Homemade Caesar Salad Dressing

I have been making a lot of condiments lately. They’re so simple to whip up and always taste better than their store bought counterparts. While Hubby and I usually dress our salads with the ever simple oil and vinegar, I wanted to try making some Homemade Caesar Salad Dressing.

Caesar Salad Dressing

Boy am I glad I did! This dressing has a good deal of garlic in it and the perfect amount of saltiness from the anchovies. I stored this in the fridge for a couple weeks and it held up just fine. The recipe reminds me of homemade mayo, so we even slathered it on a few sandwiches while it was in the fridge.

Caesar Salad Dressing

Once the jar was empty, Hubby started asking when I would make it again. I definitely need to do that soon because we’ve been getting romaine lettuce in our CSA box almost every week. Now I just need to make some homemade croutons to go with it!

Caesar Salad Dressing

One Year Ago: Beer and Chocolate Pairing and Giant M&M Cookies
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Homemade Caesar Salad Dressing


4 cloves garlic
4 anchovy fillets
3 egg yolks
1 Tbsp Dijon mustard
3/4 cup extra-virgin olive oil
1 Tbsp Worcestershire sauce
1 Tbsp red-wine vinegar
Kosher salt and freshly ground black pepper to taste


Put the garlic, anchovies, egg yolks, and mustard in the bowl of your food processor. Process until all ingredients are pureed.

While the food processor is on, slowly drizzle in the olive oil. Once the olive oil has been fully encorporated, add the remaining ingredients. Process until smooth. Adjust seasoning to fit your tastes.

Recipe adapted from The New York Times

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6 Responses to “Homemade Caesar Salad Dressing”

  1. #
    Ashley Bee (Quarter Life Crisis Cuisine) — May 22, 2013 at 10:17 am

    I loved Cesar salads until I realized how calorie-laden they were. I’m sure making the dressing from scratch helps cut down on this a lot, I’ll have to try it sometime 🙂

    • beantownbaker — May 22nd, 2013 @ 12:34 pm

      It’s still pretty calorie-heavy with the olive oil and egg yolks. But at least it’s all make from scratch!

  2. #
    Nutmeg Nanny — May 26, 2013 at 9:23 pm

    I love home made dressings 🙂 I make my own each week if I can. I’ll have to try this one!

  3. #
    Bep — June 21, 2013 at 1:00 pm

    I made this then my kids and I ate caesar salads using this dressing a few minutes ago. It’s really good! I did leave out the dijon mustard (not a fan of mustard so its rare to find any derivative of it in my house). I also subbed Apple Cider Vinegar for the Red Wine Vinegar. My little one (4 yrs old) loves it! I do have a couple of questions though… Are canned, store bought anchovies raw? How long does this dressing last in the fridge? Is it at all the same or close enough without the anchovies (they are extremely high in sodium)? Thanks for this! If only I could tweak it to a low sodium, non-raw version. I’d be set!! But then it wouldn’t be caesar dressing now, would it?!?

    • beantownbaker — June 21st, 2013 @ 2:24 pm

      Ha good point! I don’t think anchovies in a jar are raw… I could be wrong on that though. You definitely could leave them out, but you would want to add some salt. I personally love the flavor they give as well.

  4. #
    Anne — October 27, 2014 at 10:20 am

    Hi- I make ceaser dressing with raw egg yolks. Most postings say this is harmful after more than a few days I think they say four at the most due to bacteria. You mention three weeks the dressing can last? Are these pasteurized egg yolks?
    Thanks Anne

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