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 made this recipe with a couple of small twists to suit my own taste: a bit heavier on the garlic and lemon juice, a healthy substitution of 1/2 cup yogurt replacing 1/2 cup mayonaise, and instead of Reggiano parmesan, a more modestly priced blend of 70% Grana Padano and 30% Manchego (similar to Pecorino.)
Came out great!
Try the zest trick. It really ups the lemon
Just made this exact, although I didn’t have Worschestershire sause. Instead, I added soy sauce. So goooood!
LOVE this dressing! So quick and easy. Just made it for the 3rd time. I’ve never wanted to try anchovy paste, but it definitely adds great flavor here.
Just what I was looking to make! I added an extra Tablespoon of lemon juice because we love more lemon on everything. Perfect balance of flavors and so quick to make!
Made this a few times. Love it. As does everyone else
I just made this. It’s the best I’ve tasted to date and I didn’t have to go through the rigamarole of using raw eggs. So far every recipe of hers that I’ve tried has turned out beautifully.
It was the perfect dressing base. I was able to quickly adjust/adapt the recipe to my desired taste. I feel that the cheese is very important. It’s always a good idea to have a nice chunk of Parmigiano-Reggiano around. It’s used a good bit more than you may realize.
Quick and easy! 🍸🍸🍸🍸🍸
Absolutely hands-down the best caesar salad dressing! I don’t change a thing
This is not classic caesar dressing with mayo in it!
You realize using the alternative of an oil and egg based recipe = you are simply making mayonnaise… Did you even try the recipe?
Some people are leery of using raw or coddled eggs – this is a less risky substitute. You can certainly make your traditional Caesar dressing – It’s just not the only way. 😉
I made this dressing and it was yummy! I thinned it out with olive oil but I see someone else used water-I could try that next time. I also only had real anchovies in the pantry and not the paste so I used them:)
This is probably the best salad dressing I have ever tasted (and a recipe not to be messed with). As I live in Europe, I do realize that my final product might differ slightly from the original, since I use a Polish brand of mayo that packs more flavor than any of the Hellman’s mayos. No anchovy paste to be found here, so I just mash the garlic with two whole anchovies. Other than that I don’t change a thing. The dressing is divine.
I am puzzled by a couple of reviews that say this dressing is bland. That is the last thing I would call it. There is no way two cloves of garlic, anchovies, Dijon, Parmesan, lemon juice and Worcester sauce in a cup of mayo (even mild-flavored one) could ever be bland. A truly spectacular recipe, always appreciated by company.