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Homemade Caesar Salad Dressing

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By Jenn Segal
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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.

Fork on a plate with a Caesar salad.

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

how to make caesar salad

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.

how to make caesar salad dressing

Next, whisk in the mayonnaise, Parmigiano-Reggiano, salt, and pepper.

how to make caesar salad dressing

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!

Fork on a plate with a Caesar salad.

Caesar Salad Dressing Video Tutorial

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Homemade Caesar Salad Dressing

Metric Cup Measures
By Jenn Segal
Adapted from Gourmet magazine

My family loves this rich and creamy Caesar salad dressing. It’s not overly garlicky or fishy — it’s just right.

Servings: Makes 1⅓ cups (enough for about 10 starter salads)
Total Time: 10 Minutes

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

  1. 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.
  2. Note: Anchovy paste can be found near the canned tuna in the supermarket.

Nutrition Information

Powered by Edamam

  • 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
Nutritional Data Disclaimer

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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  • Jen, this recipe gets 5 stars! Quick, easy, delish!! I’ll go look for your grilled chicken for my Grilled Chicken Caesar salad now! Thanks for sharing! Laura

  • I have tried many recipes, and yours is by far the best Iʻve tasted. I added lemon zest for a tangier flavor, but even my daughter, who hates anchovies, LOVES this dressing. Mahalo nui loa!

  • I find that after the Caesar dressing is refrigerated it becomes more think than I would like. Do you have a suggestion to thin the dressing without changing the taste?

    • Hi Don, Unfortunately, there’s no way to thin it out without changing the taste. Your best bet is to let it sit out at room temperature for a bit to get it back to the consistency you like.

  • Excellent Caesar Salad Dressing recipe!!!!!!!!

  • Delicious my family and friends fell in love with this recipe. I added a little more lemon, just my own personal preference. The second time I made it double the batch & bottled for my family. We are hooked 🙂

    • — Carrie Burkholder ( Arizona )
    • Reply

  • Oh my, that’s good. Quick and easy too.

  • This recipe is delicious. I was looking for one for a long time and this one is the best. I was wondering if you could tell me how long this keeps in the refrigerator?

    • Hi Mary, It keeps well for at least a week, if not longer. Glad you like it!

  • Do you have the nutritional information for this? It looks delicious! I will be trying it regardless, but just curious about the calories, carbs, etc.

  • Made this for dinner last night and it was just as good, if not better than any restaurant. I served the dressing over romaine lettuce with your perfectly grilled chicken breasts. Delicious! Thanks.

  • This turned out great. I made my own anchovy paste by draining the olive oil out of a can of anchovies packed in olive oil, then putting the anchovies in a food processor until it was paste. It made 3-4 teaspoons, so I removed the excess and froze it for next time, then added the garlic and minced that in the processor with the lemon juice, then added the other ingredients and pulsed it a few times to mix. Then I spatula-ed it all into a chilled glass bowl and whisked it. It was perfect.

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