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 no raw eggs so you don’t have to worry about giving it to your kids. And, speaking of kids, mine 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 head of romaine and dip the leaves in.

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 Grilled Chicken with Lemon, Garlic & Herbs. 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.

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

Ingredients

  • 2 small garlic cloves, minced
  • 1 teaspoon anchovy paste (found near the canned tuna 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
  • 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.

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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Comments

  • This is truly yummy but too thick for me so I thinned it with heavy cream (lol), added a little more lemon and more anchovy paste – and more pepper. Nothing like messing with perfection! Thanks for the recipe……..and all with ingredients I have on hand!

    • — Nancy on June 19, 2022
    • Reply
  • We made this dressing exactly as written and it was outstanding! We had no idea homemade could be this good, it’s truly Five Star restaurant quality. No way can we ever return to bottled Caesar’s after this. Thank you so much!

    • — James Myer on June 12, 2022
    • Reply
  • I have made this recipe a dozen times. Everyone loves it, and it’s so easy! I add just a little more lemon to my taste. Thank you for sharing! Definitely 5 ⭐️!

    • — Joanne Hooff on June 11, 2022
    • Reply
  • Just wanted to leave a comment to say this recipe is fantastic! It’s the best caesar dressing I have tried. Highly recommend!

    • — Cynthia on June 5, 2022
    • Reply
  • I have now made this Caesar dressing several times. It tastes just like the classic Caesar dressing albeit without the danger of the raw egg. I used Duke’s mayonnaise and more lemon juice than the recipe required. I also added extra anchovy paste and red pepper flakes and cayenne pepper for heat. I love a good Caesar salad and often make a full meal out of just a salad. This dressing is fast and easy to pull together and delicious to eat. Thank you!

    • — Sheli on June 5, 2022
    • Reply
  • The best recipe ever. I have made this now over 6 times

    • — Raymond Broughton on May 30, 2022
    • Reply
  • Absolutely delicious recipe!

    I omitted the salt and used 1/2 tsp of fish sauce (often used in Asian recipes, also made from anchovies which is a great substitute if you don’t have anchovy paste). I doubled the recipe for a big crowd and used 1 tsp.

    • — AConnecticutCook on May 26, 2022
    • Reply
  • Dear Jenn,

    Thanks to you my family now demands this dressing for every salad. Doesn’t matter what the salad is, they want “that good dressing with the sardine powder stuff”. I have told them repeatedly it is anchovy paste. They don’t care. They just want the goods. Same with your Peruvian chicken, but I’ll leave that review on the recipe.

    • — AJ on May 26, 2022
    • Reply
  • Amazing

    • — Katalin Laszlo on May 21, 2022
    • Reply
  • This is a great recipe. The dressing is so easy to make and it tastes wonderful.

    • — Ann on May 21, 2022
    • Reply
  • This dressing is HEAVENLY!!

    I just made it in under ten minutes and I am hooked. Thank You!

    • — Laura Jensen on May 16, 2022
    • Reply
  • I am NEVER EVER buying store bought Cesar dressing again. Amazing.

    • — Courtney on May 15, 2022
    • Reply
  • I make it like once a week now it’s really good and simple

    • — Heidi on May 7, 2022
    • Reply
  • I have made alot of different Caesar dressings and this one is my favorite! Im picky!

    • — Sandy D on May 4, 2022
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  • This is excellent and easy. Perfect flavor and great texture. I can honestly say that we now make a better Caesar salad at home than any of the restaurants in town, and at a fraction of the cost. Huge bonus that I can keep it in the fridge for several days! Thank you ❤️👍🏼

    • — Deborah on May 4, 2022
    • Reply
  • We would usually purchase Renee’s mighty Caesar.. this is so close to it we no longer buy it. This is actually better tasting..thanks for the recipe

    • — Trevor on May 4, 2022
    • Reply
  • Literally the best Caesar dressing I’ve ever tasted👏👏👏

    • — Sarah on May 2, 2022
    • Reply
  • Hands down, the best homemade recipe that tastes just like Renee’s Mighty Caesar but without the added sugar or gum. Soooo good, the lettuce is really just so I can have this dressing. Another great recipe Jenn, every recipe I have tried so far from your site is 5* all the way!

    • — Karen L. on April 30, 2022
    • Reply

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