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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My husband is a meat guy, nothing fancy. Only ate iceberg lettuce, which I despise.
ONE time, he tasted my romaine with Caesar dressing, he was hooked. This recipe is beyond good. Thank you Jenn!!!!
It is so delicious! I made the huge mistake of putting everything together and using a mixer, just because of the whole garlic, and it did curdle and the oils are sitting on top and I need to stir a lot before using. It didn’t affect the taste! It’s the best Caesar dressing and I want to eat it with everything! Please excuse my English mistakes.
Amazing! Just right.
Yummy recipe! I do make my own avocado oil mayo and keep this dressing in the fridge for about a week. It’s nice being able to pronounce all of the ingredients in your food.
I’ve made your caesar salad dressing many times and love it. My go to recipe for that salad. Especially the fact that it stores safely in a jar in my fridge.
One quick question though. I find it often when just prepared is quite thick so I must be sure to toss well rather than keep on adding more dressing.
Do have any suggestions ie. adding a tiny bit of milk to allow it to be easier to toss well.
I use the 1cup of mayo…not adding more.
Thanks
Rebecca
Hi Rebecca, Yes, a little milk or even water will do the trick – just add it bit by bit so it doesn’t get too thin.
This is the BEST recipe for Caesar salad. I always have requests to bring this dressing to any party. Sandra.
Delicious! I’ve tried lots of Caesar salad dressings and this one is very tasty. Especially without having raw egg. I’ll use it from now on.
It was delicious on grilled romaine tonight. My husband said it was perfectly spiced. I didn’t have anchovy either but added a few more drops of lemon juice.
Great! Loved it! Thanks!
I MADE THIS DRESSING FOR A PARTY AND DOUBLED THE RECIPIE IT WS TOO SALTY SO I REMADE IT . IT WAS STILL TOO SALTY. I WOULD RECOMMEND VERY LITTLE OR NO SALT AT ALL UNTIL AFTER YOU COMBINE EVERYTHING. AFTER THAT, DELICIOUS AND PERFECT AND GONE!
why are you screaming…
@Rod Lol!!! Made my day!
Interesting. I found it didn’t have enough salt. The dressing needs to taste saltier than you think, as it is the main seasoning and flavor on the salad. Once you add the romaine and crutons, the salt will balance out.
Going to try your Caesar salad dressing, I want to add chicken and pasta noodles(spirals) as well for a picnic, kind of make it more like an entre, any tips on that idea? Thank You, like your site!
Hi Jim, that sounds like a nice way to turn this into a meal! If you find it’s too thick, you could thin it out with a bit of water – just go easy. This chicken is great tossed into the salad.