Homemade Caesar Salad Dressing
This post may contain affiliate links. Read my full disclosure policy.
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
You May Also Like
- Homemade Croutons
- Zesty Homemade Italian Dressing
- Basil Vinaigrette
- Big Italian Salad
- Russian Dressing
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Used the recipe pretty much as stated. Used our homemade Dijon and capers instead of the anchovy’s.
I made this recipe exactly as Called out and it’s the best Caesar I’ve ever had. I had a luncheon party and everyone flipped out and said it tasted like a 5 star restaurant salad. I have none left because guests wanted to take home the extras. 🙂 thank You so much for the recipe. I cooked a roasted chicken to compliment it. Perfect combination.
Homemade using processed mayo. Ya ok.
Why be a jerk about it? Go make your own then.
really? it is soooooooooooooooooooo good
Love the dressing, but do you think you could mash capers in place of anchovy paste? If so, what amount of capers should I use?
Hi Anne, I haven’t tried this with capers, but a number of readers have so I think it’s worth a try. Either puree or smoosh them with a spoon and start by using the same amount of anchovy paste that’s called for (1 tsp). Please LMK what you think!
This worked really well. I’ve made the traditional version with eggs, but this is a nice shortcut and it keeps well in the fridge, as you mentioned.
This last time I ran out of mayo, but subbed in cottage cheese. I use a blender/Nutribullet anyway, so it was still smooth as silk, no lumps.
A high quality cheese makes this recipe. My family prefers Locatelli Pecorino Romano.
We too love Locatelli Pecorano Romano over Parm Reggiano!!
Thank you for this easy and delicious recipe! This Caesar dressing is the best I’ve used and I come back to it again and again!
This is fabulous! Didn’t change anything except chopped up a few anchovy filets to equal a tsp. Buzzed everything together in Ninja. Just perfect!
What a fantastic base recipe. I prefer less mayo and more lemon juice so I add those items to taste. Best Caesar dressing I’ve made.
I do half a cup Mayo and have a cup of greek yogurt with only half a fresh squeezed lemon and it’s perfect! This is a fantastic recipe I’ve been making at least once a week now. I do either a chicken or shrimp kale Caesar salad bc this dressing is simple and perfect!
Thank you!!! I was hoping to find a comment relating to Greek yoghert!
Wow, this is an awesome recipe find! Couldn’t find achovy paste, so just chopped up some anchovy filets to equal the amount specified. Dumped everything into Ninja blender and poured into Mason jar. So delicious!
My family’s very favourite dressing,,,never make another!
I usually dislike Caesar Dressing but love this one, added a little more garlic and grilled chicken, omg!