Mary Berry Caesar Salad Dressing Recipe – Creamy, Tangy, and Miles Better Than the Jarred Stuff

I used to avoid Caesar salad dressing at home. Bottled ones were either gloopy or oddly sweet, and every “from-scratch” version I found online felt like it belonged in a chemistry lab (raw egg? anchovies? emulsify??). But then I watched Mary Berry whip it together like it was just another Tuesday—and it clicked.

The first time I tried it myself, I underestimated the anchovies and accidentally doubled them. It tasted like the sea punched me in the face. But lesson learned: the secret isn’t more, it’s balance. Since then, this recipe has become my go-to for salads, wraps, even as a dip for roast potatoes.

Let me show you how I got it right—and why it’s worth ditching the bottled stuff for good.

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Why This One Works So Well

This Caesar salad dressing is bold but never claggy. It gets its body from egg yolk and olive oil, not cream or mayo (though you can sneak a spoon in if you want it thicker). The anchovies bring depth—not fishiness—and the lemon keeps it fresh.

Most homemade Caesar salad dressings fail because they either overdo the garlic or forget that Parmesan is the real umami backbone. This one balances all the sharp, salty, creamy, and zingy bits just right.

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INGREDIENTS + WHY THEY MATTER

• Egg yolk (1) – Acts as the base of the emulsion. I’ve used Greek yogurt as a sub, but nothing beats yolk for richness.
• Anchovy fillets (2) – Adds depth, not fish. Anchovy paste works too. I once skipped this—bland city.
• Garlic (1 clove) – One clove is plenty. Raw garlic can overwhelm if you’re not careful.
• Dijon mustard (1 tsp) – Helps emulsify and brings tang.
• Lemon juice (2 tbsp) – Cuts the richness and keeps it lively.
• Olive oil (½ cup) – Jamie sometimes uses light olive oil—I prefer a mix of light + a glug of good EVOO for flavor.
• Parmesan (¼ cup, finely grated) – Adds saltiness, depth, and that signature Caesar flavour. Don’t skimp.
• Salt + pepper – Season at the end—Parmesan and anchovies already bring salt.
• Optional: Greek yogurt or mayo (1 tbsp) – I’ve used this when I wanted it extra creamy for wraps.

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Making It Yours (Without Ruining It)

Ingredient Swaps That Actually Work

• Egg-free version – Use 1 tbsp Greek yogurt or mayo. Still creamy, just a bit tangier.
• No anchovies? – Try ½ tsp Worcestershire sauce. It’s not exactly the same, but gets you close.
• Dairy-free? – Nutritional yeast adds a cheesy, savoury layer (I tested it—it’s good, not great).
• No lemon? – White wine vinegar works, but lemon is fresher.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Dressing split	Added oil too fast	Whisk slowly and add oil gradually
Too salty	Anchovies + parmesan + added salt	Taste first, season last
Over-garlicky	Used a big clove without mincing finely	Grate it or mash it to a paste
Too thick to pour	Too much cheese or added mayo	Add a splash of water or lemon juice

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HOW TO MAKE THIS CAESAR DRESSING

1. Mash anchovies + garlic.
   Use a pestle + mortar or just the back of a spoon in a bowl. You want a smooth-ish paste.
2. Whisk in egg yolk + mustard.
   Start slow—combine until slightly thickened and glossy.
3. Add lemon juice.
   Stir it in to thin and balance the richness.
4. Drizzle in olive oil.
   Slowly! Whisk constantly until you get a creamy, thick dressing. If it splits, stop and whisk in a few drops of water to fix it.
5. Add parmesan.
   Stir it through and taste. Add mayo or yogurt if you want it creamier.
6. Season and tweak.
   Salt only if needed. Cracked pepper is a must. A little more lemon can brighten it up if it tastes too heavy.

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TIPS FROM MY KITCHEN

• I use an old jam jar to shake this up if I’m in a rush—still works.
• If you’re nervous about raw egg, use a pasteurized one (or sub with mayo).
• I double this and keep it for wraps, potato salad, or even a chicken marinade.
• For a smoky twist, add a pinch of smoked paprika—it’s not classic, but it’s good.

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STORAGE + SERVING

• Store in a clean jar or airtight container in the fridge.
• Use within 3 days (especially if using raw egg).
• Don’t freeze it—the emulsion will break.
• Shake or stir before using; it’ll separate a bit in the fridge.

Best served cold, but let it sit out for 10 mins before using for best texture.

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FREQUENTLY ASKED QUESTIONS

Q: Can I make this without anchovies?
A: You can, but it won’t be a true Caesar. Try Worcestershire sauce or a little extra parmesan.

Q: Is it safe to use raw egg yolk?
A: Yes, if your eggs are fresh. For extra safety, use a pasteurized egg or sub with 1 tbsp mayo.

Q: Why did my dressing split?
A: You added oil too fast or didn’t whisk enough. Fix it by whisking in a bit of water or mustard.

Q: Can I make it ahead of time?
A: Yes—up to 3 days in the fridge. Shake or stir before using.

Q: Can I use pre-grated Parmesan?
A: You can, but it often has anti-caking agents and doesn’t melt in as smoothly. Fresh is best.

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Similar Recipes You May Like:

• Mary Berry Basil Pesto Dressing
• Mary Berry French Dressing
• Mary Berry Balsamic Dressing

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