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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Comments
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This recipe is really good and simple and I’ve made it a few times. My question is that it is very thick. Is there a way to make it just a tad thinner?
Thank you
Deborah
PS – I love several of your recipes and each one has been wonderful!
Hi Deborah, You can thin it with a bit of water – just add it very slowly so you don’t make it too thin. It will also be much thinner at room temperature; it thickens up in the fridge.
Absolutely delicious! I have passed this recipe on to friends as they loved it so much!!!
I love this recipe so much that I make it when I run huge church dinners that serve Caesar Salad. This weekend I am making enough to serve 300 people. Everyone asks for the recipe. It is a big hit.
Thank you!
Hello,I am not really familiar with Worcestershire sauce and dont really know how it tastes so I was wondering if soy sauce is similar?(I’m sorry if I sound ridiculous because they taste nothing alike)If not,what would you recommend replacing the sauce with?
Hi Layla, Worcestershire and soy sauce do have similar flavors and you can definitely swap in the soy sauce. Enjoy!
Thank you so much for replying I appreciate it so much!
I really appreciate you replying so quickly as well!I just didnt see it ❤
I really appreciate you replying so quickly as well!I just didnt see it sooner ❤
This was the best Caesar dressing I have ever had. Everyone raved about it. The secret is using imported Parmesan/Reggiano- not just the cheap store bought stuff. Amazing!
O. M. G. Truly amazing. I usually use Cardinis dressing but never again. So easy and quick to make and the flavor is amazing. Made fresh croutons too. Followed the recipe exactly!
i LOVE this recipe; have passed it on to a number of friends. You’ll never by Caesar dressing in the store again!
That said, I personally prefer a bit less fishy anchovy essence than what this recipe recommends; I’ve found a half tsp of anchovy paste just perfect.
Additionally I’ve stored this in my fridge for easily 2-3 weeks (or more) with no discernable change in taste or freshness.
Made this tonight – it was SO. DAMN. GOOD. I will never use store-bought caesar dressing again.
For people who can’t find anchovy paste: 1 anchovy fillet = 1/2 tsp. 🙂
Ty!!
exactly what I was looking for, thank you!
Thank you for this conversion. I have lots of anchovy fillets and no paste so I was wondering how to substitute.
I don’t know if anybody’s going to read this or not but I’ve made probably 25 to 30 Caesar dressings in my life this is by far the best I have ever made and I followed the recipe to the t. Whoever come up with this wonderful job.
Best ever!
This the only Caesar dressing I’ll use, delicious.