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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Super delicious- came together in less than 5 minutes. I was searching for things to dip in it before I even used it on the salad. I’m not opposed to using egg- but it wasn’t necessary or missed. Delicious!
I have yet to try one of your recipes that isn’t a hit- you’re my ‘go-to’ site when I am looking for inspiration. Your website layout is so easy to navigate, the photo of the ingredients is very helpful to scan quickly and make sure I have everything in the kitchen, suggestions for pairings, everything- just love it! I think I’ve repeated everything at least once I’ve tried. Thank you, Jenn!
💜
This recipe is ludicrously good. I’ve never had a Caesar salad better than this.
Love this dressing recipe! I just add a little more lemon juice to thin it out but my weekly go to dressing and the teenager loves it which is a plus!
I have tried a few different homemade Caesar dressings. This is by far the best. I did add a little more Worcestershire. I was not able to find the anchovy paste so I crushed some anchovies and added. So good!
Everyone I’ve introduced to this dressing just loves it and requests the recipe. I turn them on to your website and tell them you just can’t go wrong with Jenn’s recipes. Thanks so much for this outstanding Caesar dressing.
This recipe is good but I prefer eggs instead of mayo in mine.
Fantastic! Couldn’t believe it but this easy peasy recipe is the best!! Thank you ♥️
Absolutely perfect. I was looking for a Caesar dressing similar to when you go to a high end steak restaurant and order a Caesar salad. This is so good and so easy to make. Yum
This dressing is absolutely amazing and delicious! I don’t care if it’s authentic or not, it’s just so darn good. So rich and flavorful. The only caution I have is don’t add too much salt. The paste and cheese are plenty salty enough. Also, I used Romano cheese and it was perfect.
Anchovy paste and no egg yolk? This was a very lackluster caesar salad dressing.
First time making Caesar dressing and this was DELICIOUS and so easy! Thank you 🙂