Mastering A Classic Caesar Salad Dressing: Emulsion, Balance, and Bold Flavor

Caesar salad is one of those classics that feels familiar but is rarely made from scratch. The dressing, in particular, carries a reputation for being fussy or intimidating but at its core, Caesar is a lesson in emulsion, balance, and restraint.

Once you understand how the ingredients work together, you’re not just mastering Caesar you’re learning a foundational technique that applies to countless sauces and dressings. So ditch that two-week old bagged salad and make the best ceasar salad you have ever had.

Now I know you might be saying ewwww anchovies but trust me. Once you make this recipe and understand the critical part anchovies play, you will never go back to bottled ceasar dressing.

What Makes a Caesar “Caesar”

A true Caesar dressing gets its body from egg yolks and oil, not mayonnaise. Anchovies (or capers) bring umami, Dijon helps bind the emulsion, Worcestershire adds depth, and lemon keeps everything bright. When finished properly, the dressing should be rich but not heavy, bold but balanced.

A final teaspoon of Boreal Pepper Blend adds a subtle pepper-forward complexity elevating the classic without overpowering it.

The Kitchen Basics Technique: Emulsifying Like a Pro

• Start with egg yolks, acid, and mustard before adding oil

• Drizzle oil slowly at first, whisking constantly

• Once thickened, you can add oil in a steadier stream

• If the dressing breaks, whisk in a teaspoon of water or lemon juice to bring it back

• Too much punch? Add a bit more oil

This same technique shows up in vinaigrettes, aioli, and countless sauces.

Homemade Caesar Dressing

Ingredients

• 2 large egg yolks

• 6 anchovy filets or 2 tablespoons capers, finely chopped (I prefer anchovies but capers work in a crunch)

• 2 garlic cloves, finely chopped or grated on a microplane

• 1 teaspoon Dijon mustard, plus more to taste

• ¼ cup fresh lemon juice

• ¼ cup olive oil

• ¼ cup canola oil

• 1 teaspoon Worcestershire sauce, plus more to taste

• Kosher salt

• 1 teaspoon of Boreal Pepper Blend; plus more to taste

Instructions

1. Whisk egg yolks, anchovies (or capers), garlic, Dijon, and lemon juice until smooth.

2. While whisking constantly, slowly drizzle in olive oil, starting drop by drop.

3. Once thickened, drizzle in canola oil until glossy and emulsified.

4. Stir in Worcestershire. Season with salt and Boreal Pepper.

5. Adjust with more lemon, Dijon, or Worcestershire as needed.

Anchovy Breadcrumbs & Assembly For a Twist

Ingredients

• 3–4 tablespoons olive oil

• 4 anchovy filets, plus more for serving

• 1 cup panko breadcrumbs

• Kosher salt, freshly ground Boreal Pepper Blend

• ½ garlic clove, finely chopped or grated

• 1 large head romaine or 2–3 heads little gem lettuce

• A hunk of parmesan for shaving or grating

Instructions

1. Warm olive oil in a skillet over medium heat.

2. Add anchovies and stir until melted into the oil.

3. Add breadcrumbs and toast until golden and crisp about 4 minutes.

4. Season with salt and Boreal Pepper, then stir in garlic for 30 seconds.

5. Toss lettuce with dressing, top with breadcrumbs, Parmesan, and extra anchovy if desired.

Bonus: Chicken Caesar Salad Wrap

Ingredients

• All of the above

• 1 lb boneless, skinless chicken breast

• Kosher salt and Boreal Pepper Blend

• 1 tablespoon olive or canola oil

• Extra anchovies (optional, encouraged)

• 2 large tortillas, lavash, or whatever you use to wrap things in

Instructions

1. Season chicken with salt and Boreal Pepper.

2. Sear in oil over medium-high heat until cooked through. Rest, then slice.

3. Toss romaine lightly with dressing.

4. Add chicken, parmesan, breadcrumbs, and anchovies.

5. Wrap tightly and eat immediately.

Wine Pairing: Chicken Caesar Salad

Caesar salad loves acid and freshness in wine nothing oaky or heavy.

Best Picks

• Sauvignon Blanc – bright, citrusy, cuts through richness

• Pinot Grigio – clean and crisp with salty anchovies

• Chablis – mineral-driven and elegant with Parmesan

Avoid

• Heavy reds

• Oaky Chardonnays

FAQ: Caesar Salad Basics

Can I make Caesar dressing without anchovies?

Yes. Capers provide a briny alternative, though anchovies offer deeper umami.

Is it safe to use raw egg yolks?

Use fresh, high-quality eggs. If concerned, pasteurized egg yolks are a good option.

How long does homemade Caesar dressing last?

Store refrigerated in an airtight container for 2–3 days.

Why did my dressing break?

Oil was added too quickly. Whisk in a teaspoon of water or lemon juice to re-emulsify.

Can I make this ahead?

Yes; dressings and breadcrumbs can be made a day in advance. Assemble just before serving.