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.

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

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

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

  • I made this exactly like the recipe and it came out delicious! Absolutely the best Caesar dressing ever!

  • Perfect recipe!! I’ve made this a million times.

  • This was the most delicious recipe. I researched a little bit until I came across this one that said five stars. This one is a keeper. Thanks for sharing

    • — I researched a little bit until I came across this one that said five stars. This one is a keeper. Thanks for sharing
    • Reply
  • This recipe was great. Made it without the anchovy paste and it was still good!

    • if you dont eat anchovies (not sure why you left them out, but totally cool) you can mince up a tablespoon of capers and it’s identical

  • Have made this recipe numerous times, without fail. Thanks Jenn!

  • This is so so good! I need look no further; this recipe is IT! Thank you so much for sharing it.

    • This is my go-to Caesar dressing recipe because it’s perfect!!

      • — Allison on November 11, 2022
      • Reply
  • My favorite dressing handsdown. 3rd time making it.

  • I’ve been making my own Caesar Dressing for years and thought nothing would ever compare…well guess what? I was wrong. Chef Jenn makes the best Caesar Dressing. I can’t wait for the compliments from my dinner guests, and I get a lot. I’m reluctant to share the recipe, but I do. Your ears must be ringing, cause my dinner parties have at least three or four of your recipes. It’s almost embarrassing how many compliments I get……I owe it all to you! Thanks, Jenn

  • NOT a Caesar dressing. All the assumptions are based on assuming people don’t know how to cook and are squeamish about good quality basic ingredients. avoid this sort of nonsense and just make a proper Ceasar

    • Or just keep your rude, negative remarks to yourself and move on.

      • — Mark on November 2, 2022
      • Reply
    • Skippy ..

      it sounds like you know nothing about Jenn Segal, and her credentials. And most definitely you know nothing about any of us.

      It’s too bad you’re so threatened by a recipe. Your angry & inappropriate remarks aren’t needed here.

      Lisa

      Gave 5 STARS because it’s another wonderful recipe from Once Upon A Chef! I’ve been making this now for over 2 years. Consistently well received, and it’s a recipe I’m often asked to make 😊
      Thanks Jenn

      • — Lisa on December 18, 2022
      • Reply
      • I agree with Skippy.

        I’ve dined in Restaurante Caesar in Tijuana many times and of course eaten the table-side prepared salad.

        Using mayonnaise overwhelms the subtly and delicateness of the flavors. I rate it 3 stars because it’s above edible.

        And if Jenn Segal didn’t want our opinions here then she wouldn’t give us the option to voice them. So you people should shush. When there’s a contrarian, don’t ridicule them. If you gave this recipe 5-stars, it just means that you’re accustomed to overly processed American junk food. It simply fits your palate.

        • — Chef Jean-François Piège on January 2, 2023
        • Reply
        • Jean, why so judgmental?

          You’re not the only one who has traveled extensively,lived in a variety of areas of the world, and worked in the food industry.

          Like Skippy you know nothing of our backgrounds & credentials, and are making uninformed assumptions.

          Checkout KENNYD’s post…

          Lisa

          • — Lisa on January 4, 2023
          • Reply
  • First attempt at this recipe and it was the BEST! Thank you Jenn!

    • — Charlene Watts
    • Reply

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