Homemade Caesar Dressing
Homemade Caesar dressing made from scratch with anchovies, egg yolks, garlic, lemon, and olive oil. Rich, creamy, and better than store-bought.
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.