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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The absolute best quick and easy Caesar salad dressing I have ever made. It’s now a staple on our house.
I’ve been making this dressing for years and people always love it. Not difficult to make, but the results deliver. We had New Year’s Eve dinner at Ruth Chris, my husband had the Caesar salad, he said the dressing wasn’t as good as the Jenn’s recipe I make at home.
This recipe came out Amazing! My husband said this is better than some of the nicer restaurants we order it at.
I actually decided to use the leftover for my charcuterie board for celery, and it went pretty darn fast! A definite hit! 😊
I made the brave decision to make this for the first time the same day as a Christmas party and I have no regrets. I added another tablespoon+ of lemon juice to lessen the hint of mayo and a drizzle of olive oil to get the consistency I wanted. I prefer a bit more pepper than 1/4 tsp so I sprinkled a bit more at the end.
To paint the picture, I used 3 Romaine lettuce hearts and maybe 2/3 of the dressing and it was PERFECT- fed ~12 people. Don’t listen to the negative comments- make the dressing and never look back!
What would you recommend in place of anchovy paste if I have a guest with an allergy to fish?
Hi Samara, the dressing will taste a bit different, but I’d just omit it. 😊
Fantastic! Had a couple over for dinner for their first time. He’s a gourmet cook and I was a little nervous! He really loved it and took some home with him.
A highlight of the dinner.
This sadly was not good. Tasted too much like mayo. I followed recipe exactly as is, I don’t get what went wrong, there is so many good reviews.
Made this today, and then made a second batch right after! It was delicious. Easy enough that I could make it! Serving it tomorrow, but had some with carrots. Will definitely keep this in my regular dressings.
Family absolutely loves this!!! I have made many Caesar’s before (using a similar recipe, pasteurized eggs, etc.) but this one has the balance of flavors one is looking for. I don’t think I made any significant tweaks, other than a bit more anchovie paste, but I am an anchovie guy!
I thought this recipe had anchovies in it. Is this the original recipe I have made it before, but just remember putting anchovies in it.
Hi Beverly, This is the original recipe – it has always just called for anchovy paste.