Homemade Caesar Dressing
Homemade Caesar Dressing (Better Than Store-Bought)
There are a few things I’ll always make from scratch if I have the time, and Caesar dressing is at the very top of that list. It’s one of those recipes that feels fancy but is surprisingly simple, and once you’ve made it yourself, the bottled stuff just doesn’t hit the same. This version is rich, garlicky, perfectly salty, and has that classic Caesar bite thanks to anchovies and fresh lemon juice.
I love this dressing because it comes together in minutes and instantly elevates even the simplest salad. Whether it’s a classic romaine Caesar, grilled chicken Caesar wraps, or even drizzled over roasted vegetables, this homemade dressing makes everything feel restaurant-quality. And honestly, there’s something very satisfying about emulsifying it yourself and watching it turn thick and creamy right before your eyes.
This is a traditional Caesar dressing—no mayo shortcuts here. It’s bold, unapologetically savory, and exactly how a true Caesar should taste.
To me, the ultimate girl dinner will always be a Caesar salad, truffle fries, and a dirty martini. It’s simple but somehow feels a little elevated, which is exactly my kind of meal. A big bowl of crunchy romaine tossed in homemade Caesar, a plate of hot truffle fries on the side (I’ll link my how-to here), and a cold dirty martini just feels right. It’s the kind of dinner I make when I want something satisfying without overthinking it—easy, comforting, and a little indulgent in the best way.
Im also going to link the famous “bowl plate” here because everyone seems to love them. I use these practically every night for plating dinner.
Homemade Caesar Dressing
Ingredients
- 3 anchovy fillets
- 2 egg yolks
- 1 cup EVOO
- 2 cloves garlic minced
- ½ of one lemon juiced
- 2 tsp dijon mustard
- salt and pepper to taste i used about ¼ tsp pepper and ⅙ tsp of salt
- pinch red pepper flakes
- freshly grated parmesan
Instructions
- In a medium bowl, mash the anchovies with a fork until they form a paste.
- Add the egg yolks and whisk until smooth and combined.
- While whisking, slowly drizzle in olive oil to emulsify. Take your time here—this is what gives the dressing its thick, creamy texture.
- Add minced garlic, dijon, fresh lemon juice. Mix and then add salt and pepper to taste and a pinch of red pepper flakes.
- Taste and adjust seasoning as needed. Add more lemon for brightness or pepper for extra bite.
Notes
- If your dressing feels too thick, whisk in a teaspoon of water or a little extra lemon juice.
- Always use fresh lemon juice—it makes a huge difference.
- This dressing keeps well in the fridge for up to 2 days when stored in an airtight container.