Go Back
Print Recipe
5 from 1 vote

Caesar Dressing


  • 1/3 cup freshly squeezed lemon juice
  • 1 tablespoon Dijon mustard such as Grey Poupon
  • 1 large or 2 small garlic cloves roughly chopped
  • 1 anchovy roughly chopped (optional)
  • 1 large egg yolk at room temperature (optional)*
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup extra virgin olive oil
  • 1/3 cup grated Pecorino Romano cheese lightly packed


  • In the bowl of a food processor, combine the lemon juice, mustard, garlic, anchovy, egg yolk, salt and pepper. Pulse until combined. With the processor running, add the olive oil in a slow stream. Add the Pecorino, and pulse until just combined. Refrigerate in a sealed container until ready to use.
  • *If you are not using the egg yolk, substitute 1 1/2 tablespoons mayonnaise or full fat Greek yogurt.