Caesar Salad Dressing

Caesar Salad Dressing

Course Salad
Cuisine American
Keyword Salad Dressing
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cup
Author Connie Veneracion


  • 2 to 3 anchovies
  • 2 cloves garlic peeled and finely grated
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 egg yolks
  • 2 tablespoons Dijon mustard
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup palm oil (see notes after the recipe)
  • 2 tablespoons lemon juice


  • Place the anchovies, garlic and salt in a mixing bowl. Mash with a fork to make a paste.
  • To the mashed anchovies and garlic, add the pepper, egg yolks and Dijon mustard. 
  • Using a wire whisk, mix everything together until creamy in texture.
  • With one hand, drizzle in the olive oil, drop by drop at first, while whisking with the other hand to form an emulsion.
  • Once your mixture is thick, pour the palm oil in a slow thin stream while continuing to whisk.
  • Add the lemon juice and stir until well blended. 
  • Taste the dressing. Add more salt, pepper or lemon juice, as needed. You don't want it to be too tangy. You're aiming for creamy and a bit salty with a subtle but unmistakable tang.
  • Use your Caesar salad dressing on any vegetable salad. It's isn't just for Caesar salad, really. It's good for all kinds of vegetable salad.


Three things:
1. Caesar salad dressing contains raw egg yolks. If that worries you, head over to the salad dressing archive to make something else.
2. Why use two kinds of oil? Extra virgin olive oil is bitter. If you use that exclusively, your salad dressing will taste terrible. Combining it with palm oil (you may substitute some other neutral tasting oil) fixes the problem.
3. Because there are raw egg yolk in the dressing, it is advisable to make just enough for one meal.
This is an updated version of the recipe originally published in October 8, 2005.