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 was the first recipe I ever tried from Once Upon a Chef. It’s the Gold Standard when it comes to Caesar dressing. You will never, ever go back to a bottled dressing once you try this. Easy to make … just leave some time for the flavors to meld together before serving. Use the best ingredients for the best flavor — fresh Parm, fresh lemon and Hellman’s mayo. You can skip the anchovy paste, but I wouldn’t recommend it. It’s a major flavor component, and don’t worry it does not overpower the dressing. No fishy flavors swimming around.
This is the best Caesar dressing. It’s frequently requested for family gatherings. I like to add extra lemon juice for a little more tang and to loosen up the dressing a little.
This dressing is my favorite and go to recipe. My family loves it. I have reduced it by half, even a quarter for small salads. Don’t omit the anchovy paste, you’ll barely know that it is there. I am not a fan, however, it just gives the dressing just that something-something! Compliments every time I make it. Try and enjoy!
I make this recipe as is, except for adding more garlic. Everyone loves this dressing and I make sure we’re never without it in the fridge!
The dressing was a little too lemony for our tastes. i did use light hellmans mayo. would that have made a difference in how tart the dressing came out?
I don’t think that would impact the tartness. Next time you could reduce the lemon juice just a touch.
THANKS. will try again tonight. It was still good though.
Based on the other recipes of yours that I’ve made, I trusted this recipe for Caesar dressing for a special dinner. It was such a hit! Served 8 pro golfers prior to a pro-am and they couldn’t get enough of it! I pre-ordered your cookbook and can hardly wait! Your recipes are reliable and no fail. Was introduced to them with your Asian salmon. Thank you so much for all you do!
This recipe is utterly fantastic! My husband is a Caesar SNOB and he loved it.
Thank you, thank you! Cathy
I come back to this recipe time and time again. So delicious and so easy! I will never buy caeser dressing from the store again. Not to mention – anchovy paste has become my secret weapon for a bunch of other recipes as well.
Love it! Picky Husband loves it. I just don’t mention the anchovies to him. A KEEPER!
This is excellent! So happy I found this recipe!