Classic Creamy Caesar Dressing
A punchy, garlic-forward dressing that turns a simple bowl of leaves into a proper meal.
Prep
10min
Cook
0min
Total
10min
Serves
12
Per Serving
1g
Net Carbs
1g
Protein
18g
Fat
165
Calories
0g
Fibre
Nutritional information is approximate and for guidance only. Consult your GP or a registered dietitian before making significant dietary changes, especially if you have a medical condition.
⚠ Raw Egg Notice: This recipe contains raw or lightly cooked egg. Consuming raw eggs carries a risk of foodborne illness. Pregnant women, young children, elderly people, and those with weakened immune systems should use pasteurised eggs or avoid raw egg dishes. British Lion Code eggs significantly reduce the risk of salmonella.
Why You’ll Love This
Store-bought Caesar dressings are often filled with rapeseed oil and thickeners. This homemade version uses high-quality olive oil and a traditional egg-yolk base for a much richer, authentic flavour. It stays fresh in the fridge and makes any salad feel like a treat.
Ingredients
- 2 large egg yolks (use pasteurised if preferred)
- 2 tsp Dijon mustard
- 1 tbsp white wine vinegar
- 2 cloves garlic, very finely minced
- 200ml extra virgin olive oil
- 2 anchovy fillets, mashed to a paste (optional but recommended)
- 1 tbsp lemon juice
- 40g finely grated Parmesan cheese
- Salt and plenty of black pepper
Method
- In a medium bowl, whisk together the egg yolks, mustard, vinegar, garlic, and anchovy paste (if using).
- Begin adding the olive oil drop by drop, whisking constantly. As the mixture begins to thicken and emulsify, you can start pouring the oil in a very thin, steady stream while continuing to whisk.
- Once all the oil is incorporated and you have a thick mayo-like consistency, stir in the lemon juice and the grated Parmesan.
- Season with salt (be careful, as the anchovies and cheese are already salty) and a generous amount of cracked black pepper.
- If the dressing is too thick, stir in a teaspoon of water to reach your desired consistency.
- Store in a glass jar in the fridge.
Tips & Swaps
- Use this as a dip for celery sticks or as a sauce for grilled chicken thighs.
- Perfect emulsion. Add the olive oil drop-by-drop at first while whisking to ensure a perfect emulsion that won’t split later.
- Raw egg safety. This dressing uses raw egg yolks. Use the freshest eggs possible, ideally British Lion Code stamped. Pregnant women, young children, elderly people, and anyone with a weakened immune system should use pasteurised eggs. Alternatively, whisk the lemon, garlic, and oil into 100g of full-fat mayonnaise for a cooked-egg version. Refrigerate and consume within 3 days.
Key Takeaways
- Net carbs: 1g per serving — suitable for keto and low-carb diets
- Cook time: 10 minutes total (10 prep + 0 cook)
- Key ingredient: Anchovy fillets (they provide the essential salty, umami depth that defines a real Caesar dressing).
- Best for: Elevating simple salads or as a rich dip for grilled chicken and crunchy vegetables.