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 use FF Greek Yogurt instead of mayo. Delicious without the fat!
I skipped the salt too!
This is a delicious dressing! I’ve made this numerous times for dinner parties, and consistently get asked for the recipe and/or receive rave reviews. After following the recipe as written the first time, I’ve made slight modifications for my personal taste, those being a bit more anchovy paste, an extra splash of lemon juice, and parmigiano-reggiano for a bit more zip and savory. Hands down, one cannot go wrong using this recipe!
Thank you so much for this recipe! My daughter has an egg allergy and we have longed for a creamy Caesar dressing to use. I made this with Hellman’s Vegan Mayo (which is pretty close to their original) and was able to make a perfect egg free Caesar salad! This will be a go to recipe for years to come!!
I rarely leave reviews but this dressing is UuuuMazing. My four year old was eating spoonfuls and my 7 year old asks for this all the time too. My husband and I love it as well. My favorite caesar salad I have ever had is from the restaurant Maggiano’s Little Italy. But after making this, their salad just doesn’t cut it anymore. Thank you!!!
I read many of these reviews before I made this dressing. All the 5 star hype was promising. I was very disappointed. I did use excellent quailty mayonaise and followed the recipe as written. It tasted far too much like mayo for me which is not how a Caesar dressing should taste. I ended up tossing it and making a different recipe that only called for 2 TBS of mayo. It tasted much better. To be clear, I have made a few different Caesar dressings, including vegan, and I have never left a poor review like I have today. If you like the taste of mayo in your dressing then proceed on! If not, find a recipe that uses far less than a full cup.
Probably helps to let it sit and actually let the flavors penetrate the mayo
I have been making this dressing for a few years now on special occasions. Easy, tasty and crowd pleasing. Everyone fights over the leftovers.
One thing- please take the salt off the recipe. With the mayonnaise, Worcestershire sauce and anchovies there is absolutely no need for extra salt.
Best caesar recipe I’ve made! Sooooo good. My husband and I couldn’t stop eating salad and he doesn’t like salad. Used 4 canned anchovies mashed instead of paste. Will make again and again. 🙂
Thank thank you so much for this recipe!!! I’ve always wanted to try to make a Caesar dressing but was too intimidated and thought it would be too complicated. Well clearly you changed all that for me with this recipe which I followed exactly but had to add more garlic because I love garlic😁 anyhoo it came out Delish!!! Family loved and I will be making again soon!
This was soooo good and so easy to make. I added the entire can of anchovies cuz I love them. This recipe is a real keeper.
I was just in the mood for a Caesar salad, but the dressing really mattered so I began looking for a recipe and I found this ridiculously delicious dressing. I love this recipe – it’s awesome.