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
Ingredients
- 2 small cloves garlic, 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 or Duke's
- 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.
Notes
Nutrition Information
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 made it except for adding the salt because I used real anchovies, I gotta tell Ya it came out good!
Easy to make. So delicious!
I made this for a friend’s birthday as part of the meal and it was a hit. I’ve been making it ever since and my friend asked me about the recipe. Great recipe. The only thing I didn’t put in was salt as the anchovy was salty enough and so is the cheese. I also used Honey Dijon. It gives a very good flavor. Thank you so much for sharing this amazing recipe!
Ceasar salad is made with fresh egg yolks, this is horrible.
Yes, traditional Caesar uses raw eggs. Many people are wary of using raw eggs. This recipe is for those people. I make it all the time for my grandkids who love it. I have no complaints by the adults either!
Recipe is 5 stars. For you to give it 1 star for a very minute detail, is just immature, disrespectful and inappropriate. This recipe is phenomenal. I have made it multiple times for families and it beats most and keeps longer than the store bought Renees or others. Chef Coop approved!
Its an easy and quick recipe! I use anchioves in oil and blend them up. No one knows! Everyone loves it!
LOVE this dressing! I use actual chopped up anchovies instead of anchovy paste and it’s always delicious. Last night I made it to go with the grilled chicken referenced in this recipe and it was the best grilled chicken I ever made <3. Thanks again!!!
I’ve made this so many times already, and we LOVE it! I have shared the recipe with some friends who have tried it and loved it as well. Today I decided to make my own mayo and try it with that, and it’s even better! This recipe never disappoints.
First time following this recipe. It was easy and delicious! I will definitely be saving it and using it whenever I make a ceasar salad. It was that good!’