This Classic Caesar Salad Dressing brings a creamy, savory flavor to your salads, elevating even the simplest greens with its rich and tangy profile.

Scale

1 pasteurized egg yolk (or 2 tbsp mayonnaise)

2–3 anchovy fillets (or 1 tsp anchovy paste)

1 small garlic clove

crushed

1 tbsp Dijon mustard

2 tbsp fresh lemon juice

1 tsp Worcestershire sauce

3/4 cup (180 ml) extra-virgin olive oil

2 tbsp finely grated Parmesan cheese

Salt

to taste

Freshly ground black pepper

to taste

Optional: 1 tsp capers

chopped

In a medium bowl, whisk together the egg yolk (or mayonnaise), anchovies, garlic, Dijon mustard, lemon juice, and Worcestershire sauce until smooth.
Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing.
Stir in the grated Parmesan cheese, and season with salt and freshly ground black pepper to taste.
If using, add the chopped capers and mix well.
Serve immediately or store in the refrigerator for up to one week.

For a vegetarian version, substitute the anchovies with additional Worcestershire sauce and add a bit of capers for umami flavor.

Keywords: Classic Caesar Salad Dressing, Caesar Dressing Recipe, Homemade Salad Dressing, Creamy Caesar Dressing