Ina Garten Caesar Salad Dressing

Ina Garten Caesar salad dressing takes five minutes to make ahead, and this simple recipe keeps in the fridge all week. She pulses egg yolk, Dijon, garlic, and anchovies in a food processor, then slowly streams in olive oil for a thick, creamy finish.

Stream the oil in slowly so the egg yolk can pull it into a smooth emulsion. Rush that step, and the whole thing breaks into a greasy, separated mess that no amount of whisking will save.

Source: Make It Ahead (2014)

Ina Garten Caesar Salad Dressing

Recipe by Adam

0.0 from 0 votes

Course: SaladCuisine: AmericanDifficulty: Easy

A thick, tangy Caesar dressing built in the food processor with egg yolk, Parmesan, and a slow stream of olive oil.

Ingredients

• 1 extra-large egg yolk, at room temperature
  

• 2 teaspoons Dijon mustard
  

• 2 teaspoons chopped garlic (2 cloves)
  

• 8 to 10 anchovy fillets (optional)
  

• 1/2 cup freshly squeezed lemon juice (3 lemons)
  

• Kosher salt and freshly ground black pepper
  

• 1 1/2 cups good olive oil
  

• 1/2 cup freshly grated Parmesan cheese
  

Directions

• Combine the base: Place the egg yolk, mustard, garlic, anchovies (if using), lemon juice, 2 teaspoons salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process until smooth.
• Add the oil: With the food processor running, slowly pour the olive oil through the feed tube and process until thick.
• Finish with cheese: Add the Parmesan and pulse 3 times to combine.

Tools for this recipe

• Cuisinart 14-cup food processor, Zulay metal lemon squeezer, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQ

Can I make this dressing without anchovies?

Yes. Ina marks the anchovies as optional in the recipe. The dressing will still have plenty of flavor from the Dijon, garlic, lemon juice, and Parmesan. You can add a pinch of extra salt to compensate for the lost umami.

How long does this dressing last in the fridge?

Stored in a sealed jar, it keeps for about five to seven days. The olive oil may solidify slightly when cold. Let it sit at room temperature for ten minutes and give it a good stir before serving.

Can I use a blender instead of a food processor?

A blender works, but the dressing may turn out thicker because blenders create a tighter emulsion. Use the lowest speed setting and pour the oil in a very thin stream to keep the texture close to the food processor version.

Is it safe to use raw egg yolk in dressing?

The risk is low with fresh, properly refrigerated eggs, but it is not zero. If you are concerned, use a pasteurized egg yolk instead. The texture and flavor will be the same.

Can I freeze Caesar salad dressing?

Freezing is not recommended. The emulsion will break when it thaws, leaving you with a separated, oily mess. Since this version keeps in the fridge for up to a week, make a fresh batch when you need more.