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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This recipe is perfection! I make it at least once a week, and it’s my go-to for dinner parties because everyone loves it. Friends like it so much that I’ve had multiple people even ask if I can bring it with me to different gatherings!
A winner!
Yes to two anchovy fillets.
I’ve made this in a small food processor and with an immersion blender. First whiz up everything up to the mayo then add mayo and cheese (and seasoning) for a final spin.
Try it on top of grilled romaine hearts.
And, just for fun, I tried brushing this on top of thin baguette slices to make croutons. A few minutes in the air fryer and they go perfectly with the salad.
I’ve made this over and over again as is (without the anchovy paste) and its great. Way better than store bought. I highly recommend.
Hi Jen,
Can this be made without Mayo? Like Greek yogurt/sour cream?
Thank you!
Yes, you can replace it with sour cream or Greek yogurt. If you do that, cut back on the lemon juice as the sour cream/yogurt will add more tang. Hope you enjoy!
This is a very disappointing recipe. Tastes mostly just like mayonnaise, and I upped the garlic and anchovy paste. I’ll go back to egg yolks and oil for my own emulsion. Don’t want to just smear mayo on a salad.
What exactly do you think mayo is made of?
Exactly my thoughts
Go use an egg and oil to make mayo. Now taste it. Now taste Helmans or your favorite brand. They taste exactly the same right? No, you say? Interesting isn’t it. And that’s his point. The “what do you think jarred mayo is” crowd can not be trusted with flavor if they think it’s all the same. You have no discernible taste. I’ve made strong garlic aioli with Helmans. I still knew it was helmans. It was good, but my taste buds recognized that very familiar taste. If YOU like it that way, that’s fine. But don’t poopoo others for having a better or more sensitive palate than you. Jarred and homemade hit different.
I agree 100%. I had to Dr it up to be able to use. Going back to my old recipe with egg and oil.
Delicious! I used 1 tsp of soy sauce instead of the anchovy paste (just can’t do it – lol) and it’s great!
Now I can have my favorite salad anytime with this awesome dressing. No store bought in my house anymore.
Often I forget how much I love caesar salad, then I come back here and make your homemade caesar salad dressing and I’m in heaven. I should have commented on this 3-salad-dressing-makings ago, but this is by far the best caesar salad dressing I’ve ever had/made. Thank you!
It was delicious! Everyone in my house enjoyed the dressing. I was unable to find anchovie paste so I just smooshed 2 anchovies filets and then whisked them into the dressing. My SO was concerned about a fish taste but there was none. The anchovies blend in perfectly.
Surprised as to the ease of making this. Will have to double the amount next time. Everyone loved it. Even those who do not like anchovy. The mayonnaise takes the guesswork out of the oil/egg/lemon/salt ingredients that you have included. This is also an awesome dip. Chicken Caesar Salad toast appetizers were awesome too. Can this be frozen and thawed for a late night snack with celery, carrots and cucumber?
So glad you liked it! Unfortunately, I don’t think it will freeze well though.