Jamie Oliver’s Caesar Salad Dressing
A fresh, homemade Caesar salad dressing inspired by Jamie Oliver’s recipe. Made with simple, high-quality ingredients like fresh garlic, anchovies, lemon juice, Parmesan, and extra virgin olive oil, it delivers a creamy, tangy, and umami-rich flavor perfect for classic Caesar salads or as a versatile sauce.
Equipment
- Small mixing bowl or jar
- Whisk or fork
- Measuring spoons
- Microplane or grater (for Parmesan)
- Knife and chopping board (for garlic and anchovies)
Ingredients
- 2 cloves garlic, finely minced
- 4 anchovy fillets, finely chopped or mashed
- 2 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard (optional, for emulsification)
- 1 large egg yolk or 3 tbsp mayonnaise (for creamy emulsification)
- ⅓ cup extra virgin olive oil
- ¼ cup freshly grated Parmesan cheese
- Freshly ground black pepper, to taste
- Salt, to taste (optional—anchovies and Parmesan add saltiness)
Instructions
- Prepare Garlic and Anchovies: Finely mince the garlic and mash the anchovies into a paste using the back of a spoon or knife.
- Combine Acid and Emulsifier: In a bowl, whisk together the lemon juice, egg yolk (or mayonnaise), and Dijon mustard if using.
- Add Garlic and Anchovies: Stir in the garlic and anchovy paste until evenly combined.
- lowly Add Olive Oil: While whisking continuously, slowly drizzle in the olive oil to create a smooth, creamy emulsion.
- Incorporate Parmesan: Stir in the freshly grated Parmesan cheese.
- Season: Add freshly ground black pepper to taste. Add salt only if necessary.
- Adjust: If the dressing is too thick, whisk in a teaspoon of water or more lemon juice to loosen it slightly.
- Serve: Use immediately or refrigerate in an airtight container for up to 4 days. Shake or whisk before using.
Notes
- Raw Egg Safety: If concerned about raw egg yolk, use pasteurized eggs or mayonnaise as a substitute.
- Anchovy Alternatives: For a milder or vegetarian version, substitute anchovies with capers, miso paste, or nutritional yeast.
- Storage: Keep refrigerated in a sealed container. The dressing may separate—whisk again before serving.
- Adjust Flavor: Add more lemon juice for tang, more Parmesan for umami, or extra garlic for pungency.
- Vegan Version: Replace egg yolk and Parmesan with vegan mayo and nutritional yeast. Use aquafaba for emulsification.