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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Best Caesar salad dressing ever. I omit the anchovies just for personal preference but it’s still amazing. I make this for every holiday and everyone raves about it!
Fantastic recipe. Definitely worth making, never using a bottled caesar dressing again! Blows guests away whenever there is caesar salad being served.
This is incredible!
Not a raving fan of Caesar myself, I made this recipe for my husband. I’ve now eaten grilled chicken Caesar for 4 diff meals in 2 days & have already restocked on romaine & parm to make a second batch…Officially converted! Incredible taste profile & balance. Thankful I found your site, Jen!
Thank you for this deliciousness! We make it all the time. So easy and Caesar perfection!
I make this regularly for my family. They all love it! Fresh grated parmesan along with the anchovy paste makes it really authentic!
My son-in-law can’t come for dinner without me making “Jenn’s” dressing!
It is so simple and the best Caesar dressing ever.
Of course the extra always leaves in the jar right out the door home with him!
I must say there isn’t one recipe that isn’t yummy and I’m not a cook!
excellent, but used half the mayo and added a bit of olive oil and vinegar and omitted the anchovies and paste. Thank you!!
How long will this last in the fridge?
Erin, it keeps nicely for about a week.
This is a wonderful caesar salad dressing I have marked “great non-egg caesar dressing.” I have made it for a number of dinner parties and always am asked for the recipe. I follow it as written, but add a dash of hot sauce (I use Frank’s because it isn’t as strong as Tabasco). I used whole anchovies and mashed them a bit. If you don’t like them, just leave that ingredient out, but it does add a depth of flavor that I love. It can be a bit thick and I sometimes add a spurt of half & half, cream or whole milk to thin it a bit. I’ll never go back to another caesar salad dressing. This is the one!
I think many people are missing the obvious that the mayonnaise itself is made from eggs. If it is real mayonnaise it is an emulsion of raw eggs and oil!