Homemade Caesar Dressing with Anchovies

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 anchovies. They add a briny (salty) umami flavor, making the Caesar Dressing delicious. We have tried this recipe with both anchovy filets and anchovy paste. It works great with either. One anchovy filet equals 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 gives the dressing that rich emulsion, but if you prefer, you can substitute approximately 1/2 tablespoon of mayo for one egg yolk.
• Garlic: You can use more or less garlic, depending on your preference.
• Olive Oil: Most recipes call for 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 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, make sure the package says Parmigiano Reggiano.

How to Make Caesar Dressing

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including 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 use 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.

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

• Using a Hand Whisk: With a few drops, slowly whisk in the olive oil 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.

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 veggie dip.

Recipe Tips and Notes

• Pour the olive oil in slowly while 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 use 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