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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This Caesar dressing recipe is the best and so easy to make! My family loved it and there are a couple of picky eaters in the group. I’ve bought almost every brand of Caesar dressing and nothing competes with this homemade version. I won’t be buying bottled Caesar dressing again. Now keeping this dressing in the frig, ready to serve whenever we want Caesar Salad.
I have made this several times. Today I grated fresh parmesan but I usually put cheese that is already grated (not the green can we all know!). I think it will be even better! Thanks for sharing your recipe!
Love this recipe! Instead of whisking, I blitz the ingredients with my stick blender in its tall measuring cup – easy peasy!
I made this recipe, I have to say it was the best Caesar dressing I have ever had my husband loved it as well. No more store bought Caesar dressings.
Wonderful dressing. Make it a lot and it keeps and good to have on hand.
Wow, i was surprised how good this was… The best one i tried till now
It came out too thick. What can I do to thin it ?
Hi Barbara, you could thin it out with a bit of water – just go easy and add a little at a time until it gets to the thickness you want.
Fantastic recipe! I’ve made it several times exactly as written. Yum!
This is the best dressing I’ve ever made and did not change one thing. I’ve gotten to the point where every time I want to make something I come here first as everything I’ve made from you turns out perfect. Thank you so much
10/10 recommend!
I usually have a batch of this in my fridge since first making it several months ago. It’s super easy to make and delicious. In addition to salads, my family dips romaine leaves in it (just like Jenn’s kids) as a quick snack and we’ve also used it for wraps. For those who say it isn’t real caesar dressing and prefer to use raw eggs, this recipe isn’t for you and that’s ok. Personally I love the simplicity of it.
Fantastic recipe family and friends love it!!! This is my go to. I did add another 1/4 cup Parmigiana-Reggiano cheese to the recipe and delicious