For the best homemade caesar dressing make it the classic way with eggs, olive oil, lemon, and anchovies! This creamy dressing comes together in minutes and is perfect for all your salad needs. | justalittlebitofbacon.com #salads #caesarsalad #saladdressing #dressingrecipe
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Classic Homemade Caesar Dressing

For the best homemade caesar dressing make it the classic way with eggs, olive oil, lemon, and anchovies! This creamy dressing comes together in minutes and is perfect for all your salad needs.
Course Condiment
Cuisine Italian
Keyword homemade caesar dressing
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 6
Calories 125kcal
Author justalittlebitofbacon

Ingredients

  • 1 egg yolk
  • 1-2 tbsp lemon juice, divided, 1 tsp to start and the rest later
  • 1 tsp dijon mustard
  • 1/2 tsp kosher salt
  • 1/3 cup extra virgin olive oil
  • 2-3 tsp Worcestershire sauce
  • 1 tsp anchovy paste, or minced anchovies
  • 1 clove garlic, finely minced or grated

Instructions

  • In a medium bowl, whisk the egg yolk with 1 tsp of the lemon juice, the mustard, and a pinch of salt.
  • As you whisk, the color of the yolk will change to light yellow and then darken again. Once it darkens, it's time to begin pouring in the oil. This will take 20-30 seconds.
  • Pour the oil in very slowly at first while whisking vigorously and consistently.
  • Keep whisking and add the oil in a light, but steady, stream. (You can stop to rest as needed. Begin whisking again before adding more oil when you are ready to start.)
  • Once the oil is all incorporated, add 2 tsp more lemon juice, 2 tsp Worcestershire sauce, anchovies, and garlic.
  • Taste and adjust the seasonings, adding salt, lemon, and Worcestershire as needed.
  • Now add cold water by small spoonfuls and whisk it in until the dressing lightens up and becomes pourable.
  • Either use the dressing immediately or store covered in the refrigerator for up to one day.

Notes

  • Doubling: You can increase the amount of oil to 1/2 cup with the single yolk if you want to make more dressing or use two egg yolks and double the recipe.
  • Whisk: You will have the best results if you use a large (~11 inch) balloon whisk since you will find it easier to incorporate the oil.
  • Olive Oil: Since I whisk instead of using a blender I do use extra virgin olive oil in the dressing. However, since EVOO can get bitter when mixed, you may want to use a blend of vegetable oil and olive oil.
  • Stabilizing the bowl: Ways to stabilize the bowl as you whisk and pour include pressing the bowl between yourself and the counter, putting a kitchen towel around the base of the bowl, roping someone into helping, or using bowls with rubber rings on the bottom. (I use the bowls with the rubber rings.)

Nutrition

Calories: 125kcal