Hey, y'all. It's no secret that Ina Garten is one of my idols. Her recipes are simple, easy to follow, and iconically delicious. One of my favorites, Ina Garten's Caesar Dressing, is the perfect addition to your at-home Caesar Salad. It's famous for a reason - the Barefoot Contessa won't lead us astray!
Ina Garten's Caesar Dressing
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Ina Garten's Caesar Dressing Ingredients
- 1 extra large egg yolk, room temperature
- 2 tsp. dijon mustard
- 2 large garlic cloves, chopped
- 6 to 8 anchovy fillets
- ½ c. lemon juice (roughly 3 lemons, freshly-squeezed)
- 2 tsp. kosher salt
- ½ tsp. black pepper
- 1 ½ c. good, mild olive oil
- ½ c. parmesan cheese, freshly-grated
How to Make Ina Garten's Caesar Dressing
- Place the egg yolks, mustard, garlic, anchovies, lemon juice, salt, and pepper into the bowl of a food processor fitted with a steel blade. Process until smooth.
- With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise), until thick.
- Add the grated Parmesan cheese and pulse 3 times.
- Enjoy!
Pro Tips For Making This Recipe
- Add olive oil very slowly to ensure a stable emulsion.
- Store dressing in an airtight container in the refrigerator for up to a week.
Frequently Asked Questions
You can use anchovy paste as a substitute; approximately ½ teaspoon of paste equals one anchovy fillet.
Store the dressing in an airtight container in the refrigerator for up to one week.
Separation can occur if the oil is added too quickly; try adding the oil very slowly next time to ensure proper emulsification.
Other Ina Garten Recipes You'll Love
Ina Garten's Caesar Dressing
Ina Garten's Caesar Dressing
Equipment
-
Food Processor
Ingredients
- 1 extra large egg yolk room temperature
- 2 tsp. dijon mustard
- 2 large garlic cloves chopped
- 6 to 8 anchovy fillets
- ½ c. lemon juice roughly 3 lemons, freshly-squeezed
- 2 tsp. kosher salt
- ½ tsp. black pepper
- 1 ½ c. olive oil mild, good quality
- ½ c. parmesan cheese freshly-grated
Instructions
-
Place the egg yolks, mustard, garlic, anchovies, lemon juice, salt, and pepper into the bowl of a food processor fitted with a steel blade. Process until smooth.
-
With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise), until thick.
-
Add the grated Parmesan cheese and pulse 3 times.
-
Enjoy!
Notes
- Add olive oil very slowly to ensure a stable emulsion.
- Store dressing in an airtight container in the refrigerator for up to a week.
Nutrition
Y'all come back now, ya hear?
My best,
JC
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MA Hauck says
You don't say how many egg yolks to use in this recipe?!
JC Phelps says
Thank you so much for catching that! I’ve updated the recipe! Xo JC
Sherron Karaboitis says
This is so delicious. Just made it for tonights dinner. Going to try with kale from the garden instead of romaine and some fresh bacon. Thank you for the recipe!
Julie says
This is delicious, thank you for sharing! I have SO MUCH left over! How long can it keep?
JCP says
Egg yolks, unfortunately, deteriorate quickly -- as such, I would say the best usage life of the dressing is 2-3 days in an airtight container. I'm so glad you enjoyed it, Julie! Have a great day!
Brigitte says
I have been doing this recipe for over 5 years , it’s the best and it keeps for a week in the refrigerator , I even kept it longer without any issue and never been sick !
Donna Wright says
Can you leave out the anchovies?
JCP says
Absolutely - if you don't like the anchovy flavor, leave them out! Enjoy!