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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Delicious!!
I made this recipe for the first time today. I used 4 anchovy filets instead of the anchovy paste, because I had them already. My husband is so amazed that I finally found a delicious homemade caesar salad dressing. No other recipe compares to this one!
I have made this recipe at least a dozen times now and it never fails to impress. Made exactly as written, with no changes, this dressing makes the best ceasar salad I’ve ever had.
Amazing! Subbed in pecorino romano for the parm since that was all we had on hand, and added a teaspoon of apple cider vinegar for some extra zing (perhaps my lemon wasn’t tangy enough). This dressing went great with my favourite kale caesar salad. I am looking forward to using this recipe again very soon!
Can I use Japanese mayo (kewpie) for the dressing and eliminate the lemon juice? Love it is so rich. Kind regards. From England
Hi Jo, I’m not familiar with and have never used Japanese mayo, so I can’t say for sure. I googled it, though, and think it should work if you omit the lemon juice. I’d love to hear how it turns out with this tweak!
Thanks for your reply. It is fabulous and as you suggested less lemon juice used. It is expensive at £5.00 but for a special meal with aged Parmesan as well ….wonderful!. kind regards jo
So glad it turned out nicely – thanks for the follow-up!
Without a doubt, the very best Caesar dressing I have ever made. Anytime I make this for company, it just knocks their socks off. Been using this recipe for years, it’s my best go to.
Seriously ahmazzzzzinnngggg!!! Super easy and hands down better than any restaurant!
I thought this dressing was pretty good…a little thick for my preference but still tasted very goodl
This really is the best caesar dressing that I’ve ever had. It is so easy to make.
I made this today. Turned out great. I’m surprised because it doesn’t have eggs in it…but it’s yummy. Thanks so much 🌺