Homemade Caesar Salad Dressing
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My family loves this rich and creamy Caesar salad dressing. It’s not overly garlicky or fishy — it’s just right.
Though most people buy Caesar salad dressing in a bottle, homemade is incredibly easy to make and tastes so much better than store-bought. There are many variations, but this rich and creamy version is the one my whole family loves. It’s not too garlicky and not too fishy – it’s just right. Unlike authentic Caesar dressings which are made with olive oil and thickened with raw eggs, this one has a mayonnaise base, which means you don’t have to worry if you’re squeamish about raw eggs. My kids love this dressing so much that they’ve learned to make it themselves. They don’t even wait for me to make a salad; while I cook dinner, they sit at the kitchen table with a big heart of romaine and dip the leaves in.
This recipe is part of my classic salad dressing collection, which includes go-to recipes for oil and vinegar based dressings, like vinaigrette and balsamic vinaigrette, as well as creamy dressings, such as buttermilk ranch dressing and blue cheese dressing, which are typically made with mayonnaise and dairy products.
What You’ll Need To Make Caesar Salad Dressing
Instead of whole anchovies, I use anchovy paste — makes it easy, especially if you’re squeamish about anchovies (just hold your nose and add it in; the dressing needs every last bit to taste like the real deal!)
For the cheese, it’s important to use imported Parmigiano-Reggiano from Italy; domestic Parmesan pales in comparison. You can always tell if it’s authentic by looking at the rind, which is embossed with the name over and over. If the cheese is already grated, it should be labeled “Parmigiano-Reggiano,” not “Parmesan.”
Step-by-Step Instructions
Begin by whisking together the garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce.
Next, whisk in the mayonnaise, Parmigiano-Reggiano, salt, and pepper.
The dressing will keep well in the fridge for about a week. For a main course Caesar, try pairing this with my best grilled chicken. Enjoy!
Caesar Salad Dressing Video Tutorial
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Homemade Caesar Salad Dressing
My family loves this rich and creamy Caesar salad dressing. It’s not overly garlicky or fishy — it’s just right.
Ingredients
- 2 small garlic cloves, minced
- 1 teaspoon anchovy paste (see note)
- 2 tablespoons freshly squeezed lemon juice, from one lemon
- 1 teaspoon Dijon mustard (I like the brand Maille)
- 1 teaspoon Worcestershire sauce
- 1 cup mayonnaise, best quality such as Hellmann's Real
- ½ cup freshly grated Parmigiano-Reggiano
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.
- Note: Anchovy paste can be found near the canned tuna in the supermarket.
Nutrition Information
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- Per serving (10 servings)
- Serving size: About 2 tablespoons
- Calories: 184
- Fat: 19g
- Saturated fat: 1g
- Carbohydrates: 1g
- Sugar: 0g
- Fiber: 0g
- Protein: 2g
- Sodium: 296mg
- Cholesterol: 13mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I was fooled into thinking that homemade Ceasar salad dressing is impossible to make…. gosh was this easy! I thought it would be hard to find the anchovy paste too, but it was easy as ever to find at the grocery store. This dressing is delicious. I will never buy Ceasar dressing from the store again!
This is the best Caesar Salad dressing. I’ve tried a few other Caesar dressing recipes but I felt something was off with each one. This one was a crowd pleaser!
Jenn,
Sorry about the misspelling of your name in my 1/27/21 review of your Caesar Salad Dressing!
I attribute it to “auto correct” on my computer, and my lack of proofreading prior to submitting. We’ll see if it happens again in this email.
🙂
This is my go to caesar salad recipe, it’s quick, easy, and tastes as good as any I’ve eaten in fine restaurants. I’ve tried it with light mayonnaise and it holds up well although it isn’t as rich as with a full fat mayonnaise. Highly recommend making a double batch as it’s good for a week. We make a caesar salad one night, as a side dish, then a few nights later, we make chicken caesar wraps (either with leftover grilled chicken or with rotisserie chicken).
I made this for an engagement party of over 80 people. There was plenty of food but this salad was the first thing to go!!!!
This Caesar salad is great. Taste like dressing from one of our favorite Italian restaurants. Dressing is easy to make. I have made this several times.
This is the recipe that circulated amongst all my family and friends many times. I couldn’t keep it secret anymore pretending it to be my own concoction (😜) so decided to share. Since then they are all following your other recipes and rave about them. I have and continue to cook so many of your recipes. Thank you, thank you.
Best dressing ever. Use it all the time.
I would put this recipe up against the best Recipe from any restaurant! I make a new batch every week. I don’t love anchovies so I delete the paste and I add some lemon zest because I adore the fresh lemon taste. I have shared with so many friends and family. A real WINNER!
Delicious dressing! One of the best.