Homemade Caesar Salad Dressing
This post may contain affiliate links. Read my full disclosure policy.
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
You May Also Like
- Homemade Croutons
- Zesty Homemade Italian Dressing
- Basil Vinaigrette
- Big Italian Salad
- Russian Dressing
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This recipe exceeded my expectations. I will be making this over and over again.
My last dried up lemon produced only 1T juice so I halved the recipe. I added a tablespoon of water to thin and it was perfect. Next time I’ll omit the salt. Thank you for a great easy recipe. Off to get a bag of lemons!
I am a salad dressing snob-I only want freshly made. This Caesar dressing is everything you want it to be. Creamy and rich with just the right balance of flavors. Not too fussy to put together either. Thanks, this is my new Caesar dressing recipe!
Would love to buy your cookbook! Can you send the link? Thank you!
Hi Danielle, Thanks for inquiring about the cookbook! Just click on the “Buy Now” link on this page to see the different places you can buy it. (It’s also available at most local bookstores.) I hope it becomes an often-used tool in your kitchen! 🙂
This is an incredible dressing! I share it all the time. Homemade croutons are a must. I also add extra lemon juice. I think the thing that I love the most is not one component overtakes another. Perfect!
OMG!! This is the BEST Caesar dressing! I finally had all the ingredients on hand & followed the recipe exactly. Yum!! I could eat the whole bowl with a spoon, it’s that good. I see a lot of salad (and whatever else I can put it on or dip in it) in the future. Thanks Jenn for another terrific recipe !
Best Caesar dressing EVER! I do double the lemon juice-really brings that flavor to life! I also use 1/2 cup olive oil or avocado oil (depending on what I have on hand) and 1/2 cup mayo vs 1 full cup mayo. Soooo good! I make your grilled chicken with lemon zest to go along with this!!
All of Jenn Segal’s recipes are amazing!! I always share them with family and friends! 😊
Ok, WOW, this was delicious! Perhaps the best homemade dressing I’ve ever made! It was a winner with everyone. I have always been a little afraid of anchovy paste but I’m so glad I went outside of my comfort zone. My daughter is coming home from college for Thanksgiving and this is on the menu the first night! Thank you for another amazing recipe!
So, I’ve never made caesar dressing because the thought of smashing anchovies, using the necessary amount, but not the whole tin, and then throwing the rest away always made me feel like it was something I couldn’t and wouldn’t do. But, without anchovies you don’t have caesar dressing. Then came you and anchovy paste!! Who knew?! This opened a whole new world for me. I love Caesar dressing and this recipe is amazing and tastes as good as any I have had in any good restaurant. So, thank you, Jenn, for this. It is wonderful and I expect that this is a recipe I will use for the rest of my life. I’m still bragging about it and you to anyone who will listen! Also, I bought your cookbook. My daughter was home and paged through it. She wants it for her birthday.
So glad you like the dressing and the cookbook (and thrilled that your daughter wants one as well)! 💗
Absolutely wonderful!
AMAZING. I used 1/2 mayo + 1/2 0% greek yogurt and it was still rich & delicious. I also added a dash of olive oil & a little more garlic