Cesar Salad Dressing Recipe From Scratch: Garlic-Infused Anchovy Emulsion

This from-scratch dressing delivers the bold, creamy essence of classic Caesar without shortcuts. Anchovies, garlic, and Parmesan create that signature depth.

With a simple emulsion technique, you’ll achieve a smooth, restaurant-quality sauce that clings perfectly to greens. No bottled version compares.

Ingredients for Cesar Salad Dressing Recipe from Scratch

Ten ingredients create this bold emulsion with restaurant-quality depth and creamy texture.

[recipeingredientscaler]

The anchovies are non-negotiable for authentic flavor. Boat brand anchovy fillets in olive oil are the gold standard—look for them in the tinned fish aisle at Whole Foods or Italian specialty stores. The Parmesan must be Parmigiano-Reggiano; pre-grated versions contain anti-caking agents that disrupt the emulsion. For the olive oil, California Olive Ranch offers excellent mild options that won’t overpower the other flavors.

No anchovies? Anchovy paste at half the quantity works in a pinch. Short on Parmesan? Pecorino Romano offers a sharper alternative. The raw egg yolk can be replaced with 1 tbsp mayonnaise for a cooked option. If avoiding raw eggs entirely, pasteurized egg products work but may yield a slightly less stable emulsion. The Dijon mustard can be substituted with whole-grain mustard for added texture.

The dressing keeps for 5-7 days in the fridge. Store in a glass jar with a tight lid. The emulsion may separate over time—simply whisk or shake vigorously before using. For longer storage, freeze for up to 1 month, though texture may change slightly upon thawing.

Step-by-Step Instructions for Caesar Salad Dressing

Master the emulsion technique and create a rich, creamy dressing with balanced acidity and umami depth.

Step 1: Prepare the Base Emulsion

In a medium bowl, combine the 1 whole Large Egg Yolk, 2 tsp Dijon Mustard, 2 tsp Worcestershire Sauce, 1 tbsp Red Wine Vinegar, and 3 tbsp Lemon Juice. Whisk vigorously for 30-45 seconds until the mixture thickens slightly and turns pale yellow.

The mustard acts as a natural emulsifier, while the acid from vinegar and lemon juice provides the bright backbone characteristic of this dressing. Ensure all ingredients are fully incorporated before proceeding.

Step 2: Incorporate Anchovy and Garlic

Finely mince the 3 cloves Garlic Cloves and chop the 6 pieces Anchovy Fillets. Add both to the bowl with the 0.5 tsp Kosher Salt and 0.25 tsp Freshly Ground Black Pepper. The anchovies should dissolve almost completely into the mixture as you whisk.

This step develops the deep umami flavor that defines a proper dressing. The garlic should be minced finely enough to distribute evenly without overpowering any single bite. The salt helps break down the anchovies into a smooth paste.

Step 3: Create the Emulsion with Olive Oil

With one hand, begin whisking the mixture constantly in a circular motion. With the other hand, slowly drizzle in the 1 cup Extra-Virgin Olive Oil in a thin, steady stream. This process should take 2-3 minutes for the full cup.

The key is patience—adding the oil too quickly will cause the emulsion to break. You’ll notice the dressing thicken and turn creamy as the oil incorporates. If it begins to separate, stop adding oil and whisk vigorously until it comes back together before continuing.

Step 4: Finish with Parmesan Cheese

Add the 0.5 cup Parmesan Cheese to the emulsified dressing. Whisk until fully incorporated and smooth. The freshly grated cheese should melt into the mixture, adding a salty sharpness that complements the umami from the anchovies.

Taste and adjust seasoning if needed, though the anchovies, Parmesan, and Worcestershire typically provide sufficient saltiness. The finished dressing should coat the back of a spoon thickly but still pour easily.

Use immediately or store in an airtight container in the refrigerator for up to 5 days. The flavors will meld and intensify with time, so making it a few hours ahead can enhance the depth of flavor.

Serving Suggestions for This cesar salad dressing recipe from scratch

🥘 Plating Styles

For a casual presentation, drizzle your homemade Caesar dressing over fresh romaine leaves in a large wooden bowl for a rustic feel. For a formal setting, arrange crisp romaine hearts on chilled plates and lightly coat each leaf with the dressing using a pastry brush for precision. At a buffet, serve the dressing in a small pitcher or gravy boat alongside the salad components, allowing guests to customize their portions.

🌿 Garnishing Techniques

Enhance the visual appeal with freshly grated Parmesan cheese and homemade croutons for texture. Add a pop of color with thinly sliced radishes or a sprinkle of chopped parsley. For an elegant touch, drizzle a balsamic reduction in a zigzag pattern over the dressed salad. Always garnish just before serving to maintain freshness.

🍽️ Portion Sizes

For individual servings, use about 2 tablespoons of dressing per small salad. For family-style dining, prepare a large bowl with 1 cup of dressing for every 6-8 people, adjusting based on preference. Keep extra dressing on hand for those who love a richer coating.

🌡️ Serving Temperature

Serve the dressing at room temperature to allow the flavors to fully develop. If refrigerated, let it sit for 10-15 minutes before using. For the best texture, avoid overheating or freezing, as this can cause separation. Toss the salad just before serving to keep the greens crisp.