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’m a huge fan of cooks illustrated and go to them constantly for recipes. I thought I’d find a favorite Caesar salad recipe from them. Though their multiple recipes were good, they weren’t quite what I was looking for. I went back to google and searched and tried others til I found this one. One word describes it: AMAZING!! It is delicious, garlicky, and oh so yummy. My 3 year old asks for it! It’s just the perfect one and my family and extended family agree that this is it! Thank you Jenn for sharing!
Can you recommend croutons for this recipe? I plan to make this for 9 guests.
You can use the croutons from this recipe:
https://www.onceuponachef.com/recipes/broccoli-cheese-soup-homemade-croutons.html
Enjoy!
This was awesome. I like a lot of flavor and this had it. One of the best ceasar dressing I have had. Made it with shrimp scampi with fresh herbs and gluten free garlic Parmesan bread. A couple fresh cloves of garlic in softened butter broil and adds little Parmesan cheese to the top right at the end of baking. Quick and yummy dinner family loved it.
So delicious! I am pregnant, and feeling really finicky about food. It needs to be healthy, of course, but also has to really taste great. I feel so empowered to have a perfect recipe for one of my favorite salads. Now, I can just whip up the recipe whenever. Thanks for sharing!!
How long is this good for?
Hi Kathleen, It keeps well in the fridge for about a week.
P.S. I made a double batch, immediately froze half, and the frozen batch was perfect when we thawed and used it a few weeks later.
I am incredibly picky about caesar dressing and this is the best homemade dressing I’ve ever had! It has the perfect amount of everything in it. Thank you!
I was just wondering why raw eggs would be a health concern to small kids but Hellmann’s Mayo which is full of GMO’s is a safe substitute? Eggs raw or cooked shouldn’t be a health concern as long as they are from a reputable source….the use of antibiotics on large scale chicken farms has actually increased the incidence of S. Enteritis on these farms – it kills of the natural microflora that usually compete with S. enteritis – leaving the area prime for salmonella. So common sense tells me that our risk of getting S enteritis from an organic farmed egg – is going to be factors below the average risk.
Really? Some people lol … I loved it. Hellmans is definitely quality mayo and the one I prefer. Thanks for a great recipe!
5 stars,,( should be 10) this recipe is fabulous,,in Mexico no anchovy paste, I used a can and it was not fishy…I had been making our old recipe for years ..Yours is better, tastier and faster ! Now I have to rewrite this new family recipe, promise to give you all the credit!
I absolutely love the dressing as is, however my husband thinks it’s a little too thick. Wondering what you might use to thin it out a bit?
Hi Lauren, You could thin it out with a bit of olive oil and a touch more lemon juice.
My son loves Caesar salad whenever we eat out so I thought I would try it at home. He loved it!