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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Easy to make and absolutely delicious!
I will never buy Cesar dressing again! This was incredibly delicious and easy to whip up. I used roasted garlic and choose to throw everything in the blender vs whisking so that there were no clumps of cheese. Incredible!
Excellent quick Caesar Jenn.
I like to add crumbled bacon for a bit of smokiness.
It can be a bit thick but, that’s easily remedied by whisking in a little olive oil.
For the REEE REEE crowd who say “it’s not real Caesar with mayonnaise”, guess what you make when you emulsify eggs and oil…
Mayonnaise!
I have made this dressing several times and it’s divine each time! Even when I got heavy handed with the Worcestershire sauce delicious!! Thank you for this lovely dressing!
Mayonnaise in a Caesar salad dressing? No, absolutely not!!! That’s a perversion of the real thing. Use a coddled egg to be true to the original!
Hey Tim.
When you emulsify eggs and oil, what do you end up with?
Here’s a hint…
It rhymes with mayonnaise.
Almost true , but jarred mayonnaise tastes very different probably because of using soybean oil instead of olive oil and the additives .
I use my own fresh mayonnaise for this recipe. The only difference is I use white wine in the mayo. Does that make it inauthentic for Caesar Salad? I doubt it. The Caesar Gardini story is a legend that can be believed or not. The point is the flavor must please. Anchovies, Worchestershire, good parm, eggs, oil and lemon bring the boring romaine to its’ pinnacle. And croutons.
If you feel bad about Hellmann’s Real, the oil is minimal, and the kiddies will get accustomed to the unusual flavors this particular recipe provides.
And garlic plus I add some tobacco and hot keens powdered mustard. This is the best Caesar salad dressing, NONO a mayo
Delicious! I’m amazed.
I have always made caesar salad the traditional way for guests. This time, I tried your recipe. I am so glad there is an alternative that tastes as good, or better, than the old way.
I always have whole anchovies, so I crushed the anchovy in a mortal and pestal, with some salt, so I didn’t need to add salt to the rest of the recipe.
I was out of parm-regg, so I grated 1/2 parmesan and 1/2 imported italian peccorino. I believe it closely mirrors Parmesan-Reggiano.
The dressing was so good, so I decided to make sourdough croutons, lightly fried in a pan, so crispy and soft textures would add a chewy texture to the salad. Also, added beautifully sauteed diced chicken cutlets to the mix.
SO GOOD.
The ease of this dressing makes someone like me be able to jack up the salad to the next level. Thank You.
Mayonnaise ??? Not a real Caesar dressing.
So, when you emulsify oil and eggs what are you making?
Mayonnaise.
Find another nit to pick
Just made this recipe for my chicken salad. It was absolutely delicious and will definitely be making this again for any future dinner parties.
Just made for the wife, she had a craving for Caesar. Excellent recipe, spot on. Thanks for sharing it with folks.
Hi!
Is it possible to swap the worchester sauce? If so, by what?
Thanks!
Hi Rebecca, You could try soy sauce.