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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Never knew how great homemade Cesar dressing could be. Will never buy again since discovering this recipe!
I thought I had the corner on the best caesar dressing BUT this is spectacular and easy to adjust to taste. Like the fact I do not need that raw or tempered egg. I am a retired chef and I wish I had found this before I retired. I grill my romaine first and with this dressing it seriously is a wee slice of heaven. Thank you Jenn Segal for sharing this one.
What would you use to replace the anchovy paste for vegetarians?
Hi Suzanne, I don’t know a perfect substitute for anchovy paste – I’m sorry!. I’d probably just increase the Dijon and Parmesan a bit to add flavor. Hope you enjoy!
I have discovered an amazing Caesar dressing from Bayley and Sage in London. They use gherkins in place of the anchovies and it is the best dressing I have ever tasted
Capers could work, as it has a saltiness to it.
I’m a caterer and have been making a version of this dressing for more than 25 years-everyone loves it. To keep it from being too creamy, I reduce the mayo to 2/3c and add 1/3c. Olive oil (I use regular not extra virgin, so it doesn’t emulsify) I have had people tell me this is the standard by which they measure all other Caesar salads
This is an amazing dressing! So easy to put together. I pair it with the grilled chicken with lemon that is suggested and it is a wonderful main course meal. My whole family loves it. It is one of those dishes that you crave and look forward to having again.
Wow!
We absolutely love this dressing.
I sometimes make it exactly as the recipe is written.
But our favorite is to use 1/2 cup mayo, 1/4 cup Greek yogurt, and 1/4 cup buttermilk. This makes a dressing that isn’t so heavy on mayo, plus is a little thinner than when made with all mayo.
Sometimes I add 1 teaspoon fish sauce in addition to the anchovy paste. (I always omit the salt, but it is especially important to leave salt out if you use any fish sauce!)
I like to add a few drops of garlic olive oil and a few drops of lemon olive oil. They really ramp up the flavor!
But – – the recipe really is delicious to make it exactly as written.
Thank you for sharing it with us!
I’m happy I found this when I was without our usual bottled dressing. I had to substitute white vinegar for lemon juice and have never bought anchovies, but it was still great. I can’t wait to try it with the two missing ingredients included. And like others, no more bottled Caesar dressing for me. Thanks!
This is one of the best Caesar dressings I’ve had whether at home or a restaurant. We add just a little extra dijon but otherwise use the exact ingredients.
Wonderful flavor! However, I would prefer it to be thinner. How can I thin the dressing without altering the taste?
Hi Sarah, Feel free to thin it out with some water; just go easy and add a little at a time until you get to the consistency you want. Hope that helps!
I made a kale caesar with grapes and walnuts. Amazing dressing.
Thanks Jenn.