Homemade Caesar Salad Dressing

5 stars based on 63 votes


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, not too fishy — it’s just right.


While most authentic Caesar dressings are olive oil-based vinaigrettes thickened with raw eggs, this one has a mayonnaise base, which means no raw eggs so you don’t have to worry about giving it to your kids.


Be sure to use the best quality ingredients: Hellman’s mayonnaise, freshly squeezed lemon juice, real Parmigiano-Reggiano and fresh garlic cloves. If you’re squeamish about anchovies, using a paste like this one makes it easy. Just hold your nose and add it in; the dressing needs every last bit to taste like the real deal.


My kids love this dressing so much that they actually get the ingredients out of the fridge and beg me to make it. They don’t even wait for me to make a salad; while I cook dinner, they sit at the kitchen table with a big head of romaine and dip the leaves in. Who cares how they eat it, as long as they do, right?


For a main course Caesar, try pairing this with my Perfectly Grilled Chicken Breasts. It’s delicious!

Homemade Caesar Salad Dressing

Servings: Makes 1-1/3 cups


  • 2 small garlic cloves, minced
  • 1 teaspoon anchovy paste (found near the tuna fish in the supermarket)
  • 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
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. 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.

Reviews & Comments

  • 5 stars

    This is so delicious I can’t believe I used to buy the Lighthouse Caesar dressing weekly. I have a son who is allergic to dairy. I double the recipe and put half in a different container without the parmesan. Then I add the parmesan to the remainder for the rest of us. He says it is delicious even without theparmesan. Also to be lazy sometimes I used really good parmesan from Costco – already shredded. It is good that way also.

    - RitaM on March 25, 2015 Reply
  • 5 stars

    Thank you for the recipe it was delicious
    I alternate Anchovy paste by caned one
    We enjoyed it

    - Laila cummings on March 25, 2015 Reply
  • 5 stars

    I had a couple of recipes for really good Caesar Salad Dressing, but my computer went belly up so I lost them. :(

    I looked around and my Google-fu led me to this place. The recipe seemed way too easy, but I was in a hurry, so what the heck.

    WOWZERS! Quick has met Easy who have met Delicious and melded into about the best Caesar Salad dressing ever. Wonderful job and thank you for sharing.

    - TXKajun on March 21, 2015 Reply
  • 5 stars

    OMG! This is, without a doubt, the absolute best Caesar dressing I have ever had. And, it is so easy to make! I get requests from friends and family to make this all the time. We use it not only as a salad dressing, but also as a dip for veggie trays! Excellent!

    - Maribeth on March 19, 2015 Reply
  • 5 stars

    This has become my go to recipe for Caesar salad dressing! My family and friends love it every time I make it! And sometimes when I want to go a little easier on the calorie content, I substitute half of the mayo for Greek yogurt. If I don’t have anchovy paste, I just add a dash or two more of Worcestershire.

    - ElaineP on March 19, 2015 Reply
  • 5 stars

    Great dressing.
    Can you add anchovies to dressing?

    - Sheila on March 17, 2015 Reply
    • Hi Sheila, Sure, it’s fine to add anchovies.

      - Jenn on March 18, 2015 Reply
  • 5 stars

    Excellent Caesar dressing!

    - Peter on March 16, 2015 Reply
  • 5 stars

    I love that this recipe uses mayonnaise. For years, I have made ceasar salad dressing with eggs and oil. I hate mixing those two together because sometimes it works and sometimes it does not. Mayonnaise is so much easier.

    - Lisa on March 7, 2015 Reply
  • 5 stars

    I love Caesar salad and always wanted to learn how to make home made dressing. I am so glad I stumbled upon your website and this recipe is a keeper. Love love love it! My kids love it and I made it in two different occasions already and it’s a hit!
    Thank you for sharing.

    - Lorna on March 2, 2015 Reply
  • 5 stars

    I’ve made lots of homemade caesar dressing (including from egg yolks) and this recipe is just spot-on for flavor and texture. The mayo makes it quicker and the flavors blend together beautifully.

    - Liz on February 15, 2015 Reply
  • 5 stars

    Absolutely delicious. I have tried several different recipes but this beats them all.

    - Barb on February 12, 2015 Reply
  • Anchovies paste not available in our small town. What cam I substitute with?

    - Yvonne on February 11, 2015 Reply
    • Hi Yvonne, What about anchovies?

      - Jenn on February 11, 2015 Reply
    • We dont have anchovy paste here too but substituted with fish sauce and it works a treat. Delicious dressing by the way, Jenn.

      - Lia on March 10, 2015 Reply
  • 5 stars

    Delicious! I didn’t have enough mayo on hand so I also added olive oil. The olive oil made it easier to pour. I will definitely make this again and again. Thanks for the recipe.

    - Dawn on February 7, 2015 Reply
  • 5 stars

    Amazingly yummy.

    - Kendra on February 6, 2015 Reply
  • 5 stars

    Loved it – made it today for the first time – easy and delicious. Definite keeper

    - Lisa on February 2, 2015 Reply
  • 4 stars

    Excellent dressing. I am used to using an egg yolk in my Caesar dressing but this was very good. It’s a keeper!

    - Gina A on February 1, 2015 Reply
  • 5 stars

    Excellent! I love Caesar salads but have always chickened out b/c of the raw egg aspect…but when I saw your recipe was very excited and of course ~ did not disappoint! I am not anchovy person but have complete trust in you now Jenn & bought another tube of paste and the dressing is absolutely perfect! For all who are skeptical…try it first before eliminating it. Thank you once again ;)

    - Julie B on January 31, 2015 Reply
  • Seriously? “While most authentic Caesar dressings are olive oil-based vinaigrettes thickened with raw eggs, this one has a mayonnaise base, which means no raw eggs so you don’t have to worry about giving it to your kids.”
    What is mayonnaise again, if not an olive oil-based vinaigrette thickened with raw eggs? A bit sad to find this on a “food” blog.

    - Hopip on January 28, 2015 Reply
    • Commercial mayonnaise is made with pasteurized eggs — the eggs are heated in a water bath to destroy all bacteria and viruses. Most eggs that we buy at the grocery store are not pasteurized.

      - Jenn on January 28, 2015 Reply
  • 5 stars

    I tested this recipe in advance for a party I am having this weekend. Wouldn’t change a thing. Everybody loved it.

    - Kathy on January 22, 2015 Reply
  • Recipe calls for 1/2 cup grated parmesean cheese. But the photo looks as though there are small slices of parmesean on the top. Do you recommend that in addition ti the grated cheese which is mixed in, some slices be added on top as well?
    My husband almost always order Caesar salad when we’re out for lunch, so I’m looking forward to trying your recipe as a surprise.
    Many thanks.

    - lynn y on January 20, 2015 Reply
    • Hi Lynn, Yes, absolutely. Hope you enjoy!

      - Jenn on January 20, 2015 Reply
  • 5 stars

    I am pregnant and have been craving ceasar salad non stop! This recipe is amazing and has hit the spot! Since I stumbled on it I think I have made it 4 or 5 times in the past few weeks. I am not feeling anchovies these days so I just add extra Worcestershire since it has anchovy in it as well. Thank you!

    - Andrea on January 18, 2015 Reply
  • 5 stars

    This recipe turned out great. It has great flavor and is super simple to make. The only thing I added to this recipe was about a tablespoon or so of milk which helped make it more liquidy. Initially it comes out pretty thick, so I wanted to thin mine out to make it easier to pour. Other than that, this recipe was fantastic…also, I am not big on any fishy flavor and I can honestly say it does not have that taste whatsoever, so if you are hesitant to try this because the anchovies just know it is not noticeable. Thanks for sharing.

    - Anthony on January 17, 2015 Reply
  • Do I need to make this ahead so the flavors meld together?

    - G. Park on January 17, 2015 Reply
    • G – It’s not necessary to make ahead; will be delicious immediately :)

      - Jenn on January 18, 2015 Reply
  • You say you make this with mayo so don’t worry, but isn’t mayo just oil and raw egg? I don’t understand your reasoning.

    - lisa on January 16, 2015 Reply
    • Hi Lisa, Commercial mayonnaise is made with pasteurized eggs — the eggs are heated in a water bath to destroy all bacteria and viruses. Most eggs that we buy at the grocery store are not pasteurized.

      - Jenn on January 18, 2015 Reply
  • I’m in the UK. Do you have a weight for ‘a cup’, please?
    I usually buy caesar dressing and am keen to make my own. I grow my own lettuce and make my own croutons :-)

    - Jane on January 14, 2015 Reply
    • Hi Jane, I believe 1 cup of mayonnaise is about 8 ounces.

      - Jenn on January 15, 2015 Reply
      • 5 stars

        Hi Jenn
        I made this yesterday and will never again buy ready made caesar dressing – even though I always used to buy fresh! It was delicious, as expected. I didn’t have anchovy paste and so used one anchovy from tinned anchovies in olive oil (I halved the recipe). Many thanks :-)

        - Jane on January 25, 2015 Reply
  • 5 stars

    This Ceasar dressing is outstanding! Husband liked it so I will be making this again, but trying to half the recipe.

    - Jean on January 9, 2015 Reply
  • 5 stars

    How long will this keep in the fridge? Week?

    - Stacey on January 6, 2015 Reply
    • 5 stars

      Nevermind! Just saw your reply below! Thanks:) made it Friday night-eating what’s left tonight!! Yum!

      - Stacey on January 6, 2015 Reply
  • 5 stars

    Fantastic! Even my 78 year old Italian mother sheepishly said she preferred it to her “traditional” (with the raw egg) caesar dressing! Compares to Flemings Caesar dressing…just add pan seared prosciutto and done!

    - Marianne on January 6, 2015 Reply
  • 5 stars

    I’m living in Germany at the moment, just entering the common (I’m told) time where the honeymoon of living overseas is over and everything is just wrong for a bit! I love to cook and the food here is awesome, but some stuff I miss so much! I would run a marathon if there were real fresh jalepenos at the other end. Considering actually swimming the channel for some decent cheddar. And last night I. Just. Wanted. Caesar. Salad. Salad dressing isn’t a big thing over here in general, and it’s only the rare specialty shop where you can find a suspiciously watery bottle labeled “American Caesar.”
    So I made your recipe last night and I just about cried because it was perfect and delicious and for a second I felt home :)

    Would it be okay if I linked to you in my blog?

    Thanks again! Yum!

    - Elizabeth on January 6, 2015 Reply
    • So glad you enjoyed it, Elizabeth! It’s fine to share/link.

      - Jenn on January 6, 2015 Reply
  • 5 stars

    Jenn once again, Thank you for another amazing recipe. I had an invitation to a prime rib dinner. My friend requested I make a salad for this special celebration. The pressure was on! I immediately referred to you for help. I went with your Caesar Salad. Without question it was a GREAT addition to the meal. I appreciate your additional input concerning the portions to allow for a large group. There were nine guests and your estimations were on the money. (2 cups of Roman per person) I used the full recipe to dress the salad and also took you advice in using Whole Foods in house croutons.

    - Carol Marrazzo on January 4, 2015 Reply
    • Glad it worked out, Carol!

      - Jenn on January 4, 2015 Reply
  • 5 stars

    Best dressing of all time, have made it repeatedly and the whole family adores it.

    - Jennifer on January 4, 2015 Reply

    - YOLANDA on December 28, 2014 Reply
  • 5 stars

    Excellent taste and enjoyed by all. Makes enough for at least 2 salads. Keeps well in fridge.

    - Penny on December 27, 2014 Reply
  • 5 stars

    Excellent recipe! I got tired of the store dressings and wanted something fresher tasting. The dressing was a big hit. The only change I made was to cut the salt in half.

    - Chris on December 24, 2014 Reply
  • Can I make this Caesar dressing a couple days ahead? What about leftovers?

    - Andrea on December 23, 2014 Reply
    • Hi Andrea, Yes, that’s fine; it keeps well for about a week.

      - Jenn on December 23, 2014 Reply
  • Caeser salad is never my favorite, but my son loves it. I’d like to try your recipe, but I have never used anchovy paste. Is there a substitute for it?

    - Frieda on December 23, 2014 Reply
    • Hi Frieda, There really is no substitute for it here; I recommend trying it :)

      - Jenn on December 23, 2014 Reply
      • 5 stars

        Thanks! I made it and we all loved it! It’s always possible to learn to use a new ingredient.

        - Frieda on January 28, 2015 Reply
  • 5 stars

    In your picture the dressing looks thin, my dressing tastes good but is very thick. I followed it exactly and it’s thick like a heavy yogurt. It certainly won’t pour. Any suggestions?

    - Rita SHerman on December 22, 2014 Reply
    • Hi Rita, It is a thick dressing — you don’t want it too thin or it won’t coat the greens — but you can thin it with a little water if necessary. You might also try leaving out at room temperature for a bit; the colder it is, the thicker it is.

      - Jenn on December 22, 2014 Reply
  • 5 stars

    I’ve made this recipe twice. The first time I followed the recipe exactly, except I used a low-fat olive oil mayonnaise (Kraft). I found the result a little bland with too much cheese flavor, and slightly too sour.

    The second time I used 1/2 the parmesan and lemon juice and doubled all the rest of the ingredients except the mayo and salt. The result the second time was great – tasty and savory without any excess tartness. – plus lower fat! Grate more parmesan on the salad if desired.

    - Ronald Swager on December 20, 2014 Reply
  • 5 stars

    I loved this dressing , i love salads but ceasar salad is my favorite , i just finished a bowl of salad with this dressing and LOVED IT , i even added a little bit of bacon and its was great , my sis hates salad but as soon as she tasted this dressing with the salad she wanted me to make her one ,

    - Isabella on December 14, 2014 Reply
  • 5 stars

    This is the first caesar salad I ever made… It was fantastic. No reason to ever try another!

    - Y on December 14, 2014 Reply
  • Each year we pick a country and plan a menu from that place. I have printed your (Homemade Caesar Salad Dressing) can you tell me what is in the actual salad apart from the dressing. Want to get it exactly as you have it.
    I read the reviews this should be great.
    Thank you, Yolanda

    - YOLANDA on December 14, 2014 Reply
    • Hi Yolanda, The only ingredients in the salad are romaine lettuce and croutons. You can use store bought croutons or make your own; I like the fresh ones from Whole Foods.

      - Jenn on December 18, 2014 Reply
  • 5 stars

    Excellent dressing. I had always made an olive oil/egg dressing with mixed results. This is my new go to Caesar dressing. Thank you!

    - Dale on December 6, 2014 Reply
  • 5 stars

    Whenever I want to make a salad your website is the first site I check for a recipe. My husband loved this recipe. Would not change anything!

    - Neeti WYCKOFF on December 4, 2014 Reply
  • I agree with you Jenn about the amount I would need to make. My calculations also come to 5 times your recipe to cover enough dressing over the romaine. Now I may have to experiment with the romaine to see if I have enough for my crowd. I’m not even sure of the difference between a head of Romaine vs. a heart! Thanks so much, Jenn…

    - Linda on November 28, 2014 Reply
  • Your recipe makes 1 1/3 cups of dressing. I am having a crowd over to my home and will be making it for the first time. My question is: how many heads of romaine do I need per 1 1/3 cups of dressing? And how many heads of Romaine do I need as a side for 50 people?
    I’m excited to try the recipe; thank you. I hope I receive a prompt answer.

    - Linda on November 28, 2014 Reply
    • Hi Linda, It’s hard to say exactly but I would say 1-1/3 cups is enough for about 10 medium salads (about 2 cups of romaine per serving). One large head (not heart) of romaine equals about 10 cups of torn lettuce, which should serve 4-5, which means you would need about 10 heads for 50 people. Of course, it depends on the size of head of lettuce but this should give you a general idea. And I’m guessing you would need to multiply the dressing recipe by 5. Hope that helps!

      - Jenn on November 28, 2014 Reply
      • Thanks Jenn for your very prompt answer. I’m making this tomorrow and will let you know the responses of my guests. I just checked what I have for Romaine…and it’s 12 HEARTS, not heads. Does this change your previous advice as to amounts?

        - Linda on November 28, 2014 Reply
        • Hi Linda, A heart of romaine should serve about 2 people.

          - Jenn on November 28, 2014 Reply
    • 5 stars

      I just buy pre-cut hearts of romaine lettuce in a bag. I have determined that 1 preparation of this recipe is enough for 2 bags of lettuce. If you prefer the dressing coating to be very light, this could extend to 3 or 4 bags.

      I also double the garlic, but that’s personal preference. If you’re not sure, just make the recipe as stated, then taste it. It’s very easy to just mince and add more garlic until it’s the way you like it. Leftover dressing refrigerates very well.

      - Vulture on December 7, 2014 Reply
  • 5 stars

    I have to tell you, I ADORE Caesar salad but I am a Caesar snob. If I want it at a restaurant, I have to sample the dressing first. If it’s too tangy, too sweet, too blah, I won’t order it. There is one restaurant in my area that gets the dressing absolutely perfect, with the right zip, the right spice. It’s the Caesar standard to which I compare all others. I can’t even accurately put into words the pure JOY I feel at having discovered your recipe. I was not hopeful it was going to please me, it was the FIRST Caesar recipe I ever attempted, and it COMPLETELY NAILED IT!!! I may add an extra clove of garlic or two, and I absolutely add a few dashes of cayenne pepper, but oh-my-wow, this is perfection. Thank you so much for sharing it with us!

    - Sara on November 21, 2014 Reply
  • 5 stars

    Jenn there is no way I could thank you enough for all your wonderful recipes! I was not at all a fan of the kitchen. In fact I hated cooking. It’s not that Im a bad cook, but it was getting boring around here. However the past several weeks I’ve been cooking at least 2 of your recipes a week and you have brought a whole new meaning to cooking for my family! I am enjoying the kitchen like never before and the food has been amazing. I feel like a chef (feel being the key word there) ! Thank you for getting me out of the rut of the same old boring recipes and trying all these great, savory and wonderful foods! This Caesar dressing is my next project. Thanks again.

    - Celeste on November 10, 2014 Reply
  • 5 stars

    This recipe is AMAZING! I added ONE little extra hit of Worcestershire sauce just for a little more kick, but the compliments went through the roof! Thank you!

    - Tara on October 28, 2014 Reply
  • 5 stars

    If you want fine dining restaurant style Caesar Dressing this recipe is it! My family is addicted. Thank you for the recipe!

    - Lesle Parrish on October 13, 2014 Reply
  • 5 stars

    This recipe is EXCELLENT! Thank you! I definitely agree with you about using quality ingredients. In fact, I try to use organic whenever possible. We are garlic lovers so I added about four cloves and minimal salt, just to taste. Yummy! Great suggestion using anchovy paste as well. Not sure how I would have fared with whole fillets…

    - Lindsay on October 10, 2014 Reply
  • 5 stars

    Favorite Caesar recipe ever! Prepared exactly as shown.

    - Lori on October 9, 2014 Reply
  • 5 stars

    My husband loves Caeser salad, and I have tried so many recipes for the right dressing. This is the best one, so delicious :) Thank you so much! I know subscribe to your recipes.

    - Veronika on October 5, 2014 Reply
  • 5 stars

    5 stars! I substituted half the mayo for olive oil. I also added a few more garlic cloves. I put all the ingredients in a food processor.
    I put the dressing over romaine, tomato, red onion, and bacon crumbles. Amazing.

    - Renee on September 25, 2014 Reply
  • 5 stars

    I typically don’t comment on recipes I have tried but I have made dozens of Caesar dressing recipes and all have been lacking in some way or did not have the traditional Caesar taste. This is delicious! I have thrown away all of the other recipes I’ve saved just in case.

    - Kenra on September 25, 2014 Reply
  • 5 stars

    Have made this 3 times now and it is the best tasting cesar dressing I have ever eaten. My only comment is that I do cut back on the salt a little

    - Rebecca Lynne on September 21, 2014 Reply
  • 5 stars

    Forgot the STARS

    - Nancy Alvarez on September 3, 2014 Reply
  • This is the best Dressing ever!!!! My family
    and friends told me that its the best dressing they ever had!!!
    Thank you:)

    - Nancy Alvarez on September 3, 2014 Reply
  • 5 stars

    First off I would like to say thank you for such a simple and delicious recipe! It was a huge hit! I have a lot left over – I was wondering how long it will keep for?


    - Genevieve on August 27, 2014 Reply
    • Hi Genevieve, It will keep very well in the fridge for about a week.

      - Jenn on August 27, 2014 Reply
  • 5 stars

    this was a great Caesar recipe although I did not use mayo – I used egg (which you make less dangerous by putting the egg in shell in boiling water for about a minute), olive oil, and tarragon vinegar. Otherwise, followed the recipe and it is quite tasty. My college aged son LOVES it and wants the recipe! Great idea about the anchovy paste.

    - Marijane Finlay on August 15, 2014 Reply
    • 1. curious to know: How many eggs did you use in place of the mayonnaise?

      2. Approx. how many servings of salad will this dressing make?

      - Gigi on August 24, 2014 Reply
  • This was a really good reciepe. I made it with Blackened Halibut and Grilled Romain. Delicious! It was almost perfect as is, but rather than using Anchovy paste, I minced canned Anchovies and “To taste”, I added a 3rd garlic bulb, more than doubled the lemon and a bit extra black pepper. Hint fella’s: Maybe not for a first date, though they would be impressed. Besides the garlic breath, the raw garlic leaves you a bit gassy. It mellows out day 2 once its had time to meld though.

    - Bob on August 13, 2014 Reply
  • 5 stars

    So simple, so good. Best caesar salad I’ve ever had.

    - Thomas on August 11, 2014 Reply
  • Can you use pecorino romano cheese instead of the parmesan? I picked up the wrong one at the cheese deli. Thanks!

    - Elizabeth on August 9, 2014 Reply
    • Hi Elizabeth, Absolutely, that will work just fine :)

      - Jenn on August 9, 2014 Reply
      • Thanks for your prompt reply! Making tonight.

        - Elizabeth on August 9, 2014 Reply
  • 5 stars

    WOWZERS!!! This is by far my favorite Caesar dressing. I will never have store bought again. It’s quick, easy and a friend and family favorite which is always requested. It’s done in less then 5 minutes! Thanks for sharing this recipe and telling us where to find the anchovy paste. :)

    - Emily on August 8, 2014 Reply
  • 5 stars

    Awsome I loved it. I also added a table spoon of capers. To die for.

    - Laura Heise on July 30, 2014 Reply
  • 5 stars

    Jen, this recipe gets 5 stars! Quick, easy, delish!! I’ll go look for your grilled chicken for my Grilled Chicken Caesar salad now! Thanks for sharing! Laura

    - Laura on July 30, 2014 Reply
  • 5 stars

    I have tried many recipes, and yours is by far the best Iʻve tasted. I added lemon zest for a tangier flavor, but even my daughter, who hates anchovies, LOVES this dressing. Mahalo nui loa!

    - Rose on July 30, 2014 Reply
  • 5 stars

    I find that after the Caesar dressing is refrigerated it becomes more think than I would like. Do you have a suggestion to thin the dressing without changing the taste?

    - Don Hoffpauir on July 23, 2014 Reply
    • Hi Don, Unfortunately, there’s no way to thin it out without changing the taste. Your best bet is to let it sit out at room temperature for a bit to get it back to the consistency you like.

      - Jenn on July 23, 2014 Reply
  • 5 stars

    Excellent Caesar Salad Dressing recipe!!!!!!!!

    - Joan on July 16, 2014 Reply
  • 5 stars

    Delicious my family and friends fell in love with this recipe. I added a little more lemon, just my own personal preference. The second time I made it double the batch & bottled for my family. We are hooked :-)

    - Carrie Burkholder ( Arizona ) on July 10, 2014 Reply
  • 5 stars

    Oh my, that’s good. Quick and easy too.

    - KimberlyA. on July 8, 2014 Reply
  • 5 stars

    This recipe is delicious. I was looking for one for a long time and this one is the best. I was wondering if you could tell me how long this keeps in the refrigerator?

    - Mary on June 30, 2014 Reply
    • Hi Mary, It keeps well for at least a week, if not longer. Glad you like it!

      - Jenn on June 30, 2014 Reply
  • Do you have the nutritional information for this? It looks delicious! I will be trying it regardless, but just curious about the calories, carbs, etc.

    - Megan on June 16, 2014 Reply
  • 5 stars

    Made this for dinner last night and it was just as good, if not better than any restaurant. I served the dressing over romaine lettuce with your perfectly grilled chicken breasts. Delicious! Thanks.

    - Kelly on June 16, 2014 Reply
  • 4 stars

    This turned out great. I made my own anchovy paste by draining the olive oil out of a can of anchovies packed in olive oil, then putting the anchovies in a food processor until it was paste. It made 3-4 teaspoons, so I removed the excess and froze it for next time, then added the garlic and minced that in the processor with the lemon juice, then added the other ingredients and pulsed it a few times to mix. Then I spatula-ed it all into a chilled glass bowl and whisked it. It was perfect.

    - Atam Gits on June 8, 2014 Reply
  • GREAT! made it tonight loosely followed used whole jar of flat Anchovies and about 5 colves of garlic. Mmmmmm

    - Robert Tritsch on May 23, 2014 Reply
  • Delicious! Thanks for the recipe.

    - Mary on May 18, 2014 Reply
  • The first time I made this recipe, it was an instant hit with my family. It is requested for every family dinner and I can’t make enough to have leftovers……It’s gone. I’ve also made a Grilled Chicken Caesar salad with this recipe…..again, no leftovers.
    Super easy and fast to make.

    - Elaine on May 18, 2014 Reply
  • Diane parmiggiano regiano is simply the fancy name for parmesan cheese.

    - Luke on May 13, 2014 Reply
  • Its a delicious dressing,I hv tried with ice burg ..I think more than romain its nice with iceburg..n I made it with red white vinegr..

    - chathu on May 3, 2014 Reply
  • Thanks for the recipe – loved it the way it was, which was lucky. These were the only sald dressing worthy ingredients I had!

    - Jeff Hamm on April 29, 2014 Reply
  • This dressing was by far the most amazing caesar dressing I have ever had! I found it because I wanted to use mayo instead of raw eggs and I have since made it about 5 times since! My husband who normally only likes one certain dressing can’t get enough of it when I make it! It’s never really leftover for more than a day! Thank you for sharing!

    - Stacey on April 27, 2014 Reply
  • Yum yum yum!!! Making this tonight with BBQ Chicken Breast! Light & Healty . It’s what’s for dinner!

    - Diana on April 19, 2014 Reply
  • It was an excellent, quick dressing.
    I would cut out the salt, because of Anchovies.
    I did add more garlic. It is a recipe I would definitely use again.
    Thank you for sharing

    - Moana on April 19, 2014 Reply
  • How long will this keep in fridge? It’s delicious!!

    - Gaby on April 11, 2014 Reply
    • Hi Gaby, I’d say about a week. Enjoy!

      - Jenn on April 11, 2014 Reply
  • Really nice, did not have Parmigiano-Reggiano, as have not heard of it. Please would you advise me if possible. Many thanks, Di.
    PS. Gets 5 Stars.

    - Diane on April 9, 2014 Reply
    • Hi Diane, It’s imported Parmesan cheese from Italy; many grocery stores carry it and you can always find it at Whole Foods.

      - Jenn on April 12, 2014 Reply
  • This is a seriously good recipe. If I want it thinner (or am running low on it and want to stretch) I add white vinegar from the gallon-sized costco jug. You can go like 50-50 this recipe and vinegar and it’s still delicious.

    Anyone think you can freeze this?

    - alex on March 9, 2014 Reply
  • This dressing is fantastic and so simple to make. Just as good if not better than in many restaurants. I have been searching for so long for a caesar dressing and am so thankful to have found this!

    - Carol on February 25, 2014 Reply
  • I don’t like store-bought Caesar, but never attempted to make my own before. I made this recipe for a party and everyone raved about it. Most comments were that it was the best Caesar they had ever tasted and many of the women requested the recipe. Thank you, I felt like a really good chef. Yes, I did try it out before serving it to my guests, I liked it too.

    - Joyce on February 23, 2014 Reply
  • This was great.My husband loved it.

    - Catherine on February 9, 2014 Reply
  • Delicious dressing. Made it for a special occasion and everyone complimented how great it was.

    - Julie on February 6, 2014 Reply
  • This was really delicious! I used extra garlic and black pepper b/c I love the taste of both.
    Also, used Helmans light mayo… Turned out perfect, 70% less fat!

    - Tara on February 5, 2014 Reply
    • you can also get Helman’s light mayo at the 99 cent store! EVEN BETTER!!

      - Megan on June 16, 2014 Reply
  • Fantastic! I loosely followed the directions and adjusted to my taste, so simple and so good!

    - Kyle on January 25, 2014 Reply
  • My 9 year old daughter made this today (with my help). It was probably the BEST caesar dressing I have ever had. Thank you! We added a tsp. of Olive Oil at the end!

    - Julie on January 21, 2014 Reply
  • Delicious dressing! This hit the spot tonight and it is so simple. Very easy to follow. Will definitely suggest to friends and family.

    - Krissy on January 8, 2014 Reply
  • Hi Jennifer,
    Thanks for your recipe! It’s great. I got tired of coddling eggs and this is as good as my more involved one. I ~double the Dijon and Anchovy paste and add a bit of Tabasco. Cheers!

    - dougsap on December 23, 2013 Reply
  • My son, who was not big on salad, discovered Caesar salad in restaurants, loved it, and wanted it at home. This kid loves chicken fingers and french fries, so how hard could it be to find a bottled dressing he would eat? I bought every store brand I could find, but he nixed every one of them as tasteless. Then I looked at countless recipes. When I found this one, I knew it was the one. Tried it tonight, and success! Caesar salad at home, “just like in the restaurant.” I like it too!

    - Karen Lee on November 8, 2013 Reply
  • We make this salad dressing all the time and just love it! Quick, easy and delicious!

    - Ashley on October 22, 2013 Reply
  • My son loves caesar salad so I tried this for part of his birthday meal. He loved it and so did I. Thanks for the recipe.

    - Kim on October 14, 2013 Reply
  • This is the best dressing ever! I can’t even order Caesar salad in a restaurant now bc nowhere measures up. Thanks!

    - Carys on October 10, 2013 Reply
  • Yummy and natural. I used the Olive Oil Mayo and it was great. Will definitely be using this from now on… Thank you!!

    - Tamatha on September 17, 2013 Reply
  • This is by far the BEST recipe I have found! I made it once and the fam fell in love! We are die hard caesar salad fans and this surpasses any bottled one out there! I make it at least once a week. Thank you so very much!

    - Lisa Paone on September 2, 2013 Reply
  • I will be trying this recipe the next time I have salad for dinner.. I’m anxious to make it.. The good reviews have given me great confidence.

    - Shuntrelle Peals on September 1, 2013 Reply
  • how could mayonaise be based on anything except raw eggs?

    - Gage Rossiter on August 6, 2013 Reply
  • Thank you for the recipe! My husband and I loved the dressing! Will make this often!

    - Barbara Brookhart on July 29, 2013 Reply
  • My first attempt at home made dressing and it turned out Fantastic! Even my hubby, who NEVER likes my home made attempts, Loved it. Thanks!

    - Doris on July 3, 2013 Reply
  • Thank you I love it! But you have to excuse me for not using Hellmanns “real’ mayonnaise. I’m from Europe and I have to say: this does not deserve the name mayonnaise. Neither does the Kraft stuff. Brrrrr. That’s even worse. You make Mayonnaise fresh. or if you have to buy Belgian like Calvé. Big difference. Now I understand why John Travolta in the movie Pulp Fiction was so surprised that we put mayo on our fries. I wouldn’t touch it if it was American either. It’s really not what it should taste like at all. Great recipe thank you.

    - Ben on June 28, 2013 Reply
    • 4 stars

      Spoken like a true pretentious European.

      - Atam Gits on June 8, 2014 Reply
  • I made this dressing exactly as the recipe says, did not change any measurements or ingredients.
    My family and I all loved it. Thanks for this fantastic recipe.

    - Lucille on June 25, 2013 Reply
  • Mmm.. This is a really good recipe!!! Just made it yesterday for me and my friends. It was delicious. Made the salad with Romain lettuce, fresh grilled chicken, avocado, fresh croutons, boiled eggs, Parmezan and this dressing. Yummie. Definitely gonna use this recipe again!!!

    - Ghadisha on June 20, 2013 Reply
  • I just finished making it- it’s so flippin’ good! Just finishing up the chicken for chicken ceasar wraps tonight- cheers!!

    - Amber CC on June 14, 2013 Reply
  • Hmmm…drown anything in mayonnaise and it is bound to taste delcious…I would leave out the cup of mayo and do one raw egg and 1/2 cup of extra virgin olive oil instead. That would be an authentic Caesar Salad dressing and healthier to boot!

    - Marc on June 12, 2013 Reply
  • This dressing is perfect! I replaced part of the mayo with yoghurt which worked out fine. Used a little too much garlic so I’ll be more careful with that next time, but there definitely is going to be a next time :) Thanks heaps!

    - Susan on June 7, 2013 Reply
  • I’m eating this right now and I must say its very good. However, my batch came out tasting almost spicy! Not sure if it’s the insane amount of garlic I added (two large cloves) or my Worcestershire substitute (some concoction of red wine, soy and steak sauce), but it’s still quite tasty.

    Must be more careful about what I’m adding next time. ;)

    - Midelaye on June 3, 2013 Reply
    • Yes, it’s the garlic! If the garlic is strong, it can be very spicy.

      - Jenn on June 3, 2013 Reply
  • This dressing is amazing! My whole family loved it… Including my 2 year old! I will never by the bottled stuff again!!

    - Tara on June 1, 2013 Reply
  • Just made this for all of the CSA lettuce that is coming in. It was so easy to make, and tastes fantastic. My 5 year old ate an entire plate of salad! This recipe will carry us through the summer.

    - Christian on May 23, 2013 Reply
  • Five Stars ***** Absolutely fantastic Caesar Salad Dressing! I used 3 anchovy filets in-lieu of the anchovy paste and only 3/4 cup of a quality mayonnaise. Other then that, I followed the rest of the recipe as written. Found myself mopping up any remaining dressing with a piece of crusty bread. What a wonderful satisfying flavor! Many thanks for sharing your recipe.

    - BobO on May 21, 2013 Reply
  • What happens if you dont use anchovy paste? My family hates it. And how does it taste with the worcestershire sauce

    - Autumb on May 18, 2013 Reply
    • You can leave out the anchovy paste but the dressing won’t have that distinctly Caesar taste. As for the Worcestershire sauce, you won’t really taste it but it adds depth of flavor.

      - Jenn on May 19, 2013 Reply
  • Yum! Very good dressing! We stopped buying bottled once we started making this.

    - Carol on May 12, 2013 Reply
  • I made this today. I will never buy caesar dressing again. This was fantastic and so easy to make. I don’t like anchovies but I had the paste and used it-not bad!! Thanks!!

    - Robin Wargo on April 24, 2013 Reply
  • This was fabulous and so easy!

    - Mell Andre on April 24, 2013 Reply
  • your like the best cook EVER!

    the dressing is soooooooooooo yummy

    - Amelie Manshadi on April 19, 2013 Reply
  • This recipe is excellent, my guests said to never buy store bought ever again. Or any other recipe for that matter.

    - Gail Charity on March 24, 2013 Reply
  • A couple years ago, some friends were over for dinner and I served Caesar salad with commercial salad dressing to which I added garlic and lemon juice. I’m overly proud of making a lot of things from scratch and was quite taken aback when my friend referred to this as like Sandra Lee’s ALMOST Homemade. I was horrified! You posted this recipe in time for their next visit for dinner and I’ve been making it ever since! It’s wonderful! I still add more garlic and lemon juice, and replace some plain yogurt for some of the mayo.

    - ieatdarkchocolateeveryday on March 10, 2013 Reply
  • This recipe is PERFECT as is!! I made it for my in-law’s surprise anniversary party and I ended up emailing the recipe to every woman who was there. All of us have made it since and it’s truly become a staple in all of our households!

    - Krista Peters on March 9, 2013 Reply
  • Our dinner guests, once again, loved the salad. Delicious Ceasar Dressing! Thank you.

    - Flo Boc on February 8, 2013 Reply
  • Making it tonight for a family dinner can’t wait

    - Jodi Holloway on February 6, 2013 Reply
  • Can’t wait to try this recipe. My mouth is already watering!!

    - Suzanne on January 23, 2013 Reply
  • How many is a Cup in grams of ml

    - Ellen Boonen on January 15, 2013 Reply
    • Hi Ellen, It really depends on what you have in the cup (a cup is a measure of volume, while a gram is a measure of mass). Sorry I can’t be more helpful.

      - Jenn on January 15, 2013 Reply
    • A cup is 237 milliliters

      - Ronald Swager on December 20, 2014 Reply
  • How can you say that “This one, on the other hand, has a mayonnaise base, which means no raw eggs”

    Mayonnaise is made with raw eggs.

    - Tony McCoy O'Grady on December 1, 2012 Reply
    • Tony, Commercial mayonnaise is always made with pasteurized eggs, which means they are cooked briefly at a high temperature and then cooled. Pasteurized eggs still have the consistency of raw eggs but they are safe to eat.

      - Jenn on December 1, 2012 Reply
  • So many great comments, I have to try this! Would you think Helmans mayo light would work? Just trying to lighten things up a bit. This sounds like A great recipe! Thanks for sharing!

    - Linda on November 24, 2012 Reply
    • Hi Linda, I’ve never tried Hellmann’s light so I can’t say for sure, but I think this recipe would be best with regular mayo.

      - Jenn on November 25, 2012 Reply
  • Love this recipe… A smash hit every time.. Living in AK We smoke a lot of salmon which is what I add.. Yummy
    Also to cut down on calories I use Hellmans light mayo.. Never noticed a difference….

    - Victory on November 20, 2012 Reply
  • Literally standing here with the ingredients on the counter. This is the most amazing recipe I have made. I will never go back to store bought. Amazing

    - Ashley on November 14, 2012 Reply
  • I make my own vinaigrette dressing, so I told myself “why not try the ceasar salad dressing?!”… anyway, this one is very tasty, so glad that I tried your recipe!:)

    - Sylvie M. on November 6, 2012 Reply
  • I tried this recipe and it’s very good! I’ll definitely make it again, I did add more lemon juice but that ‘s only because my family and I seem to like our Caesar salad more tangy. However, I did want to mention that when I went to purchase the ingredients the anchovy paste was not kept near the canned tuna fish. It has to be refrigerated so I was told to find it in the same aisle as chip dips. There’s a sticker on the box of my anchovy paste that says “keep refrigerated”.

    - Christine Murphy on November 4, 2012 Reply
    • Anchovy paste need not be refrigerated before cracking the seal. IT IS BEST TO DO SO AFTER, HOWEVER.

      - Jim Paulk on June 14, 2013 Reply
  • I found this recipe by searching in Google…when I stumbled across this site. I have since then, been so faithful!! This dressing is so wonderful, the best I have ever had. Everyone I have made this for has absolutely loved it!!

    - Kelly W. on October 22, 2012 Reply
  • Had a ladies dinner last night and made this recipe for ceasar salad dressing…was fabulous….another addition to my recipe book :))

    - Nancy Gidge on October 21, 2012 Reply
  • trying out tonight my mouth is watering allready !

    - Joan Pennebaker on October 13, 2012 Reply
  • Thanks for this recipe! It was delicious. I couldn’t find any Parmigiano-Reggiano locally (I live in Asia). Used Italian Grana Padano instead. Still yummy, especially topped with more freshly grated cheese and pepper.

    - Dee on October 13, 2012 Reply
  • This dressing was easy to make and DELICIOUS! I love Ceasar salads and will use this to make my own instead of those partially browned, romaine, bag versions!

    - Sally on October 2, 2012 Reply
  • First time I’ve ever made Caesar Dressing on my own – and your recipe was amazing! I couldn’t get over how tasty it was and my husband was so impressed. I just got into cooking over the past year and I am so proud of myself for being able to make wonderful meals for my family using fresh ingredients. Thank you for posting this, and I am for sure going to try some of your other recipes!

    - Nadine on September 29, 2012 Reply
  • The ABSOLUTE best Ceasar dressing on EARTH! My boyfriend and I make some and eat this with our salad almost every day …. Little does he know this is how I get him to eat veggies >:) lol

    - Laura on September 25, 2012 Reply
  • this is SINGULARLY THE BEST caesar dressing i have ever had in my life!!!!!!!!!!

    - freda on September 25, 2012 Reply
  • I have a ceaser dressing that has only one TBL of mayo, and lots of fresh lemon juice and at least 1 TSP of Red wine vinaigrette. How long will it last now

    - Alecia on September 24, 2012 Reply
    • Alecia, It’s hard to say w/o seeing the whole recipe but my guess is about a week.

      - Jenn on September 25, 2012 Reply
  • If using real anchovies instead of the paste, how many fillets?

    - Peter on September 17, 2012 Reply
    • Hi Peter, I’d start with one, then add more to taste.

      - Jenn on September 18, 2012 Reply
  • How long will this dressing last in the fridge (considering the mayo content)?

    - Quinn on September 10, 2012 Reply
    • Hi Quinn, It keeps well for about a week.

      - Jenn on September 10, 2012 Reply
      • I notice the salt you have in your photo is sea salt…do you recommend sea salt over regular salt for this recipr?

        - Joan on December 27, 2012 Reply
        • Hi Joan, I love this sea salt and use it for all my recipes but no need to go out and buy it — regular salt will work just fine.

          - Jenn on December 27, 2012 Reply
  • I’m trying the ceasar dressing and would like to see what else you have.
    Thanks a lot,

    - Glenda on September 1, 2012 Reply
  • I tried this dressing tonight and it was a huge hit. I will never worry about coddling an egg again! Thank you so much!

    - Paula Pardue on August 28, 2012 Reply
  • Best homemade dressing I ever had! And I love the idea of the anchovy paste and mayo instead of the raw eggs and whole anchovies. Everyone loved it- I made a grilled chicken caesar for our main course. Such an easy and different dinner idea for us five who get tired of eating the same old foods.

    - Beth on August 22, 2012 Reply
  • This recipe is phenomenal! It tastes good enough to serve in some of the best restaurants anywhere around the country. I love it and am adding it to my recipe collection and never buying store bought again.

    - Pam on August 22, 2012 Reply
  • I just made this, except I didn’t have any anchovy paste, but I did have a can of anchovies, so I drained and minced them. I did have a taste before I put in the fridge for tonight. I came upon this site by doing a google on this dressing and yours was the first to come up. I didn’t go any further!! It does taste very good. This w/ a salad and salmon will be my dinner tonight. :)

    - Janis on August 20, 2012 Reply
  • awesome! Love it, I use canned ansjo-fillets and mush them up with a fork and a bit of oil. Thanks so much from Baarn, The Netherlands

    - Ben on August 1, 2012 Reply
  • I have made this at least four times already. I love this recipe! Thank you for making it so simple! Between this, traditional French olive oil, balsamic vin., spicy mustard and S&P, and homemade thousand island-I’ll never buy pre-packed dressing again!

    - Lauren on July 31, 2012 Reply
  • Good recipe. I used Greek Yogurt instead of Mayo to be a bit more healthy.

    - Karen on June 26, 2012 Reply
  • This dressing is wonderful! I’ve never bought caesar dressing from the store because it just doesn’t taste good – but now we can have our favorite salad at home! I increase the worcestershire sauce, anchovies, dijon mustard and pepper, as we like a bigger bite to our caesar. This is fantastic with your perfect grilled chicken!

    - Leslea on June 20, 2012 Reply
  • This is my first time to comment to any recipes online and I just couldn’t help but leave a comment. The caesar salad dressing recipe was amazing!! I really enjoyed it and was so easy to do. I tried a bottle once and it was ghastly! Really glad that among the recipes online, I followed yours. Thank you!

    - Hayley on June 16, 2012 Reply
  • If you like caesar salad, you will love this dressing! I have made it several times (it is very quick and easy) and it is always a huge hit with my husband and friends. They like using it as a dip for fresh veggies also.

    - LindaK on May 16, 2012 Reply
  • I’ve made it twice this month. It’ so good. The lemon gives it such a fresh zesty taste. The anchovy paste makes it a little tangy. SOOO good!

    - Kelly on May 15, 2012 Reply
  • I made this for last evening’s salad and it is delicious!!! My husband couldn’t eat enough of it and has already requested it again….surely a good sign! Thanks for the wonderful recipe

    - LindaK on May 7, 2012 Reply
  • Have made the caesar salad dressing as per your recipe. Shall let you know what is the verdict tonight. Thanks for an easy and wonderful recipe.

    - Geetha on April 30, 2012 Reply
  • I loved the idea that the mayo takes place of araw egg and oil.Thanks great recipe

    - mikey on April 20, 2012 Reply
  • Love this recipe, I am always looking for great homeade ideas using fresh ingredients including fresh grown hebs and spices.

    - anita on April 10, 2012 Reply
  • Oh and subd real cloves for dehydrated, worked great :)

    - Karyna on April 10, 2012 Reply
  • I felt it was a bit bland at first butI increased the garlic to 3 cloves,added a bit more mustard and included 3 anchovy fillets and it was very good.

    - MaryBeth on April 8, 2012 Reply
  • Would it ruin the recipe to leave out the cheese? My daughter has a dairy allergy and the only think that looks to be a problem is the cheese.

    - Selina on March 13, 2012 Reply
    • Hi Selina, It certainly won’t ruin the recipe, it just won’t taste so much like Caesar salad. Hope that helps :)

      - Jenn on March 13, 2012 Reply
      • Thanks.

        - Selina on March 13, 2012 Reply
  • Loved this!! Added some chopped capers and it was perfect.

    - Rebecca on March 12, 2012 Reply
  • Absolutely the best Cesar salad dressing recipe I have every made!! 1st time I made this I was giving it away to family friends that were in need of pre-made meals. Was a little nervous about it, as you never know how something is going to turn out and then to serve it to friends – could have been a make or break the meal situation. Well, I did a double batch and keep one for home and it turned out amazing! My friend’s family couldn’t stop raving out the dressing – it even won out to my homemade chocolate cake and I make a mean chocolate cake! Kudos to you for another excellent posting!!

    - Adrienne Peach on March 8, 2012 Reply
  • Just wanted you to know I appreciate your beautiful pictures, and the wonderful recipees. I’ll never buy it in the store again. Love your site!

    - lori ward on March 7, 2012 Reply
    • Thank you, Lori!

      - Jenn on March 7, 2012 Reply
  • LOVE IT! Made mine with olive oil mayo and it tasted great! Thanks!

    - mandy on March 5, 2012 Reply
  • This was AMAZING!!!!!!!!!!!!!!!!

    - LC on March 4, 2012 Reply
  • What an inventive way to make Caesar dressing. It is so much better than any bottled Caesar.

    - phyllis on March 3, 2012 Reply
  • This looks SUPER simple and yummy! I can’t wait to try it! :o)

    - Michele Mathis Lavell on March 1, 2012 Reply
  • LOVE LOVE LOVE your Caesar salad dressing method- I have searched for years for an easier way to make it and this is perfect every time- GENIUS using mayo (which DUH is made of oil and eggs!) instead of raw eggs- Thank you!!

    - Pamela Beaman on March 1, 2012 Reply
  • Hi Jennifer, I’m new to your site, love your Caesar Dressing, made on the weekend, today I’m making your Stew its cooking now and smells great, next I’m trying your Granola. Keep up the good work.

    - Charlene on January 30, 2012 Reply
  • Hi Jennifer, I found your website last night when I did a google search for “homemade caesar dressing”. I’m so happy I found you! My family and I loved your dressing and my husband asked me to make it for a dinner party we’re having Friday night, too. I quickly skimmed through some of your other recipes posted here and look forward to trying them out. I’ll let you know what i think. Thanks again.

    - Amber on January 24, 2012 Reply
    • Thank you, Amber! So glad the dressing was a hit. Hope you enjoy the recipes and look forward to hearing from you again!

      - Jenn on January 24, 2012 Reply
  • Very easy and delicious . I enjoyed it with a grilled / seared romaine heart. My kids (6 and under) gobbled it up and wanted more “delicious salad.”

    - Nan on January 14, 2012 Reply
  • The raw egg thing isn’t as cut and dry as it seems. First, the risk that the egg has mesurable amounts of salmonella is about 1:20,000. If the egg is mixed at room temp with an acid and left to sit at room temp, the salmonella is greatly reduced. Pasteurized eggs are completely safe, and available at the grocery store right next to the normal eggs, and except for a cloudy white they are exactly the same as raw eggs. Either way, I find it strange that we pump our bodies full of terrible processed food and hydrogenated oils, but worry about raw eggs.

    - Paul A Heinemann on January 12, 2012 Reply
    • Paul,
      My response to your comment is that obviously you have never contracted salmonella from eating some type of food. My 14 year old daughter had it once and was hospitalized and I got it many years later and was hospitalized for 4 days. Positive culture for months. Mine was a wide spread outbreak and they eventually identified the culprit–alfalfa sprouts. You just have to be this sick once to have a life long fear of eating possibly dangerous food.

      - Ginny D'Angelo on August 11, 2012 Reply
  • Hi Cheryl, Thanks so much for your comment. So glad you enjoyed the dressing! I’m reluctant to say exactly how long the dressing will keep b/c I’m not a food safety expert but I usually keep mine around for 4-5 days. Hope that helps!


    - Jennifer on December 3, 2011 Reply
  • Wow easy and amazingly good! Just wish I knew how long it keeps in fridge?

    - Cheryl wright on December 3, 2011 Reply
  • I would also like to know how long this will last in the fridge please

    - Cheryl wright on December 3, 2011 Reply
  • Most recipes I’ve found online use raw eggs which basically make the dressing last a couple of days on the fridge and therefore making storebought more convenient (though full of preservatives). How long will this dressing last in the fridge? Id love to make a big batch and have it on hand for a quick salad. Thanks!

    - Daniella on October 3, 2011 Reply
  • How long is the dressing good for in the fridge please?

    - Janna on October 3, 2011 Reply
  • Absolutely fantastic recipe! I’m a big lover of Cesar salad anyways but making the dressing the traditional way is too time consuming and I don’t like feeding raw eggs to the kids. This is spot on for taste and really quick to make. The only thing I did was add a touch more Worcestershire because I like the “meatiness” it imparts. Thanks so much for a new standard in my kitchen.

    - Scott on September 18, 2011 Reply
  • I tried this recipe and it was great. My husband totally liked it. I am not a fan of anchovies but you can’t even taste them.

    - MaLinda Jarvis on August 8, 2011 Reply
  • This was an AMAZING Caesar Dressing. I don’t buy store bought dressings anymore b/c of the hidden MSG and/or HFCS. So if I can’t make the dressing we don’t eat it! That’s been the case with Caesar Dressing…we haven’t had it in many, many months. I’m sooo happy that I stumbled onto this website with these normal/elegant recipes that anybody can really make. I also couldn’t find Anchovy Paste, so just used 1 whole real Anchovy. I just chopped it up with my PC food chopper and no smell. I used this dressing for a Shrimp Caesar Salad….Yum! I’d serve this to my dinner guest proudly.

    - Joy on June 13, 2011 Reply
  • I would be more worried about the pasteurize eggs, I feel comfortable giving my kids raw eggs as long as they are organic cage free eggs, there shouldn’t be a problem…. Mayo=yucky

    - Jessica on June 8, 2011 Reply
    • Jessica…you can make your own mayo with your own choice of ingredients…it is easy.

      - Sue C on August 19, 2012 Reply
  • Pete, I use store bought mayonnaise for this recipe, which contains pasteurized eggs that are safe to eat.

    - Jennifer on March 28, 2011 Reply
    • I found this on google when i ran out of bottled dressing…i skipped the paste because i didnt have it on hand, added half cup of real bacon bits and we have an instant hit!! Thanks :) its going in the recipe box right now ;)

      - Karyna on April 10, 2012 Reply
  • No raw eggs but using a mayonnaise based dressing?

    - Pete on March 28, 2011 Reply
  • I made this last night and it was delicious and easy. Thanks so much for the recipe!

    - Amy on September 17, 2010 Reply
  • I’ve made this a bunch of times now and it’s become a family favorite. So easy to make!

    - Gayle on September 13, 2010 Reply
  • Amazing with the perfectly grilled chicken breasts. Love, love, love your recipes!

    - Sarah Simpson on August 25, 2010 Reply
  • I just mixed some together and it’s great. Thanks for the easy recipe.

    - Lisa Lorigan on August 23, 2010 Reply
  • I made this tonight and it was so delicious! Definitely a keeper and my husband loved it! Thanks for sharing

    - kelly on August 23, 2010 Reply
  • I love homemade dressings, yours looks perfect!

    - peachkins on August 20, 2010 Reply
  • I love ceasar salad. Just haven’t gotten up the nerve to buy anchovies! This is enticing!

    - Erin on August 19, 2010 Reply
  • I heartily agree about making your own dressings! I like your recipe, with no eggs. Will try to find the anchovy paste.

    - Jane @ Sweet Basil Kitchen on August 19, 2010 Reply

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