Caesar Dressing
A simple, make-at-home version of traditional creamy, tangy Caesar salad dressing. It’s incredibly easy to make and tastes so much better than anything you can buy in a store. Try drizzling it on grilled chicken or fish or as a dip for crusty bread!
Equipment
- Sharp knife
- Cutting board
- Mixing bowl
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. 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.
Large batch: This recipe can be doubled easily to feed a crowd and will keep well in the fridge for up to 2 weeks.