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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Absolutely delicious!! So easy too. Thank you. Your recipes always turn out great!
This is life changing! I make this all the time and come across as a master of Caesar salad! I’ve shared this recipe more times than I can count! I like to leave out the Parmesan and make Parmesan crisps to keep the carbs down and make it super fancy.
This salad dressing is absolutely delicious. The only change I made was to omit the additional salt. I thought, for my taste, the anchovy paste would provide enough. Thanks for sharing!
Perfect, easy caesar salad recipe.
This dressing is incredible! I’d been searching for years but always thought it would be too complicated to make. I also didn’t like the soybean and canola oils used in commercial brands. I make it with avocado oil mayo and will try others’ suggestions for thinning it out a bit. Love it!
I made this using scratch mayo, and it was very thick. Thinned it with more lemon juice and white wine vinegar, so it isn’t a true version of recipe, but still very good. I wish I had read the reviews first and cut the mayo with Greek yogurt. Other than that, very good and easy. And I made it in a Magic Bullet. I will definitely make it again.
This is my go to dressing. Does not compare to bottled dressings. I add a touch of buttermilk so it thins it out a bit, as it too thick without a liquid. Thanks for this amazing recipe!
I made it and found it to be super thick! I diluted it to the consistency we like with a little water. Then I increased the dijon and the anchovy paste. Next time I will cut the mayo in half and add the full amount of the rest of the ingredients.
I think is has a great flavor and will definitely make it again. Thank you for sharing it.
Great recipe, that all the family love!!
After making this fabulous dressing I had a dinner sized salad three days in a row. It totally screwed up my calorie count. It is taking all my willpower not to make another batch. Loved it, loved it, loved it! Definitely as good of not better than any restaurant ceasar dressing I have ever had.
I found this recipe recently and agree with all the 5* reviews. The best caesar dressing and so simple to make. It’s always in my fridge now. Mmmmm.