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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Comments
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Thank you for posting this recipe. It’s just perfect!!!
Simply the BEST caesar salad dressing I have ever tasted. Every time I make it, everyone asks for the recipe and website! The number one comment heard is this tastes better that any Caesar I have had in any restaurant. Also, lasts for a long time stored in glass Pyrex in fridge. AWESOME!
Fabulous!
This is the best recipe! Better than any restaurant dressing and way better than any bottled caesar!!! Will use it over and over again! Thanks for the recipe!
BEST EVER! & Thank you for introducing me anchovy paste! Even my husband devoured it and now requests it every time we do caesar salad ha. I finally told him there is anchovy in it and to my surprise doesn’t mind one bit 😉 this is a keeper for life. I don’t change or modify a single thing.
Fabulous. I have to make a batch every Sunday and we use it for Caesar Salad but any leftover for dip.
Love it! I subbed Greek yogurt for half the mayo to cut back on calories a little. Otherwise followed recipe exactly.
Hands down my favorite Caesar dressing! I’ve made it several times in the past year and it never disappoints. I actually think it tastes better than dressings I’ve had at restaurants.
Delicious dressing! No more store bought for me 😊
There is mayonnaise in this recipe, that’s all you need to know.
Also anyone who says ‘If the cheese is already grated, it should be labeled “Parmigiano-Reggiano,” not “Parmesan.”’ Shouldn’t be trusted…. Like…. what?
Oil and raw eggs is mayonnaise
Maybe you should actually try it before leaving a negative review?
Best Caesar salad dressing recipe yet! I have passed along the URL to your recipe numerous times. 🙂
I made this but it was so very salty. I tried everything to doctor it but I ended up throwing it out and made it again. It was better the second time. I feel the addition of 1/8 tsp salt should be removed from recipe. There’s plenty of salt already in most of the ingredients and I’m surprised I’m the only one who feels this way. If there’s a reduced-salt option, please let me know. Overall, the dressing was very good & everyone was very impressed.
I forgot to mention this: I omitted the salt on the second batch. You can always add more salt on your individual salad.
I finally bought some anchovy paste and tried your recipe. It was perfect! And it gave me enough for a Caesar Salad for lunch later that week.