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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I made grilled chicken last night and was looking for something other than the sides I had.Made the dressing and drizzled this delicious Caesar dressing on top! Amazing!
I can’t have eggs, soy, or dairy as I have developed allergies to those in adulthood but I LOVE Caesar salad. I saw this recipe and decided to try using allergy friendly substitutes and it turned out amazing!!!!! All I did was substitute Best Foods Vegan Mayo for the regular Mayo and Follow Your Heart Vegan Grated Parmesan for the regular parmesan. I did leave out the mustard bc I didn’t have it on hand but it was still amazing!
Wow perfect dressing ,you won’t be disappointed
re Note: Anchovy Paste cannot ne found near the canned fish at Sobeys. It was in the meat department in the fish section by the Salted Cod, and Crab Flavoured Pollock. It says right on the tube to keep refrigerated. Looking forward to trying this recipe real soon.
I was skeptical of all the 5 stars, but it’s totally a 5 star. Delicious
Love starting w mayo!! I always have dukes in the fridge… so easy peasy now I have anchovy paste!!!
I want to thank you for sharing this!!! I’m a self taught( of course with the help of friends and now online chefs) cook and love learning new international recipes as we have friends from all over the earth! However I haven’t had a Caesar salad in many years. Started craving one and nearby restaurants with excellent dressing have closed down(so sad).SO… here we are. This was so simple and few dishes used to make it! I use manchego ( sheeps milk) in place of the parm-reg b/c we prefer it and my children have cows milk intolerance . I added a t of lemon zest and a lil more garlic and cracked pepper.child still at home LOVES it— it is SO good and just what I have been craving! Thank you thank you! Can’t wait to share with friends and tell them about where I found it!
Love this.
This is a fantastic recipe and it works with or without anchovies (for those with allergies) but I’m totally for using anchovy fillets and making them into a paste with salt. It always comes out quite thick and I didn’t know if this was intentional but I love it cuz it can be used as a dipping sauce and if I need it thinner I just add a little bit of water. This really is my go-to recipe. Thank you for sharing it!
Finally found the best Caesar dressing!! This is easy and so rich and creamy. Followed it to a tee and did not waver!! Last weekend I made it with a pasta/Caesar salad and the family requested AGAIN this weekend for Easter brunch!!! Great job Jennifer!!
I love how you said you made it to the tee and did not waver, I’ve seen soooo many comments where it’s stated they like or don’t like a recipe, and oh by the way I added this and that and didn’t have x so substituted y and wonder why it wasn’t so great!! Lol, I’m getting ready to make it to the tee, made sure I have all ingredients!!! I’ll bet it’s great!
My girls love this dressing and a hit whenever I make it for friends and family! Thank you for sharing!
Amazing easy recipe