Sarra Ina Garten’s Caesar dressing recipe is a thick, garlicky emulsion of egg yolk, Dijon, lemon juice, anchovies, olive oil, and Parmesan. Everything goes into the food processor, so the whole thing comes together in about 10 minutes with no cooking at all. One batch makes a generous two and a half cups, enough to dress several big salads with some left over for the week.
This is Ina’s classic Caesar dressing from her Make It Ahead (2014) cookbook. In the headnote she says, “This is my classic Caesar salad dressing. It lasts for days in the refrigerator.” Her version skips the bottled stuff entirely, leaning on a real egg yolk, fresh lemon, and a half cup of grated Parmesan.
The technique that makes or breaks this dressing is how you add the oil. The egg yolk and mustard act as the glue, so with the processor running you drizzle the oil in slowly to let them grab it. Pour it in too fast and the dressing splits into an oily, broken mess instead of turning thick and creamy.
Ina Garten Caesar Dressing Recipe
Course: SaucesCuisine: AmericanDifficulty: Easy4
servings10
minutes155
kcalA creamy, big-batch Caesar dressing that holds in the fridge for several days. Whisk it into romaine, or use it as a dip for crisp vegetables and wedges of little gem lettuce.
Ingredients
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1 extra-large egg yolk, at room temperature
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2 teaspoons Dijon mustard
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2 teaspoons chopped garlic (2 cloves)
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8 to 10 anchovy fillets (optional)
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1/2 cup (120 ml) freshly squeezed lemon juice (about 3 lemons)
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2 teaspoons kosher salt
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1/2 teaspoon freshly ground black pepper
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1 1/2 cups (360 ml) good olive oil
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1/2 cup (50 g) freshly grated Parmesan cheese
Directions
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Blend the base: Put the egg yolk, mustard, garlic, anchovies if using, lemon juice, salt, and pepper in a food processor fitted with the steel blade. Process until smooth.
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Stream in the oil: With the processor running, pour the olive oil through the feed tube in a slow, steady stream. Keep going until the dressing turns thick.
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Add the Parmesan: Add the grated Parmesan and pulse just 3 times to combine. Do not over-process or it turns gluey.
- Chill or serve: Use right away, or refrigerate in a sealed jar. Give it a stir before serving if the oil settles.
Notes
- Use fresh lemon juice, not bottled. About three lemons gives you the half cup you need, and bottled juice tastes dull next to fresh.
Bring the egg yolk to room temperature first. A cold yolk emulsifies less smoothly, so let it sit out before you start.
Grate the Parmesan fresh and pulse it in at the very end. Pre-grated cheese is drier and the dressing comes out grainy.
FAQs
Can I make Ina’s Caesar dressing without the anchovies?
Yes. Ina marks them optional in the recipe, so leaving them out still works.
What you lose is the savory, salty depth they bring. To make up for it, add a little extra salt or a small dash of Worcestershire sauce, which carries that same umami hit.
Is it safe to use a raw egg yolk in Caesar dressing?
For most healthy adults, a fresh raw egg yolk is low risk, and the acid from the lemon juice helps too.
If you are serving anyone pregnant, elderly, very young, or immune-compromised, use a pasteurized egg or pasteurized yolk instead. It emulsifies the same way.
Why did my Caesar dressing turn out runny, and can I fix it?
It split because the oil went in too fast for the yolk to absorb it. The emulsion broke.
To rescue it, put a fresh egg yolk in a clean bowl. Slowly whisk the broken dressing into it a spoonful at a time, until it comes back together.
How long does homemade Caesar dressing keep?
Plan on three to four days in a sealed jar in the fridge. The raw egg yolk is the limiting factor.
It can look fine longer, but I would not push past four days with a raw yolk in there. Stir it before each use, since the oil settles.
What else can I use this Caesar dressing on?
It works as a sauce, not just a salad dressing. Spoon it over grilled chicken or salmon and it doubles as a quick pan sauce.
It also makes a great sandwich spread. Try it on a chicken or steak sandwich in place of mayo for more punch.
