Dessert

Miso Caesar Dressing Recipe

ByNaomi Fletcher January 5, 2026January 5, 2026

Introduction

This Miso Caesar Dressing blends the classic tangy richness of Caesar with the savory depth of white miso. It’s a unique twist that brightens up any salad with umami-packed flavor and creamy texture.

A small clear glass bowl filled with a thick, smooth, light brown sauce that has tiny dark specks throughout, sitting on a white marbled surface. Around the bowl, there are two light beige blocks of cheese slightly out of focus in the background, a small white plate with salt and pepper on the right side, and a silver whisk with some sauce drips lying in front of the bowl. The image is softly lit, showing the texture of the sauce and the creamy cheese pieces. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 egg yolk
1 tsp white miso paste
2 garlic cloves, pressed or very finely minced
2 tsp Worcestershire sauce
1 tbsp Dijon mustard
1/4 cup finely grated Parmesan cheese
3 tbsp extra virgin olive oil
1 tsp red wine vinegar
1 tsp lemon juice
Sea salt and freshly cracked black pepper, to taste

Instructions

Step 1: In a bowl, combine the egg yolk, white miso paste, and pressed garlic. Whisk until smooth and well blended.
Step 2: Add the Worcestershire sauce, Dijon mustard, and grated Parmesan cheese to the mixture. Whisk together until fully incorporated.
Step 3: Slowly drizzle in the olive oil, a few drops at a time, while whisking constantly. Continue until the dressing is combined and slightly thickened.
Step 4: Stir in the red wine vinegar and lemon juice. Taste the dressing and season with sea salt and freshly cracked black pepper as desired.
Step 5: Cover and refrigerate the dressing for at least one hour to allow flavors to meld. If short on time, serve immediately with crunchy romaine lettuce, extra Parmesan, and cracked black pepper.

Tips & Variations

For a vegan version, substitute the egg yolk with aquafaba and use a plant-based Parmesan alternative.
If you prefer a smoother dressing, pulse briefly in a blender after whisking in the olive oil.
Adjust garlic quantity to taste, adding more for a bolder flavor.
Use fresh lemon juice for the best bright acidity.

Storage

Store the dressing in an airtight container in the refrigerator for up to 3 days. Stir well before serving as separation may occur. This dressing can be enjoyed cold or at room temperature; avoid heating to preserve the fresh flavors.

How to Serve

A clear round glass bowl filled with a smooth, light brown sauce that has a slightly grainy texture and a few black specks inside, sitting on a white marbled surface. Near the bowl, there are two small pieces of light beige cheese and a metal whisk with some sauce droplets on it. In the upper right corner, a small white dish contains some coarse salt and black pepper flakes, and a blurred light green bottle is visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Is it safe to use raw egg yolk in the dressing?

When using raw egg yolk, ensure it comes from a trusted source and is fresh. If concerned about safety, use pasteurized eggs or substitute with an egg alternative.

Can I make this dressing ahead of time?

Yes, making the dressing ahead allows the flavors to develop, especially if refrigerated for at least an hour. Just bring it to room temperature and whisk before serving.