Caesar Salad Dressing (Two Ways!)

Since we recently walked through how to make a truly excellent Kale Caesar Salad, today we’re going to break down a couple of variations for the Caesar dressing.

While I appreciate a traditional Caesar dressing, I also know that some people are averse to using raw eggs.

You’ll learn how to make a classic Caesar Salad Dressing, as well as an alternate option made with a mayonnaise base.

Before we dive in, let’s take a moment to chat about umami. Also known as the fifth taste, umami translates to “a strong taste that is not sweet, sour, salty, or bitter.”

With so many umami-packed ingredients (anchovies! worcestershire! parmigiano-reggiano cheese!), this dressing packs a dynamic punch.

Traditional Caesar Salad Dressing Ingredients

• Fresh Garlic – for flavor and that unique sharp spiciness. Use the side of a sharp knife to mash the garlic into a fine paste (or alternatively, grate the cloves with a fine microplane).
• Anchovy Fillets – a critical ingredient in any traditional Caesar salad dressing. Anchovies are rich, salty, and rich in umami flavor. They add an incredible layer of complexity. For the best results, use high-quality oil-packed anchovy fillets. TIP: If you don’t have anchovy fillets on hand, substitute with a splash of good-quality fish sauce.
• Egg Yolks – don’t be turned off by the use of raw yolks. The creaminess and richness from egg yolks is unparalleled. If you can’t eat raw eggs, see the mayonnaise Caesar salad dressing variation below.
• Dijon Mustard – for acid and tanginess.
• Worcestershire Sauce – another traditional component of a classic Caesar dressing, Worcestershire adds a touch of complexity. It’s pungent, so a dash is all you need here.
• Avocado Oil – a key ingredient to emulsifying the dressing. I prefer the flavor and quality of avocado oil to vegetable oils, but you can substitute canola oil or light olive oil if you prefer.
• Fresh Lemon Juice – helps to cut and balance the richness of the dressing. If you prefer tangier lemon vinaigrettes, feel free to add more lemon juice to taste.
• Parmigiano-Reggiano Cheese – flavor and umami. For finely grated parmigiano-reggiano, use a food processor and pulse until fine. Reserve extra cheese for serving.
• Salt and Freshly Ground Black Pepper: With some naturally salty ingredients already incorporated, add kosher salt only to taste. A great Caesar dressing doesn’t skimp on freshly ground black pepper, add a generous dose of it.

How to Make Caesar Salad Dressing:

STEP ONE: Place the drained anchovy fillets and garlic cloves on a cutting board. Sprinkle lightly with kosher salt. Finely chop together, using the side of a knife to mash into a paste.

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STEP TWO: Place the egg yolks in a medium mixing bowl. Add the anchovy-garlic paste to the bowl, along with the Dijon mustard and Worcestershire sauce. Whisk together.

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STEP THREE: Slowly pour in the oil (in small droplets at first, gradually increasing to a very fine steam), whisking continuously with your other hand, until thick and emulsified. If you pour in the oil too quickly, it will break and not gain the volume we’re looking for.

STEP FOUR: Stir in the lemon juice, finely grated parmigiano-reggiano cheese, and freshly ground black pepper. Season to taste.

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Mayonnaise Caesar Salad Dressing

For an alternative option, you can make Caesar salad dressing with mayonnaise in lieu of raw egg yolk. This is a terrific option if you cannot or prefer not to consume raw eggs.

While not traditional, it does come together quickly since it does not require emulsifying the egg and oil by hand. Store bought mayonnaise replaces that step.

By substituting high-quality mayonnaise, you can also throw together a comparable Caesar dressing when you’re short on time and satisfy that undeniable craving for a true Caesar salad.

How to Make Caesar Salad Dressing with Mayonnaise:

STEP ONE: Follow the first step as the traditional dressing above by mashing the anchovies and garlic with the side of a knife.

STEP TWO: For this variation, we’ll replace the raw eggs yolks and avocado oil entirely with a ½ cup of high-quality mayonnaise. Add to a medium bowl.

STEP THREE: Swapping the mayonnaise for the yolks and oil is the only change. Follow the rest of the dressing steps, accordingly, adding the anchovy garlic paste, Dijon mustard, and Worcestershire sauce.

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STEP FOUR: Since mayonnaise has acid already added, I tend to cut the lemon juice slightly to ensure the dressing is better balanced. Finish by stirring in the finely grated parmigiano-reggiano cheese and lots of freshly ground black pepper. Season to taste and you’re ready to go!

Toss the dressing with your favorite salad greens and serve! This Caesar salad dressing pairs extremely well with these crispy garlic bread crumbs (or traditional croutons) for added texture.