Everyone loves a tasty and garlicky Creamy Caesar Dressing recipe, and it's not hard to make. And anything homemade always tastes better! Perfect for your next Caesar Salad or even use it as a dip!
Where was Caesar Salad Dressing invented?
Are you surprised to find out that Caesar Salad is an American recipe? An Italian immigrant, Caesar Cardini, operated restaurants in San Diego and Tijuana came up with the recipe. It's said that on July 4th, 1924 the kitchen ran out of supplies, and he came up with this salad, which was tossed by the chef at the table. Soon it became popular in Hollywood, and found its way to New York, and the rest is history.
I love real garlicky Caesar Salad dressings, even to dip potato wedges as a dipping sauce, so good! We also use it to add extra zing to your sandwiches or your burgers instead of mayo. There are many ideas of how to use Caesar Salad dressing.
Does Caesar Salad Dressing have raw eggs in it?
Yes OR No! When making this Caesar Salad Dressing Recipe, usually I use raw eggs, even though there can be health concerns about using raw eggs. If you have concerns, then make coddled eggs which quickly cooks out any bacteria.
Coddled Eggs for Caesar Dressing
If you ever wondered how to coddle eggs, follow this process. Bring a pot of water near a boil, and drop whole room temperature eggs into the water and let it sit covered, off the heat for 2 minutes. Remove into ice water to cool, as you don't want cooked eggs, and crack and separate yolks and set aside to use in your recipe.
Just in case, coddle an extra egg, if anything happens during your yolk separating, you won't get behind. FDA does not recommend eating raw eggs, even if pasteurized eggs. This recipe is informational only, please follow government health advice.
Creamy Caesar Dressing Ingredients
- Black Pepper
- Dijon Mustard
- Coddle Egg Yolks
- Lemon Juice
- Worcestershire Sauce
- Red Wine Vinegar
- Light Vegetable Oil
How to Make Creamy Caesar Dressing
I was taught this Garlicky Caesar Dressing recipe from a chef at I restaurant I worked at about 20 years ago. That feels so long ago, but this recipe is a timeless classic. This recipe is strong and garlicky, which I think makes the dressing.
You're going to need a blender or a food processor to emulsify everything together. Place everything into the food processor except the oil. Process and slowly pour a steady stream of oil while it blends and thickens into a salad dressing. This recipe uses anchovies in it, which sometimes freaks people out. Don't skip it, anchovies is what gives it extra depth in the flavor.
Best Oils for Homemade Salad Dressings
Usually, I'm a huge fan of Extra Virgin Olive Oil, the greener, strong and fruitier, the better. However, you want to avoid strong flavored oils when making this creamy salad dressing recipe because they will impact the flavor of the dressing. Use light and neutral cooking oils. Here are some suggestions;
- Sunflower Oil - this one is my favorite, nice and mild
- Canola Oil
- Corn Oil
- Grapeseed Oil
- Vegetable Oil
How Much Caesar Dressing Does Recipe this Make?
This Caesar Salad Dressing Recipe makes just over 3 cups, give you plenty of opportunity to gorge on this amazing salad. When making a homemade salad dressing, you should enough to last for a few meals. Who wants to go through this effort every single time? You can cut the recipe in half to make a smaller portion.
How to Make Caesar Salad
- Wash and Dry Romaine Lettuce (dressing won't stick to wet lettuce)
- Chop lettuce into bit size pieces
- Using tongs, rapidly toss the lettuce and Caesar dressing
- Add grated parmesan cheese, chopped bacon and croutons
- Optional - serve with a sliced medium/hard boiled egg and grilled chicken
Delicious Homemade Salad Dressings
- Creamy Blue Cheese Dressing
- Bacon Ranch Salad Dressing
- American Style French Dressing
- Coleslaw Dressing
- Homemade Zesty Italian
- Poppyseed and Sesame Vinaigrette
This is a Caesar Dressing made from scratch. No shortcuts, no added mayo, and dairy free. It's just a recipe full flavor that you'll love. Bon Appetit! Приятного аппетита!
- blender or food processor
- 8 raw egg yolks use coddled egg yolks
- 2 tablespoons black pepper coarsley ground
- 7 teaspoons garlic minced
- 4 teaspoons anchovies
- 4 tablespoons dijon mustard
- 4 tablespoons lemon juice
- 6 teaspoons Worcestershire sauce
- 2 tablespoons red wine vinegar
- 2 cups vegetable oil
- Using a blender or food processor, blend all ingredients together, except the oil.
- Pour oil in a slow steady stream while blending until an emulsion forms. It will quickly thicken, slowly pulse if necessary.
- Keep refrigerated. Should last about 2 weeks in the fridge. Toss with Romaine lettuce, croutons and parmesan cheese.