are whisking to ensure the dressing emulsifies into a smooth, silky consistency. You can use a food processor or a handheld immersion blender instead of whisking by hand.
  • Besides using the side of a knife blade to mash the garlic and anchovies into a paste you can opt for using a mortar and pestle. You can also substitute anchovy paste.
  • You can secure the bowl with a damp towel rolled up and wrapped around its base to help prevent it from slipping.

Frequently Asked Questions


How long does homemade Caesar Dressing last in the refrigerator?

Place leftover dressing in an air-tight container and store it in the refrigerator for 3-5 days.

caesar dressing in a small pitcher on a cutting board with a half a lemon and parmesan cheese in the background

Let’s Connect! If you make our Homemade Caesar Dressing with Anchovies or any other recipe on Casual Epicure, please don’t forget to rate the recipe and leave a comment below. It helps others who are considering making our recipes and we love hearing about your cooking experiences. And if you snapped some shots, share them on Instagram, and be sure to tag @casual.epicure so we can feature them in our stories.

Other Recipes to Try


If you enjoy this recipe, we recommend checking out some of these other dressings and dips:

caesar dressing in a small pitcher on a cutting board with a half a lemon and parmesan cheese in the background

Homemade Caesar Dressing with Anchovies

There's no mayo in this Caesar Dressing recipe. Using golden egg yolks and anchovies this restaurant-style dressing recipe is perfect for your next salad.
5 from 1 vote
Prep Time 15 mins
Total Time 15 mins
Course Salad
Cuisine American
Servings 1 cup
Calories 636 kcal

Equipment

  • Medium-Size bowl
  • Wisk
  • Garlic Press
  • Immersion Blender (optional)

Ingredients  

  • 3 anchovy fillets
  • 1 clove garlic, medium
  • 1 teaspoon kosher salt
  • 1 large egg yolk
  • 1 ½ tablespoons lemon juice, fresh squeezed
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • ¼ cup plus 2 tablespoons extra virgin olive oil
  • 2 ½ tablespoons Parmigiano Reggiano, finely grated

Instructions 

  • On a cutting board chop together the anchovy fillets, garlic, and pinch of salt. Using the side of the knife blade mash the garlic and fillets into a paste, then scrape into a medium bowl. See Notes below if using anchovy paste.
  • Whisk in the egg yolk, lemon juice, mustard, and Parmigiano Reggiano.
  • Using a Hand Whisk: Starting with a few drops slowly whisk in the olive oil and whisk until all the olive oil has been added and the dressing is glossy.
    Using an immersion Blender: Placing the blender in the bottom of the medium bowl turn it on a low setting and slowly stream in the olive oil until all the olive oil has been added and the dressing is glossy. The blender will also help break down the garlic and anchovy fillets into a finer paste.
  • Fold in the lemon zest, then add additional salt to taste.

Notes

1. Anchovy paste can be substituted for anchovy fillets.  One anchovy fillet is equivalent to 0.5 teaspoons of anchovy paste.
2. If substituting anchovy paste, combine crushed garlic, salt, and anchovy paste in a small bowl, then work them all together into a uniform paste prior to proceeding to step 2 in the recipe.
3. A mortar & pestle can also be used to mash the anchovy fillets, garlic, and salt instead of the side of a knife.
4.  You can secure the bowl with a damp towel rolled up and wrapped around its base to help prevent it from slipping.
5. The number of servings will vary based on the application.
6. Since this is made with fresh ingredients you can expect it to last 3-5 days if stored in an airtight container in the refrigerator.
7. Besides your favorite salad, this dressing can also be served as a dressing for wraps, sandwiches, and burgers.
8. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 1 cupCalories: 636 kcalCarbohydrates: 5 gProtein: 9 gFat: 65 gSaturated Fat: 11 gPolyunsaturated Fat: 7 gMonounsaturated Fat: 44 gCholesterol: 195 mgSodium: 2880 mgPotassium: 54 mgVitamin A: 2 IUVitamin C: 2 mgCalcium: 13 mgIron: 5 mg
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