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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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  • Have made this 3 times now and it is the best tasting cesar dressing I have ever eaten. My only comment is that I do cut back on the salt a little

  • Forgot the STARS

  • This is the best Dressing ever!!!! My family
    and friends told me that its the best dressing they ever had!!!
    Thank you:)

  • First off I would like to say thank you for such a simple and delicious recipe! It was a huge hit! I have a lot left over – I was wondering how long it will keep for?

    Thanks!

    • Hi Genevieve, It will keep very well in the fridge for about a week.

  • this was a great Caesar recipe although I did not use mayo – I used egg (which you make less dangerous by putting the egg in shell in boiling water for about a minute), olive oil, and tarragon vinegar. Otherwise, followed the recipe and it is quite tasty. My college aged son LOVES it and wants the recipe! Great idea about the anchovy paste.

    • — Marijane Finlay
    • Reply

    • 1. curious to know: How many eggs did you use in place of the mayonnaise?

      2. Approx. how many servings of salad will this dressing make?

  • This was a really good reciepe. I made it with Blackened Halibut and Grilled Romain. Delicious! It was almost perfect as is, but rather than using Anchovy paste, I minced canned Anchovies and “To taste”, I added a 3rd garlic bulb, more than doubled the lemon and a bit extra black pepper. Hint fella’s: Maybe not for a first date, though they would be impressed. Besides the garlic breath, the raw garlic leaves you a bit gassy. It mellows out day 2 once its had time to meld though.

  • So simple, so good. Best caesar salad I’ve ever had.

  • Can you use pecorino romano cheese instead of the parmesan? I picked up the wrong one at the cheese deli. Thanks!

    • Hi Elizabeth, Absolutely, that will work just fine 🙂

      • Thanks for your prompt reply! Making tonight.

  • WOWZERS!!! This is by far my favorite Caesar dressing. I will never have store bought again. It’s quick, easy and a friend and family favorite which is always requested. It’s done in less then 5 minutes! Thanks for sharing this recipe and telling us where to find the anchovy paste. 🙂

  • Awsome I loved it. I also added a table spoon of capers. To die for.

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