• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Foodcentric Life
  • Easter
  • About
  • Recipes
  • Living Well
  • Subscribe
menu icon
go to homepage
  • Easter
  • About
  • Recipes
  • Living Well
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Easter
    • About
    • Recipes
    • Living Well
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Gluten-Free

    The Best Homemade Mexican Caesar Salad Dressing

    Published: Sep 30, 2022 by Sally Cameron · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe
    Creamy Caesar salad dressing in a glass bow.

    While you might think the classic Caesar salad is Italian, it's not; it's actually a Mexican salad. And Caesar salad has a very famous (and delicious) salad dressing. So here is the the best homemade Mexican Caesar salad dressing recipe. I've made it for ages and everyone loves it. I hope you will too.

    Caesar dressing in a glass bowl with spoon.

    This homemade Caesar salad dressing is creamy, rich, and won't disappoint. Make it as thick or thin as you prefer. While it's terrific on Romaine lettuce leaves for the classic Caesar, it works well on other lettuces too. And drizzle it over steamed vegetables. Homemade beats a bottle.

    Chef's Tip: Remember the lettuce and dressing rule: sturdy leaves for sturdy, creamier dressing, light dressing (like fluid vinaigrettes) for light and softer leaves.

    Jump to:
    • Ingredients
    • Ingredient Tips and Notes
    • Tools
    • Instructions
    • Substitutions
    • Serving and Garnish Ideas
    • For a Mexican Twist
    • Storage
    • The History
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    I use olive oil, lemon for acidity, Dijon mustard for a little sharp flavor, plus a raw egg yolk to support the emulsification. Parmesan cheese adds salty richness, and a little worcestershire and balsamic for depth of flavor.

    The debatable ingredient for many is anchovy, but please read below!

    Dressing ingredients on a tray.

    Here's what you need. See recipe card for quantities.

    • Fresh squeezed lemon juice
    • Egg yolk (raw or pasteurized, notes below)
    • Dijon mustard
    • Anchovy paste in a tube (optional)
    • Garlic clove
    • Balsamic vinegar
    • Worcestershire sauce
    • Extra virgin olive oil (note below)
    • Finely grated real Parmesan cheese (or Mexican Cotija)
    • 1 pinch sea salt
    • 1 pinch white pepper or black pepper
    A bowl of caesar dressing with spoon.

    Ingredient Tips and Notes

    Egg Yolk

    If using raw egg yolk gives you concern, look for pasteurized eggs at your market. They've been heated to 140°F for a specific time to kill any potential salmonella bacteria. Personally, I use raw egg yolk and have never had a problem.

    For the food safety rules and who is at risk consuming raw egg yolk, read here. They say 1 in 20,000 eggs have the bacteria but do what is safest for your family.

    If you are not in the risk categories, you should be safe as long as your eggs are fresh, clean and not cracked. Check eggs over when buying, before using, and refrigerate as you get home. Do not leave them or store them on the counter.

    One more tip - only buy eggs from a refrigerated case.

    Blender with dressing ingredients.

    What Kind of Oil?

    Use extra-virgin olive oil. Pass on vegetable oil, canola oil, or grapeseed oil. Olive oil contributes fantastic flavor, but it's also a natural, healthy fat.

    Vegetable oil? No way. If you have it and are health-focused, throw it out. It's generally genetically modified soy oil and industrially produced with chemicals. And seed oils are not better; they are all pro-inflammatory.

    Anchovy or Not?

    While anchovy filet is traditionally used in Caesar dressing (or on top of the salad), I use anchovy paste in a tube. If the thought of fishy anchovies makes you gag (me too), try the tube stuff. Trust me.

    There is no fishy taste in the dressing. It adds a subtle richness and depth that would be missed. But you can always skip it.

    Caesar salad closeup.

    Tools

    Blender Method

    A blender makes it fast and creamy. No blender? Use an emulsion blender in a tall narrow container.

    By Hand

    You can make it by hand but it might not be as creamy. Place the egg yolk, mustard and lemon juice in a medium bowl and whisk together until smooth.

    Next, start very slowly streaming the oil into the bowl, whisking fast until the emulsion takes hold, then you can pour a little faster. Once all of the oil is incorporated and the dressing is thick, finish with the anchovy paste, worcestershire, balsamic, and cheese. Season with salt and pepper.

    Making dressing in a blender.

    Instructions

    Place the lemon juice egg yolk, mustard, anchovy paste, garlic, vinegar, and Worcestershire sauce in a blender.

    Puree on low speed for a few seconds to blend. With the blender top on and the center section removed, turn the power up and very slowly stream the oil into the blender until dressing is thick and creamy. I give it a few seconds at high speed at the end.

    If the dressing is too thick, add either a little more lemon juice or warm water to make it the consistency you prefer.

    Make it the morning of using or just before. Dressing may thicken as it sits in the refrigerator.

    Substitutions

    • Hate the thought of anchovies? Skip it. And skip for vegetarians.
    • Instead of Parmesan cheese try Mexican Cotija. It's salty and crumbly so be careful with extra salt.
    • Don't like olive oil? The only other oil I'd use is this. Organic, neutral tasting, refined for high heat, no chemical extraction, and usable in everyday cooking. Try half olive oil and and half this.
    • Don't like Dijon? Use your favorite mustard, but it will taste different.
    • Try using lime juice for lemon. Limes are more acidic.
    • Too thick? Use water or more lemon juice.
    • Can't get Romaine? Try kale leaves, arugula, spinach, or thinly sliced Napa cabbage.

    Serving and Garnish Ideas

    To make a Caesar salad, chop crisp Romaine lettuce crosswise into ribbons or chop into bite-size pieces and drizzle with the dressing. You can also buy hearts of Romaine, leave the leaves whole, and serve it as a salad to be cut up by the diner.

    Add croutons and grated or shaved Parmesan. For a main dish salad, add grilled shrimp or chicken.

    Caesar salad  in bowl with homemade dressing on side.

    For a Mexican Twist

    For a Mexican twist, use crumbled Cotija cheese, toasted pumpkin seeds, and chopped fresh cilantro. Add finely sliced red onions, corn kernels, or thin strips of bell peppers for color and creativity.

    You could also crush tortilla chips over the top instead of croutons or make these homemade tortilla strips. Make it your own. I use homemade garlicky croutons.

    Storage

    Store dressing in a sealed jar or airtight container with lid. Keeps for 2 days because of the raw egg yolk. 

    The History

    In case you're curious, the Caesar salad was invented by Italian Chef Caesar Cardini at his Tijuana, Mexico, restaurant in the 1920's.

    📖 Recipe

    A bowl of caesar dressing with spoon.

    Homemade Mexican Caesar Salad Dressing

    Sally Cameron
    Classic and creamy with a hint of lemon, this homemade Caesar dressing is easy to make and beats anything from a bottle. Use for a Caesar and other salads too!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 0 mins
    Total Time 10 mins
    Course Dressing
    Cuisine Mexican
    Servings 6 ¾ cup yield
    Calories 179 kcal

    Equipment

    • blender

    Ingredients
      

    • 3 tablespoons fresh squeezed lemon juice
    • 1 large egg yolk
    • 1 teaspoon Dijon mustard
    • ½ teaspoon anchovy paste in a tube optional
    • 1 garlic clove finely chopped
    • 1 teaspoon worcestershire
    • ½ teaspoon balsamic vinegar
    • ½ cup extra virgin olive oil
    • 2 tablespoon finely grated Parmesan cheese or Mexican Cotija
    • 1 pinch sea salt
    • 1 pinch white pepper

    Instructions
     

    • Place the lemon juice egg yolk, mustard, anchovy paste, garlic, vinegar, and Worcestershire sauce in a blender and puree on lowest speed for a few seconds to blend.
      With the blender top on and the center top removed, slowly stream the oil into the blender until dressing is creamy and emulsified. Increase the speed as you go. Add the Parmesan and puree until creamy.
      If the dressing gets too thick, add either a little more lemon juice or warm water to make it the consistency you prefer.
      Taste and adjust the salt and pepper if desired.

    Notes

    Dressing will keep up to 2-3 days in the refrigerator well chilled and covered, but no longer because of the raw egg yolk. Better to make in small batches and keep it fresh (and safe). 

    Nutrition

    Serving: 2tablespoonsCalories: 179kcalCarbohydrates: 1gProtein: 1gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 32mgSodium: 54mgPotassium: 22mgFiber: 0.1gSugar: 0.3gVitamin A: 55IUVitamin C: 3mgCalcium: 27mgIron: 0.3mg
    Tried this recipe?Let us know how it was!
    « 25 Best Side Dishes to Serve With Grilled Shrimp
    Sour Cream Pork Chops Recipe »

    Reader Interactions

    Comments

    1. Fred Thomas says

      October 25, 2022 at 8:16 am

      An excellent dressing though I use at least double the cheese. Plus I use Parmesan Reggiano and it really makes a difference. This strange squeamishness about anchovies is ridiculous. I always add a couple for the umami effect. My wife does not even realize the dressing has anchovy.

      Reply
      • Sally Cameron says

        October 25, 2022 at 10:33 am

        Hi Fred, yes real Parm-Reg makes a difference. That is all I use too. Yes again, from one Parm love to another, more is always good! And yes at last on the anchovy paste. Not fishy in the dressing, but gives it that depth of flavor, the umami...which is why we love Parmesan! Thanks for your comment and nod of approval.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    chef sally cameron | afoodcentriclifecom.bigscoots-staging.com

    Welcome! I'm Sally, a classically trained chef (but you don't have to be!). My passion is cooking fresh healthy food and sharing it with others.

    More about me →

    Easter Recipes

    • Bark bites on a round display plate for serving.
      Chocolate Bark Recipe (bark bites)
    • pork tenderloin with blackberry sauce
      Pork Tenderloin with Blackberry Sauce
    • hard boiled eggs
      How to Make Perfect Hard Boiled Eggs (Easy Peel)
    • seared salmon with raspberry
      Pan Seared Salmon With Raspberry Sauce
    • crispy seared duck breast
      How to Cook Crispy Duck Breast
    • green beans almondine
      Green Beans Almondine with Lemon

    Popular Recipes

    • Close up of a platter of salmon filets with lemon and herbs on a table.
      How to Make Simple Steamed Salmon
    • Mushroom Duxelles
      Classic French Mushroom Duxelles
    • Chicken Marsala
      Chicken Marsala Recipe (without cream)
    • creamy cauliflower soup
      Smooth and Creamy Cauliflower Soup
    • white chicken chili
      Easy White Chicken Chili
    • easy chicken parmesan
      Easy Chicken Parmesan Recipe

    Footer

    as seen on

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility policy

    Newsletter

    • Sign Up! for emails and updates

    Menu

    • Home
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest

    As an Amazon Associate I earn from qualifying purchases.