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
My family loves this rich and creamy Caesar salad dressing. It’s not overly garlicky or fishy — it’s just right.
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
- 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.
- Note: Anchovy paste can be found near the canned tuna in the supermarket.
Nutrition Information
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- 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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It was one of the best dressings I’ve ever tasted! Although I lacked mustard and only used parmesan cheese because I didn’t have the parmaggiano… yet I could already sense the balance of the ingredients and quantity given. Made me and my daughter crave for more❤️
I will definitely make this again with complete ingredients ☺️
Will have more and keep stock on the fridge.
I will check more of your recipes.
Thanks Chef Jenn! Stay great!
Made it only i left out the mayo. Very “bright” taste. a very clearcut 9.5 out of a 1-10 scale .
Such a quick, easy and super tasty option for home use! The only ingredient I didn’t have on hand was anchovy paste so I subbed with a dash of fish oil.
I make this without the anchovy paste and love it.
This recipe was quick and delicious! I added an extra clove of garlic otherwise followed it exactly.
I made this dressing and it turned out really flavorful and yummy. The only thing is I substituted half of the Mayo with Sour Cream. This substitution made it a little less heavy and gave it a lighter, better texture. It didn’t affect the wonderful flavor…unless it made it better. It’s a hit with my family and with a crowd. Delicious!!!
Thanks for sharing!
OUTSTANDING!!
Stick to the recipe, I’ve adjusted with garlic, lemon juice and worchestershire and nothing is like the exact recipe. This is an easy recipe that I’ve made at least 10 times. I can’t get enough of it. Thank you so much!
Delicious! I added a bit of tabasco to mine and left out the salt. I also have never used Dijon, it was excellent! Thank you.
Just made this and it’s easy and delicious. I’ve made Ina’s before (which I enjoy) but that requires my food processor…. This was just so easy for a weeknight! I’ll be serving it with your best grilled chicken. Thanks again for another great recipe. You are my go to!!!
I love this recipe. It is so easy and tastes perfect. I used it all summer on my homegrown romaine lettuce.
For those who say it isn’t homemade because of store bought mayonnaise, you must also mean store bought Worcestershire sauce as well as Dijon mustard. Here are links to those three. https://practicalselfreliance.com/homemade-worcestershire-sauce/ https://www.servedfromscratch.com/dijon-mustard-from-scratch-2/ And https://www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/
Frankly, it tastes great as it is!
For Heaven’s sake!!! Caesar dressing is not Caesar dressing without raw egg yoke. Anything else is a fake! Please stop this silly politically correct nonsense!
If you want a vege version then *call it that*!!
You are absolutely right and real Caesar dressing does not contain mayonaise!!!
This is so good!! I like to make a batch at the beginning of the week and make a salad each night to serve before dinner. Our 7 year old could take or leave most salads, but when I make a Caesar with this dressing she will scoop tiny portions for my husband and I and keep all the rest for herself.
Store-bought mayonnaise, yuck.
I love this recipe and make it CONSTANTLY. I like it a little stronger than written though, so I simply use the recipe as written and then use slightly less mayo. I often use my own homemade mayo, and then it need a little more salt. (Hellman’s is salty! ). Also makes a good chip dip if you ask me
This is the best Caesar dressing I’ve ever made! So easy and so delicious! I love dipping my finger in it to ‘test’ it!
Thank you!!
hands down: the BEST caesar salad dressing!