Sauces & Dressings Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Creamy Caesar Dressing
A bold, garlicky emulsion of anchovy, lemon, and Parmesan that makes the ultimate Caesar salad without ever reaching for the bottle.
Contains common allergens
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Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
5 steps- 1
In a medium bowl, whisk together the grated garlic, anchovy paste, egg yolk, Dijon, lemon juice, and Worcestershire until smooth and uniform.
- 2
While whisking constantly, drizzle in the olive oil one teaspoon at a time at first, then in a thin, steady stream as the mixture begins to thicken and emulsify into a creamy dressing.
- 3
Whisk in the grated Parmesan, salt, and pepper until fully incorporated.
- 4
Taste and adjust with more lemon for brightness or salt as needed; the dressing should be tangy, savory, and thick enough to coat the back of a spoon.
- 5
Use immediately over crisp romaine, or refrigerate in a sealed container for up to 3 days, whisking again before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
59/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving200
Calories
3 g
Protein
1 g
Carbs
21 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Caesar dressing traces to restaurateur Caesar Cardini, who reportedly improvised the salad tableside in Tijuana, Mexico, in the 1920s for a crowd of visiting Americans. The original was an emulsion of egg, garlic, lemon, and oil with Parmesan and Worcestershire, and anchovy crept in over the decades. Its savory, garlicky punch is what made it endure far beyond its border-town origins.
Listahan note
This version builds a creamy emulsion around garlic, lemon, anchovy, and Parmesan, keeping the bold savory backbone that makes a Caesar worth making from scratch.
Technique cues
- Mash the anchovy and garlic into a paste first so they dissolve completely and season every drop of dressing.
- Add the oil slowly while whisking to build a stable, creamy emulsion rather than an oily slick.
- Grate the Parmesan finely and stir it in last so it melts into the dressing instead of clumping.
Kitchen flow
- Parallel prep
- Make the garlic-anchovy paste while the romaine chills and the croutons toast.
- Make-ahead
- The dressing keeps two to three days; make it ahead and toss the salad fresh at serving time.
- Leftover move
- Spread leftover dressing on grilled chicken or a wrap, or use it as a dip for roasted potatoes.
- Cleanup rhythm
- Wipe the bowl and whisk before the cheese and oil set into a film.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
anchovy fillets
umami backbone
Purpose: Anchovy provides the deep, savory umami that makes a Caesar taste like a Caesar.
Handling: Mash to a paste with the garlic so it melts in seamlessly.
Adaptation: A teaspoon of Worcestershire or fish sauce for the savory note without visible fish.
garlic
aromatic punch
Purpose: Raw garlic gives the dressing its sharp, characteristic bite.
Handling: Mince and mash with salt into a smooth paste.
Adaptation: Roasted garlic for a mellower, sweeter version.
Parmesan cheese
salty richness
Purpose: Aged Parmesan adds nutty saltiness and helps thicken the dressing.
Handling: Grate finely and whisk in at the end.
Adaptation: Pecorino Romano for a sharper, saltier edge.
lemon juice
acid
Purpose: Lemon cuts the richness and brightens the savory base.
Handling: Squeeze fresh and whisk into the egg base.
Adaptation: A splash of red wine vinegar, though fresh lemon is more classic.
egg yolk
emulsifier
Purpose: Yolk binds the oil and lemon into the creamy texture that defines this version.
Handling: Use a fresh yolk at room temperature; coddle it briefly if you prefer.
Adaptation: A spoonful of mayonnaise gives a foolproof, egg-safe creamy base.
Technique notes
- Dress the leaves just before serving and only enough to coat; a drowned Caesar goes soggy fast.
- A pinch of black pepper and a little extra lemon at the end keeps the richness in check.
- Using a microplane for both the garlic and the cheese gives the smoothest, most evenly seasoned dressing.
Ingredient swaps
- Egg-free option
- Build the dressing on a mayonnaise base instead of raw yolk for the same creaminess with no raw egg.
- Vegetarian direction
- Skip the anchovy and add capers plus a dash of soy for umami without fish.
- Lighter direction
- Use Greek yogurt for part of the base to cut the oil while keeping it creamy.
Serve alongside
- Crisp romaine hearts with croutons
- Grilled chicken
- Garlic focaccia
- Roasted asparagus
- Pinot grigio
- Sparkling water with lemon
- Light pilsner
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keep refrigerated in a sealed jar for two to three days if it contains raw egg, longer if mayo-based.
- Whisk to recombine before using.
- It does not freeze well, as the emulsion breaks.
Equipment
- Whisk
- Microplane grater
- Mixing bowl
- Mortar and pestle or fork
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