Homemade Caesar Salad Dressing

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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.

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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.

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Be sure to use the best quality ingredients: Hellman’s mayonnaise, freshly squeezed lemon juice, real Parmigiano-Reggiano and fresh garlic cloves.

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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.

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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?

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

Homemade Caesar Salad Dressing

Print Recipe
Servings: Makes 1-1/3 cups

Ingredients

  • 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

Instructions

  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.
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  • Krissy

    Delicious dressing! This hit the spot tonight and it is so simple. Very easy to follow. Will definitely suggest to friends and family.

  • Julie

    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!

  • Kyle

    Fantastic! I loosely followed the directions and adjusted to my taste, so simple and so good!

  • Tara

    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!

  • Julie

    Delicious dressing. Made it for a special occasion and everyone complimented how great it was.

  • Catherine

    This was great.My husband loved it.

  • Joyce

    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.

  • Carol

    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!

  • alex

    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?

  • Diane

    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.

    • Jenn

      Hi Diane, It’s imported Parmesan cheese from Italy; many grocery stores carry it and you can always find it at Whole Foods.

  • Gaby

    How long will this keep in fridge? It’s delicious!!

    • Jenn

      Hi Gaby, I’d say about a week. Enjoy!

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