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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Your recipe makes 1 1/3 cups of dressing. I am having a crowd over to my home and will be making it for the first time. My question is: how many heads of romaine do I need per 1 1/3 cups of dressing? And how many heads of Romaine do I need as a side for 50 people?
I’m excited to try the recipe; thank you. I hope I receive a prompt answer.
Hi Linda, It’s hard to say exactly but I would say 1-1/3 cups is enough for about 10 medium salads (about 2 cups of romaine per serving). One large head (not heart) of romaine equals about 10 cups of torn lettuce, which should serve 4-5, which means you would need about 10 heads for 50 people. Of course, it depends on the size of head of lettuce but this should give you a general idea. And I’m guessing you would need to multiply the dressing recipe by 5. Hope that helps!
Thanks Jenn for your very prompt answer. I’m making this tomorrow and will let you know the responses of my guests. I just checked what I have for Romaine…and it’s 12 HEARTS, not heads. Does this change your previous advice as to amounts?
Hi Linda, A heart of romaine should serve about 2 people.
I just buy pre-cut hearts of romaine lettuce in a bag. I have determined that 1 preparation of this recipe is enough for 2 bags of lettuce. If you prefer the dressing coating to be very light, this could extend to 3 or 4 bags.
I also double the garlic, but that’s personal preference. If you’re not sure, just make the recipe as stated, then taste it. It’s very easy to just mince and add more garlic until it’s the way you like it. Leftover dressing refrigerates very well.
I have to tell you, I ADORE Caesar salad but I am a Caesar snob. If I want it at a restaurant, I have to sample the dressing first. If it’s too tangy, too sweet, too blah, I won’t order it. There is one restaurant in my area that gets the dressing absolutely perfect, with the right zip, the right spice. It’s the Caesar standard to which I compare all others. I can’t even accurately put into words the pure JOY I feel at having discovered your recipe. I was not hopeful it was going to please me, it was the FIRST Caesar recipe I ever attempted, and it COMPLETELY NAILED IT!!! I may add an extra clove of garlic or two, and I absolutely add a few dashes of cayenne pepper, but oh-my-wow, this is perfection. Thank you so much for sharing it with us!
Jenn there is no way I could thank you enough for all your wonderful recipes! I was not at all a fan of the kitchen. In fact I hated cooking. It’s not that Im a bad cook, but it was getting boring around here. However the past several weeks I’ve been cooking at least 2 of your recipes a week and you have brought a whole new meaning to cooking for my family! I am enjoying the kitchen like never before and the food has been amazing. I feel like a chef (feel being the key word there) ! Thank you for getting me out of the rut of the same old boring recipes and trying all these great, savory and wonderful foods! This Caesar dressing is my next project. Thanks again.
This recipe is AMAZING! I added ONE little extra hit of Worcestershire sauce just for a little more kick, but the compliments went through the roof! Thank you!
If you want fine dining restaurant style Caesar Dressing this recipe is it! My family is loves it. Thank you for the recipe!
This recipe is EXCELLENT! Thank you! I definitely agree with you about using quality ingredients. In fact, I try to use organic whenever possible. We are garlic lovers so I added about four cloves and minimal salt, just to taste. Yummy! Great suggestion using anchovy paste as well. Not sure how I would have fared with whole fillets…
Favorite Caesar recipe ever! Prepared exactly as shown.
My husband loves Caeser salad, and I have tried so many recipes for the right dressing. This is the best one, so delicious 🙂 Thank you so much! I know subscribe to your recipes.
5 stars! I substituted half the mayo for olive oil. I also added a few more garlic cloves. I put all the ingredients in a food processor.
I put the dressing over romaine, tomato, red onion, and bacon crumbles. Amazing.
I typically don’t comment on recipes I have tried but I have made dozens of Caesar dressing recipes and all have been lacking in some way or did not have the traditional Caesar taste. This is delicious! I have thrown away all of the other recipes I’ve saved just in case.