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 is the recipe that got me hooked on your blog! I make this regularly. So easy and delicious and pairs wonderfully with your favorite grilled chicken or steak. My boyfriend requests this for every birthday dinner. Thank you for sharing all these wonderful recipes.
Super easy and seriously delicious! My new favorite for Caesar salad
This is the best Caesar dressing – it is the only one I now use. Thank you for sharing this.
Exceptional! It’s a lot less expensive than the bottled dressings and far superior to anything else I’ve tried. I’ve shared this recipe with a friend and will certainly keep it on hand for future gatherings with family and friends. Love it!
Great recipe. We use whole anchovies and add lemon zest. We mix it with an immersion blender. Delicious!
I never thought I could make this dressing! I would either dine at a restaurant or just buy a bottle at a grocery store. And since it’s my dad’s 86th birthday today, I wanted to make it special by preparing his favorite dressing myself. I was so impressed with the outcome! We loved it! It had all the taste elements we wanted. Thank you for this awesome recipe! Love love love!
OM. This is a great recipe. I didn’t have mayonnaise, but a generic “whip” dressing (I use it for deviled eggs) and I only had a Dusseldorf mustard. I also do NOT like anchovies, whether I am seeing their slippery skin or not. Yet, this recipe was still fabulous. So my recommendation is to experiment and Jenn gives a fantastic start.
My go to recipe for Caesar salad dressing and we love it. We use any left over for a dip with our pizza crust!
Omg! I found the best recipe ever!!! I am super picky with my caesar dressing and this is it. I did make mine thick because that’s my preference, but this is a recipe that will be saved. Thank you so much.
This is by far the best recipe for Caesar dressing I have found! I love that it doesn’t require raw egg and uses anchovy paste (rather than wasting most of a tin of anchovies for just one or two little fish). It really tastes like the ‘real thing’ and made the best Caesar salad I’ve had, in or outside of restaurants! The only deviation I made was to add an extra clove of garlic-and I wish I hadn’t, as it was a bit distracting. Perfect recipe, thank you for sharing! Can’t wait for my next dinner party 🙂