Caesar Dressing

Preparation info

  • Difficulty


  • Makes about

    2 cups

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

My Caesar dressing is pretty true to the original: lots of anchovy and garlic and the raw egg yolks that give this classic dressing its richness and create that creamy emulsion. I use it, obviously, as the dressing for a Caesar salad or any mixed green salad, but it is also great served on a BLT or burger.


  • 1 large egg yolk
  • 4 large garlic cloves, smashed
  • 4 anchovy fillets, patted dry (optional)
  • 3 tablespoons Dijon mustard
  • Finely grated zest of 1 lemon
  • ¼ cup (60 ml) fresh lemon juice (from about 2 lemons)
  • 1 tablespoon aged sherry vinegar
  • ½ teaspoon kosher salt, or more to taste
  • ¼ teaspoon freshly ground black pepper, or more to taste
  • 1 cup (240 ml) vegetable oil, or ½ cup (120 ml) pure olive oil and ½ cup (120 ml) canola oil
  • cup (30 g) grated Parmesan cheese


In a blender, combine the egg yolk, garlic, anchovies (if using), mustard, lemon zest, lemon juice, vinegar, salt, and pepper and blend until smooth.

With the motor running, slowly add the oil and continue blending until emulsified. Add the cheese and pulse a few times until just blended. Taste and add more salt and pepper if needed. The dressing will keep, tightly covered in the refrigerator, for up to 3 days.