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+ servings
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


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


  • 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


  • 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.


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.


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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