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Perfect Caesar Salad Dressing

Everyone raves about Caesar salad, but few realize it is so simple to make at home. Add this Caesar dressing on top of chopped romaine lettuce, croutons and parmesan cheese for a perfect salad. —Jane McGlothren, Daphne, Alabama
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    1.25 cups


  • 3 pasteurized large egg yolks
  • 2 garlic cloves
  • 2 tablespoons anchovy paste
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • dash hot pepper sauce
  • 1/2 cup olive oil
  • 1/4 cup grated Parmesan cheese


  • In a blender, combine the first 10 ingredients; cover and process until blended. While processing, gradually add oil in a steady stream. Stir in Parmesan cheese. Chill until serving.

Caesar Dressing Tips

What is Caesar dressing made of?

Caesar dressing is typically made with Worcestershire sauce, anchovies, garlic, olive oil, egg yolks, vinegar, parmesan cheese, lemon, salt and pepper. Once you master this homemade salad dressing, pour it over chopped romaine lettuce, croutons and cheese for a classic Caesar salad. Follow these tips forhow the best Caesar salad.

What can I use Caesar dressing for?

The classic Caesar salad flavor combination works well in so many dishes. Add this dressing to chicken Caesar salad pizza, Caesar salad burgers, Caesar chicken wraps or any of these other recipes for Caesar salad fans!

Do all Caesar dressings have anchovies?

Most Caesar dressings have anchovies in some fashion—either whole or paste. If you're vegetarian or if fish makes you squirm, try substituting anchovies for capers or olives instead. Vegetarians, remember that most Worcestershire sauces also contain anchovies as well. Omit the sauce or use soy or miso sauce instead.
Nutrition Facts
2 tablespoons: 130 calories, 13g fat (2g saturated fat), 68mg cholesterol, 328mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 2g protein.

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  • Amy
    May 16, 2020

    I didn't print this recipe to work with so I already should know something will go amiss as I run back in forth to the computer, while also making cookies in my micro-kitchen. So , anyway, everything blended up and hours later I tasted Jane's Caesar dressing and thought it was too vinegary. So going back to the recipe I realize, I've actually left out the egg yolks and nearly half the olive oil! Hey, it happens. Don't smirk -- it's bad karma or it should be! So after adding these ingredients back in, I am pleased to say, this recipe is excellent! I didn't have anchovy paste, but I do have small cans of whole anchovies in olive oil, and that's what I used: judging one can to Jane's two tablespoons of anchovy paste. Thanks for an excellent recipe from Alabama, Jane.