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 added a tsp each of horseradish ,fish sauce and grainy mustard. Took it up a notch for sure! Great and simple recipe thanks
Why only a refrigerator shelf life for 3 to 4 days?
Hi Lauren, it may very well last longer than 3 to 4 days but I always err on the shorter side when telling people how long it will keep as I want to be conservative from a food safety standpoint.
This is my good go-to dressing (recipe)!!! I think it’s better than most restaurant caesar dressings. I use all the ingredients, but may add more garlic, Worcestershire sauce, or lemon juice. Just depend on my taste buds that day. I also use the dressing for other salads. So good that I don’t hesitate sharing the recipe with others. Thank you Jenn for sharing it.
This is the BEST Caesar dressing we have EVER had! Better then any restaurant or bottled!
Absolutely amazing! I’m never buying Caesar dressing again! I love that there’s no sugar!! 👏🏻 So quick and easy! Fantastic on grilled lettuce!!
Amazing Caesar dressing! I made this today for lunch and the only change was to substitute Fish Sauce for the Anchovy paste. I did not have the Anchovy paste and on Google this was listed as a sub. Next time I will use the paste, but I cannot imagine this dressing could be any better. We all loved it and plan to make a double batch later this week. Thank you!
Made this the other day and it is incredible. It’s hard to say if it’s the best Cesar dressing I’ve tasted but it’s the best in a Long time. I will say that it’s better the next day so make it early and allow it to mellow.
Made this tonight and soooo good and simple! Thanks Jenn!! Great as usual 💕
Wow! I am obsessed with this dressing! I made it the other day for a reception to serve 70-80 people. It was SO good and so easy. I had to make a few adjustments based on what I had: I used canned anchovies fillets, not the paste (the paste would have been easier). I used pre-grated parmesan cheese (the more expensive kind) because I didn’t have time to grate all that cheese, and the Parmigiano Reggiano was too expensive for the budget I was working with. I was bummed that I forgot to bring the Worshestire sauce so I panicked and put in about a tablespoon of balsamic vinegar. Even with those changes, it turned out so good. I think I put a little too much dressing on the lettuce because it was so good. I got a lot of compliments on the salad and I plan to make it again at the end of the month for an even bigger crowd. I had about a cup of dressing left over and I am fighting with myself not to eat it with a spoon right out of the jar. I’ll have to wait for dinner so I can make another salad just to eat the dressing! THANKS SO MUCH for such a great recipe!
Love it
I make it with vega mayo for my daughter and no cheese. Still tastes great
Make sure to leave out Worcestershire for vegans too! What a recipe. Loved it. Used half yoghurt half Mayo. Used seedy Dijon and anchovy fillets but blended it so you would never know!