This Caesar dressing recipe from Ina Garten is quick and easy to make, and it tastes much better than any dressing you can buy in a bottle. In about 5 minutes, you can have a thick and savory Caesar dressing made with anchovies, garlic, Parmesan cheese, lemon juice, and egg yolks.

The salty, sour, and savory tastes of this homemade Caesar salad dressing are harmonious with one another. Only a few simple ingredients are needed, and it’s ready in about five minutes. You can never go back to bottled Caesar dressing after trying one you made at home.

Ina Garten Caesar Dressing Ingredients

• Egg yolks – Since the recipe calls for raw egg yolks, I suggest using pasteurized eggs instead. The dressing’s velvety texture, full-bodied flavor, and richness are all thanks to the egg yolks. While mayo isn’t a common choice, it may be utilized in a pinch.
• Anchovy paste – It adds just the right amount of umami and saltiness to the dressing. If you’re sensitive to the taste, adjust it to your preference. You can also substitute anchovy filets.
• Parmesan cheese – If you want the greatest flavor, go for Parmigiano Reggiano.
• Olive oil – For a grassy, peppery flavor, use extra virgin olive oil.
• Lemon – Squeeze a juicy lemon over it.

Variations & Substitutions

• If you’d rather not, you may use mayonnaise or yogurt instead of raw egg yolks. It will have a unique texture and taste, but it will still be excellent.
• In place of anchovy fillets or paste, you can use fish sauce; however, it should be used sparingly because of its high salt content. Add extra oil if desired to get the desired consistency of the dressing.

How To Make Ina Garten Caesar Dressing

• In a mixing bowl, combine the egg yolks, garlic, lemon juice, anchovy paste, dijon mustard, Worcestershire sauce, and black pepper. Whisk until well blended.
• While whisking furiously, slowly sprinkle in the olive oil. As it emulsifies with the oil, the dressing should thicken. If there is any separation, continue whisking until incorporated before adding more oil.
• Finally, sprinkle with the Parmesan cheese. To taste, add additional lemon juice and other spices as desired. Serve with romaine lettuce and croutons. Enjoy!

How To Store Caesar Dressing?

To Store. Keep refrigerated for up to a week if stored in an airtight container. Make sure to give it a good shake or stir before serving.
To Freeze. The ingredients in this recipe do not freeze and thaw well, unfortunately. So, this dressing is not one to store in the freezer.

What Goes With Caesar Dressing?

• Use it as a marinade for Salisbury Steak.
• Toss it with Roasted Red Potatoes.
• Use it as a dip for crudité.
• As a dressing for pasta or potato salad.
• Spread it on Black Bean Burgers.
• Use it instead of mayo for tuna or chicken salad.

Recipe Tips

• To lessen the likelihood of becoming sick from eating raw eggs, I advise purchasing pasteurized eggs, which have been cooked while still in the shell. Learn more about the method in this article. Mayonnaise can stand in for the egg yolks if you’d rather not use them.
• The finest flavor will come from using freshly grated Parmigiano Reggiano and extra virgin olive oil.
• Assist the emulsification process by slowly adding the olive oil. In the event that the olive oil begins to separate from the remainder of the dressing, stop pouring and whisk vigorously to incorporate.

Try More Recipes:

• Ina Garten Banana Pudding
• Ina Garten Dill Pickles
• Ina Garten Zucchini Bread

Ina Garten Caesar Dressing Nutrition Facts

Amount Per Serving

• Calories 133.9
• Total Fat 10.8g
• Saturated Fat 2.6g
• Cholesterol 31.9mg
• Sodium 205.5mg
• Potassium 107.8mg
• Total Carbohydrate 3.1g
• Dietary Fiber 0.5g
• Sugars 0.4g
• Protein 3.8g
• Vitamin A 14.3%
• Vitamin C 11.6%
• Calcium 7%
• Iron 3.2%

Nutrition Facts Source: Source