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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We tried it twice. Just not the same as a real Caesar dressing. It’s good but just not the same.
Love this recipe. I use veganaisa and olive oil. It’s the best. I make it every week. 5*
Excellent! Everyone loved it. I didn’t have any Dijon (thought I did) so I subbed with same amount of “Emeril’s Kicked Up Mustard with Horseradish”.
Not sure we’ll be able to accept pre-made store bought anymore…this is quick and now that I have anchovy paste, the other ingredients are staples, I’ll gladly make this instead!!
I just made this for a special dinner party and it was delicious!! I’m not even kidding. We were eating it straight from the jar I brought it in-it is that good!!
Definitely a keeper 👌. Thank you!
Oh my!!! Let’s just YEAH, it’s good. You will be better person if you try it. Definitely a keeper at the front of the salad recipe binder.
Way too much mayonnaise. By far the dominant taste. I followed the recipe exactly using anchovy paste but then added a third cup of olive oil and an anchovy. Much better but not great.
A cup of mayonnaise in a Cesar salad dressing? Yuk.
Eggs/oil are in nearly every casear dressing you can buy. Same base as mayonnaise.
Bit too thick. Suggestions to loosen the mix please.
I used anchovies mashed instead of paste and no additional salt. Delicious. It’s a new favourite, shop bought is in the bin!
Glad you like it! You can thin it with water, just add a very little at a time until it gets to your desired consistency.
This is by far our favorite home made Caesar salad dressing! We cruise a lot with Carnival and eat Caesar salad everyday while on the ship. My husband and I both agree that this dressing is comparable to the ships dressing. So good! Thanks for sharing!
This is my favourite go to dressing.
I can’t tell you how many friends have asked for the recipe.
Susan
This dressing is my new obsession! I always make my dressings homemade and have tried all variations of caesar, from raw egg yolk with olive oil to mayo based but this one is the best and super simple!!!
I love this recipe. I do use some Olive oil in mine😊