This homemade anchovy dressing is my ultimate go-to for a classic Caesar salad. Rich, creamy, and bursting with savory, garlicky flavors that will delight your taste buds. It's a no-fuss dressing that's way better than store-bought!
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Many Caesar salad dressings these days skip the anchovies, but they're missing out! Anchovies are the secret ingredient that truly elevates the flavor of the dressing. I love having this Anchovy Caesar dressing for whenever I'm craving kale and Brussels sprout Caesar salad, but it complements other salads as well!
📖Why My Recipe Works
- Traditional Caesar dressing made from scratch in just minutes. We're using anchovies and raw egg yolks to give it that authentic flavor.
- Add parmesan cheese for a nutty flavor, or skip it for a classic dressing.
🧾Ingredient Notes
- Anchovies- The key ingredient to our dressing and adds an umami flavor. Use anchovy fillets or substitute with anchovy paste.
- Egg Yolks- Essential for a rich and creamy dressing.
- Garlic- Adds a robust flavor and aroma. Fresh garlic works best, but garlic powder will also do.
- Dijon Mustard- Adds sharp, tangy flavors with a spicy kick. You can use yellow mustard for a milder taste.
- White Wine Vinegar- You can also use champagne vinegar.
- Lemon- Adds brightness and acidity.
- Parmesan Cheese- Optional ingredient. It adds salty and nutty flavors. You can skip if you want a more traditional dressing.
- Olive Oil- To emulsify the dressing.
⏲️How to Make Caesar Dressing with Anchovies
- Place all the ingredients, except the oil, in a blender and pulse to combine.
- While pulsing the ingredients, slowly steam in the oil until the dressing forms and becomes smooth and creamy.
Expert Tips
- If the Caesar dressing is too thick, add a little water or extra lemon juice to adjust the consistency.
- If you want a stronger flavor, mash the anchovies with garlic before adding them to the blender.
More Easy Salad Dressing Recipes
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📖 Recipe Card
Anchovy Caesar Salad Dressing
Ingredients
- 2 large egg yolks
- 2 cloves garlic peeled
- 2 Tablespoon fresh lemon juice
- 4 oil-packed anchovy fillets drained
- 1 teaspoon Dijon mustard
- 1 teaspoon white wine vinegar
- ½ teaspoon ground black pepepr
- ¼ cup extra-virgin olive oil
- ⅓ cup Fresh grated parmesan
Instructions
- Place all the ingredients, except the oil, in a blender and pulse to combine.2 large egg yolks, 2 cloves garlic, 2 Tablespoon fresh lemon juice, 4 oil-packed anchovy fillets, 1 teaspoon Dijon mustard, 1 teaspoon white wine vinegar, ½ teaspoon ground black pepepr
- Turn on the blender and slowly steam in the oil until the dressing form. It is optional to stir fresh grated parmesan into the dressing.¼ cup extra-virgin olive oil, ⅓ cup Fresh grated parmesan
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