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A bowl of Caesar salad with crunchy croutons and a small glass jar of Caesar dressing in the background.
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5 from 4 votes

Steakhouse Caesar Dressing for Two

Homemade Caesar dressing from scratch! This steakhouse Caesar dressing is a small batch recipe for two people, and is ready in under ten minutes.
Prep Time5 mins
Total Time5 mins
Course: Salad
Cuisine: American
Keyword: Classic Caesar Dressing
Servings: 2 servings
Calories: 264kcal
Author: sara a.
Cost: $1


  • 2 cloves pressed Garlic (or paste*)
  • Kosher Salt
  • 1 small Egg Yolk
  • 1 tsp. Anchovy Paste
  • 1 Tbsp. Dijon Mustard
  • 2 tsp. Worcestershire Sauce
  • 1/4 cup finely grated Parmesan
  • 3 tbsp. Extra Virgin Olive Oil
  • 1 tsp. Red Wine Vinegar
  • 1 tsp. Lemon Juice
  • Freshly Cracked Black Pepper


  • Whisk the egg yolk, anchovy paste, and garlic together in a bowl.
    Egg yolk, anchovy paste, and smashed garlic in a clear bowl.
  • Stir in the Worcestershire and Dijon mustard.
    Stirring in the Worcestrshire and Dijon into the bowl.
  • Stir in the Parmesan until fully combined.
  • Slowly whisk in the olive oil, a few drops at a time. Whisk in each addition until fully combined.
  • Stir in red wine vinegar, lemon juice, and lemon zest** (if using).
    Step by step photos of combining ingredients to make Caesar dressing from scratch.
  • Taste, and season with salt and pepper.
  • If possible, refrigerate the dressing for an hour before serving! Otherwise, toss dressing with crunchy chopped romaine, then top with croutons, extra parmesan cheese, and freshly cracked pepper!
    A rectanagular plate full of romaine lettuce, parmesan cheese, and croutons with a spoonful of homemade Caesar dressing drizzling over the lettuce.


If you do not have a garlic press, make garlic paste!
*TO MAKE GARLIC PASTE : Mince the garlic. Sprinkle a pinch of kosher salt onto the minced garlic, and carefully run the blade of your knife along the cutting board, pressing the salt into the garlic and scraping the garlic across the cutting board. Repeat this until the garlic is smashed, and a thick paste has formed.  (See photos in post for example!)
**I originally used 1/2 teaspoon of lemon zest in the recipe, but it is not necessary.  However, if you prefer a touch more lemon flavor, feel free to add some!
This recipe makes just over 1/2 cup, which is ideal for two very large entree salads or four side salads.  Calories are based upon large entree portions.


Serving: 4tbsp | Calories: 264kcal