Homemade Caesar Dressing: 7-Ingredient Recipe in 10 Minutes

Make restaurant-quality Caesar salad dressing in 10 minutes with 7 pantry staples—no raw eggs, no preservatives, and infinitely better than store-bought. This authentic recipe delivers creamy, garlicky perfection every time.

Why Ditch Bottled Dressing for Homemade

Store-bought Caesar dressing often contains stabilizers, artificial flavors, and excessive sodium that dull authentic flavor. When you make it yourself:

• Flavor control: Adjust garlic, lemon, and umami to your taste
• Fresher ingredients: No preservatives masking bright, clean notes
• Cost savings: 3x cheaper per batch than premium brands
• Dietary flexibility: Easily adapt for vegan or egg-free needs

Core Ingredient	Why It Matters	Smart Substitution
Anchovy paste (1 tbsp)	Provides deep umami—non-negotiable for authentic flavor	Capers (2 tsp, finely minced)
Worcestershire sauce (1 tsp)	Boosts savory complexity without fishiness	Miso paste (½ tsp) + lemon juice
Raw egg yolk (1)	Creates emulsion base (safely pasteurized)	Mayonnaise (2 tbsp)
Dijon mustard (1 tsp)	Stabilizes emulsion and adds tang	Yellow mustard (use ½ tsp)

The Foolproof 10-Minute Method

This technique prevents common failures like separation or blandness. Key insight: emulsify cold ingredients slowly for velvety texture.

1. Prep your base: Whisk 1 pasteurized egg yolk, 1 tsp Dijon mustard, and 1 tbsp lemon juice in a chilled bowl until pale
2. Build emulsion: Drizzle in ¼ cup olive oil drop-by-drop while whisking vigorously (critical step!)
3. Add flavor layers: Mix in 1 tbsp anchovy paste, 1 minced garlic clove, and 2 tbsp grated Parmesan
4. Adjust consistency: Thin with 1-2 tsp cold water if too thick—never more oil
5. Rest 15 minutes: Lets flavors meld before dressing salads

Pro Troubleshooting Guide

Fix these common issues before they ruin your salad:

"My dressing separated!"

Solution: Start a new emulsion base with 1 tsp water + 1 tsp mustard. Slowly whisk broken dressing into it. Prevention: Always use room-temp oil and cold base ingredients.

"Too salty?"

Solution: Balance with ½ tsp honey + extra lemon juice. Anchovies vary in saltiness—taste paste before adding.

Creative Twists for Modern Palates

Elevate beyond basic Caesar with these chef-inspired variations:

• Vegan umami bomb: Replace egg with 3 tbsp silken tofu + 1 tsp nutritional yeast
• Smoky chipotle version: Add 1 tsp adobo sauce + smoked paprika (perfect for grilled romaine)
• Lighter Greek yogurt base: Substitute 3 tbsp yogurt for oil (maintains creaminess with 40% less fat)

Storage Secrets for Maximum Freshness

Homemade dressing lasts longer than you think when stored properly:

• Keep in airtight jar for up to 5 days (oil solidifies when cold—shake before use)
• Freeze in ice cube trays for 3-month storage (thaw overnight in fridge)
• Never store in salad bowl—dressing romaine leaves just before serving to prevent sogginess

Why This Recipe Works When Others Fail

Most "easy" recipes skip the emulsion science that makes Caesar dressing cling to romaine. Our method uses mustard as the emulsifier anchor—not just oil quantity. This creates a stable base that won't break when tossed with crisp lettuce. The 1:3 oil-to-acid ratio (versus typical 2:1) cuts greasiness while boosting bright notes that bottled versions lack.

Frequently Asked Questions

Can I make Caesar dressing without raw eggs safely?

Yes! Use pasteurized eggs from the carton (marked "pasteurized") or substitute 2 tbsp mayonnaise. For vegan versions, silken tofu creates identical creaminess without eggs.

Why does my homemade dressing taste flat compared to restaurants?

Most recipes underuse anchovies—the umami secret. Use 1 tbsp anchovy paste (not just 1-2 fillets) and let dressing rest 15 minutes before serving. This develops complex savory notes that bottled dressings mimic with MSG.

How do I prevent romaine from getting soggy?

Toss lettuce with 75% of dressing first, add remaining 25% after plating. The initial coating protects leaves from wilting. Always use crisp, dry romaine—never wash right before dressing.

Can I make this ahead for meal prep?

Absolutely. Store dressing separately for up to 5 days. For best results, add dressing to salads within 10 minutes of serving. Pre-chopped romaine stays crisp 3 days in airtight containers lined with paper towels.