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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.

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

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


  • 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


  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

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 thought this was delicious, but was disappointed in the way it made my salad wilt to mush very quickly. I dressed the romaine about 15 minutes before dinner, and by the time we ate, sadly it was like slimy goo. I ate it because I liked the flavor, but my husband didn’t eat his because of the texture. I used only about 1/3 of the full amount of dressing to a good medium size bowl of lettuce. Do you think it was because the dressing was too thick?

    • — Jamie on April 14, 2024
    • Reply
    • Hi Jaime, sorry to hear the dressing impacted the texture of the lettuce. You mentioned you used romaine – was much of it the darker leafy parts (as those are more delicate than the lighter parts of the lettuce)? And I think letting the dressing sit on the lettuce for 15 minutes prior to eating it would’ve had an impact as well.

      • — Jenn on April 16, 2024
      • Reply
    • I have just tried this recipe tonight. Omgosh it was absolutely delicious!!. Thank you for an amazing recipe. Deborah Emery

      • — Deborah Emery on April 17, 2024
      • Reply
  • This is delicious. I have two recommendations:

    1. If your garlic cloves are small, use an extra one.
    2. Double the lemon juice.

    • — Garafraxa on April 8, 2024
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  • I never bother to comment on any recipe that I make but, this recipe is absolutely the best Caesar dressing I’ve ever had and I’ve made this recipe, easily, over fifty times.

    • — Victoria on April 7, 2024
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  • I’ve been making this for years and everyone always loves it. I made it for my brother, who is quite an accomplished cook, and this is all he makes now.

    • — Sally B. on April 6, 2024
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  • Made as-written and it tasted like mayonnaise 🫤

    • — Nichole on April 5, 2024
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  • Fabulous. Didn’t change a thing. I’ll make this one again. Thanks Jenn!

    • — Cindy on March 31, 2024
    • Reply
  • Love this recipe! I did add a splash of evo and acv

    • — Leslie on March 31, 2024
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    • OMGosh!! Just made it and it was so easy and SUPER delicious!! This was my first time making caesar dressing and it is fantastic- better than the restaurants’! Thank you for sharing this recipe!

      • — Brandy on April 2, 2024
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  • Wow, this dressing is SO GOOD!! This was my first attempt at making homemade Caesar dressing and I’m hooked! I followed the recipe exactly as stated, and it tastes just like the dressing I’d get at a fancy restaurant. I love how I know exactly what the ingredients are… much healthier than anything from a bottle. Can’t wait for our salads tonight! 🙂

    • — Brooke on March 28, 2024
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  • I just made this dressing! Its so good! Thank you for sharing!

    • — Trish on March 27, 2024
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  • My husband will not eat Caesar salad unless this is the dressing. Best dressing ever! I chop up anchovies instead of using anchovy paste.

    • — Jacqueline de Leeuw on March 23, 2024
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  • I just made this recipe and it’s the BEST Caesar dressing I have ever had! Thank you!

    • — N on March 23, 2024
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  • I’ve been making this dressing for probably about a year. It’s my family’s favorite Caesar dressing! Only thing that I do even slightly different is I add a little extra lemon juice. Awesome recipe! Thank you 😊

    • — Becky Reid on March 21, 2024
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  • This is the BEST mayonnaise based Caesar dressing I have ever made. My guests loved it. Thank you.

    • — yiola tsiaoushis on March 11, 2024
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  • This is my favourite Caesar dressing by far! I occasionallly try a new one but invariably end up back here. Been using it for years! My only alterations: I like it blended and I add spiced croutons. Huge hit with everyone who has eaten it. Thanks Jenn!

    • — Lisa on March 11, 2024
    • Reply
  • I’ve been making this for a few years, and it always receives great reviews from our guests. My husband says it his favorite of all of the dressings I make. Jenn’s recipes always deliver. Made her Key Lime pie this week and shared with neighbors.

    • — Mary McConnell Ward on March 10, 2024
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  • Excellent recipe. I prefer mine a little thinner and less mayo-ish, so I use 3/4 mayo and 1/4 olive oil. It separates a little but the flavor is amazing. I don’t normally buy pasteurized eggs so it’s easier to use this recipe with Mayo than to pasteurize my own eggs.

    • — Canne on March 10, 2024
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  • This is a simple but delicious dressing , and doubly good to know it was homemade. I also left out the anchovy paste but it was still fantastic. Thank you, Jen!

    • — Jo K on March 7, 2024
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  • Really really good!

    • — Joanna L on March 1, 2024
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  • Best Caesar dressing I have ever had!!!!!!!

    • — Jeff Wyman on March 1, 2024
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  • This dressing is the BEST!!! I have passed it on to a number of people who also love it!

    • — pattyf45 on February 29, 2024
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  • This is my GO TO dressing! Everyone I make it for absolutely loves it!

    • — Valerie L. on February 29, 2024
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  • A recipe so bad I created an account to rate it poorly. No eggs. No olive oil. Doesn’t taste like Caesar dressing. Shouldn’t be called Caesar dressing.

    • — Yo on February 27, 2024
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    • The eggs and olive oil should be already in the good mayo which the recipe has called for.

      • — Jessica on February 29, 2024
      • Reply
    • Mayonnaise is eggs and oil. 😁

      • — Kate D on March 8, 2024
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    • Your taste buds must be warped . This recipe is delicious!!

      • — David R Snell on March 19, 2024
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  • Excellent! I made without the anchovy paste.

    • — Noway Jose on February 19, 2024
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    • This is awesome ! Easy to make and better than the best store brand (Wegmans Amore)

      • — David R Snell on March 19, 2024
      • Reply
  • This is soooo delicious! Total hit with my kids! I love it with chopped Kale, croutons and fresh Parmesan cheese. Thank you so much! @onceuponachef

    • — Hannah on February 17, 2024
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    • Delicious. I used a whole 2oz can of anchovies, minced and rinsed to remove most of the salt (and from previous experience didn’t add salt until after tasting). Very simple and effective recipe. Thanks!

      • — Patrick Marshall on March 2, 2024
      • Reply
  • Great dressing – I used pork rinds broken into 1/2″ pieces instead of bread croutons. Great flavor enhancement while still maintaining the crunch of the crouton but eliminating the carbs and sugar.

    • — Michael Gerhold on February 14, 2024
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  • So far the best I have ever tasted and sooo easy to do. I tried a little bit without the anchovy paste and replaced with a pinch of seasalt and it still taste delicious.

    • — Nina on February 13, 2024
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  • Best Caesar dressing ever!! Definitely a keeper . Thank you for a great recipe.

    • — Bruny on February 12, 2024
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  • Amazing!!!!!! I did not have the anchovy paste so I made it without but it still turned out soooooo good. Say good bye to store bought Caesar

    • — Shereen on February 4, 2024
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  • I never knew I could duplicate my fav Caesar dressing at home. This is a total winner for me & my every night salad. Yes, the authentic Parmigiano Reggiano is $$. Whole Foods around here, has smaller cuts in their cheese section making it affordable. If I’m going through all this potchki, I’m making enough for the whole week of salads.
    Bravo Jenn.

    • — Kelly on January 31, 2024
    • Reply
  • Sooo good. Made the mistake of 1st combining all ingredients in a Vitamix and it didn’t turn out as well. Followed the steps and it turned out GREAT. Amazing. Delicious. A keeper. Thank you soooo much!!!! Everyone is happy. 😊 Wonderful.

    • — Robyn on January 29, 2024
    • Reply
  • I don’t usually respond to these things but this is a great recipe. Captures the flavor of classic caesar salad with a minimum of prep work. It is also excellent as a dip for raw vegetables and as dressing on a tuna sandwich – it really kicks up the old humdrum tuna on toast. And I’m sure I will find many other uses for it. Love it. Thank you!

    • — Mike L. on January 29, 2024
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  • I make this every time I have salad, which is a lot and whenever we are asked to dinner at friends or family’s home, they request I bring it. Everyone loves it.

    • — Virginia Murrell on January 26, 2024
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  • After making this recipe for years I had to comment… This is truly the best Caesar dressing. I’ve bought dressings I’ve made dressings and by far this one is the superior choice. I have never changed anything other than my measuring a times has been a little more loose than others. Every time it’s comes out absolutely delicious.

    • — Sara on January 25, 2024
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  • So good, quick, easy and great ingredients!! Thankyou for the recipe!!

    • — Christene Dorsett on January 20, 2024
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  • This is my FAVORITE Caesar dressing recipe. The proportions are perfect. I have used it numerous times, and I love it. Thank you!

    • — Renee Simpson on January 17, 2024
    • Reply
  • Not sure what you made here, but it’s certainly not ceaser salad dressing.

    • — Chooch on January 17, 2024
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  • This recipe is perfection! I make it at least once a week, and it’s my go-to for dinner parties because everyone loves it. Friends like it so much that I’ve had multiple people even ask if I can bring it with me to different gatherings!

    • — Colleen on January 16, 2024
    • Reply
  • A winner!
    Yes to two anchovy fillets.
    I’ve made this in a small food processor and with an immersion blender. First whiz up everything up to the mayo then add mayo and cheese (and seasoning) for a final spin.
    Try it on top of grilled romaine hearts.

    • — Canisminimus on January 16, 2024
    • Reply
    • And, just for fun, I tried brushing this on top of thin baguette slices to make croutons. A few minutes in the air fryer and they go perfectly with the salad.

      • — Canisminimus on January 18, 2024
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  • I’ve made this over and over again as is (without the anchovy paste) and its great. Way better than store bought. I highly recommend.

    • — Jacqui Wells on January 16, 2024
    • Reply
  • Hi Jen,
    Can this be made without Mayo? Like Greek yogurt/sour cream?
    Thank you!

    • — Chowlover on January 15, 2024
    • Reply
    • Yes, you can replace it with sour cream or Greek yogurt. If you do that, cut back on the lemon juice as the sour cream/yogurt will add more tang. Hope you enjoy!

      • — Jenn on January 15, 2024
      • Reply
  • This is a very disappointing recipe. Tastes mostly just like mayonnaise, and I upped the garlic and anchovy paste. I’ll go back to egg yolks and oil for my own emulsion. Don’t want to just smear mayo on a salad.

    • — Beth on January 14, 2024
    • Reply
    • What exactly do you think mayo is made of?

      • — HS on January 21, 2024
      • Reply
      • Exactly my thoughts

        • — Tiffany Mills on February 4, 2024
        • Reply
      • Go use an egg and oil to make mayo. Now taste it. Now taste Helmans or your favorite brand. They taste exactly the same right? No, you say? Interesting isn’t it. And that’s his point. The “what do you think jarred mayo is” crowd can not be trusted with flavor if they think it’s all the same. You have no discernible taste. I’ve made strong garlic aioli with Helmans. I still knew it was helmans. It was good, but my taste buds recognized that very familiar taste. If YOU like it that way, that’s fine. But don’t poopoo others for having a better or more sensitive palate than you. Jarred and homemade hit different.

        • — Marbs on February 17, 2024
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    • I agree 100%. I had to Dr it up to be able to use. Going back to my old recipe with egg and oil.

      • — Wendy on February 11, 2024
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  • Delicious! I used 1 tsp of soy sauce instead of the anchovy paste (just can’t do it – lol) and it’s great!

    • — Leys on January 14, 2024
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  • Now I can have my favorite salad anytime with this awesome dressing. No store bought in my house anymore.

    • — Kelly on January 12, 2024
    • Reply
  • Often I forget how much I love caesar salad, then I come back here and make your homemade caesar salad dressing and I’m in heaven. I should have commented on this 3-salad-dressing-makings ago, but this is by far the best caesar salad dressing I’ve ever had/made. Thank you!

    • — Bobbi Power on January 9, 2024
    • Reply
  • It was delicious! Everyone in my house enjoyed the dressing. I was unable to find anchovie paste so I just smooshed 2 anchovies filets and then whisked them into the dressing. My SO was concerned about a fish taste but there was none. The anchovies blend in perfectly.

    • — Kris on January 6, 2024
    • Reply
  • Surprised as to the ease of making this. Will have to double the amount next time. Everyone loved it. Even those who do not like anchovy. The mayonnaise takes the guesswork out of the oil/egg/lemon/salt ingredients that you have included. This is also an awesome dip. Chicken Caesar Salad toast appetizers were awesome too. Can this be frozen and thawed for a late night snack with celery, carrots and cucumber?

    • — Tom S. on January 4, 2024
    • Reply
    • So glad you liked it! Unfortunately, I don’t think it will freeze well though.

      • — Jenn on January 5, 2024
      • Reply

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