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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Comments
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could you add olive oil to thin it?
Sure Butch, that should work.
Wow, great Caesar recipe! I didn’t realize it could work so well with mayonnaise.
It was just a bit thicker than I wished, so I added 1 T oat milk to my half batch (that’s 2 T to the original recipe). Then I needed another dash of Worcestershire.
Hey, did you know you can grow your own windowsill romaine? Just lop off the bottom 1.5″ of the head you buy in the market and place In a ramekin of water on the windowsill. I just had some of mine with Jenn’s lovely Caesar.
Really fantastic! Thanks, Jenn, for this incredibly tasty recipe/blog!
The BEST caesar salad dressing recipe online. Period.
Thank you!
Absolutely delicious!!! I was apprehensive about a fishy taste, instead I found myself looking for things to dip into this dressing! It was simple, delicious and inexpensive. Thank you for transforming my meal, I look forward to your other recipes!
Love this! I have been looking and looking for this recipe. I made the mistake of using a fancy “craft” mayo – I think it’s probably even better with Hellman’s. Love this, love this site!
My teenage grandson loves Caesar salad and I wanted him to try a homemade one. That dressing is better than any Caesar dressing I’ve ever had. It was a hit with everyone. So flavourful and yummy. Thank you for sharing it.
Really liked this recipe and my dressing came out as a nice thick dollop rather than thin and drippy – which was perfect! I just added everything into a small grinder in one go. Once mixed, I did a quick taste, added a tiny bit more Dijon and bam – DONE! Minimal effort, minimal washing up, maximum authentic taste! Better than any bottled stuff 🙂
And I didn’t use anchovies as I don’t like them and still tasted great!
Excellent. Two thumbs up from our entire family. I do use the filets. I’m a anchovy eater. Yum . Thanks so much for posting and sharing.
Delicious !!! we all loved this recipe and I agree no need for bottled dressing ever again !
It did taste strong at first but when it goes on the romaine it is delicious !
Another winner !!
I have made this twice with anchovy filets and it was a big hit both times. So very easy to put everything in the food processor and just mix. My daughter loves this dressing (I have not told her it contains anchovies) and requested this the second time. Thank you for sharing such an easy and delicious recipe! This is the 2nd recipe I have made from your site and loved them both. Will definitely be checking back for more recipes.