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 this last night and wow! It is so good. Made exactly the way the recipe calls for and it did not disappoint. I have been making my own ranch dressing because it’s so hard to find salad dressings without inflammatory oils in them but I love Caesar salad and wanted to make some with the Mayo I have that is made with avocado oil. It tastes like a five star restaurants homemade caesar dressing. And it was so simple I honestly will probably never buy store bought again. We used it for chicken Caesar wraps and I made a side Caesar salad. Today for lunch I’m having a chicken Caesar salad. Thank you for sharing this recipe, it’s life changing 🙂
It’s delicious! And so easy to make. I leave the parmesan on the side because I don’t eat dairy. So so good! Thanks Jenn!
This is the best Caesar dressing I have ever tasted. We really love garlic, so add double. Great.
I am an expert at judging Caesar salads. If it’s on a menu, I will always order it!
I have made many delicious recipes over many years, but I must say this is the very best ever. My entire family and all of our friends love this recipe as well. Thank you, Jen! You NEVER disappoint!
I am an expert at judging Caesar salads. If it’s on a menu, I will always order it!
I have made many delicious recipes over many years, but I must say this is the very best ever. My entire family and all of our friends love this recipe as well. Thank you, Jen! You NEVER disappoint!
My new favorite Caesar!
It’s absolutely amazing!!
I love caesar salad. I thought making caesar dressing was complicated. I didn’t realize how easy this dressing was to make. I made it and it was delicious. Thank you for this simple yet flavorful recipe. Definitely Five Stars!
It is an excellent genuine recipe! I stick to it every time I want to make Caesar salad. Thank you!
Made this dressing and it is amazing. I noticed it said it was good for up to 5 days ? I am wondering why only 5 days as it does not contain eggs and the ingredients on their own can be refrigerated for longer.
Is the flavour compromised or is it a health concern ?
Thanks so much – so happy to have found you ! Made the Paella & the Key lime ice cream as well – everyone raved !
Glad you liked it and have enjoyed the other recipes you’ve made! The dressing may very well last longer, but I always err on the conservative side from a food-safety standpoint.
Amazing Ceasar dressing recipe. I added extra garlic and muddled it in a mortar and pestle. I also added pecorino and Parmesan cheese. Everything else I followed to a T. I didn’t add the salt, because of the pecorino, which is salty. I doubled the recipe and it was absolutely fantastic. This is a definite keeper. Thank you
Best salad dressing ever!
This was so easy to make. I will make this again with 1 small change, less mustard.