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Homemade Caesar Salad Dressing

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By Jenn Segal
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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.

Fork on a plate with a Caesar salad.

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

how to make caesar salad

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.

how to make caesar salad dressing

Next, whisk in the mayonnaise, Parmigiano-Reggiano, salt, and pepper.

how to make caesar salad dressing

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!

Fork on a plate with a Caesar salad.

Caesar Salad Dressing Video Tutorial

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Homemade Caesar Salad Dressing

Metric Cup Measures
By Jenn Segal
Adapted from Gourmet magazine

My family loves this rich and creamy Caesar salad dressing. It’s not overly garlicky or fishy — it’s just right.

Servings: Makes 1⅓ cups (enough for about 10 starter salads)
Total Time: 10 Minutes

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

  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. The dressing will keep well in the fridge for about a week.
  2. Note: Anchovy paste can be found near the canned tuna in the supermarket.

Nutrition Information

Powered by Edamam

  • 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
Nutritional Data Disclaimer

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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  • 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.

    • 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!

      • 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?

        • Hi Linda, A heart of romaine should serve about 2 people.

    • 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.

  • 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!

  • 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.

  • 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!

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

  • 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…

  • Favorite Caesar recipe ever! Prepared exactly as shown.

  • 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.

  • 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.

  • 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.

  • 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

  • Forgot the STARS

  • This is the best Dressing ever!!!! My family
    and friends told me that its the best dressing they ever had!!!
    Thank you:)

  • 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?

    Thanks!

    • Hi Genevieve, It will keep very well in the fridge for about a week.

  • 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
    • 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?

  • 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.

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

  • Can you use pecorino romano cheese instead of the parmesan? I picked up the wrong one at the cheese deli. Thanks!

    • Hi Elizabeth, Absolutely, that will work just fine 🙂

      • Thanks for your prompt reply! Making tonight.

  • 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. 🙂

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

  • 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

  • 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!

  • 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?

    • 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.

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

  • 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 )
    • Reply

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

  • 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?

    • Hi Mary, It keeps well for at least a week, if not longer. Glad you like it!

  • 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.

  • 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.

  • 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.

  • GREAT! made it tonight loosely followed used whole jar of flat Anchovies and about 5 colves of garlic. Mmmmmm

    • — Robert Tritsch
    • Reply

  • Delicious! Thanks for the recipe.

  • 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.

  • Diane parmiggiano regiano is simply the fancy name for parmesan cheese.

  • 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..

  • Thanks for the recipe – loved it the way it was, which was lucky. These were the only sald dressing worthy ingredients I had!

  • 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!

  • Yum yum yum!!! Making this tonight with BBQ Chicken Breast! Light & Healty . It’s what’s for dinner!

  • 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

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

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

  • 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.

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

  • 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?

  • 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!

  • 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.

  • This was great.My husband loved it.

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

  • 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!

    • you can also get Helman’s light mayo at the 99 cent store! EVEN BETTER!!

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

  • 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!

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

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