Anchovy Caesar Salad Dressing

Ingredients

• 2 largeegg yolks
• 2 cloves, peeledgarlic
• 2 tablespoonsfresh lemon juice
• 4 fillets, drainedoil-packed anchovies
• 1 teaspoonDijon mustard
• 1 teaspoonwhite wine vinegar
• ½ teaspoonground black pepper
• 60 ml (¼ cup)extra-virgin olive oil
• 30 g (⅓ cup)freshly grated Parmesan

Instructions

1. 1

   Pulse the base

   Put the egg yolks, garlic, lemon juice, anchovies, mustard, vinegar and black pepper in a blender. Pulse until combined.

2. 2

   Stream in oil

   With the blender running, slowly pour in the olive oil until the dressing forms. If you like, stir the freshly grated Parmesan into the dressing.

What is Caesar dressing?

Caesar dressing is a rich, savoury dressing associated with Caesar salad, an American restaurant classic created in Tijuana, Mexico. Its familiar character comes from the combination of egg, garlic, lemon, Parmesan and anchovies.

This version uses a blender to bring the ingredients together quickly. Anchovies add depth, while lemon and vinegar cut through the richness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 102 calories, 1g protein, 1g carbs, 11g fat.

The egg yolks and olive oil contribute most of the fat, while the small amount of carbohydrate comes mainly from the garlic, lemon juice and seasonings. Protein comes in modest amounts from the yolks, anchovies and Parmesan; serve the dressing with plenty of salad and a protein-rich topping to make a more balanced plate.

Why anchovies matter

Anchovies: Drain the fillets before blending so their packing oil does not change the dressing’s balance. They bring a salty, savoury flavour that blends into the sauce rather than tasting like a separate topping.

Parmesan: Freshly grated cheese is easy to stir through at the end. Add it to taste, keeping in mind that both it and the anchovies contribute saltiness.

Emulsifying the dressing

Oil: Pour it in slowly while the blender runs; a steady stream helps it combine with the egg yolks and form a creamy dressing. Adding it too quickly can leave the mixture thin or separated.

Blending: Pulse the base ingredients first, then keep the blender running as you add the oil. Stop once the dressing has come together.

Check the texture and flavour

Texture: The finished dressing should look cohesive and creamy, without a visible layer of oil. If it seems loose, check that the oil went in gradually and that the ingredients were blended together.

Flavour: Taste before adding any extra salt, as the anchovies and Parmesan are already salty. A little more lemon juice can sharpen the flavour if desired.

A quick dressing to plan ahead

Timing: The stated preparation time is 5 minutes, and the blender does most of the work. Grate the Parmesan and measure the ingredients before starting for a smooth process.

Freshness: Because this dressing contains raw egg yolks, make it shortly before serving and keep it chilled. Use pasteurised eggs if you prefer to avoid raw egg.

How to serve it

Salad: Toss the dressing with crisp lettuce just before serving so the leaves are coated but not weighed down. Add croutons and extra Parmesan if you want a more substantial Caesar salad.

Beyond salad: Use a small amount as a dip for raw vegetables or as a spread in a sandwich. Its strong, salty flavour works best in a light coating.

Recipe notes & tips

• Drain the anchovies well before measuring them into the blender.
• Use freshly squeezed lemon juice for a bright, clean flavour.
• Pour the olive oil in a slow, steady stream while the blender runs.
• Grate the Parmesan finely so it is easy to stir through the dressing.
• Taste before adding extra salt because the anchovies and cheese are savoury.
• Dress the salad shortly before serving to keep the leaves crisp.

Variations

• More lemon: Add a little extra lemon juice for a brighter, sharper dressing.
• No anchovies: Leave them out for a milder version, though the dressing will lose some savoury depth.
• Extra Parmesan: Stir in more freshly grated cheese for a saltier, cheesier finish.
• Coarser texture: Mash the anchovies and garlic by hand before blending the remaining base ingredients.
• Herb finish: Stir in a small amount of finely chopped parsley just before serving.

Common mistakes to avoid

• Adding oil too quickly: The dressing may not emulsify; pour it in slowly with the blender running.
• Skipping the drain: Excess oil from the anchovy tin can affect the dressing’s balance; drain the fillets first.
• Over-salting: Anchovies and Parmesan are already salty; taste before seasoning further.
• Dressing salad too early: The leaves can soften; toss them shortly before serving.
• Storing it warm: Raw egg dressing needs chilling; refrigerate it promptly after making.

How to store

Keep the dressing in a covered container in the refrigerator and use it within 1 day because it contains raw egg yolks. Stir or whisk it before serving if it separates; do not leave it at room temperature for an extended period.

Frequently asked questions