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 love this recipe. I added a bit more garlic because I like my caesar dressing very garlicy. So good. Making again for a dinner party of 15 I’m hosting this weekend.
This tastes great but is very thick. How can I thin it out without affecting the flavor?
Hi Judy, You can add a little olive oil and lemon juice. Enjoy!
We LOVE this dressing but I have one question. It is very thick being made with mayonnaise. Is there a way to thin it just a bit without changing the awesome flavor?
Glad you like it, Kelli! You can thin it out with a bit of olive oil and a touch more lemon juice.
Omg. I’ve been scouring restaurants and cookbooks trying to find the perfect Ceasar salad recipe. THIS IS IT. So delicious. It’s especially great with anchovies, or if you don’t have the anchovy paste, chop up a can into pieces (almost like bacon bits) and add them to the salad. I also accidentally added extra dijon mustard–still tasted fabulous.
This is seriously a keeper.
This is a delicious caesar dressing recipe & so easy. Most traditional recipes w/olive oil & egg are difficult to get right. Most of the time it tastes too lemony/not enough – this is just right & you can make it ahead – no measuring for me just eyeball & perfect! Thanks for all of your great recipes – use them often.
This was very, very good! It is thick, but I just toss it with my hands and it coats the lettuce really well! No need to thin!
I’ve made this twice now. Once without the anchovies and once with them. Definitely best with them! My 17 yr old son says it’s the best Caesar dressing he’s ever had.
This is the best Caesar salad dressing I have ever tasted in my life! Thanks for the great recipe!
This is, without a doubt, the best tasting and easiest Caesar dressing I’ve ever made. The seasonings are spot on and dressing reminds me of fancy steakhouse salad I had in Palm Springs. My husband even commented on how good it is. This is a great find and will remain in my recipe box forever. Thanks.
This is a 6 out of 5 recipe! I make Caesar salad often and I have been making it for years. By far this is the most perfect recipe. I like it because it doesn’t have raw eggs in it. It is creamy, it is flavourful, it lasts for ages and it is easy to make. The only thing I have done is throw a few more anchovies in if I have some lying around. Best recipe ever!