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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Comments
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Fantastic recipe, made it a few times now. Last night I used fish sauce instead of the anchovies and Aioli instead of Mayo and omitted the garlic, even better!!
I made this recipe, it is wonderful. Will use it from now on.
Great dressing, easy to make. I made it last night and will have it again tonight.
Best salad dressing ever! This has been my go to recipe for a Caesar for the last year or two. Thank you!
Will be making this tonight with confidence…all of Jen’s recipes impress! I noticed many folks mention only having whole anchovies. With other Caesar dressings I’ve made, I put a couple of anchovies, the salt, and the garlic in a mortar and pestle and mash it until I have the consistency needed. It’s simple and works quite well…IF you have a mortar and pestle…😉
Otherwise, just mashing the anchovy into a paste with a fork works well
While I’m sure many people will like this dressing, the fact is it isn’t Caesar. Anyone who has eaten store bought Caesar and liked it would not know the difference. I am a medical microbiologist who specializes in tropical diseases. Eggs north of the Rio Grande cause human infections in less than 1 in a million children. Let them learn what real Caesar tastes like as part of their introduction to the wonderful world of fine foods. All of my children were able to make the real thing for the family themselves before they were 12 years old and their children are learning the same. If you’re really worried about Salmonella, heat the eggs to 70 Celsius. It’ll kill bacterial pathogens and not totally coagulate/destroy the egg. I also see the logic in the mayo substitute because it shares some of the ingredients, but it “ain’t” eggs and olive oil. Philip Stuart
That is exactly what I do, too. 🙂
Wow! This was REALLY good. Served over Romaine with some red onion slices it was GREAT!
I’ve made this at least 8-10 times and it is great. A few times I had to omit the anchovies for some guests, but still great.
And I like many other recipes on your site!
Once again you have created a sensational salad dressing. I love this so much!! Thank you as always from a fellow chef!
This is an amazing dressing ever. Definitely a keeper. Thx
Even though my own personal taste had me adding a bit more anchovy and pepper, this recipe is perfect. Using tonight for chicken caesar wraps, but can think of soooo many other uses. Thank you!
Thanks for sharing your recipe as it’s become one of my fav to make. It’s yummy and easy to assemble.