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 Absolutely loved this dressing! I don’t always add anchovies As it is not something I keep around in the kitchen, but it is perfect with or without.
I use this dressing on chicken ceasar salad and my family loves it! I change it slightly by reducing the mayonaise to 1/2 cup and I add about 1/3 of cup of olive oil to replace the reduced mayonaise. I also omit the anchovy paste at the request of my family!
Delicious! I made it without the anchovy paste (only because it wasn’t available at my local grocery store) and it still turned out great. This is my go-to recipe!
I plan on making this for a dinner party this weekend. I noticed many commented that it is very thick. Which is the best method to thin it? I have seen your response to use a little milk, or lemon juice or olive oil. What do you recommend?
Hi Pamela, any of those (as well as water) would work to thin the dressing – just add a little at a time.
I use cream or half-and-half to thin creamy dressing. It maintains the creaminess better than milk or water.
I will never buy caesar dressing again! This was super easy and it taste glorious. Thank you.
This is my go to recipe for Caesar salad dressing. I’ve made it the traditional way (with eggs) as well tried bottled dressings and restaurant Caesars, but nothing comes close to the deliciousness and ease that this recipe offers. It is quite thick, but that means I just need a small amount for a tasty salad. I take a spoonful, drop it on the romaine, then toss with tongs until the leaves are coated.
I just made this dressing yesterday. Followed directions completely. While the dressing was very tasty, I was disappointed that it was so thick. I ended up thinning it with a very small amount of milk to make it creamier. Any suggestions for a creamier dressing?
Hi Barb, The dressing is a little on the thicker side. You did the right thing by adding some milk. I would just continue to do that (bit by bit) until it gets to your desired consistency.
I left out the anchovy paste because it freaks me out and I was once really put off by a very, very fishy salad Caesar salad. It was still absolutely wonderful! Right after trying it on our salad tonight I said that I would never buy store bought again. Thank you!
Darn.. I only have canned anchovies. Could those be made into a paste?
Definitely. Hope you enjoy!
This is by far the most delicious dressing I have tasted. Followed exactly except no added salt and used grated Romano. Thank you!!