10-Minute Caesar Salad Dressing
A simple, make-at-home version of traditional creamy, tangy Caesar dressing, this 10-Minute Caesar Salad Dressing is a must-have for your next pizza or pasta night. It’s incredibly easy to make and tastes so much better than anything you can buy in a store.
Ingredients
- 3-4 garlic cloves finely chopped
- 6 olive-oil packed anchovy fillets finely chopped
- 1 large egg yolk or 1 tablespoon (14 grams) mayonnaise
- 2 tablespoons white balsamic vinegar
- 2 tablespoons fresh lemon juice, plus more to taste
- 1 cup extra-virgin olive oil
- Kosher or flaky salt
- 2-3 tablespoons water optional
Instructions
- Add chopped garlic, anchovies, egg yolk, white balsamic vinegar and lemon juice to a small bowl and whisk together until well combined. Slowly stream in the olive oil while continuing to whisk until fully emulsified. (See note below to use an immersion blender for this.)
- Taste, season with a pinch of salt and add a little more lemon juice if you wish. To thin, add water a tablespoon at a time until the consistency is right for you. Transfer to a sealable storage jar and keep in the fridge for up to 2 weeks.
Notes
Egg yolk: If you’re not comfortable using an egg yolk, you can achieve the same effect with mayonnaise. Both work well in this recipe.
Anchovies: Substitute 2 teaspoons Worcestershire sauce for similar depth of flavour.
Vinegar: Substitute any other mild white vinegar or red wine vinegar for a bolder, smoky dressing.
To make using an immersion blender: Add chopped garlic, anchovies, egg yolk, white balsamic vinegar and lemon juice to the bottom of a blending jar then pour the olive over the top. Lower the immersion blender all the way to the bottom of the jar. Turn the blender on high speed and keep it flat on the bottom for 5 to 10 seconds until a thick, white emulsion forms. Slowly tilt and lift the blender up to pull in the remaining oil from the top.
Large batch: This recipe can be doubled easily to feed a crowd and will keep well in the fridge for up to 2 weeks.