Homemade Caesar Salad Dressing
This post may contain affiliate links. Read my full disclosure policy.
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
You May Also Like
- Homemade Croutons
- Zesty Homemade Italian Dressing
- Basil Vinaigrette
- Big Italian Salad
- Russian Dressing
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Make this now! It is amazing. I keep some in the refrigerator at all times. You will never buy pre-made again.
I’ve been making Jenn’s Caesar Salad dressing for three years now. The flavor profile is rich and fresh. The parmesean (you really do have to use a good Parmesean/Reggiano as Jenn says), wostershire and brightness of lemon juice come through the wonderful creaminess. Take time to make this dressing TODAY. The best.
Love this dressing! We make a double batch to jar up and my whole family enjoys it all week. Don’t skip the anchovies and definately treat yourself to the nice parm if you can.
This recipe is now the only one I use whenever I make Caesar salad. Creamy and delicious. I don’t use anchovy paste, but use 2 to 3 pieces of anchovies and half a teaspoon more dijon mustard, which you don’t actually have to but I just love dijon mustard and always put extra in everything. Family and friends have commented favourably whenever I make my Caesar salad.
Since finding this recipe last year, I have probably made it 15 times, I could eat it all the time, it’s everything you want Caesar dressing to be, delicious!
This is my go-to Cesar dressing and is requested by family all the time. I give it as birthday and holiday treats to my foodie buddies. It has a rich and tangy deliciousness that you’ll remember and crave.
Caesar is always the salad of choice for my family, and this dressing comes together in a snap. The anchovy paste lends that authentic Caesar flavor without overpowering the final result. Like your photo, we use a vegetable peeler to garnish each salad plate with ribbons of real parmesan. Add homemade croutons and you’ve got yourself a Caesar salad worthy of the very best steak house! A+
I’ve made this recipe multiple times now. Simple and really good. It’s my go to for Caesar dressing.
I thought this was delicious–my partner also loved it! I probably will cut back on the mayo a bit as that was a dominant flavor, but it still tasted great; I’ll make it again!
Love this easy caesar dressing. I’ve made it many times, especially when I have friends over. Definitely a crowd pleaser with crispy croutons!