Homemade Caesar Salad Dressing

Tested & Perfected Recipes

Caesar Salad Dressing

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 actually 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.

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!)

how to make caesar salad dressing

Begin by whisking together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Then simply whisk in the 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 Perfectly Grilled Chicken Breasts. Enjoy!

how to make caesar salad dressing

My Recipe Videos

Homemade Caesar Salad Dressing

Servings: Makes 1-1/3 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
  • 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. 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.

Reviews & Comments

  • Delicious!!! Best one I’ve made at home and one of the best I’ve had ever. I whisked in a lil extra virgin olive oil at end to thin the dressing out a lil bit but that’s just my liking.

    • — Nikki on November 15, 2018
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  • This recipe rocks! Caesar dressing is my husband’s favorite dressing, and he thought it was amazing too! I halved the recipe and used Duke’s (the BEST) mayo. I also used higher-end already grated parmesan cheese. My husband doesn’t like mayo, and he thought it was a great consistency and flavor. The anchovy paste is key – I found it at Fresh Market for $2.50, and the tube will make many, many batches. Thank you for this!

    • — Taylor Locke on November 10, 2018
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  • Fantastic recipie! I have never tasted better! My friends and family can’t get enough!

    • — Aric on November 10, 2018
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  • I’m guilty of being that person who changes up the ingredients in a recipe. This is one my go tos that make exactly as written.

    • — Marlene on November 6, 2018
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  • I just made this dressing using garlic powder and already grated Parmesan. Washed, rinsed, dried and shredded the romaine.. Then added the dressing and good shave parm. Boom this is way to quick easy and tastes like classic Caesar to me. This is a keeper thanks!

    • — John M on November 5, 2018
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  • Mmmm such an amazing rich flavour and veryyy easy. Took 5 minutes with maximum reward 🙂 I made this for part of my husband’s birthday dinner. Thank you for posting

    • — Dani on November 3, 2018
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  • Great recipe. If you only have whole anchovies, cook down to soften into a paste. The Garlic and Anchovies are key.

    • — AnRN4U on November 2, 2018
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  • Hi Jenn,

    Thank you for letting me contribute my opinion and I hope you have the integrity to publish both good and bad impressions.

    How can you call this, “Caesar Salad Dressing”? I’m sorry, but this is Garlic Mayo at best. It is so thick and lack lustre, no wonder your kids dip romaine leaves into this stuff. The only thing correct proportionally is the amount of garlic, otherwise this is yucky!

    I’m frustrated that I bothered looking this up when my homemade dressing blows this out of the water! Thank goodness I only made a half portion.

    Very disappointed,
    Daphne

    • — Daphne Klebe on October 27, 2018
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    • Funny how tastes are so different. I found this to be the most delicious caesar dressing ever.

      • — Denise on November 3, 2018
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  • This recipe is delicious. My go to now.

    • — Neva Russell on October 25, 2018
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  • First of all; very good taste – this is the classic Caesar taste. However, a few tricks can make it better:

    1. Make the mayo yourself. Come on, it is seriously just egg yolk and oil. I have a hard time accepting anyone being a “Classic Educated Chef” would not recommend this. And no, Hellmann’s does not taste like mayo. Mayo tastes like mayo.

    2. Don’t use anchovy paste. Buy anchovy filets and mash them/grate them. Much better.

    3. Do not omit anchovies of the recipe, because of family members being scared of fish or whatever. Anchovies are an essential “spice” in this.

    4. Do not thin the mayo. It is supposed to be thick, garlicky, strong and peppery. The romaine salad and croutons and chickens needs something sharp to create an edge to the dish – that’s the purpose of the taste of dressing. It is supposed to be thick, so it sticks to the leaves. If you make it thick and spicy enough, you just need a little.

    I give only three stars due to the use of Hellmanns instead of spending 2-3 minutes extra actually making the mayo and at the same time avoiding a million additives.

    • — Martin on October 20, 2018
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  • Hi Jenn,
    I love this recipe, but I wanted to make it for some health-nut guests coming for dinner. Could I substitute 1/2 of the mayonnaise for sour cream? What are my options for tweaking, where the taste won’t be too altered. Love your website and cookbook! You’re my favorite go to chef! 🙂

    • — Sarah on October 20, 2018
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    • Hi Sarah, I think you could get away with that but would suggest reducing the lemon juice a bit because sour cream will add some tartness to the dressing. And so glad you like the recipes! ❤️

      • — Jenn on October 21, 2018
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    • The health nuts will be amazed by a great salad – don’t substitute.

      • — Melody on October 26, 2018
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  • Look no further, this is The One!

    • — Harri on October 13, 2018
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  • I’ve made this dressing several times now, enough so that I don’t have to look at it, I know it by heart. It is simply amazing, and I can’t believe how easy it is to make. The hardest part was finding the Anchovie paste at the store.

    • — Susan Heneghan on October 8, 2018
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  • I was looking for a perfect Caesar Dressing for a long time, thank you for your recipe, mdm.

    • — Huseyn on October 6, 2018
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  • I love this recipe! I have an egg intolerance so could not eat Caesar salad. Until now. In the recipe, I just substitute the mayonnaise with eggless vegan “mayo”. I can quickly serve up a tasty salad that I too can eat. It’s delicious and easy.

    • — Sue Deslauriers on October 4, 2018
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  • Caesar Salad Dressing is amazing. I love that it is creamy, yet light. Easy to make and delicious!!

    • — Dana on October 4, 2018
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  • I Absolutely loved this dressing! I don’t always add anchovies As it is not something I keep around in the kitchen, but it is perfect with or without.

    • — Janet Hartman on October 4, 2018
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  • I use this dressing on chicken ceasar salad and my family loves it! I change it slightly by reducing the mayonaise to 1/2 cup and I add about 1/3 of cup of olive oil to replace the reduced mayonaise. I also omit the anchovy paste at the request of my family!

    • — Jennifer on October 4, 2018
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  • Delicious! I made it without the anchovy paste (only because it wasn’t available at my local grocery store) and it still turned out great. This is my go-to recipe!

    • — Grace on October 4, 2018
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  • I plan on making this for a dinner party this weekend. I noticed many commented that it is very thick. Which is the best method to thin it? I have seen your response to use a little milk, or lemon juice or olive oil. What do you recommend?

    • — Pamela on October 2, 2018
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    • Hi Pamela, any of those (as well as water) would work to thin the dressing – just add a little at a time.

      • — Jenn on October 3, 2018
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  • I will never buy caesar dressing again! This was super easy and it taste glorious. Thank you.

    • — Chris on September 29, 2018
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  • This is my go to recipe for Caesar salad dressing. I’ve made it the traditional way (with eggs) as well tried bottled dressings and restaurant Caesars, but nothing comes close to the deliciousness and ease that this recipe offers. It is quite thick, but that means I just need a small amount for a tasty salad. I take a spoonful, drop it on the romaine, then toss with tongs until the leaves are coated.

    • — Gwen Mullins on September 25, 2018
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  • I just made this dressing yesterday. Followed directions completely. While the dressing was very tasty, I was disappointed that it was so thick. I ended up thinning it with a very small amount of milk to make it creamier. Any suggestions for a creamier dressing?

    • — Barb on September 22, 2018
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    • Hi Barb, The dressing is a little on the thicker side. You did the right thing by adding some milk. I would just continue to do that (bit by bit) until it gets to your desired consistency.

      • — Jenn on September 23, 2018
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  • I left out the anchovy paste because it freaks me out and I was once really put off by a very, very fishy salad Caesar salad. It was still absolutely wonderful! Right after trying it on our salad tonight I said that I would never buy store bought again. Thank you!

    • — Hannah on September 21, 2018
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  • Darn.. I only have canned anchovies. Could those be made into a paste?

    • — Janet on September 20, 2018
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    • Definitely. Hope you enjoy!

      • — Jenn on September 21, 2018
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  • This is by far the most delicious dressing I have tasted. Followed exactly except no added salt and used grated Romano. Thank you!!

    • — Jackie Holden on September 20, 2018
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  • This was absolutely delicious! I cut the recipe in half and I mashed the garlic clove up with my mortar and pestle with kosher salt. Those were the only changes I made. This is a keeper! Thank you!

    • — Tina on September 20, 2018
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  • RIDICULOUSLY scrumptious. Can’t stop eating it.

    • — Meg on September 16, 2018
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  • This dressing is AMAZING. Better than restaurant quality. Followed the recipe exactly as stated (which I never do) and it was perfect. I tasted it before I added any salt at the end and it didn’t need it.

    • — Brielynar on September 14, 2018
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  • Fabulous! Easy, well balanced and elevated. Thank you for sharing!!!

    • — Packy on September 11, 2018
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  • I’ve made this recipe several times. My boys love love it!!! Throw in some grilled chicken breast and homemade croutons to bring it all together!!

    • — Bridget on September 11, 2018
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  • Excellent.

    • — Claire on September 11, 2018
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  • My son is a veggie hater, but will eat high-end restaurant Caesar salad like it’s nobody’s business. I’ve been searching for a bottled dressing that fits the bill, to no avail. I then tried a few homemade recipes that were good, but not good enough. Tried this one last night and it got rave reviews! I even forgot the Worcestershire sauce, and it was still awesome!!! The batch I made was very thick, so I thinned it out with a T. or so of water, and it didn’t sacrifice the flavor at all.

    • — Shaynee on September 10, 2018
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  • Best ever.

    • — Kevin on September 8, 2018
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  • This is the only Caesar salad dressing I use. Thank you for sharing!

    • — Rose Bailey on August 31, 2018
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  • This is really so good. I didn’t find it too salty at all. I love (extra) tangy dressing, so I just added more lemon juice. You can obviously modify it to suit individual tastes, but the dressing recipe is superb.

    • — Karen on August 30, 2018
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  • My husband is a meat guy, nothing fancy. Only ate iceberg lettuce, which I despise.
    ONE time, he tasted my romaine with Caesar dressing, he was hooked. This recipe is beyond good. Thank you Jenn!!!!

    • — Elaine on August 27, 2018
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  • It is so delicious! I made the huge mistake of putting everything together and using a mixer, just because of the whole garlic, and it did curdle and the oils are sitting on top and I need to stir a lot before using. It didn’t affect the taste! It’s the best Caesar dressing and I want to eat it with everything! Please excuse my English mistakes.

    • — Claudia on August 21, 2018
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  • Amazing! Just right.

    • — Alisha on August 21, 2018
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  • Yummy recipe! I do make my own avocado oil mayo and keep this dressing in the fridge for about a week. It’s nice being able to pronounce all of the ingredients in your food.

    • — Crissy on August 17, 2018
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  • I’ve made your caesar salad dressing many times and love it. My go to recipe for that salad. Especially the fact that it stores safely in a jar in my fridge.
    One quick question though. I find it often when just prepared is quite thick so I must be sure to toss well rather than keep on adding more dressing.
    Do have any suggestions ie. adding a tiny bit of milk to allow it to be easier to toss well.
    I use the 1cup of mayo…not adding more.
    Thanks
    Rebecca

    • — Rebecca Thoburn on August 16, 2018
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    • Hi Rebecca, Yes, a little milk or even water will do the trick – just add it bit by bit so it doesn’t get too thin.

      • — Jenn on August 17, 2018
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  • This is the BEST recipe for Caesar salad. I always have requests to bring this dressing to any party. Sandra.

    • — Sandra on August 16, 2018
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  • Delicious! I’ve tried lots of Caesar salad dressings and this one is very tasty. Especially without having raw egg. I’ll use it from now on.

    • — Robin G. on August 14, 2018
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    • It was delicious on grilled romaine tonight. My husband said it was perfectly spiced. I didn’t have anchovy either but added a few more drops of lemon juice.

      • — Rosemary Scalera on August 24, 2018
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  • Great! Loved it! Thanks!

    • — evelyn Angwin on August 13, 2018
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  • I MADE THIS DRESSING FOR A PARTY AND DOUBLED THE RECIPIE IT WS TOO SALTY SO I REMADE IT . IT WAS STILL TOO SALTY. I WOULD RECOMMEND VERY LITTLE OR NO SALT AT ALL UNTIL AFTER YOU COMBINE EVERYTHING. AFTER THAT, DELICIOUS AND PERFECT AND GONE!

    • — Kerry Conlon on August 13, 2018
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    • why are you screaming…

      • — Rod. on August 19, 2018
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      • @Rod Lol!!! Made my day!

        • — Seagirl on September 14, 2018
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  • Going to try your Caesar salad dressing, I want to add chicken and pasta noodles(spirals) as well for a picnic, kind of make it more like an entre, any tips on that idea? Thank You, like your site!

    • — Jim Luck on August 8, 2018
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    • Hi Jim, that sounds like a nice way to turn this into a meal! If you find it’s too thick, you could thin it out with a bit of water – just go easy. This chicken is great tossed into the salad.

      • — Jenn on August 9, 2018
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  • I plan to make a large bowl of this salad for a group, I plan to use bagged chopped romaine. Maybe two bags, (two heads?) will this recipe cover that?

    • — rudy on August 7, 2018
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    • Yes, Rudy, that should work. Enjoy!

      • — Jenn on August 7, 2018
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  • After years of trying many recipes for Caesar Dressing, this is my go-to. Quick, easy, delicious.

    • — Tamara on August 7, 2018
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  • Super easy to make and very delicious.

    • — Hope on August 6, 2018
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  • The best caesar dressing we’ve tasted! Thank you 😀

    • — Kathryn on August 2, 2018
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  • This dressing is super easy and tastes absolutely amazing!!

    • — Michelle Gonzales on July 28, 2018
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  • Really great recipe

    • — Shannon on July 28, 2018
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  • This dressing is absolutely delicious! My whole family loved it. Thank you!

    • — Sallie on July 22, 2018
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  • Delish dressing 😋

    • — E Cherry on July 5, 2018
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  • I love this dressing & make it all the time, but mine seems much thicker than yours. Any suggestions?

    • — Fran on July 2, 2018
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    • Hi Fran, Mine is thick too (I dressed the salad in the photo very sparingly, otherwise it would look unappetizing). The dressing should not be too pourable; it should be on the thicker side so that it clings to the leaves once tossed. That said, if you refrigerate the dressing, it will thicken up to a dip consistency. To thin it, you can add a little water. Hope that helps!

      • — Jenn on July 2, 2018
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  • Although I had tried multiple recipes for Caesar dressing over the decades, they were either not quite right or took too much work for very little payoff. That is, until I stumbled upon this recipe.

    This is now the only recipe we use in our house. It’s bright, vibrant, and perfectly balanced. Best of all, I don’t have to worry about raw eggs. It’s also easy to modify if you have a guest with special tastes or needs. Absolutely perfect!

    • — S.K. on July 1, 2018
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  • My favorite Caesar dressing, and my children’s favorite. My family will not use jarred Ceasar dressing after making this. Definitely use fresh Parmesan, it makes a huge difference. We add extra anchovy paste, as we like our dressing more “fishy”.

    • — Foodie1970 on June 30, 2018
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  • Loved the simplicity of this delicious caesar dressing. I only used half the called for amount of salt.

    • — Catherine France on June 28, 2018
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  • Anchovies add so much umami….whether whole or paste. Just like fish sauce, they are off-putting on their own but united with other ingredients, they shine in a very subtle way. Using mayo and not raw egg just seems the way to go. Thanks!

    • — Vivian on June 28, 2018
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  • Beautiful sauce!

    • — David on June 25, 2018
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  • Easy, fast and tastes great! Thank you

    • — Nina on June 25, 2018
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  • By far the best Ceasar dressing recipe! Thank you!

    • — Eli on June 20, 2018
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  • Not even close to real Ceasar salad dressing. Sorry.

    • — Petr on June 7, 2018
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    • So what’s the definition of real Ceasar dressing?

      • — Rick on June 15, 2018
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    • Completely disagree with Petr. I have never EVER had a Caesar dressing this good from any store or restaurant outside of a 5 star steak restaurant that made the dressing at the table. I’m so grateful to Jenn for pulling this recipe together for us commoners who are unable to frequent 5 star restaurants. My entire family loves this dressing. It is exquisite. Thank you!

      • — Laura on June 24, 2018
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    • Oh, we SO disagree. This dressing is OUTSTANDING!!! We make it often.

      • — Tara C Chokshi on July 19, 2018
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  • I made this and it was great. These people saying they left out the anchovies because they don’t like it are killing me. Caesar dressing has anchovies in it. So if you like normal Caesar, you like anchovies in it. You probably just didn’t know they were in there. Don’t omit it. Put it in there or it’s not going to taste like Caesar. Come on people. Great recipe. In my repertoire forever now.

    • — Tim on June 5, 2018
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  • Hi Jenn, I love this recipe. All my family loves it . My only problem is it tends to be a little too thick . Do you have suggestions for thinning it out?

    • — Karen Cohen Wilk on May 15, 2018
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    • Hi Karen, glad you all like this recipe! You can thin it out with a bit of olive oil and a little lemon juice.

      • — Jenn on May 15, 2018
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  • If I have a jar of minced garlic how much do I use..?

    • — cory garcia on May 13, 2018
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    • You’ll need about 1 tsp. minced garlic. Enjoy!

      • — Jenn on May 14, 2018
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  • Delicious!!

    • — AMIN AMIRALI on May 13, 2018
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  • I made this recipe for the first time today. I used 4 anchovy filets instead of the anchovy paste, because I had them already. My husband is so amazed that I finally found a delicious homemade caesar salad dressing. No other recipe compares to this one!

    • — JenKate on May 3, 2018
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  • I have made this recipe at least a dozen times now and it never fails to impress. Made exactly as written, with no changes, this dressing makes the best ceasar salad I’ve ever had.

    • — Mike on May 3, 2018
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  • Amazing! Subbed in pecorino romano for the parm since that was all we had on hand, and added a teaspoon of apple cider vinegar for some extra zing (perhaps my lemon wasn’t tangy enough). This dressing went great with my favourite kale caesar salad. I am looking forward to using this recipe again very soon!

    • — Heather on April 27, 2018
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  • Can I use Japanese mayo (kewpie) for the dressing and eliminate the lemon juice? Love it is so rich. Kind regards. From England

    • — Jo on April 24, 2018
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    • Hi Jo, I’m not familiar with and have never used Japanese mayo, so I can’t say for sure. I googled it, though, and think it should work if you omit the lemon juice. I’d love to hear how it turns out with this tweak!

      • — Jenn on April 24, 2018
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      • Thanks for your reply. It is fabulous and as you suggested less lemon juice used. It is expensive at £5.00 but for a special meal with aged Parmesan as well ….wonderful!. kind regards jo

        • — Jo-Ann Hammond on April 25, 2018
        • Reply
        • So glad it turned out nicely – thanks for the follow-up!

          • — Jenn on April 25, 2018
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  • Without a doubt, the very best Caesar dressing I have ever made. Anytime I make this for company, it just knocks their socks off. Been using this recipe for years, it’s my best go to.

    • — Valerie Mulholland on April 19, 2018
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  • Seriously ahmazzzzzinnngggg!!! Super easy and hands down better than any restaurant!

    • — Brittany on April 9, 2018
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  • I thought this dressing was pretty good…a little thick for my preference but still tasted very goodl

    • — Glinda Lathan on April 7, 2018
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  • This really is the best caesar dressing that I’ve ever had. It is so easy to make.

    • — Gabby on April 2, 2018
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  • I made this today. Turned out great. I’m surprised because it doesn’t have eggs in it…but it’s yummy. Thanks so much 🌺

    • — asharon on April 1, 2018
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  • Best Caesar salad dressing ever. I omit the anchovies just for personal preference but it’s still amazing. I make this for every holiday and everyone raves about it!

    • — Jade on March 29, 2018
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  • Fantastic recipe. Definitely worth making, never using a bottled caesar dressing again! Blows guests away whenever there is caesar salad being served.

    • — Marisa S on March 25, 2018
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  • This is incredible!

    • — Oletha on March 24, 2018
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  • Not a raving fan of Caesar myself, I made this recipe for my husband. I’ve now eaten grilled chicken Caesar for 4 diff meals in 2 days & have already restocked on romaine & parm to make a second batch…Officially converted! Incredible taste profile & balance. Thankful I found your site, Jen!

    • — Shayda on March 20, 2018
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  • Thank you for this deliciousness! We make it all the time. So easy and Caesar perfection!

    • — J Faur on March 19, 2018
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  • I make this regularly for my family. They all love it! Fresh grated parmesan along with the anchovy paste makes it really authentic!

    • — Vicki Lloyd on March 17, 2018
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  • My son-in-law can’t come for dinner without me making “Jenn’s” dressing!
    It is so simple and the best Caesar dressing ever.
    Of course the extra always leaves in the jar right out the door home with him!
    I must say there isn’t one recipe that isn’t yummy and I’m not a cook!

    • — Sharon Collins on March 8, 2018
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  • excellent, but used half the mayo and added a bit of olive oil and vinegar and omitted the anchovies and paste. Thank you!!

    • — ginny on March 6, 2018
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  • How long will this last in the fridge?

    • — Erin on March 3, 2018
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    • Erin, it keeps nicely for about a week.

      • — Jenn on March 3, 2018
      • Reply
  • This is a wonderful caesar salad dressing I have marked “great non-egg caesar dressing.” I have made it for a number of dinner parties and always am asked for the recipe. I follow it as written, but add a dash of hot sauce (I use Frank’s because it isn’t as strong as Tabasco). I used whole anchovies and mashed them a bit. If you don’t like them, just leave that ingredient out, but it does add a depth of flavor that I love. It can be a bit thick and I sometimes add a spurt of half & half, cream or whole milk to thin it a bit. I’ll never go back to another caesar salad dressing. This is the one!

    • — Marcia Draft on March 3, 2018
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    • I think many people are missing the obvious that the mayonnaise itself is made from eggs. If it is real mayonnaise it is an emulsion of raw eggs and oil!

      • — Deb on March 29, 2018
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  • This was the first recipe I ever tried from Once Upon a Chef. It’s the Gold Standard when it comes to Caesar dressing. You will never, ever go back to a bottled dressing once you try this. Easy to make … just leave some time for the flavors to meld together before serving. Use the best ingredients for the best flavor — fresh Parm, fresh lemon and Hellman’s mayo. You can skip the anchovy paste, but I wouldn’t recommend it. It’s a major flavor component, and don’t worry it does not overpower the dressing. No fishy flavors swimming around.

    • — Valerie on March 1, 2018
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  • This is the best Caesar dressing. It’s frequently requested for family gatherings. I like to add extra lemon juice for a little more tang and to loosen up the dressing a little.

    • — Holly on March 1, 2018
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  • This dressing is my favorite and go to recipe. My family loves it. I have reduced it by half, even a quarter for small salads. Don’t omit the anchovy paste, you’ll barely know that it is there. I am not a fan, however, it just gives the dressing just that something-something! Compliments every time I make it. Try and enjoy!

    • — Polly on March 1, 2018
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  • I make this recipe as is, except for adding more garlic. Everyone loves this dressing and I make sure we’re never without it in the fridge!

    • — Leticia on March 1, 2018
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  • The dressing was a little too lemony for our tastes. i did use light hellmans mayo. would that have made a difference in how tart the dressing came out?

    • — Asra on February 27, 2018
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    • I don’t think that would impact the tartness. Next time you could reduce the lemon juice just a touch.

      • — Jenn on February 28, 2018
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      • THANKS. will try again tonight. It was still good though.

        • — Asra on March 2, 2018
        • Reply
  • Based on the other recipes of yours that I’ve made, I trusted this recipe for Caesar dressing for a special dinner. It was such a hit! Served 8 pro golfers prior to a pro-am and they couldn’t get enough of it! I pre-ordered your cookbook and can hardly wait! Your recipes are reliable and no fail. Was introduced to them with your Asian salmon. Thank you so much for all you do!

    • — joann on February 23, 2018
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  • This recipe is utterly fantastic! My husband is a Caesar SNOB and he loved it.
    Thank you, thank you! Cathy

    • — Cathy Todd on February 11, 2018
    • Reply
  • I come back to this recipe time and time again. So delicious and so easy! I will never buy caeser dressing from the store again. Not to mention – anchovy paste has become my secret weapon for a bunch of other recipes as well.

    • — Cordelia Reagan on February 5, 2018
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  • Love it! Picky Husband loves it. I just don’t mention the anchovies to him. A KEEPER!

    • — Polly on February 4, 2018
    • Reply
  • This is excellent! So happy I found this recipe!

    • — Helen Akinc on February 1, 2018
    • Reply
  • I love this recipe, easy and my favorite caesar dressing. I am always asked if I will share my recipe. I give the credit to Jenn and forward the link.

    • — Molly M Cuddeford on February 1, 2018
    • Reply
  • It’s the best Caesar Salad Dressing! My daughter and my husband love it!!! I will DEFINITELY make this again. Thanks for sharing….

    • — Cherry on January 27, 2018
    • Reply
  • Awesome

    • — Jayne on January 27, 2018
    • Reply
  • Great recipe and very tasty. Only difference I used real anchovies, as I didn’t have the paste.

    • — Bennie on January 25, 2018
    • Reply
  • This is one of the best Caesar salad dressings I’ve EVER had!! I could have eaten it with a spoon! Thank you so much!

    • — RS on January 17, 2018
    • Reply
  • Sorry, but this is not as good as the olive oil based, coddled egg Caesar dressing-just not the same.

    • — Susan D on January 14, 2018
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  • This recipe is phenomenal. My husband was dipping things in it before I could even get it on the salad. I may use it to make a chicken ceasar wrap also.

    • — Rachel on January 7, 2018
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  • This is my “go to”Caesar dressing. We’ve been making this for a long time and have had many people ask us for the recipe. My daughter is going back to school next week and she won’t be home again until late spring. I asked her for a list of meals that she wanted to make sure she had before returning to school. A Caesar salad with sliced grilled chicken was on her list. I follow your recipe for “perfectly grilled chicken breasts with lemon, garlic, and herbs” and slice those thin to put on the salad. It’s always great and is one of my daughter’s most requested meals. Thanks.

    • — Ken on January 6, 2018
    • Reply
  • This is by far the best Caesar dressing that I’ve ever found for my taste. The only alteration that I make is to use three large cloves of garlic because I like the pungent flavor. I also add milk to thin it out a bit. Excellent recipe!

    • — Richard on January 5, 2018
    • Reply
  • Hi Jennifer

    I love your recipes and tried a few. I made this Caesar dressing yesterday without the anchovy and it still tasted delicious. Yum yum yum. I was wondering is there a way to make it a little bit less thick 😊

    • — Jihane on January 4, 2018
    • Reply
    • Glad you liked it! You can thin it out with a bit of olive oil and a touch more lemon juice.

      • — Jenn on January 4, 2018
      • Reply
  • Wowza! I’ve never made a ceaser dressing before! I will never get store bought again. I used whole anchovies, mashed, and garlic powder because I ran out of fresh. My 16 year old ate it… Need I say more?!

  • This is an excellent dressing recipe. I am pregnant and was looking for a recipe without raw eggs so this was perfect. I made it exactly as written, and my husband said it was just like Ruth’s Chris, which makes his favorite Caesar salad of all time. High praise indeed. It coated the lettuce perfectly, I wouldn’t change the consistency or anything else. Once I can eat raw eggs again I will try it with homemade mayo because it is so very good, and healthier too.

    • — Wistaria on January 1, 2018
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  • I have made this many times and it is so very wonderful. This dressing is the reason why I love to serve Caesar Salad when I host a special dinner. And now it has become one of my most requested dishes to bring.

    Thank you for creating and sharing this, Jenn!

    • — Lilian Anderson on December 31, 2017
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  • Giant fan of OUAC and even bigger fan of this Caesar salad! If you love Caesar salad then make it homemade with this recipe!!! Yum!!!

    • — Victoria Clapp on December 17, 2017
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  • This is absolutely delicious. Super simple to make, too. I’ll never buy bottled Caesar dressing again.

    • — Leslie on December 15, 2017
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  • Just wondering how long it stays good in the fridge for?

    • — Brianna on December 7, 2017
    • Reply
    • Hi Brianna, It keeps well for about 5 days.

      • — Jenn on December 7, 2017
      • Reply
  • Thanks to this dressing my kids have started eating salad regularly! I also make them Caesar salad wraps for school and they love it. Thank you Jenn!

    • — Helena K. on December 5, 2017
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  • I love this recipe! It is so quick and easy I don’t hesitate to make it last minute like I used to with other Ceasar salad dressing recipes. Using the paste means I’ve stopped wasting any of the little canned anchovies and I can make a smaller amount when needed. Occasionally I still use the canned anchovies when I want a stronger anchovy flavor.

    • — Gail Doering on December 4, 2017
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  • This dressing is awesome! I make it all the time. My family is always disappointed when we run out and have to use a different dressing. My son loves to dip his pizza in it.
    If you haven’t tried it, you must.

    • — Freeda on December 3, 2017
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  • This is the most amazing salad I have ever made & it is requested every time we have a get together or party, neighbours have licked the bowl…don’t change a thing, it’s perfect…Bonita

    • — Bonita on December 1, 2017
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  • This is absolutely the best Caesar dressing yet, and I’ve been trying different versions for years. I receive raves every time I serve it, and have passed it on dozens of times. Don’t pass this one up!

    • — Mary Ann Pelletier on November 30, 2017
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  • Go to caesar salad dressing recipe! So good!

    • — winj on November 30, 2017
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  • I love this easy to make ceasar salad recipe. It’s always a hit at home and my go to side dish for potlucks. I’m a busy mom of 3 and full time worker, so this is simple, fast and delicious. I add a little bit more lemon like an extra teaspoon and 1/8th cup of water to give it more consistency (a matter of preference). It’s delicious even if you follow it to the T.

    • — Dally on November 30, 2017
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  • Jenn is my favorite go-to for recipes. I have honestly never had a bad recipe. Therefore, while this caesar dressing recipe is unconventional, and some would snub it because of the mayo, I gave it a try. It was fantastic! I make it exactly as written, including the anchovy paste. Don’t skip the paste, as many of us want to do. It adds so much depth and it is not fishy at all. This will be my caesar dressing from now on!

    • — Melanie Landacre on November 30, 2017
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  • Absolutely OUTSTANDING! My only change is that I make my own mayonnaise for the recipe, which I do with an immersion blender and avocado oil. As I’m on a ketogenic diet, it’s a terrific, healthy, and DELICIOUS option.

    • — Melissa on November 30, 2017
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    • Melissa, thank you for sharing your update on how to create this with an immersion blender and avocado oil. I’m starting the Plant Paradox diet next week and was wondering how I could ever make this without conventional mayo. Now I know! Thanks!

      • — Kevin on December 13, 2017
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  • This is the ONE !!!! I have finally found a great tasting dressing that is so easy to make. I have gotten rave reviews from everyone I have served it to. Thanks so much for posting this Jennifer !!

    • — Jean on November 30, 2017
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  • Hi! My name is Patricia and I am from Rio de Janeiro, Brazil. I found your blog while searching for a Caesar salad dressing recipe. I followed yours with just two changes: I did not use anchovies (just because I couldn’t find it nearby) and I used equal parts of mayo (Hellmann’s) and homemade Greek yogurt. I also followed your recipe of the perfectly grilled chicken breasts. In Brazil, limes are much more common than lemons, so I used this green fruit zest. OMG! What a taste! It was such a pleasure to find your blog. Later I will try other recipes. Cordially, Pati.

  • Very good Caesar dressing recipe. My family loved it.

    • — Jeff on November 17, 2017
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  • I just made this but didn’t have anchovies and I’m literally licking the bowl I made it in!! I can’t wait to try it again with anchovies…thanks for the recipe!!

    • — Aeron on November 14, 2017
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  • I love this caesar dressing recipe..💚 Soo easy to make & tastes great…
    The only thing I do different is that I’m not a big fan of Mayo, so I use 1/4 cup mayo with 3/4 cup of Greek yogurt & also this makes it a bit thinner consistency which I like. Thanks 4 the recipe.

    • — Anamarie D on November 11, 2017
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  • I love this recipe. I added a bit more garlic because I like my caesar dressing very garlicy. So good. Making again for a dinner party of 15 I’m hosting this weekend.

    • — Karlie on October 12, 2017
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  • This tastes great but is very thick. How can I thin it out without affecting the flavor?

    • Hi Judy, You can add a little olive oil and lemon juice. Enjoy!

      • — Jenn on October 7, 2017
      • Reply
  • We LOVE this dressing but I have one question. It is very thick being made with mayonnaise. Is there a way to thin it just a bit without changing the awesome flavor?

    • — Kelli on October 5, 2017
    • Reply
    • Glad you like it, Kelli! You can thin it out with a bit of olive oil and a touch more lemon juice.

      • — Jenn on October 5, 2017
      • Reply
  • Omg. I’ve been scouring restaurants and cookbooks trying to find the perfect Ceasar salad recipe. THIS IS IT. So delicious. It’s especially great with anchovies, or if you don’t have the anchovy paste, chop up a can into pieces (almost like bacon bits) and add them to the salad. I also accidentally added extra dijon mustard–still tasted fabulous.

    This is seriously a keeper.

  • This is a delicious caesar dressing recipe & so easy. Most traditional recipes w/olive oil & egg are difficult to get right. Most of the time it tastes too lemony/not enough – this is just right & you can make it ahead – no measuring for me just eyeball & perfect! Thanks for all of your great recipes – use them often.

    • — Tina on October 3, 2017
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  • This was very, very good! It is thick, but I just toss it with my hands and it coats the lettuce really well! No need to thin!

    • — Debra on September 29, 2017
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  • I’ve made this twice now. Once without the anchovies and once with them. Definitely best with them! My 17 yr old son says it’s the best Caesar dressing he’s ever had.

    • — Natasha Greer on September 28, 2017
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  • This is the best Caesar salad dressing I have ever tasted in my life! Thanks for the great recipe!

    • — Adrianna on September 24, 2017
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  • This is, without a doubt, the best tasting and easiest Caesar dressing I’ve ever made. The seasonings are spot on and dressing reminds me of fancy steakhouse salad I had in Palm Springs. My husband even commented on how good it is. This is a great find and will remain in my recipe box forever. Thanks.

    • — Teri Farney on September 21, 2017
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  • This is a 6 out of 5 recipe! I make Caesar salad often and I have been making it for years. By far this is the most perfect recipe. I like it because it doesn’t have raw eggs in it. It is creamy, it is flavourful, it lasts for ages and it is easy to make. The only thing I have done is throw a few more anchovies in if I have some lying around. Best recipe ever!

    • — Barbara Knowlton on September 20, 2017
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  • Just made this version and hands down the easiest and best ever.
    No more store bought for me, as I always have the ingredients needed in my pantry.
    Awesome!

  • This Caesar dressing is delicious. I had to find anchovy paste and it does make the dressing better. Now I keep all the ingredients on hand and it’s a nice “go to” dinner recipe. Add some grilled chicken for a complete meal. Best part is, with all the flavors, a little goes a long way.

    • — Barbara on September 18, 2017
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  • Love this recipe! I often use it to bring to pot lucks and always bring home an empty bowl. I have received many compliments for it, from both adults and kids. I also like that I usually have these ingredients in the house and do not have to make a special trip. I finely chop up anchovies when I do not have the paste and may get even more compliments then.

    • — Meg on September 18, 2017
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  • Awesome recipe. I used homemade mayo as a base (immersion blender makes this a breeze, just dump all the ingredients in and blend it up) and quadrupled the anchovies. No need for the whisk though, just combine all ingredients and reach for your trusty immersion blender

    • — james on September 17, 2017
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  • We LOVE this dressing and make it all the time. We add a little more garlic and double the anchovy paste. Keeps really well in the refrigerator to use all week!

    • — Serena on September 14, 2017
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  • The best ceaser dressing ever! Anytime i make it for guests they ask for recipe. I love that it doesn’t include raw egg.

    • — Morgan on September 14, 2017
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  • I have tried several recepie and this is the best!!!
    Jenn, can you do one with olive oil instead of mayo? Thanks

    • — Celia on September 12, 2017
    • Reply
    • Glad you like it, Celia! I like this version because it’s a bit different with on oil, but I will consider coming up with one that does use oil.

      • — Jenn on September 13, 2017
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  • This is my first time making caesar salad dressing and this recipe is phenomenal. Very simple and flavorful. I will never buy caesar dressing again.

    • — Rho on September 12, 2017
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  • Made this dressing for the first time….it came out great!!! All of my 5 guests loved it!!!!

    • — michelle kinsella on September 11, 2017
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  • Perfect!

    • — Amanda on September 8, 2017
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  • I’ve made it multiple times. I just started cooking this year and recipe is easy to follow and delicious. Thank you for sharing!

    • — Tina Hunt on September 7, 2017
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  • Incredible! Best Caeser dressing I’ve ever had.

    • — Emily on September 7, 2017
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  • What if it taste too salty and doesn’t taste anchovy enough how to correct

    • — Tammy on September 2, 2017
    • Reply
    • Hi Tammy, If it tastes too salty, you can always add a little more mayo to round it out.

      • — Jenn on September 2, 2017
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  • Will be my go to ceaser from now on, may add a little less anchovy paste next time and a touch more Worcestershire. Wish I could find some real Parmigiano-Reggiano though, had to use just plain parm. Still better than any store bought though, it has a real “power punch” of intense flavor

    • — James S on August 28, 2017
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  • I used to think I had the perfect Caesar Dressing recipe until I found this one!
    It’s wonderful!

    • — Candace on August 23, 2017
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  • This dressing is better than any that I have ever bought!!

    • — Shelby on August 11, 2017
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  • Best homemade Caesar dressing ever! I added half the salt, a touch more pepper and less Parmesan to the dressing itself as I liked the consistency better and Parmesan is salty. First few times I used extra Worcestershire in lieu of anchovies and it was fine! Now I’m using anchovy paste too and it’s just as delicious! Thank you for this wonderful recipe.

    • — Nesta Topolniski on August 8, 2017
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  • I would like to try this recipe but would like to know if there is any alternate for Anchovy paste.

    • — Madhuri Krothapalli on August 7, 2017
    • Reply
    • Hi Madhuri, you can use chopped anchovies (you’d need about 2), or Worcestershire sauce.

      • — Jenn on August 8, 2017
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    • I use Thai fish sauce, maybe a teaspoon or two, and it is magnificent. May want to taste-test the salt you add, though, as fish sauce is super salty. My toddlers will eat KALE because of this dressing. Winner.

      • — Bethany on August 9, 2017
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  • Hi Jenn,

    LOVE this dressing!! My kids even ate it…anchovy paste and all! I love that it does not have the raw egg and so easy to make. By far the best Caesar dressing!

    • — Joann on August 3, 2017
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  • I made this with toasted capers and some shaved parmesan on top and it was delicious! Best caesar salad recipe!

    • — Laura Massa on July 26, 2017
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  • Love this dressing and only use it now. Also just shared your Chipotle-Honey dressing and salad with a friend. Think she will be using your site very soon.

    • — Molly on July 18, 2017
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  • I just discovered this site this week and I have made the cashew chicken and the Caesar Salad Dressing. The cashew chicken was wonderful (a keeper recipe) and the Caesar Salad Dressing was equally great. It is similar to the Cooks Country recipe that I had been using but without the vinegar or oil. This is my new go to recipe. I’m browsing for my next recipe.

    • — Nancy Glazier on July 13, 2017
    • Reply
  • Best Caesar dressing I have ever tried and made.

    • — Cami Mezo on July 13, 2017
    • Reply
  • Amazing, best ever.

    • — Barb on July 9, 2017
    • Reply
  • Delish!

    • — Rhonda on July 8, 2017
    • Reply
  • This was sensational and so easy to make – definitely a keeper! Thanks so much for the recipe.

    • — Matthew Kretzschmar on July 3, 2017
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  • Hi, I have Locatelli Romano on hand. may I substitute or would it ruin the recipe

    • — Mary on June 29, 2017
    • Reply
    • Hi Mary, I think it will work – it will be a little different but still very good :).

      • — Jenn on June 29, 2017
      • Reply
  • The absolute best Caesar dressing that I have ever had. I want to put it on everything!

    • — Jenna Sidenstricker on June 26, 2017
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  • I made this tonight and it was delicious. I used low fat mayo and low fat buttermilk instead of all mayo. I microplaned the garlic and it blended nicely. My family ate 3 heads of romaine lettuce. I cut the grated Parmesan cheese and added shaved Parm on top. Really, really good.

    • — Natalie B on June 25, 2017
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  • Can I freeze for 2 weeks?

    • — Amy Hiteshew on June 25, 2017
    • Reply
    • Hi Amy, due to the mayo in this, I don’t think it will freeze well- sorry!

      • — Jenn on June 25, 2017
      • Reply
  • Made this tonight for dinner. Delicious!!!

    • — Lisa on June 25, 2017
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  • OMG! This is so good! I made it last night to add a salad option to our BBQ. This is going to become a staple in our house.

    • — Erica on June 24, 2017
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  • Look at all those positive reviews! This is a real winner. I am a purest and usually like to make a dressing like this the old fashioned way with egg and oil. Why bother! The mayo completly replaces the need for those and tastes even better. I love not having raw egg in there too. I used real whole white anchovies (4-5) and minced them into a paste. I only used 3/4 cup of mayo instead of a cup and i may reduce the mayo even more next time since I like the powerfull burst of flavors. The more mayo added, the more creamy and less bite the dressing will have. Superb recipe just the way it is! i would give it 5+ stars if i could. Taste like Jacobs Steakhouse Toronto ON homemade ceasar dressing with is served table side for $25…

  • this is a great dressing for romaine.
    can i use this for a pasta salad?
    do i need to increase liquid ingredents

    • Sure, I think this would be delicious tossed into a pasta salad! If you find it’s too thick for that, you could thin it out with a bit of olive oil and/or a touch more lemon juice.

      • — Jenn on June 13, 2017
      • Reply
      • i love this recipe! But it’s so thick we’ve been using it as a dip…was looking for a way to thin it out so it could be poured – would adding more olive oil do that without messing with the favors? thanks!

        • — Karen Hunter on September 30, 2017
        • Reply
        • That ought to work, Karen. But you may also want to try letting it come to room temp before thinning it out. It’s much thicker when cold. Hope that helps and so glad you like the dressing!

          • — Jenn on September 30, 2017
          • Reply
  • FANTASTIC!
    I was always too lazy to make my own Caesar dressing and concerned about the eggs that normally get added. I went to toss up a salad and realized that I had no store bought dressing in the fridge. I whipped this up in no time! Tastes great! My husband didn’t even notice the difference. Thanks for this fantastic recipe.

  • I’ve probably made this dressing 5 or 6 times and it’s my favorite dressing. I often have all the ingredients already on hand. I mince the garlic and mix everything else in the food processor so it’s really simple and easy. I actually prefer this dressing to any restaurant-style Caesar out there. I like to add red bell pepper and and sometimes salmon or chicken but I make the recipe exactly as the recipe is written – it is perfect as is.

    • — Sarah Pruett on June 5, 2017
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  • This recipe was perfection. I didn’t have anchovy paste so I chopped up 4 anchovies. It was better than any Caesar salad we ever got in a restaurant! Not too salty either.

    • — Janine on June 4, 2017
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  • Could you give me the nutritional values if I use Helmann’s low fat Mayo. I am on weight watchers and this mayo has no point value. Thanks very much. Love this dressing. Keep in fridge all the time.

    • Hi Donna, I use a program called Edamam to calculate nutritional information for my recipes. I tried entering this recipe using low-fat mayo and for some reason, it didn’t recognize the ingredient/update the calculations. So sorry I can’t be more helpful!!

      • — Jenn on June 2, 2017
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    • Donna, I am a weight watcher as well and found two different counts for Your mayo. One was 0 points for a tablespoon and other was 1 point for a tablespoon. Either way, I think it’s a winner.

      • — Jenny Mull on July 30, 2017
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  • This is far the best Caesar salad dressing that I’ve ever had. It has become a weekly ritual in my home in having it available since we’re salad loving people. And I like the fact that it’s homemade using fresh ingredients without having all the store bought inferior ingredients, which are just not healthy for you. Plus, I make everything by scratch, that way I know what’s going into my food without guessing. So far I have given this recipe to a few friends who also enjoy homemade salad dressings, and it’s been a big “Hit” with them too. Thank you Jen, this is a “Keeper” for sure!

    • — Dee Dee on May 26, 2017
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  • Beast Caesar dressing flavor I’ve found. Beats the “famous restaurant” dressing by miles.

    • — Kat on May 22, 2017
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  • Best Caesar dressing I’ve ever had! So full of exactly all the right flavors. My search is over!

    • — Patty Rebholz on May 20, 2017
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  • I haven’t tried this recipe yet but I love anchovies. Could you tell me how I can make the recipe using real anchovies instead of anchovy paste?

    • — Amy on May 20, 2017
    • Reply
    • Hi Amy, I just peeked online and it looks like 1 anchovy fillet = 1/2 teaspoon anchovy paste, so you’d need 2 anchovies here. Hope you enjoy!

      • — Jenn on May 21, 2017
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  • This is a forever after recipe 🙂 just love the dressing, it’s perfect. Thanks 🙂

    • — Christianne on May 18, 2017
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  • Wow! Delicious, thank you for the recipe!!! I don’t think I’ll ever buy store bought Caesar again!!!

    • — Melissa on May 13, 2017
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  • Great dressing! I always add a bit more lemon and also lemon zest. If you don’t have anchovies on hand, a good couple dashes of Worcestershire will also work.

    • — Britt on May 12, 2017
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  • This is the one! I don’t have to try any other recipes for ceasar dressing, this is simply the best! And the whole family agrees. My daughter could eat it as is if I would let her. Thank you!

    • — Lyne on May 11, 2017
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  • I love this recipe! Simple and easy to make. It is a huge hit when I make it for family and friends.

    • — Pamela Pryor on May 11, 2017
    • Reply
  • We love this dressing!! Now.. here’s the question… it is fairly thick, so how can I make it thinner without ruining the flavor? Maybe this has been answered somewhere in the 539 reviews, but I didn’t find it. thank you
    Wendy

    • — Wendy on May 11, 2017
    • Reply
    • Hi Wendy, Glad you like it! You could thin it out with a bit of olive oil and/or a touch more lemon juice.

      • — Jenn on May 11, 2017
      • Reply
    • Just add a little water to the dressing until it is the consistency you want. Doesn’t change the flavor at all.

      • — Patty Rebholz on May 20, 2017
      • Reply
  • I just made this recipe and used everything as instructed, except I used real anchovies because I didn’t have paste. The taste is pretty good but like another reviewer said, the taste of mayo is very pronounced (and I only used 3/4 of a cup because I ran out). I added a little more lemon juice and Worcestershire. Did anyone else think it’s too thick? I will continue to fiddle with it and try it again but next time with less mayonnaise.

    • — Benilde on May 10, 2017
    • Reply
    • How would some buttermilk taste in it to thin it down??

      • — Joanne on June 3, 2017
      • Reply
      • Hi Joanne, I’ve never tried buttermilk here but I think it would work. You could also trt a touch of water, lemon juice or olive oil.

        • — Jenn on June 3, 2017
        • Reply
  • This is amazingly delicious. My wife hates anything “mayonaisey”…she loved this so much she had to have me print the recipe so she could make more! Very important to use real Reggiano Parmesan. You can taste it and the anchovy character that make it so authentic. Thanks!

    • — Dan on May 6, 2017
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  • Very Poor Recipe. Two things, any recipe that says ” hold your nose and put it in” speaking of anchovy paste, has no place in the culinary road. Secondly, any caeser dressing recipe that includes mayo…is lazy and just plain wrong. This recipe is a complete fail.

    • — Paul on May 5, 2017
    • Reply
    • Paul
      Just in case you misunderstood she was saying hold your nose because you might not like the strong fish smell and second and creamy Caesar dressing has mayo in it. If you are a purest make your own mayo but don’t judge it till you have made it! Sheesh!!

      • — Carol on May 5, 2017
      • Reply
    • Wow . Awww . Then buy the chemical reproduction at your market ! Or make your own mayo . Hellmans makes organic now ?

      • — Glamma on May 17, 2017
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  • Best Caesar dressing by far….I have made it many times and each time I taste it I have the same delicious response. I also
    use it on chicken and roast beef as well as a dipping sauce for veggies.

    • — Kathleen Clark on April 27, 2017
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  • Love this and I’m picky about my Caesar dressings!

    • — Amy M on April 27, 2017
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  • Excellent Caesar dressing, very authentic. If you go to Caesar’s in Tijuana this is pretty much what they make right at your table!

  • This may be my new favorite salad dressing! Big flavor, and easy to whip up. The anchovy paste and parm-regg cheese put it over the top. I can see using this as a dip for steamed artichokes.

    • — PaulainVA on April 16, 2017
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  • So fast, easy, creamy and delicious! I may have licked the bowl… mmm best tip: use fresh lemon juice and garlic- yes! Oh I substituted fish sauce for anchovy paste and it was still good!

  • How long will this keep? Loved the recipe.

    • — Mary on April 8, 2017
    • Reply
    • Glad you liked it! It’ll keep well in the fridge for about a week.

      • — Jenn on April 8, 2017
      • Reply
  • So Awesome !! Love this dressing!! Family loved it to! So easy and delicious! Thank you!

    • — Paula on April 2, 2017
    • Reply
  • Really loved this dressing. I added an extra tbsp of lemon juice because I love that tart flavor. Used it for a kale caesar – perfect!

    • — Sara on April 1, 2017
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  • LOVE this ceaser dressing! It has a wonderful amount of garlic and taste. This is by far the best recipe I’ve had!

    • — Theo on March 31, 2017
    • Reply
  • This is the best Caesar dressing I’ve ever had! Zippy, creamy just FLAT OUT delicious! Husband and kids said it was awesome!
    My best friends husband asked me to make a Caesar salad for her 50th Surprise Bday party. I usually use Briannes bottled dressing when I make it. Not this time! Everyone absolutely LOVED it! I also made a chicken Caesar wrap YUM-O! Thanks for sharing, I’m never buying bottled again!!

    • — Lisa on March 28, 2017
    • Reply
  • Very good, but I would recommend not adding the 1/4 tsp salt without tasting it first. I think between the anchovy paste, Worcestershire sauce and parm it was plenty salty without adding more. That’s just my taste. I loved the tang from the lemon juice, but there again I might start with 1 tbs first, then add more to your liking. I have tried a lot of recipes for Caesar Dressing and so far this has been the best, and my husband agrees.

    • — Louise on March 23, 2017
    • Reply
    • I forgot add in my comment that I did add a little olive oil, probably 1/4 cup or less as recommended in another comment.

      • — Louise on March 23, 2017
      • Reply
  • How do you make home made croutons?

    • — Cary on March 17, 2017
    • Reply
    • Hi Cary, I have a recipe for homemade croutons here. Hope you enjoy!

      • — Jenn on March 18, 2017
      • Reply
  • Easy and perfect for a home made salad. I did not have the anchovie paste on hand, and the dressing was just wonderful. Fast too!

    Cheers and thanks!

    • — Bob on March 11, 2017
    • Reply
  • This is the best Caesar dressing that I have ever tasted. Every bite is eaten by my guests when I make it. I have made this a least 6 times and it has become my favorite recipe bar none. Spectacular!

    A heart felt Thank You!

  • I have been wanting to make a good homemade caesar dressing for a while, but doubted it would ever taste good..
    But then I found this recipe!! It is super simple and tastes AMAZING! I will be using this recipe for years to come! Thank you!

    • — MayGem on March 8, 2017
    • Reply
  • I made this and everyone at the dinner table commented on how good it was. Now that I know how easy it is to make, I will never purchase store bought dressing again.

    • — Danielle on March 7, 2017
    • Reply
  • I should keep making this; it would save me a fortune in Cardini’s.

    • — Margot C on March 7, 2017
    • Reply
  • This is waaay to mayonnaisey!
    Predominant taste and not enough anchovy paste. Not good!

    • — Marylynn averett on March 6, 2017
    • Reply
    • Mix in a bit of olive oil to the mayo, Marylynn. That works well. And, put a tad bit more anchovy paste (or, some true anchovies when serving!) You’re being a tad bit harsh here, dear lady. Not sure why. This recipe is definitely a good starting point for many who wish to create a good Caesar dressing.

      • — armstrong on March 11, 2017
      • Reply
    • Marylynn,
      As with most recipes you might need to adjust to your taste so I’d love to see what you say if you use less mayo and more anchovy paste. Like other say too you can add a little Olive oil too. Try it again with some adjustments I bet you will love it!

      • — Carol on May 5, 2017
      • Reply
  • This Caesar dressing is the bomb. It is probably the best homemade Caesar I have ever made. 5 Stars definitely.

    • — Walter on March 4, 2017
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  • I like very much the ingredents in this Ceasar dressing – never knew it contained Mayonnaise (love Hellman’s) or anchovies – Buying fresh ingredents tomorrow and definantly gonna try this!! THANKS

    • — Sandra Crispo on March 4, 2017
    • Reply
  • This will become your go-to Caesar dressing! It’s quick to make, and the taste is smooth and rich for the perfect Caesar salad.
    I did find it a bit thick, but by adding a little bit of water (and I do mean teaspoon by teaspoon) it was perfect. It’s become a staple in our kitchen, as we are huge Caesar salad lovers, so I make it once a week as it never lasts long. It’s a fabulous dressing on other dishes as well (my grandson loves it on poached eggs).
    Thanks, Jenn!

    • — Joyce Matthews on March 3, 2017
    • Reply
  • Love, love, love this dressing! Don’t really care that much for fish, let alone something like anchovies, but the anchovies, (I use paste), and the real Parm. Reg. cheese really makes the awesomeness happen! I have made it using the cheap cheese and it’s not the same. And you don’t taste the fish flavor at all, it just adds a great and irreplaceable depth. I usually make a double batch just as it is. Don’t know how long it would stay fresh as it doesn’t stick around our house long enough to find out. Have made many of your recipes these past few months. Thanks so much for sharing your talent.

    • — Melanie on March 2, 2017
    • Reply
  • This is my go-to recipe for Caesar Salad dressing. It’s easy and perfect. I love adding chicken to the salad, as well. Thanks.

    • — Nita DerHovanesian on March 2, 2017
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  • So yum and so easy! I’m with your kiddos..I crave this delish dressing!

  • Quick, simple and delicious! We prefer veganaise (we like it better than mayonnaise) and it’s still just as good. My in-laws liked it so much, they used the recipe to host a dinner party!

    • — Merica on February 26, 2017
    • Reply
  • O M G! Yes, this is the best. Had trouble not eating it with a large spoon. I did double the anchovies, lemon and garlic. The first day, it was ok. The next day, sheer heaven.

    • — Victor Walter on February 25, 2017
    • Reply
  • Thanks for sharing the most delicious Caesar salad dressing recipe I have tasted. I was most impressed with the ease of making it coupled with the creamy texture and full flavor of ingredients. You were kind to share this, thanks again for adding to a delightful dinner tonight.

    • — Suzahn on February 20, 2017
    • Reply
  • Such a simple, wonderful recipe! I had a can of anchovies in my pantry which I used instead of the paste, and it worked out beautifully. I simply made the dressing in my cuisinart instead of a mixing bowl. I use to use a raw egg yolk for my Caesar dressing, and it would only be safe to eat for one day. Thank goodness I found this recipe, which will stay fresh in my fridge for over a week (if it lasts that long!). The balance of the anchovy, garlic, and lemon is perfect. Since I used canned anchovies, I omitted the salt, and it’s just right. If you’re trying your hand at making a Caesar dressing for the first time, I highly recommend this recipe.

    • — Becky on February 18, 2017
    • Reply
    • Thank you for your post.

      • — Rick Delaney on February 25, 2017
      • Reply
  • Cesar Salad Dressing recipe is velvety, tasty and keeps in a sealed container in the fridge for two weeks instead of the recommended one.

    The tip on using Anchovy paste instead of actual anchovy and the inclusion of good mayonnaise in place of eggs and oil is obvious, now.

    Also makes a delicious crudite dip.

    • — Gemma on February 15, 2017
    • Reply
  • My family loves this dressing. I follow the recipe directions exactly, but omit the salt because we feel there is enough in the anchovy paste and cheese for our tastes. I use the same quality ingredients recommended in the recipe.

    • — Kim Dabrowski on February 14, 2017
    • Reply
  • Loved this dressing! Really tasted like restaurant style and so much better than anything I tried from grocery stores. My stomach is not tolerant of fresh garlic so I had to omit 🙁 but it was really good anyway. Thanks!

    • — Olga on February 14, 2017
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  • Hello Jennifer, your caesar recipe is really nice. Really simple but awesomely tasty. Thanks and greetings from Germany.

    • — HerrKoch on January 29, 2017
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  • Hi there! I’ve lived abroad about 7 years now, and got married couple years ago. Made this for the wife and it was a sensation. Until now, she didn’t believe raw lettuce could be safe, much less delicious, to eat. A big thanks to you for helping me show there is more to ‘American food’ than hamburgers and pizza. My tweak is cooking the minced garlic in olive oil for about ~30 seconds on which mellows the garlic and adds a pleasant texture.

  • This recipe is wonderful. I will never buy caesar dressing in the store again. Thank you!

    • — Andrena Oglesby on January 26, 2017
    • Reply
    • Oh I did add a couple tsp of water to thin it out and I used the anchovy paste (and would not omit).

      • — Andrena on January 26, 2017
      • Reply
  • I made this two nights ago. My youngest daughter, who loves caesar salad, proclaimed that it “tastes just like it’s from a restaurant” and brought some to school to let her friend taste it because she was so happy with it. I LOVE the taste and you cannot omit the anchovy paste. I don’t need to buy store bought again. This recipe is amazing and thank you!!

    • — Suzanne on January 19, 2017
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  • I loved this recipe! I’m generally not a mayo fan but I’m not a raw egg fan even more. I used the organic roasted garlic mayo from Hellmans which is a little more mellow and it turned out great. I would totally make this again, so easy.

  • I voted to make the grilled chicken caesar salad for a big family birthday party tomorrow, I’ve NEVER made homemade Caesar dressing before but after seeing the 5 ⭐️ rating and reading reviews I figured I’d give it a try. I had to run out & get romaine anyway at my local Italian store and they had the anchovy paste! I just finished and it is fantastic! I have to stop eating it otherwise I won’t have enough for tomorrow!
    How do I save this recipe? Thanks!
    ?

    • — Brenda P on January 13, 2017
    • Reply
    • Hi Brenda, so glad you like the dressing! You can save any recipe by going through these steps:
      -Click on the Print button immediately under the name of the recipe
      -Select the Print function from your browser menu
      -You’ll then see a dialogue box with the various print options. Look for the drop-down menu in the bottom left corner of the box. It should say PDF.
      -Click on the drop-down and select “Save as PDF”
      -Save it on your computer. (You can create a folder specifically for recipes if that will make it easier for you to find them.)

      You could also use this app which helps to store/organize recipes. Hope that helps!

      • — Jenn on January 14, 2017
      • Reply
      • This is so helpful! Thanks!

        • — Suzanne on January 19, 2017
        • Reply
      • Recipe Gallery is an AWESOME app! When I go to the grocery store and decide to make something on the spur of the moment, I know exactly what I meed!

        • — Jeaneene on June 18, 2018
        • Reply
  • I don’t usually comment but this is just so easy and delicious! I eyeball it & make homemade croutons. .the Caesar dressings at the store are so full of nasty GMO and chemicals Easy ingredients to keep on hand. I crave this !! Thanks !

    • — Glamma Les on January 10, 2017
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  • I have made it three times now but tonight I used Hellmann’s mayonnaise with olive oil and it was even better! It was perfect…not too thin and not too thick. I stopped ordering cesar dressing out because it usually doesn’t taste good and the bottled dressings are full of artificial ingredients. Thank you!

  • could you add olive oil to thin it?

    • — Butch Darden on December 20, 2016
    • Reply
    • Sure Butch, that should work.

      • — Jenn on December 20, 2016
      • Reply
  • Wow, great Caesar recipe! I didn’t realize it could work so well with mayonnaise.

    It was just a bit thicker than I wished, so I added 1 T oat milk to my half batch (that’s 2 T to the original recipe). Then I needed another dash of Worcestershire.

    Hey, did you know you can grow your own windowsill romaine? Just lop off the bottom 1.5″ of the head you buy in the market and place In a ramekin of water on the windowsill. I just had some of mine with Jenn’s lovely Caesar.

    Really fantastic! Thanks, Jenn, for this incredibly tasty recipe/blog!

    • — Lauren on December 11, 2016
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  • The BEST caesar salad dressing recipe online. Period.

    Thank you!

    • — Candace on December 3, 2016
    • Reply
  • Absolutely delicious!!! I was apprehensive about a fishy taste, instead I found myself looking for things to dip into this dressing! It was simple, delicious and inexpensive. Thank you for transforming my meal, I look forward to your other recipes!

    • — Danielle on December 2, 2016
    • Reply
  • Love this! I have been looking and looking for this recipe. I made the mistake of using a fancy “craft” mayo – I think it’s probably even better with Hellman’s. Love this, love this site!

    • — robin b on December 1, 2016
    • Reply
  • My teenage grandson loves Caesar salad and I wanted him to try a homemade one. That dressing is better than any Caesar dressing I’ve ever had. It was a hit with everyone. So flavourful and yummy. Thank you for sharing it.

    • — Micky Gastmeyer on November 24, 2016
    • Reply
  • Really liked this recipe and my dressing came out as a nice thick dollop rather than thin and drippy – which was perfect! I just added everything into a small grinder in one go. Once mixed, I did a quick taste, added a tiny bit more Dijon and bam – DONE! Minimal effort, minimal washing up, maximum authentic taste! Better than any bottled stuff 🙂

    • — SKP on November 23, 2016
    • Reply
    • And I didn’t use anchovies as I don’t like them and still tasted great!

      • — SKP on November 23, 2016
      • Reply
  • Excellent. Two thumbs up from our entire family. I do use the filets. I’m a anchovy eater. Yum . Thanks so much for posting and sharing.

    • — K M on November 20, 2016
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  • Delicious !!! we all loved this recipe and I agree no need for bottled dressing ever again !

    It did taste strong at first but when it goes on the romaine it is delicious !

    Another winner !!

    • — Char on November 18, 2016
    • Reply
  • I have made this twice with anchovy filets and it was a big hit both times. So very easy to put everything in the food processor and just mix. My daughter loves this dressing (I have not told her it contains anchovies) and requested this the second time. Thank you for sharing such an easy and delicious recipe! This is the 2nd recipe I have made from your site and loved them both. Will definitely be checking back for more recipes.

    • — Liz on November 15, 2016
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  • Made without mustard (as I have a friend who’s allergic to it) and it still is delicious.

    • — Natalie on November 13, 2016
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  • agree, agree, never a bottle again. use mashed anchovies instead but still wonderful. you’ve saved me, us!

    • — jen dwyer on November 12, 2016
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  • LOVE..LOVE..LOVE IT!! Made it 3 nights in a row….and super easy! Keepin it forever!

  • Mayo is Made with EGGS !!!!

    • — tony on November 7, 2016
    • Reply
    • Yes, it does, but the eggs are not raw. Hope you enjoy the dressing if you try it!

      • — Jenn on November 7, 2016
      • Reply
  • I made this caesar dressing for supper with roasted chicken. It is absolutely delicious and so easy to make. I used anchovy filets (2) because I could not find the paste. I put everything in the food processor and it came out great.

    • — Elaine Fiducia on November 4, 2016
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  • Made your Caesar dressing recipe tonight!
    All I can say is YUM! My whole family loved it!
    Thanks for a quick, easy and very tasty recipe! It’s a keeper!

    • — Jill on October 28, 2016
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  • Has anyone made this without the anchovies? I detest the lil buggers, & saw a gal on tv last night that said you can omit it if you want, but idk how much it would change the flavor?? My daughter absolutely loves caesar salad, so would love to try this…but not sure I can bring myself to use anchovies, lol

    • — Tara on October 26, 2016
    • Reply
    • Put the anchovies in a mortar and pesto to mash them completely. Then make your dressing in a blender, and you won’t taste any fish. I don’t like anything fishy and this process does the trick. I love Caesar salad.

  • Super and easy. Being a garlic freak, I added 2 more cloves. I used a food processor, and it blended the olive oil perfectly. After about a week, the oil started to separate, but I was able to whisk it back together.
    I also used Pecorino cheese to give it an extra sharp bite.

    • — Brian Wilson on October 24, 2016
    • Reply
  • I just made this for a panko crusted calamari topped caesar salad and the dressing was fabulous!! Thank you!!

    • — Michele on October 16, 2016
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  • I only want to say….Delicious!

  • I followed the recipe exactly and the dressing was delicious! I received many complements when served at a party. Next time I will try the advice of another post and double the lemon and garlic. Thanks

    • — Ann on October 12, 2016
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  • I love thos recipe! Thank you for posting it. My only problem is please stop saying tuna fish! We all know tuna is a fish. Nobody ever says salmon fish or halibut fish, it has become a bad habit that people never think about. What if we all went around saying beef cow or pig pork. Its redundant. By the way, I make your recipe at least once a week!

    • — Karen on October 7, 2016
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  • This is my favorite Cesar dressing recipe. I don’t even buy Cesar dressing in the store anymore because store bought is not as good! When I make this, I actually double most of the ingredients other than the mayo (lemon juice, anchovies, seasonings, and garlic) because I like the dressing to be really flavorful.

    • — Evelyn on October 7, 2016
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  • This was the first recipe I made from your site and I was hooked after that! I was looking for a recipe that didn’t use raw egg since I had just found out I was pregnant. All I changed was that I reduced the mayo to about a half cup and with my immersion blender drizzled about a 1-4 to a 1/3 cup of olive oil otherwise the recipe was great!

    • — Stacey on October 6, 2016
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  • Perfect and delish thank you so much!

    • — Terra on September 29, 2016
    • Reply
  • Wonderful recipe – realized as I was serving it that I had forgotten the anchovy paste! Too late, so we had our salads with anchovy-less dressing. Know what? It was delicious. I didn’t mention it to our guests and didn’t call it Caesar salad – simply a nice romaine salad with a great creamy dressing. I do look forward to tasting the dressing as Jenn intended with anchovy paste, but this was still a very nice dressing.

    • — Jean on September 14, 2016
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  • just made it . WOW . easy and fantastic tast. I use a little more lemon and made fresh anchovy past using one small can of anchovies

    • — Susan on September 14, 2016
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  • is there a substitute for the anchovy paste,

    • — smitha on September 10, 2016
    • Reply
    • Hi Smitha, There’s no real substitute for anchovy paste, but Worcestershire sauce would work, or you could just increase the Dijon and Parmesan a bit to add flavor.

      • — Jenn on September 10, 2016
      • Reply
      • thank you. will try it

        • — smitha on September 13, 2016
        • Reply
  • Very easy to make, quick and flavourful

  • It is awesome, easy, and delicious. Way better than a lot of restaurants

    • — Bette Lou Brundage on August 27, 2016
    • Reply
  • Great recipe. On weight watchers so instead of 1 cup mayo, I used 1/2 cup 0% Fage yogurt and 1/2 cup mayo. Still delicious and much more point friendly at 1.5 points/tablespoon. A little goes a long way.

    • — Michelle on August 26, 2016
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  • Amazingly Delicious and simple recipe!!!
    Made it several times, we like with a little extra spoon of anchovy paste.
    Invest in good mayonnaise, Organic Trader Joes Mayo by far beats all Hellmans in the world. And invest in good quality Parmigiano-Reggiano cheese ( don’t use shredded in the store cheese), work that muscle. Fantastic recipe, my picky Italian husband wants to have it everyday :))

    • — Katherine on August 18, 2016
    • Reply
    • I could not find Italian anchovy paste so I used Moroccan. Anchovy pastes seem to differ in strength of flavor. Totally agree with Katherine that a little more anchovy paste may make it perfect. You can add a little more if needed at the end. Great dressing.

  • I never leave reviews because I am frankly just too lazy. But this dressing was incredible. I could eat it with a spoon (actually did). No more bottled ever. A keeper in my permanent files!

    • — shara dawson on August 17, 2016
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  • This dressing is perfect. I’m a big garlic fan and this dressing brought a lot of bold flavours to a classic dish, while keeping it creamy and smooth. Caesar salad is often overlooked as an over-used side that ends up being bland – happy to say that with this recipe, that won’t be the case in my kitchen anymore!

    • — Mackenzie on August 17, 2016
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  • I stopped ordering Caesar salad in restaurants because they are either too soggy, too tangy, too bland etc. The first time I made this salad I used pecorino romano cheese, put all the ingredients in a blender and it was very good but a little strong and rather thick. I made it tonight and used a good quality parmigiano reggiano, added a drop of water and whisked the ingredients. It was excellent! A perfect dressing for Caesar salad with grilled chicken! I have made at least five of your recipes and so far we’ve enjoyed them very much! Thanks Jenn

  • I was skeptical because this didn’t see like a classic recipe for dressing, but I made it last night for a dinner party and it was FABULOUSLY delicious. Thank you. I’m a believer. I love that I didn’t have to deal with anchovy fillets and egg yolks with young women (as guests) that may or may not be pregnant. This is a much safer way to prepare the dressing.

    • — Joanie on August 8, 2016
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  • This recipe is so delicious that I will not buy bottled dressing again. The dressing tastes so fresh and it is easy to make.

    • — Patricia on July 26, 2016
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  • I just made this recipe!!! So easy, to perfect! Made my whole life smile!

    • — felicia on July 25, 2016
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  • The BEST dressing!

    • — Martha on July 24, 2016
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  • Wow! what a tasty Caesar dressing this is. I followed the ingredients exactly, only using the flat anchovies in the tin rather than the paste in the tube. The fillets are so soft it is a snap to chop them into a paste with a knife on the cutting board. I had a large organic romaine head of lettuce and used it all with the dressing. We had it with Jenn’s cedar plank salmon and some fried potatoes. It was all good, but the salad went so fast I had to make a second batch. No reason to buy bottled dressing in the store. Home made is so superior and Jenn’s recipe is easy.

    • — Duffy on July 24, 2016
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  • This dressing is the best Caesar I’ve ever had or made (and it’s so simple to make)! I’m so happy that I stumbled on your site a while ago. Every recipe of yours that I have made has been excellent. Can’t wait for your cookbook!

    • — Star on July 20, 2016
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  • Hi! I’d like to know how far in advance w you can make this recipe (or how long it will keep after preparing). Thanks!

    • — Darcie on July 18, 2016
    • Reply
    • Hi Darcie, It’ll keep well in the fridge for about a week. Enjoy!

      • — Jenn on July 18, 2016
      • Reply
  • I love, love, love this dressing! I had everything, including the anchovies paste. Ive tried at least a dozen recipes for Caesar Salad Dressing and this one is the very best. Thanks!

    • — NCDesigner on July 12, 2016
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  • This was perfect! Delicious and so easy!

    • — Gail on June 30, 2016
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  • I got so tired of paying $4 for a little bottle of refrigerated ceasar salad dressing. This recipe is PERFECT. Entire family loves it, and it’s every bit as good as expensive refrigerated, if not better, because it’s really fresh. I made double the recipe because I can see us running out quickly. Thank you! Looking forward to trying more recipes.

    • — Paula on June 23, 2016
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  • Delicious. We’re making chicken Cesar wraps tonight. It’s just perfect.

    • — Andrea. on June 15, 2016
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  • Excellent recipe!!!

    • — Brandie on June 4, 2016
    • Reply
  • Oh yes, I love this recipe. I love anchovies but they will just go on the salad plate so that I won’t be concerned about the dressing spoiling pretty quickly. We dress our salads very modestly so I want this to last a while.

    • — Nancu on May 27, 2016
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  • I am planning on making your Caesar Salad dressing. It looks great! Do you have a recipe for the salad?
    Thanks,
    Jill

    • — Jill Bernstein on May 27, 2016
    • Reply
    • Hi Jill, The dressing is the perfect with plain ol’ romaine. The dressing is enough for about 10 medium salads, so you may not use it all at once!

      • — Jenn on May 27, 2016
      • Reply
  • This is a delicious Ceaser dressing. I substitute fish sauce in place of the anchovy paste and salt.

    • — Lisa on May 24, 2016
    • Reply
  • Wow! Hard to beat this recipe…the picture of our salad (unlike yours) is swimming in this luscious dressing!

    • — Marla on May 11, 2016
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  • Best ceasar dressing ever! I made my own mayonnaise beforehand and this was better than Renee’s ceasar dressing. So fast and easy too.

    • — Alain Roy on May 5, 2016
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  • I have to say I am an avid home cook, I generally don’t use recipes because I have spent my life cooking but I want to say I found your website looking for homemade buttermilk ranch. SO GOOD ! I just made your tomato and basil recipe last night and my 11 year old loved it. I am making your Caesar tonight and your double chocolate pavlova. You have great recipes. Thanks 🙂

    • — Rachel on May 4, 2016
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  • Very very good!!

    • — Deanna on May 3, 2016
    • Reply
  • What a fantastic recipe. I didn’t have any anchovy paste so I just used an anchovy fillet from a tin, chopped up small. I’ve never made my own Caesar dressing before but from now on I’ll be making it all the time! My family loved it – such a great easy twist on a classic recipe! Thanks so much for posting it!

    • — Betsy on April 27, 2016
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  • Made the Caesar dressing exactly as written. My husband is a huge anchovy fan and he loved it! (although the flavors a blend beautifully and the anchovy does not stand out) Told him the sweet story about your kids taking out the ingredients so you would make the dressing. Husband’s question: What are those kids going to do when they go away to college and have to eat cafeteria food!?! ?

    • — Liz on April 19, 2016
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  • How much romaine lettuce will I need to get for this recipe, of 1 1/3 cups dressing? Thanks, Debi

    • — Debi Brock on April 15, 2016
    • Reply
    • The dressing is the perfect amount for about 10 medium salads (about 2 cups of romaine per serving). Hope you enjoy!

      • — Jenn on April 16, 2016
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  • One of the best recipes I have ever been given, if not the best. This salad dressing is at least 5 times as good as any other salad dressing I’ve tasted. LOVE it! Well done Jenn! It deserves a 7 out of 5.

  • This is my first time making Caesar Dressing, and I must say I will never buy store bought again. Absolutely fantastic. Thank you!!!!

    • — Lilly Squire on April 6, 2016
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  • I would have given this recipe 5 stars, but I did make a few modifications. After reading some of the other reviews and knowing my general dislike of mayonnaise, I added about 2/3 of a cup vs the 1 cup called for in the recipe. I also added a whole lemon’s worth of juice (probably 4-5 tablespoons) to thin it a bit and just because I love lemon and had the other half of the unused lemon sitting out. All of the other ingredients seemed spot on.

    • — dmw12 on April 5, 2016
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    • When you review a recipe with changes, you’re not reviewing the recipe but your changes!

      • — Sherri on August 31, 2016
      • Reply
  • This is a great recipe! I used Hellman’s mayo with Olive Oil- tastes great for almost 75% less fat. It is MUCH better than any light mayo- life’s too short:) Today I massaged it into Tuscan Kale and let it sit for about 20 min to soften the fibers in the kale- just like the restaurants!

    • — Lana on April 2, 2016
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  • This has to be a record for number of five stars for one recipe. Nice job.

    • — Quezebo Jones on March 31, 2016
    • Reply
  • WOW this is the best dressing. I made this for Easter. My whole family went crazy for it. When leaving our sons house my granddaughter said: Nana can you make me a whole bunch of that dressing? They were dipping carrots & celery into a bowl of it. Only change I made was I used whole anchovies as I could not find the paste. I also shaved fresh Parmigiano-Reggiano cheese over it. It is wonderful. Thanks for all your great recipes.

    • — Carol on March 28, 2016
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    • How many anchovy fillets did you substitute for the 1 tsp of anchovy paste?

      • — Christina on June 18, 2016
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  • Excellent, first time making homemade Caesar dressing and this recipe is a keeper. I added extra garlic and doubled the anchovy paste and lemon. I also used Just Mayo brand, a vegan substitute that doesn’t have eggs in it. Tastes better than Mayo, really. The dressing was awesome. My guests loved it so much they took home a few servings each. Thank you!

    • — Jordis on March 28, 2016
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  • This by far the best Caesar recipe ever. If I ask some one “what can I bring?” this is it. It’s now a staple at all our holiday dinners. I follow the recipe exactly.

    • — Karen B on March 25, 2016
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  • Made this last night and it was great! I can a can of anchovy filets so I used a mortar and pestle to pound that up with the gloves of garlic. This is a great recipe!

    • — sparky on March 24, 2016
    • Reply
  • I started making this dressing about a year ago and my wife loves it so much she has a salad everyday. This is so much better than any bottled Ceaser’s dressing and very easy to make. We don’t use any bottled dressings anymore.

  • This is the best no-egg ceasar dressing recipe I’ve ever found. Just the right amount of everything. Most importantly my kids love it!!

    • — Chef Dad on March 22, 2016
    • Reply
  • WAY too much mayo. I’d use closer to a fourth or half cup, and then double up on the lemon and dijon.

    • — Rachel on March 18, 2016
    • Reply
    • Actually, Rachel, I, too, was turned off by the massive amounts of mayo, not just in this recipe, but in most salad dressings. This recipe is so good, though, I did some adjustments to make it to my liking. I substituted Vegan Grapeseed Veganaisse for Mayo. The grapeseed version is the only version of Veganaisse that I can tolerate, BUT, I am not a vegan. I followed the rest of the recipe exactly as it is..hmmm…okay, a added maybe a touch more anchovie paste and a touch more dijon. I like to get a little zing in the old gullet, and the dressing is perfect. I”ve made a fresh batch in my house every week for the past 6-7 months. It is that good.

      • — Dave on April 3, 2016
      • Reply
  • Hello Jenn,
    How much romaine, croutons and shaved parmesan do I put with your Caesar salad dressing, which serves 10 starter salads. That is the number of people coming to dinner.
    Many thanks,
    Carol

    • — Carol on March 11, 2016
    • Reply
    • The dressing is the perfect amount for about 10 medium salads (about 2 cups of romaine per serving). In terms of the croutons, for 10 salads, I would suggest either buying a bag of croutons or you could double this recipe for homemade croutons. For the cheese, just purchase a wedge of fresh parm and put that on to taste. Enjoy!

      • — Jenn on March 12, 2016
      • Reply
      • Since I have been on an elimination diet, I have been making more recipes and needed a good caesar dressing. I made this without the anchovy paste, and used Veganaise (I can’t have eggs) instead of mayo. It is better than any restaurant version…and my family didn’t even know they got the vegan mayo. They loved it! Thank you!!!!

        • — Stacey J on March 15, 2016
        • Reply
  • Possibly the best Caesar dressing I have ever made. Followed the recipe exactly and it was perfection….I’ve made it twice now in less than a month…..with this recipe I’d prefer to make my own dressing instead of buying pre-made…

    • — Denise on March 9, 2016
    • Reply
  • This is the best caesar salad dressing recipe that I have come across! I’ve been using it for quite a while now and it is my go to recipe for sure!! I have also shared it with many others. It is just the perfect blend of ingredients! Thanks for sharing it here!

    • — Maggie on March 2, 2016
    • Reply
  • I thought this recipe was very good. I like the creamy cesar, not the egg and oil based ones. I added a bit more parmesean reggiano, thinned it with red wine vinegar and olive oil, bit more garlic and dijon mustard. I put the dijon mustard, garlic, W sauce, anchovies and all other liquids into the food processor and blended it. Whipped it into the mayo and thinned it with the above stated oil and red wine vinegar and a bit more lemon .

    • — Amanda on March 1, 2016
    • Reply
  • Easy to make and delicious. I used Fish Sauce (contains fermented anchovy extract) instead of the anchovy paste and salt.

    • — Lisa on February 27, 2016
    • Reply
    • How much fish sauce did you use?

      • — Doris on June 19, 2016
      • Reply
  • This is the first time I’ve made a Caesar Salad that was not from scratch. I chose this dressing due to the raves. I made it and left it in the fridge for several hours so the flavors could blend. Have to tell you i am VERY unimpressed. I would not make this again. guess I’m back to scratch

    • Same. I found it had a lot of mayo and had a strong taste of garlic. I would never use this recipe again.

  • So easy and delicious. The first ceasar dressing I made from scratch, but no need to look further. I left out the anchovy paste. Thinned it, as others suggested, with olive oil and lemon juice. So tasty!

    • — Ddt on February 22, 2016
    • Reply
    • Thanks for the heads up, my concern is she said it doesn’t use raw eggs so you don’t have to worry, really? What does she think mayonnaise is made from?
      I honestly can’t rate it because I haven’t made or tasted it, I just responded about the raw egg issue

      • — MSB on November 6, 2016
      • Reply
  • I made this tonight and it was delicious! Perfect! Exactly what I was looking for in a Caesar Dressing! I followed the directions to a “T” and now it goes in my “favorites” Recipe Pile. Thank you!!!!

    • — Vontese Farmer on February 22, 2016
    • Reply
  • Totally wonderful. I used two flat anchovies in place of the paste, and it was perfect. Thanks so much!

    • — Melissa on February 22, 2016
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  • I’ve been trying a couple recipes for Ceasars and this one was was definitely the best. Purchasing the anchovy paste made making it WAY easier because I just hated opening the smelly canned ones and mincing them; it almost grossed me out to the point of not wanting to put them in! It really scared me to see how mayonaise goes in there so I decided to go for 3/4 instead and it was still so delicious. I also added a bit of olive oil and extra lemons juice to make it less thick! I’m excited to serve this one next time we have friends over

    • — mackenzie engel on February 21, 2016
    • Reply
  • This recipe is awesome. It’s easy to make and tastes great. Love it.

    • — GARY MAIO on February 8, 2016
    • Reply
  • What can I use to thin it out a little?

    • — Elaine on February 8, 2016
    • Reply
  • What is the best way to make fall off the bone pork ribs

    • — Roy Bowden on February 2, 2016
    • Reply
    • Hi Roy, Readers love this recipe for ribs and the meat really does fall off the bone!

      • — Jenn on February 3, 2016
      • Reply
  • Marvelous. Best recipe ever.

    • — ? on January 24, 2016
    • Reply
  • I made this recipe last night and it was delicious!!! It caused my 5 year old to do something he’s never done before after eating the one dish that calls for daily negotiating…salad. He asked for seconds! This will certainly be my go to recipe moving forward!!! The whole family enjoyed…I think I’ll use the leftover dressing for a salad now! Thanks so much for sharing.

    • — Lauren on January 20, 2016
    • Reply
    • Ohh, I forgot to mention that I too cut the mayo back to 1/2 cup and used Vegenaise. Still excellent!

      • — Lauren on January 20, 2016
      • Reply
  • Hello Jenn,
    I have never tried the hellman mayo. Would the dressing taste very different if it is replaced with a basic recipe of homemade mayo ?

    • — Patricia on January 18, 2016
    • Reply
    • Patricia, Homemade mayo should work just fine!

      • — Jenn on January 19, 2016
      • Reply
  • Best Dressing Ever!! I couldn’t find the anchovy paste so I substituted with capers. Delicious!

    • — Veronica on January 18, 2016
    • Reply
  • My 13 year old daughter fancies herself a Caesar salad expert and she just went bananas over this dressing (of course, I didn’t tell her there is anchovy paste in it). Says it’s the best she’s ever had – and I totally agree! I doubled the garlic, because that’s just how we roll. Fan-freakin-tastic!!

    • — Jenn on January 18, 2016
    • Reply
  • Omg……the best dressing ever. My husband has celiac and I have to be so careful what he eats. Love this, thank you 🙂

    • — Amber on January 17, 2016
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  • This is SO good, that I make it all of the time! It’s super easy, and delicious! I’ve been asked for the recipe every time I serve it. Add homemade garlic Parmesan cheese croutons and it can’t be beat! Yummmmm

    • — Ma Baskee on January 17, 2016
    • Reply
  • best caesar salad dressing I have ever tasted. Thank you!!!!

    • — Lindsay McCracken on January 13, 2016
    • Reply
  • This caesar salad dressing recipe saved the day, thx!

    • — Dale on December 31, 2015
    • Reply
  • I am curious, has anyone tried making this with Hellmann’s Olive Oil Mayo? How did it taste?

    • — Angela on December 29, 2015
    • Reply
    • That’s the kind I used. Delicious!!!

      • — Simone on December 30, 2015
      • Reply
  • I made this recipe for the first time on Christmas Eve and brought it to our big Italian Family dinner. I cannot tell you how much EVERYONE loved it! My Italian mother whom I adore, but never compliments many food things because she is a very picky eater, grabbed my arm and squeezed it gently during dinner and said to me it was the best tasting Caesar salad she has EVER tasted. She asked me to send the recipe. I will remember that moment forever. I gave you all the credit, Once Upon a Chef. I told all the family ladies about your website. I also got rave reviews on your coconut macaroons as well! Thank you for making me look good!

    • — Faith on December 26, 2015
    • Reply
    • Thank you, Faith! I’m so happy everyone enjoyed it, especially your mom 🙂

      • — Jenn on December 27, 2015
      • Reply
  • This is the best dressing I’ve ever tasted! Will not be purchasing store bought ever again. Doubled up the amount of garlic and Dijon mustard and it came out perfect!

    • — Ariel on December 25, 2015
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  • I love this dressing!! I have made this many times, everyone loves it!! Thank you!!

    • — Natalie Gambino on December 24, 2015
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  • I love this recipe. The dressing is just so tasty! I have started a tradition of making it for our Italian dinner on Christmas Eve. Last year I cut the salt in half and this year I left it out completely. With all the sodium in the other ingredients you just don’t need it. And yes a little extra lemon and a dash of olive oil thins it out perfectly. Happy Holidays!

    • — Chris on December 24, 2015
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  • Hi Jenn!

    Can I mince anchovy fillets in the food processor with the rest of the ingredients? Can’t find anchovy paste where I live!

    • — Yussra on December 23, 2015
    • Reply
    • Yes Yussra, you can definitely definitely do that. Hope you enjoy!

      • — Jenn on December 23, 2015
      • Reply
    • Yes Yussara, you can definitely do that. Hope you enjoy!

      • — Jenn on December 23, 2015
      • Reply
  • This has become a staple recipe in our home. We are a family of 9, and EVERYONE likes this dressing! The first time I made this, I was in a hurry to get to a potluck, so I had to work with what was in the pantry. I was missing the anchovy paste and Worcestershire sauce, but it was excellent anyway. Many people asked for the recipe. I do think good quality mayo makes a difference, though.

  • I love this recipes but I do it with 1/2 the mayo. Thins it, makes it more flavorful, and less of a splurge health-wise.

    • — Jessie on December 15, 2015
    • Reply
  • Wow! This dressing was excellent and a hit at our Christmas party. I did add a bit more lemon juice (about 1 tsp.) to thin it a bit (with the added side benefit of punching up the flavor some too). Also added an extra small clove of garlic. It can hardly be too garlicky, can it?!?

    • — Terri on December 14, 2015
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  • My entire family absolutely loved this dressing, and my sister, who is a foodie, said it was the best Caesar she’s ever had. Making it again tonight!

    • — Margie on December 13, 2015
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  • Definitely a keeper recipe. After trying this easy, delicious, flavorful recipe I will never buy bottled Caesar dressing again. I had canned anchovies, so I read online that 1 teaspoon of anchovy paste is equivalent to 1 anchovy and it came out perfect. Thanks again! Can’t wait to try out your other recipes!

    • — Gia on December 13, 2015
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  • I will NEVER buy Caesar dressing again!!! Why would I, when this recipe is so easy and so good! Thank you!!!

    • — Kristine on December 10, 2015
    • Reply
    • THAT’S EXACTLY WHAT I SAID!!

      • — Kyeshia on January 20, 2016
      • Reply
  • I have been trying different Caesar Salad Dressings for a long time. I found this one about two months ago and have made it numerous times. It is amazing and so easy. My son who I can never get to eat his salad goes back for seconds and even thirds on this one. I highly recommend it.

    • — Fred on December 7, 2015
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  • This was amazing. Made it w anchiove fillets I chopped then crushed w knife to make a paste. I grilled the lettuce too. Yummy

    • — Caroline on December 4, 2015
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  • This was delicious! My first attempt at making Ceaser Salad Dressing. I was afraid of the anchovy paste. :). It just provides a little bite to the dressing. Nothing to be afraid of!

    • — Kim Rippere on November 19, 2015
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  • I really enjoyed this recipe! I thought the dressing tasted exactly how it does at a restaurant. I followed the recipe exactly. Highly recommend it. Thanks!

    • — Olga on November 10, 2015
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  • Just tried this dressing, tonight. It was a huge hit. 🙂 This does have a thick consistency, but if you want to thin it down, you can use milk (very little, it doesn’t take much) Definitely a keeper.

    • — Will S on November 8, 2015
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  • Excellent recipe, the family loved it!

    • — Dave on November 8, 2015
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  • My whole family LOVES this recipe! Thanks for a simple delicious dressing. It really is the best!

    • — Lori on October 29, 2015
    • Reply
  • I’m a huge fan of cooks illustrated and go to them constantly for recipes. I thought I’d find a favorite Caesar salad recipe from them. Though their multiple recipes were good, they weren’t quite what I was looking for. I went back to google and searched and tried others til I found this one. One word describes it: AMAZING!! It is delicious, garlicky, and oh so yummy. My 3 year old asks for it! It’s just the perfect one and my family and extended family agree that this is it! Thank you Jenn for sharing!

    • — Paige on October 26, 2015
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  • Can you recommend croutons for this recipe? I plan to make this this w^e for 9 guests.

  • This was awesome. I like a lot of flavor and this had it. One of the best ceasar dressing I have had. Made it with shrimp scampi with fresh herbs and gluten free garlic Parmesan bread. A couple fresh cloves of garlic in softened butter broil and adds little Parmesan cheese to the top right at the end of baking. Quick and yummy dinner family loved it.

    • — Samantha on September 26, 2015
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  • So delicious! I am pregnant, and feeling really finicky about food. It needs to be healthy, of course, but also has to really taste great. I feel so empowered to have a perfect recipe for one of my favorite salads. Now, I can just whip up the recipe whenever. Thanks for sharing!!

    • — Laura on September 23, 2015
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  • How long is this good for?

    • — Kathleen on September 23, 2015
    • Reply
    • Hi Kathleen, It keeps well in the fridge for about a week.

      • — Jenn on September 24, 2015
      • Reply
      • P.S. I made a double batch, immediately froze half, and the frozen batch was perfect when we thawed and used it a few weeks later.

        • — Margie on December 13, 2015
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  • I am incredibly picky about caesar dressing and this is the best homemade dressing I’ve ever had! It has the perfect amount of everything in it. Thank you!

    • — Janae Tilmans on September 15, 2015
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  • I was just wondering why raw eggs would be a health concern to small kids but Hellmann’s Mayo which is full of GMO’s is a safe substitute? Eggs raw or cooked shouldn’t be a health concern as long as they are from a reputable source….the use of antibiotics on large scale chicken farms has actually increased the incidence of S. Enteritis on these farms – it kills of the natural microflora that usually compete with S. enteritis – leaving the area prime for salmonella. So common sense tells me that our risk of getting S enteritis from an organic farmed egg – is going to be factors below the average risk.

    • — Marie on September 5, 2015
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    • Really? Some people lol … I loved it. Hellmans is definitely quality mayo and the one I prefer. Thanks for a great recipe!

      • — Wendy on April 14, 2016
      • Reply
  • 5 stars,,( should be 10) this recipe is fabulous,,in Mexico no anchovy paste, I used a can and it was not fishy…I had been making our old recipe for years ..Yours is better, tastier and faster ! Now I have to rewrite this new family recipe, promise to give you all the credit!

    • — Maria Triplett on September 4, 2015
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  • I absolutely love the dressing as is, however my husband thinks it’s a little too thick. Wondering what you might use to thin it out a bit?

    • Hi Lauren, You could thin it out with a bit of olive oil and a touch more lemon juice.

      • — Jenn on September 4, 2015
      • Reply
  • My son loves Caesar salad whenever we eat out so I thought I would try it at home. He loved it!

    • — Diane on September 1, 2015
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  • I made this Sunday for a bridal shower and everyone LOVED it. Many went back for seconds and a I had several people ask me for the recipe. And it’s so easy to make! 🙂

    • — Heather on August 31, 2015
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  • I am going to make this for my friends bridal shower on Sunday. I am excited after reading all the reviews! I have never made my own dressing before. Will it be okay if I put the dressing on the romaine the night before or should I wait until just before the shower? Thanks!

    • — Heather on August 28, 2015
    • Reply
    • Hi Heather, Definitely wait to toss the salad with the dressing until right before serving, otherwise the lettuce will get soggy. Hope everyone enjoys it!

      • — Jenn on August 28, 2015
      • Reply
  • I keep coming back to this dressing!! Its amazing, easy and delicious. This is a staple in our house. It gets the kids really interested in salad!

    • — Mara on August 27, 2015
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  • no olive oil?

    • — Maritza Herrera on August 27, 2015
    • Reply
    • That’s right — no olive oil 🙂

      • — Jenn on August 28, 2015
      • Reply
  • This Ceasar dressing is amazing! Truly, the best I have had. Try it….you will not be disappointed. ?

    • — Donna on August 27, 2015
    • Reply
  • This is hands down my favorite recipe I’ve found on the internet. It got me hooked on Once Upon a Chef and has me searching here for recipes when looking for different dishes. I can’t rave enough. The kids love it, my picky husband loves it, and it is the easiest dressing to whip up!

    • — Monica on August 27, 2015
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  • This is a delicious dressing. So easy too. I bought the anchovy paste which was super handy and now I have a little tube of the paste to use in future recipes. Thank you for this great recipe!

    • — Linda on August 26, 2015
    • Reply
  • This was my first attempt at made-from-scratch Caesar dressing and it BLEW MY FAMILY AWAY. Absolutely delicious! This will be my only recipe for Caesar dressing from now on. Who knew even kids would like something made with anchovy paste, but they’re scarfing it down!

    • — Monique Christiansen on August 23, 2015
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  • Just made this for dinner. It was delicious! Everyone had seconds. This will be made often. Yum!

    • — Michelle on August 22, 2015
    • Reply
  • OK to use a blender instead of whisking? Havent tried this yet so not sure of difference

    • — Bonnie on August 20, 2015
    • Reply
    • Hi Bonnie, Yes that’s fine. Enjoy 🙂

      • — Jenn on August 20, 2015
      • Reply
  • How thick should this delicious dressing be? To be served with a spoon or poured? It’s for the brunch the day after my daughter’s wedding here in Austria, so that’s this coming Sunday, if you could possibly get back to me before then!
    Many thanks!
    Meredith

    • — Meredith on August 19, 2015
    • Reply
    • Hi Meredith, It’s quite thick, almost the consistency of a dip, so I would serve it with a spoon. Enjoy, and congrats on your daughter’s wedding!

      • — Jenn on August 19, 2015
      • Reply
  • I mean I was getting tired of just putting olive oil, vinegar and black pepper on my salads. I wasn’t really enjoying them. I had a craving for a Caesar salad and looked online and saw that this recipe had five stars with 319 reviews. So after work, I went to the store to get my ingredients. I spent about an hour in the big W trying to look for anchovy paste, asking workers if they had it and I was disappointed. I wondered then if I should ditch the anchovy paste in the ingredients. I checked my phone really quickly and saw that people found that Caesar salad dressing was not the same without anchovy paste. So I decided to buy tin anchovies in olive oil and salt and chopped these finely to give a paste-like consistency. It absolutely worked!!! The only other change was using one garlic clove as I am not a big fan of garlic but I mean this was the best salad dressing I ever had in my life. My friend was first mad that I was not spending time with him after work and was in the kitchen making salad dressing but when he tasted it, he apologized and loved it. 🙂 Thanks so much Jenn, I’ll be following your recipes from now on!! I wish there was a 6 star option!!

    • — Monique on August 19, 2015
    • Reply
  • I appreciate this semi-homemade caesar dressing recipe. No more egg on my hands. Thanks!

    • — meredith on August 17, 2015
    • Reply
  • This sounds incredible ~ am making for a friend tomorrow night w/ grilled chicken on top. Can you give the calorie, fat content? Many thanks ~~

    • — Marilyn on August 16, 2015
    • Reply
    • Hi Marilyn, I have updated the recipe to include nutritional data — you will find it right underneath the recipe. Hope you and your friend enjoyed it 🙂

      • — Jenn on August 19, 2015
      • Reply
  • how long will this dressing keep in the refrigerator?

    • — Nancy on August 15, 2015
    • Reply
    • It keeps for about a week.

      • — Jenn on August 15, 2015
      • Reply
  • What a fantastic recipe. I have made this twice now and it is delicious. I only added one clove of garlic and it was lovely. Thanks for sharing the recipe.

    • — Alexandra Forbes on August 12, 2015
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  • Hi Jenn…
    Finally, tried this dressing and it is FAB. My friends and I all love Caesar salad at the best of times. Printed it twice so I can make it again and again at home and at the trailer.

    I made my own croutons by making them out of “fried bread” (bread and just enough of good quality olive oil; popped this into a frying pan – 5 minutes later – the best). Maybe it’s the “Old Brit” heritage coming out in me. But they are great.

    You are on the right road with 312 reviews on one recipe – this has to be a record.

    Sharon
    Streetsville, Ontario

    • — Sharon Duerden on August 11, 2015
    • Reply
  • This really is the best dressing ever! Every time I make this dressing, people always ask for the recipe. I agree with a few of the other reviewers below, use the real ingredients. I tried using just lemon juice from a bottle one time, and it still tasted great but not quite as wonderful. I also recommend squeezing more lemon juice and sprinkled fresh cracked pepper over the salad just before serving. Perfection!

    • — Elizabeth on August 11, 2015
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  • THE BEST DRESSING EVER!!

    • — Gigi on August 3, 2015
    • Reply
  • Fantastic ..best dressing ever

    • — Jutta on July 29, 2015
    • Reply
  • My girlfriend said this is the best she ever had. Coming from a world traveler-vegetarian wow! I sliced baguettes ,topped them off with mozzarella and toasted one side only (bottom still soft while top is browned). Cut into quarters then drizzle EVOO. She kept asking whats the special occasion? Thanks

    • — Edward Shepherd on July 29, 2015
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  • Amazing!!! I don’t use Mayonnaise I used veg anise and a little of buttermilk. It comes amazing. Thank you!!!

    • — Rosy Barrett on July 28, 2015
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  • Made this and it was very tasty! But instead of using anchovy paste I use real anchovy from the jar with olive oil, I chopped three pieces finely and blend it in with the mixtures. Yummy

  • Any recommendation for those allergic to fish? I cannot have the anchovy paste or Worcestershire sauce because of my allergy and I have been missing caesar salad for years!

    • — Scott on July 20, 2015
    • Reply
    • Hi Scott, You could add soy sauce instead of the Worcestershire. But I know of no good substitute for anchovy paste. I’d probably just increase the Dijon and Parmesan a bit to add flavor.

      • — Jenn on July 26, 2015
      • Reply
  • I have made this recipe exactly as it is many times and it is amazing!! I had a recipe that used anchovy fillets and raw egg, which tasted great but it would gross me out to see the egg in my salad and I would end up wasting the unused anchovy. Im so greatful to find this recipe, which I always have these ingredients on hand so its a great last minute meal that always pleases and impresses:-)

    • — SueBee on July 15, 2015
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  • Hello.
    This recipe says it makes 1 1/3 cups of dressing. How many people would that feed? A salad for 10? I am feeding 200, and will have another salad, meat and buns etc, so wondering how much dressing I should make. I was thinking of multiplying this by 20 and purchasing 20 heads of romaine for 200 people.

    • — Deanna on July 14, 2015
    • Reply
    • Hi Deanna, 1-1/3 cups is enough for about 10 medium salads (about 2 cups of romaine per serving).

      • — Jenn on July 16, 2015
      • Reply
  • This dressing is fantastic! We will be eating way more Caesar salad from now on just because this dressing is so darn delicious! So glad I found it! Thanks!

    • — Deb on July 9, 2015
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  • This is the BEST Caesar Salad Dressing EVER! I’ve been on the lookout for the perfect caesar dressing for a while now and I was so glad to find this one! Make sure that you use “real ingredients” as indicated in the recipe…don’t use lemon juice out of a bottle, use a real lemon…don’t use the powdered parmesan, go for the real stuff…if you follow the recipe, you will NOT be disappointed! I will never buy caesar dressing again – it is super easy to make! I should mention that I never leave reviews on recipes but I just had to for this! Trust me – you will LOVE it!

    • — Chantal Vanderlaan on July 3, 2015
    • Reply
    • Hi Chantal,

      I never leave reviews either. However, after reading your review and all the others I’m going to make this dressing tonight for my sister’s birthday dinner on Tuesday. Caesar salad is her favorite and if this turns out as outstanding as you and everyone else claims it to be, I’ll be back to write a review also. Hope if I make it tonight ahead of time that it’ll be outrageous on Tuesday. Thanks for your input and I’ll let you know.

      Michele

      • — Michele Bradley on July 13, 2015
      • Reply
  • Great dressing

    • — Caron on June 28, 2015
    • Reply
  • The best ever Caesar salad dressing recipe! I follow it verbatim. My husband is addicted to it. All my friends who have tasted it have asked me for the recipe and have wowed their own friends and relatives with it. Awesome! I use all organic ingredients, except for the Hellman’s mayo. For the Worcestershire sauce, I use The Wizard’s Sauces, Organic Gluten-Free Vegan Worcestershire Sauce. I’m not a vegan, but I do like that it’s organic and it tastes just as good as – if not actually better than – the Lea & Perrins. Thank you for sharing this amazing recipe!

    • — Stephanie on June 28, 2015
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  • Great recipe and thank you. I had all ingredients on hand and did not have to go back to the store Saved the page on my phone for future reference.

    • — Kim on June 24, 2015
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  • Whoops – I just wrote a review about the Caesar dressing and said I made 1/2 recipe. I didn’t, that was something else! I made the whole recipe. How long will it keep in the refrigerator?

    • — Lynn Sterling on June 22, 2015
    • Reply
    • Hi Lynn, It will keep about a week.

      • — Jenn on June 22, 2015
      • Reply
  • I made the Caesar dressing last night and it was perfect. (1/2 recipe) I did use 1 anchovy fillet in the dressing instead of the anchovy paste since my husband also wanted them on his salad. I also added a couple of teaspoons of red wine vinegar. It was fast, easy and delicious. My husband loves a good Caesar salad and he pronounced this version “Perfect”. Thank you!

    • — Lynn Sterling on June 22, 2015
    • Reply
  • I am looking forward to trying this recipe. The classic recipe is homemade mayonaise though. Oil and egg equal mayonaise. I have never used regular mayonnaise, so i thought i would try this recipe.

    • — vicki sandoval on June 19, 2015
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  • I’m not a huge mayonnaise fan, but I loved this dressing. I used the Hellman’s olive oil mayo, and it was great!

  • Absolutely LOVED this version of a Caesar Dressing! I love making homemade dressing and my hubby said it was the best so far!..and OIL FREE! Love!

    • — Denise on June 18, 2015
    • Reply
    • Just a FYI – Mayo is the emulsification of oil and eggs, so this is not oil free.

      • — Joe on January 5, 2016
      • Reply
  • Turned out perfect the first time I made it. Thank you for sharing this recipe. I love it.

  • Heaven! Absolutely the right balance of garlic, parmesan and sweetness! My son who orders Ceasar salad everywhere thought this was “THE BOMB”!
    Best ever!

    • — Guylaine on June 9, 2015
    • Reply
  • a total waste of otherwise good ingredients. I can’t fathom why people seem to like this recipe so much. It tastes exactly like what you’d expect it to, like you dumped a bunch of mayonnaise on your salad. There is no avoiding the distinctive mayonnaise flavor, and this is from someone who really likes mayonnaise. Only in the Midwest would a dressing like this be anything other then a joke. If you want Caesar dressing, that actually tastes like Caesar dressing, make anything other than this recipe.

    • — Tim on June 8, 2015
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    • You must be quite the miserable person to be so angry about a recipe. If you don’t like it, then move on and find another one. Find a hobby while you’re at it.

      • — Trissa on June 9, 2015
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    • There must be something wrong with your taste buds fella. If you followed the recjpe, the mayo disappears in the background. The anchovy and dijon shines through.

      • — Angie on June 9, 2015
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    • Tim, Tim, Tim:
      I take you for an internet troll. As such, you are miserable. You failed to misspell “caesar,” although it was a nice touch to fail to capitalize the first word of the first sentence in your post.

      I have made this salad at least ten times this spring and it is by far the best caesar’s salad recipe out there. We use about six to eight minced anchovies preserved in oil instead of the anchovie paste. It is heaven. Jenn, you’re the best!

      • — Penny on June 14, 2015
      • Reply
    • Wow, Tim…you’re just a plain mean troll … Penny spotted you a mile away… Buy your bottled stuff & keep it moving…(P.S. hope you read these) I’m going to enjoy this tonite! 🙂

      • — Marianna on June 26, 2015
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  • After years of making egg and olive oil Caesar, my wife happened to ask for a creamier dressing. Used your recipe, but added 2 TBS red wine vinegar and used a full tin of anchovies. Put all the ingredients in a 4 cup chopper blender. Just got a big thumbs up from the Mrs. !

    • — Dale on June 7, 2015
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  • I remember when I searched for a delicious caesar salad recipe in autumn (after my last summer holiday). When I made this dressing I was amazed of the outcome – and it really was simple and fast. Combined with romaine lettuce, grana padano, chicken with herbs and fried pitta bread, this is without a doubt the best caesar dressing I have tasted. I have made this dressing a number of times since October, changing the salad, bread and meat, but never the dressing as it really is the best part of the salad, just as it is. I can highly recommend Jenn’s recipe for this dressing to anyone.

    • — Leo Döhl on June 7, 2015
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  • This was the best cesar dressing my husband and I ever had! I couldn’t stop “testing” it, and after dinner had some more dressing as dessert…wonderful!

    • — Maren on May 28, 2015
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  • How many whole, tinned anchovies instead of the paste? My household loves them and always keeps them on hand for pizzas on the smoker-griller.

    • — Spikeygrrl on May 26, 2015
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    • Hi, I’d say 1-2.

      • — Jenn on May 28, 2015
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      • I once had no anchovy paste on hand and used 2 filets from a can instead. It came out perfect!

        • — Stephanie on June 28, 2015
        • Reply
  • I have been using your receipe for Caesar Salad Dressing for the past year. It is the best dressing ever! I can’t go to any barbeque, family function or work related pot luck without it being requested. Everyone loves it.

    • — Shara Brisbon on May 21, 2015
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  • First time trying this recipe and it came out perfect! Super creamy and a lot of flavor. My mother and I were surprised with how well it came out. Very delicious!

    • — Gaby on May 18, 2015
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  • How many times do you recommend multiplying this recipe to ensure enough dressing for 14 salads? I’m interested in using this recipe for a lunch gathering as a main course with grilled chicken.

    • — Devi on May 17, 2015
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    • Hi Devi, 1-1/3 cups is enough for 10 medium salads (about 2 cups of romaine per serving). So I would multiply the dressing by 2 — better safe than sorry and I don’t think you’ll mind having extra 🙂

      • — Jenn on May 18, 2015
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  • Brought home a Caesar salad but forgot the dressing from my work. Made this recipe instead and was great ! Thank you.

    • — Nigel Bachmann on May 16, 2015
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  • Made this tonight and I couldn’t believe how good the dressing was! So quick and tasty. I’ve added ths site to my go to quick but good meals! Thank you!

    • — Tameka on May 11, 2015
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  • Hi Jenn…..

    Asked this question ages ago. I was wondering if you had an opportunity to think about making “homemade” mayo yet. I know all my friends say it’s easy – but I have never made mayo before and I would like to incorporate homemade mayo into your/my recipes. My family is in full tilt with salad eating now that the warm weather is here.

    Thanks

    • — Sharon on May 11, 2015
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  • I love this recipe. I don’t use the anchovie paste and I only use yellow mustard and it still tastes great. My hubby loves it!

    • — Alison on May 8, 2015
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  • I halved this recipe and it was delicious. The perfect ratio between the spiciness of the anchovy paste and the dijon. Grilled 2 thin-cut chicken breasts for the top. I did leave out the parmesan cheese in the dressing, but I add it in shavings for the top of my salad to save on my WW points. I also used light mayo. I mixed the dressing in the salad mix to make sure it was all coated.

    Even at half the recipe, I have dressing left, as it’s just my husband and me.

    Served with Trader Joe’s Red Pepper Soup. OMG, that stuff is restaurant quality.

    • — Angie W. on April 30, 2015
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  • Are you serious?!! I make “real” dressing all of the time. Tonight I had guests and was in a rush. Found this recipe and let me tell you. AMAZING!! My guests could not believe I took the time to make such great homemade Caesar dressing. Will NEVER go back. Thank you for making life so much easier and making me look like the star!

    • — Dana Wade on April 29, 2015
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  • I’ll never buy the bottled stuff anymore! I’m currently on a weight loss plan so I made a couple of changes. I substituted the mayo for 1/2 cup light mayo and 1/2 cup 0% Greek yoghurt. I wasn’t sure how this would alter the taste or texture of the recipe but it is absolutely amazing, I can finally enjoy caesar salad again!

    • — Kelly on April 26, 2015
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  • I just made your “homemade caesar salad dressing”, and I am just amazed at how wonderful this tastes. I will not be buying any caesar dressing from the store again, this is the absolute best I have ever tasted. We are having cedar plank grilled salmon on top of the caesar salad for dinner tonight. I cant wait, Thank you so much for such!!!!

    • — Joan on April 25, 2015
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  • Thank you for sharing your recipe. I’ve never made Caesar dressing before and this version is foolproof. It was quick, easy and yielded delicious results.

  • Can I use real anchovies and mash them up? How many? Thank you. I will be doubling this recipe.

    • — annette ticknor on April 23, 2015
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    • Hi Annette, Yes, that’s fine. Not sure how many you’ll need; you’ll have to mash them up and measure the same amount as called for in the recipe. Hope you enjoy!

      • — Jenn on April 24, 2015
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  • Made this for diner to be paired with Salmon Croquette. Turned out so good that the salad outshone the main dish.

    • — Be Yourself on April 21, 2015
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  • this is a terrific recipe, It is beating my favorite R…’s dressing.

    • — yvette Jones on April 21, 2015
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  • Loved it quick and easy.
    Hey presto and its done.

    • — Gaynor on April 18, 2015
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  • Best ceasar dressing and so easy!

    • — Rebecca on April 18, 2015
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  • Absolutely amazing! Jeanette. I love it

    • — Jeanette & Morgan. on April 13, 2015
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  • This is an absolutely amazing caesar dressing!! I didn’t make any changes and it’s definitely restaurant quality!! Thank you for sharing this!

    • — Angela on April 13, 2015
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  • I love this recipe!! I used to make a similar one a little more from scratch but then I’d get lazy and then of course there is the egg thing…
    This is so easy and my husband begs for it, it’s so good.
    I also love the picture of ingredients. I have the recipe copied down but when I’m almost brain dead, the pic of what goes in it makes it seem Do-able. Thanks so much for this!

    • — joyce swearingen on April 11, 2015
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  • What to use in Homemade Caesar salad dressing in place of anchovy paste?

    • — Janette Davis on April 7, 2015
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    • Hi Janette, There’s really no substitute for anchovy paste — you can just leave it out.

      • — Jenn on April 8, 2015
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      • Thanks for that!

        • — Jeanette & Morgan. on April 13, 2015
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    • Google ‘anchovy substitutes’. Here’s a link that has a few suggestions: http://chowhound.chow.com/topics/444509

      • — Maddy on April 23, 2015
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  • How long will this keep in refrigerator

    • — Mary on March 31, 2015
    • Reply
    • Hi Mary, About a week.

      • — Jenn on April 2, 2015
      • Reply
  • This is THE BEST Caesar dressing I’ve ever had including fine dining Caesar dressings. I didn’t change a thing when I made it. The only thing I did upon tasting it was to make an immediate second batch because I knew the dressing would disappear quickly, and it has!!! Thank you for this recipe and many others.

    • — NormaS on March 27, 2015
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  • This is so delicious I can’t believe I used to buy the Lighthouse Caesar dressing weekly. I have a son who is allergic to dairy. I double the recipe and put half in a different container without the parmesan. Then I add the parmesan to the remainder for the rest of us. He says it is delicious even without theparmesan. Also to be lazy sometimes I used really good parmesan from Costco – already shredded. It is good that way also.

    • — RitaM on March 25, 2015
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  • Thank you for the recipe it was delicious
    I alternate Anchovy paste by caned one
    We enjoyed it

    • — Laila cummings on March 25, 2015
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  • I had a couple of recipes for really good Caesar Salad Dressing, but my computer went belly up so I lost them. 🙁

    I looked around and my Google-fu led me to this place. The recipe seemed way too easy, but I was in a hurry, so what the heck.

    WOWZERS! Quick has met Easy who have met Delicious and melded into about the best Caesar Salad dressing ever. Wonderful job and thank you for sharing.

    • — TXKajun on March 21, 2015
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  • OMG! This is, without a doubt, the absolute best Caesar dressing I have ever had. And, it is so easy to make! I get requests from friends and family to make this all the time. We use it not only as a salad dressing, but also as a dip for veggie trays! Excellent!

    • — Maribeth on March 19, 2015
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  • This has become my go to recipe for Caesar salad dressing! My family and friends love it every time I make it! And sometimes when I want to go a little easier on the calorie content, I substitute half of the mayo for Greek yogurt. If I don’t have anchovy paste, I just add a dash or two more of Worcestershire.

    • — ElaineP on March 19, 2015
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  • Great dressing.
    Can you add anchovies to dressing?

    • — Sheila on March 17, 2015
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    • Hi Sheila, Sure, it’s fine to add anchovies.

      • — Jenn on March 18, 2015
      • Reply
  • Excellent Caesar dressing!

    • — Peter on March 16, 2015
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  • I love that this recipe uses mayonnaise. For years, I have made ceasar salad dressing with eggs and oil. I hate mixing those two together because sometimes it works and sometimes it does not. Mayonnaise is so much easier.

    • — Lisa on March 7, 2015
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  • I love Caesar salad and always wanted to learn how to make home made dressing. I am so glad I stumbled upon your website and this recipe is a keeper. Love love love it! My kids love it and I made it in two different occasions already and it’s a hit!
    Thank you for sharing.

    • — Lorna on March 2, 2015
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  • I’ve made lots of homemade caesar dressing (including from egg yolks) and this recipe is just spot-on for flavor and texture. The mayo makes it quicker and the flavors blend together beautifully.

    • — Liz on February 15, 2015
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  • Absolutely delicious. I have tried several different recipes but this beats them all.

    • — Barb on February 12, 2015
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  • Anchovies paste not available in our small town. What cam I substitute with?

    • — Yvonne on February 11, 2015
    • Reply
    • Hi Yvonne, What about anchovies?

      • — Jenn on February 11, 2015
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    • We dont have anchovy paste here too but substituted with fish sauce and it works a treat. Delicious dressing by the way, Jenn.

      • — Lia on March 10, 2015
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  • Delicious! I didn’t have enough mayo on hand so I also added olive oil. The olive oil made it easier to pour. I will definitely make this again and again. Thanks for the recipe.

    • — Dawn on February 7, 2015
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  • Amazingly yummy.

    • — Kendra on February 6, 2015
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  • Loved it – made it today for the first time – easy and delicious. Definite keeper

    • — Lisa on February 2, 2015
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  • Excellent dressing. I am used to using an egg yolk in my Caesar dressing but this was very good. It’s a keeper!

    • — Gina A on February 1, 2015
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  • Excellent! I love Caesar salads but have always chickened out b/c of the raw egg aspect…but when I saw your recipe was very excited and of course ~ did not disappoint! I am not anchovy person but have complete trust in you now Jenn & bought another tube of paste and the dressing is absolutely perfect! For all who are skeptical…try it first before eliminating it. Thank you once again 😉

    • — Julie B on January 31, 2015
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  • Seriously? “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.”
    What is mayonnaise again, if not an olive oil-based vinaigrette thickened with raw eggs? A bit sad to find this on a “food” blog.

    • — Hopip on January 28, 2015
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    • Commercial mayonnaise is made with pasteurized eggs — the eggs are heated in a water bath to destroy all bacteria and viruses. Most eggs that we buy at the grocery store are not pasteurized.

      • — Jenn on January 28, 2015
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      • COMPLETELY TRUE!! I’m pregnant, en searching for a recipe without raw eggs, i’m going to try this tonight! Thanks a lot!!

        • — Eveline on April 1, 2015
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  • I tested this recipe in advance for a party I am having this weekend. Wouldn’t change a thing. Everybody loved it.

    • — Kathy on January 22, 2015
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  • Recipe calls for 1/2 cup grated parmesean cheese. But the photo looks as though there are small slices of parmesean on the top. Do you recommend that in addition ti the grated cheese which is mixed in, some slices be added on top as well?
    My husband almost always order Caesar salad when we’re out for lunch, so I’m looking forward to trying your recipe as a surprise.
    Many thanks.

    • Hi Lynn, Yes, absolutely. Hope you enjoy!

      • — Jenn on January 20, 2015
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  • I am pregnant and have been craving ceasar salad non stop! This recipe is amazing and has hit the spot! Since I stumbled on it I think I have made it 4 or 5 times in the past few weeks. I am not feeling anchovies these days so I just add extra Worcestershire since it has anchovy in it as well. Thank you!

    • — Andrea on January 18, 2015
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  • This recipe turned out great. It has great flavor and is super simple to make. The only thing I added to this recipe was about a tablespoon or so of milk which helped make it more liquidy. Initially it comes out pretty thick, so I wanted to thin mine out to make it easier to pour. Other than that, this recipe was fantastic…also, I am not big on any fishy flavor and I can honestly say it does not have that taste whatsoever, so if you are hesitant to try this because the anchovies just know it is not noticeable. Thanks for sharing.

    • — Anthony on January 17, 2015
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  • Do I need to make this ahead so the flavors meld together?

    • — G. Park on January 17, 2015
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    • G – It’s not necessary to make ahead; will be delicious immediately 🙂

      • — Jenn on January 18, 2015
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  • You say you make this with mayo so don’t worry, but isn’t mayo just oil and raw egg? I don’t understand your reasoning.

    • — lisa on January 16, 2015
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    • Hi Lisa, Commercial mayonnaise is made with pasteurized eggs — the eggs are heated in a water bath to destroy all bacteria and viruses. Most eggs that we buy at the grocery store are not pasteurized.

      • — Jenn on January 18, 2015
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  • I’m in the UK. Do you have a weight for ‘a cup’, please?
    I usually buy caesar dressing and am keen to make my own. I grow my own lettuce and make my own croutons 🙂
    Thanks

    • — Jane on January 14, 2015
    • Reply
    • Hi Jane, I believe 1 cup of mayonnaise is about 8 ounces.

      • — Jenn on January 15, 2015
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      • Hi Jenn
        I made this yesterday and will never again buy ready made caesar dressing – even though I always used to buy fresh! It was delicious, as expected. I didn’t have anchovy paste and so used one anchovy from tinned anchovies in olive oil (I halved the recipe). Many thanks 🙂

        • — Jane on January 25, 2015
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  • This Ceasar dressing is outstanding! Husband liked it so I will be making this again, but trying to half the recipe.

    • — Jean on January 9, 2015
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  • How long will this keep in the fridge? Week?

    • — Stacey on January 6, 2015
    • Reply
    • Nevermind! Just saw your reply below! Thanks:) made it Friday night-eating what’s left tonight!! Yum!

      • — Stacey on January 6, 2015
      • Reply
  • Fantastic! Even my 78 year old Italian mother sheepishly said she preferred it to her “traditional” (with the raw egg) caesar dressing! Compares to Flemings Caesar dressing…just add pan seared prosciutto and done!

    • — Marianne on January 6, 2015
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  • I’m living in Germany at the moment, just entering the common (I’m told) time where the honeymoon of living overseas is over and everything is just wrong for a bit! I love to cook and the food here is awesome, but some stuff I miss so much! I would run a marathon if there were real fresh jalepenos at the other end. Considering actually swimming the channel for some decent cheddar. And last night I. Just. Wanted. Caesar. Salad. Salad dressing isn’t a big thing over here in general, and it’s only the rare specialty shop where you can find a suspiciously watery bottle labeled “American Caesar.”
    So I made your recipe last night and I just about cried because it was perfect and delicious and for a second I felt home 🙂

    Would it be okay if I linked to you in my blog?

    Thanks again! Yum!

    • So glad you enjoyed it, Elizabeth! It’s fine to share/link.

      • — Jenn on January 6, 2015
      • Reply
  • Jenn once again, Thank you for another amazing recipe. I had an invitation to a prime rib dinner. My friend requested I make a salad for this special celebration. The pressure was on! I immediately referred to you for help. I went with your Caesar Salad. Without question it was a GREAT addition to the meal. I appreciate your additional input concerning the portions to allow for a large group. There were nine guests and your estimations were on the money. (2 cups of Roman per person) I used the full recipe to dress the salad and also took you advice in using Whole Foods in house croutons.

    • Glad it worked out, Carol!

      • — Jenn on January 4, 2015
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  • Best dressing of all time, have made it repeatedly and the whole family adores it.

    • — Jennifer on January 4, 2015
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  • THIS IS THE BEST CAESAR DRESSING EVER EVERYONE ENJOYED IT. I WILL BE MAKING THIS FROM NOW ON. THANKS FOR ALL THOSE WHO SENT SUGGESTIONS.

    • — YOLANDA on December 28, 2014
    • Reply
  • Excellent taste and enjoyed by all. Makes enough for at least 2 salads. Keeps well in fridge.

    • — Penny on December 27, 2014
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  • Excellent recipe! I got tired of the store dressings and wanted something fresher tasting. The dressing was a big hit. The only change I made was to cut the salt in half.

    • — Chris on December 24, 2014
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  • Can I make this Caesar dressing a couple days ahead? What about leftovers?

    • — Andrea on December 23, 2014
    • Reply
    • Hi Andrea, Yes, that’s fine; it keeps well for about a week.

      • — Jenn on December 23, 2014
      • Reply
  • Caeser salad is never my favorite, but my son loves it. I’d like to try your recipe, but I have never used anchovy paste. Is there a substitute for it?

    • — Frieda on December 23, 2014
    • Reply
    • Hi Frieda, There really is no substitute for it here; I recommend trying it 🙂

      • — Jenn on December 23, 2014
      • Reply
      • Thanks! I made it and we all loved it! It’s always possible to learn to use a new ingredient.

        • — Frieda on January 28, 2015
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  • In your picture the dressing looks thin, my dressing tastes good but is very thick. I followed it exactly and it’s thick like a heavy yogurt. It certainly won’t pour. Any suggestions?

    • — Rita SHerman on December 22, 2014
    • Reply
    • Hi Rita, It is a thick dressing — you don’t want it too thin or it won’t coat the greens — but you can thin it with a little water if necessary. You might also try leaving out at room temperature for a bit; the colder it is, the thicker it is.

      • — Jenn on December 22, 2014
      • Reply
  • I’ve made this recipe twice. The first time I followed the recipe exactly, except I used a low-fat olive oil mayonnaise (Kraft). I found the result a little bland with too much cheese flavor, and slightly too sour.

    The second time I used 1/2 the parmesan and lemon juice and doubled all the rest of the ingredients except the mayo and salt. The result the second time was great – tasty and savory without any excess tartness. – plus lower fat! Grate more parmesan on the salad if desired.

    • — Ronald Swager on December 20, 2014
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  • I loved this dressing , i love salads but ceasar salad is my favorite , i just finished a bowl of salad with this dressing and LOVED IT , i even added a little bit of bacon and its was great , my sis hates salad but as soon as she tasted this dressing with the salad she wanted me to make her one ,

    • — Isabella on December 14, 2014
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  • This is the first caesar salad I ever made… It was fantastic. No reason to ever try another!

    • — Y on December 14, 2014
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  • Each year we pick a country and plan a menu from that place. I have printed your (Homemade Caesar Salad Dressing) can you tell me what is in the actual salad apart from the dressing. Want to get it exactly as you have it.
    I read the reviews this should be great.
    Thank you, Yolanda

    • — YOLANDA on December 14, 2014
    • Reply
    • Hi Yolanda, The only ingredients in the salad are romaine lettuce and croutons. You can use store bought croutons or make your own; I like the fresh ones from Whole Foods.

      • — Jenn on December 18, 2014
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  • Excellent dressing. I had always made an olive oil/egg dressing with mixed results. This is my new go to Caesar dressing. Thank you!

    • — Dale on December 6, 2014
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  • Whenever I want to make a salad your website is the first site I check for a recipe. My husband loved this recipe. Would not change anything!

    • — Neeti WYCKOFF on December 4, 2014
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  • I agree with you Jenn about the amount I would need to make. My calculations also come to 5 times your recipe to cover enough dressing over the romaine. Now I may have to experiment with the romaine to see if I have enough for my crowd. I’m not even sure of the difference between a head of Romaine vs. a heart! Thanks so much, Jenn…

    • — Linda on November 28, 2014
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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.

    • — Linda on November 28, 2014
    • Reply
    • 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!

      • — Jenn on November 28, 2014
      • Reply
      • 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?

        • — Linda on November 28, 2014
        • Reply
        • Hi Linda, A heart of romaine should serve about 2 people.

          • — Jenn on November 28, 2014
          • Reply
    • 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.

      • — Vulture on December 7, 2014
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  • 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!

    • — Sara on November 21, 2014
    • Reply
  • 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.

    • — Celeste on November 10, 2014
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  • 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!

    • — Tara on October 28, 2014
    • Reply
  • If you want fine dining restaurant style Caesar Dressing this recipe is it! My family is addicted. Thank you for the recipe!

    • — Lesle Parrish on October 13, 2014
    • Reply
  • 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…

    • — Lindsay on October 10, 2014
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  • Favorite Caesar recipe ever! Prepared exactly as shown.

    • — Lori on October 9, 2014
    • Reply
  • 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.

    • — Veronika on October 5, 2014
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  • 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.

    • — Renee on September 25, 2014
    • Reply
  • 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.

    • — Kenra on September 25, 2014
    • Reply
  • 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

    • — Rebecca Lynne on September 21, 2014
    • Reply
  • Forgot the STARS

    • — Nancy Alvarez on September 3, 2014
    • Reply
  • This is the best Dressing ever!!!! My family
    and friends told me that its the best dressing they ever had!!!
    Thank you:)

    • — Nancy Alvarez on September 3, 2014
    • Reply
  • 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!

    • — Genevieve on August 27, 2014
    • Reply
    • Hi Genevieve, It will keep very well in the fridge for about a week.

      • — Jenn on August 27, 2014
      • Reply
  • 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 on August 15, 2014
    • 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?

      • — Gigi on August 24, 2014
      • Reply
  • 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.

    • — Bob on August 13, 2014
    • Reply
  • So simple, so good. Best caesar salad I’ve ever had.

    • — Thomas on August 11, 2014
    • Reply
  • Can you use pecorino romano cheese instead of the parmesan? I picked up the wrong one at the cheese deli. Thanks!

    • — Elizabeth on August 9, 2014
    • Reply
    • Hi Elizabeth, Absolutely, that will work just fine 🙂

      • — Jenn on August 9, 2014
      • Reply
      • Thanks for your prompt reply! Making tonight.

        • — Elizabeth on August 9, 2014
        • Reply
  • 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. 🙂

    • — Emily on August 8, 2014
    • Reply
  • Awsome I loved it. I also added a table spoon of capers. To die for.

    • — Laura Heise on July 30, 2014
    • Reply
  • 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

    • — Laura on July 30, 2014
    • Reply
  • 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!

    • — Rose on July 30, 2014
    • Reply
  • 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?

    • — Don Hoffpauir on July 23, 2014
    • Reply
    • 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.

      • — Jenn on July 23, 2014
      • Reply
  • Excellent Caesar Salad Dressing recipe!!!!!!!!

    • — Joan on July 16, 2014
    • Reply
  • 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 ) on July 10, 2014
    • Reply
  • Oh my, that’s good. Quick and easy too.

    • — KimberlyA. on July 8, 2014
    • Reply
  • 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?

    • — Mary on June 30, 2014
    • Reply
    • Hi Mary, It keeps well for at least a week, if not longer. Glad you like it!

      • — Jenn on June 30, 2014
      • Reply
  • 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.

    • — Megan on June 16, 2014
    • Reply
  • 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.

    • — Kelly on June 16, 2014
    • Reply
  • 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.

    • — Atam Gits on June 8, 2014
    • Reply
  • GREAT! made it tonight loosely followed used whole jar of flat Anchovies and about 5 colves of garlic. Mmmmmm

    • — Robert Tritsch on May 23, 2014
    • Reply
  • Delicious! Thanks for the recipe.

    • — Mary on May 18, 2014
    • Reply
  • 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.

    • — Elaine on May 18, 2014
    • Reply
  • Diane parmiggiano regiano is simply the fancy name for parmesan cheese.

    • — Luke on May 13, 2014
    • Reply
  • 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..

    • — chathu on May 3, 2014
    • Reply
  • Thanks for the recipe – loved it the way it was, which was lucky. These were the only sald dressing worthy ingredients I had!

    • — Jeff Hamm on April 29, 2014
    • Reply
  • 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!

    • — Stacey on April 27, 2014
    • Reply
  • Yum yum yum!!! Making this tonight with BBQ Chicken Breast! Light & Healty . It’s what’s for dinner!

    • — Diana on April 19, 2014
    • Reply
  • 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

    • — Moana on April 19, 2014
    • Reply
  • How long will this keep in fridge? It’s delicious!!

    • — Gaby on April 11, 2014
    • Reply
    • Hi Gaby, I’d say about a week. Enjoy!

      • — Jenn on April 11, 2014
      • Reply
  • 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.

    • — Diane on April 9, 2014
    • Reply
    • Hi Diane, It’s imported Parmesan cheese from Italy; many grocery stores carry it and you can always find it at Whole Foods.

      • — Jenn on April 12, 2014
      • Reply
  • 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?

    • — alex on March 9, 2014
    • Reply
  • 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!

    • — Carol on February 25, 2014
    • Reply
  • 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.

    • — Joyce on February 23, 2014
    • Reply
  • This was great.My husband loved it.

    • — Catherine on February 9, 2014
    • Reply
  • Delicious dressing. Made it for a special occasion and everyone complimented how great it was.

    • — Julie on February 6, 2014
    • Reply
  • 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!

    • — Tara on February 5, 2014
    • Reply
    • you can also get Helman’s light mayo at the 99 cent store! EVEN BETTER!!

      • — Megan on June 16, 2014
      • Reply
  • Fantastic! I loosely followed the directions and adjusted to my taste, so simple and so good!

    • — Kyle on January 25, 2014
    • Reply
  • 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!

    • — Julie on January 21, 2014
    • Reply
  • Delicious dressing! This hit the spot tonight and it is so simple. Very easy to follow. Will definitely suggest to friends and family.

    • — Krissy on January 8, 2014
    • Reply
  • Hi Jennifer,
    Thanks for your recipe! It’s great. I got tired of coddling eggs and this is as good as my more involved one. I ~double the Dijon and Anchovy paste and add a bit of Tabasco. Cheers!

    • — dougsap on December 23, 2013
    • Reply
  • My son, who was not big on salad, discovered Caesar salad in restaurants, loved it, and wanted it at home. This kid loves chicken fingers and french fries, so how hard could it be to find a bottled dressing he would eat? I bought every store brand I could find, but he nixed every one of them as tasteless. Then I looked at countless recipes. When I found this one, I knew it was the one. Tried it tonight, and success! Caesar salad at home, “just like in the restaurant.” I like it too!

  • We make this salad dressing all the time and just love it! Quick, easy and delicious!

    • — Ashley on October 22, 2013
    • Reply
  • My son loves caesar salad so I tried this for part of his birthday meal. He loved it and so did I. Thanks for the recipe.

    • — Kim on October 14, 2013
    • Reply
  • This is the best dressing ever! I can’t even order Caesar salad in a restaurant now bc nowhere measures up. Thanks!

  • Yummy and natural. I used the Olive Oil Mayo and it was great. Will definitely be using this from now on… Thank you!!

    • — Tamatha on September 17, 2013
    • Reply
  • This is by far the BEST recipe I have found! I made it once and the fam fell in love! We are die hard caesar salad fans and this surpasses any bottled one out there! I make it at least once a week. Thank you so very much!

    • — Lisa Paone on September 2, 2013
    • Reply
  • I will be trying this recipe the next time I have salad for dinner.. I’m anxious to make it.. The good reviews have given me great confidence.

    • — Shuntrelle Peals on September 1, 2013
    • Reply
  • how could mayonaise be based on anything except raw eggs?

    • — Gage Rossiter on August 6, 2013
    • Reply
  • Thank you for the recipe! My husband and I loved the dressing! Will make this often!

    • — Barbara Brookhart on July 29, 2013
    • Reply
  • My first attempt at home made dressing and it turned out Fantastic! Even my hubby, who NEVER likes my home made attempts, Loved it. Thanks!

    • — Doris on July 3, 2013
    • Reply
  • Thank you I love it! But you have to excuse me for not using Hellmanns “real’ mayonnaise. I’m from Europe and I have to say: this does not deserve the name mayonnaise. Neither does the Kraft stuff. Brrrrr. That’s even worse. You make Mayonnaise fresh. or if you have to buy Belgian like Calvé. Big difference. Now I understand why John Travolta in the movie Pulp Fiction was so surprised that we put mayo on our fries. I wouldn’t touch it if it was American either. It’s really not what it should taste like at all. Great recipe thank you.

    • — Ben on June 28, 2013
    • Reply
    • Spoken like a true pretentious European.

      • — Atam Gits on June 8, 2014
      • Reply
  • I made this dressing exactly as the recipe says, did not change any measurements or ingredients.
    My family and I all loved it. Thanks for this fantastic recipe.

    • — Lucille on June 25, 2013
    • Reply
  • Mmm.. This is a really good recipe!!! Just made it yesterday for me and my friends. It was delicious. Made the salad with Romain lettuce, fresh grilled chicken, avocado, fresh croutons, boiled eggs, Parmezan and this dressing. Yummie. Definitely gonna use this recipe again!!!

    • — Ghadisha on June 20, 2013
    • Reply
  • I just finished making it- it’s so flippin’ good! Just finishing up the chicken for chicken ceasar wraps tonight- cheers!!

    • — Amber CC on June 14, 2013
    • Reply
  • Hmmm…drown anything in mayonnaise and it is bound to taste delcious…I would leave out the cup of mayo and do one raw egg and 1/2 cup of extra virgin olive oil instead. That would be an authentic Caesar Salad dressing and healthier to boot!

    • — Marc on June 12, 2013
    • Reply
  • This dressing is perfect! I replaced part of the mayo with yoghurt which worked out fine. Used a little too much garlic so I’ll be more careful with that next time, but there definitely is going to be a next time 🙂 Thanks heaps!

    • — Susan on June 7, 2013
    • Reply
  • I’m eating this right now and I must say its very good. However, my batch came out tasting almost spicy! Not sure if it’s the insane amount of garlic I added (two large cloves) or my Worcestershire substitute (some concoction of red wine, soy and steak sauce), but it’s still quite tasty.

    Must be more careful about what I’m adding next time. 😉

    • — Midelaye on June 3, 2013
    • Reply
    • Yes, it’s the garlic! If the garlic is strong, it can be very spicy.

      • — Jenn on June 3, 2013
      • Reply
  • This dressing is amazing! My whole family loved it… Including my 2 year old! I will never by the bottled stuff again!!

    • — Tara on June 1, 2013
    • Reply
  • Just made this for all of the CSA lettuce that is coming in. It was so easy to make, and tastes fantastic. My 5 year old ate an entire plate of salad! This recipe will carry us through the summer.

    • — Christian on May 23, 2013
    • Reply
  • Five Stars ***** Absolutely fantastic Caesar Salad Dressing! I used 3 anchovy filets in-lieu of the anchovy paste and only 3/4 cup of a quality mayonnaise. Other then that, I followed the rest of the recipe as written. Found myself mopping up any remaining dressing with a piece of crusty bread. What a wonderful satisfying flavor! Many thanks for sharing your recipe.

    • — BobO on May 21, 2013
    • Reply
  • What happens if you dont use anchovy paste? My family hates it. And how does it taste with the worcestershire sauce

    • — Autumb on May 18, 2013
    • Reply
    • You can leave out the anchovy paste but the dressing won’t have that distinctly Caesar taste. As for the Worcestershire sauce, you won’t really taste it but it adds depth of flavor.

      • — Jenn on May 19, 2013
      • Reply
  • Yum! Very good dressing! We stopped buying bottled once we started making this.

    • — Carol on May 12, 2013
    • Reply
  • I made this today. I will never buy caesar dressing again. This was fantastic and so easy to make. I don’t like anchovies but I had the paste and used it-not bad!! Thanks!!

    • — Robin Wargo on April 24, 2013
    • Reply
  • This was fabulous and so easy!

    • — Mell Andre on April 24, 2013
    • Reply
  • your like the best cook EVER!

    the dressing is soooooooooooo yummy

    • — Amelie Manshadi on April 19, 2013
    • Reply
  • This recipe is excellent, my guests said to never buy store bought ever again. Or any other recipe for that matter.

    • — Gail Charity on March 24, 2013
    • Reply
  • A couple years ago, some friends were over for dinner and I served Caesar salad with commercial salad dressing to which I added garlic and lemon juice. I’m overly proud of making a lot of things from scratch and was quite taken aback when my friend referred to this as like Sandra Lee’s ALMOST Homemade. I was horrified! You posted this recipe in time for their next visit for dinner and I’ve been making it ever since! It’s wonderful! I still add more garlic and lemon juice, and replace some plain yogurt for some of the mayo.
    THANK YOU!

    • — ieatdarkchocolateeveryday on March 10, 2013
    • Reply
  • This recipe is PERFECT as is!! I made it for my in-law’s surprise anniversary party and I ended up emailing the recipe to every woman who was there. All of us have made it since and it’s truly become a staple in all of our households!

    • — Krista Peters on March 9, 2013
    • Reply
  • Our dinner guests, once again, loved the salad. Delicious Ceasar Dressing! Thank you.

    • — Flo Boc on February 8, 2013
    • Reply
  • Making it tonight for a family dinner can’t wait

    • — Jodi Holloway on February 6, 2013
    • Reply
  • Can’t wait to try this recipe. My mouth is already watering!!

    • — Suzanne on January 23, 2013
    • Reply
  • How many is a Cup in grams of ml

    • — Ellen Boonen on January 15, 2013
    • Reply
    • Hi Ellen, It really depends on what you have in the cup (a cup is a measure of volume, while a gram is a measure of mass). Sorry I can’t be more helpful.

      • — Jenn on January 15, 2013
      • Reply
    • A cup is 237 milliliters

      • — Ronald Swager on December 20, 2014
      • Reply
  • How can you say that “This one, on the other hand, has a mayonnaise base, which means no raw eggs”

    Mayonnaise is made with raw eggs.

    • — Tony McCoy O'Grady on December 1, 2012
    • Reply
    • Tony, Commercial mayonnaise is always made with pasteurized eggs, which means they are cooked briefly at a high temperature and then cooled. Pasteurized eggs still have the consistency of raw eggs but they are safe to eat.

      • — Jenn on December 1, 2012
      • Reply
  • So many great comments, I have to try this! Would you think Helmans mayo light would work? Just trying to lighten things up a bit. This sounds like A great recipe! Thanks for sharing!

    • — Linda on November 24, 2012
    • Reply
    • Hi Linda, I’ve never tried Hellmann’s light so I can’t say for sure, but I think this recipe would be best with regular mayo.

      • — Jenn on November 25, 2012
      • Reply
  • Love this recipe… A smash hit every time.. Living in AK We smoke a lot of salmon which is what I add.. Yummy
    Also to cut down on calories I use Hellmans light mayo.. Never noticed a difference….

    • — Victory on November 20, 2012
    • Reply
  • Literally standing here with the ingredients on the counter. This is the most amazing recipe I have made. I will never go back to store bought. Amazing

    • — Ashley on November 14, 2012
    • Reply
  • I make my own vinaigrette dressing, so I told myself “why not try the ceasar salad dressing?!”… anyway, this one is very tasty, so glad that I tried your recipe!:)

    • — Sylvie M. on November 6, 2012
    • Reply
  • I tried this recipe and it’s very good! I’ll definitely make it again, I did add more lemon juice but that ‘s only because my family and I seem to like our Caesar salad more tangy. However, I did want to mention that when I went to purchase the ingredients the anchovy paste was not kept near the canned tuna fish. It has to be refrigerated so I was told to find it in the same aisle as chip dips. There’s a sticker on the box of my anchovy paste that says “keep refrigerated”.

    • — Christine Murphy on November 4, 2012
    • Reply
    • Anchovy paste need not be refrigerated before cracking the seal. IT IS BEST TO DO SO AFTER, HOWEVER.

      • — Jim Paulk on June 14, 2013
      • Reply
  • I found this recipe by searching in Google…when I stumbled across this site. I have since then, been so faithful!! This dressing is so wonderful, the best I have ever had. Everyone I have made this for has absolutely loved it!!

    • — Kelly W. on October 22, 2012
    • Reply
  • Had a ladies dinner last night and made this recipe for ceasar salad dressing…was fabulous….another addition to my recipe book :))

    • — Nancy Gidge on October 21, 2012
    • Reply
  • trying out tonight my mouth is watering allready !

  • Thanks for this recipe! It was delicious. I couldn’t find any Parmigiano-Reggiano locally (I live in Asia). Used Italian Grana Padano instead. Still yummy, especially topped with more freshly grated cheese and pepper.

    • — Dee on October 13, 2012
    • Reply
  • This dressing was easy to make and DELICIOUS! I love Ceasar salads and will use this to make my own instead of those partially browned, romaine, bag versions!

    • — Sally on October 2, 2012
    • Reply
  • First time I’ve ever made Caesar Dressing on my own – and your recipe was amazing! I couldn’t get over how tasty it was and my husband was so impressed. I just got into cooking over the past year and I am so proud of myself for being able to make wonderful meals for my family using fresh ingredients. Thank you for posting this, and I am for sure going to try some of your other recipes!

    • — Nadine on September 29, 2012
    • Reply
  • The ABSOLUTE best Ceasar dressing on EARTH! My boyfriend and I make some and eat this with our salad almost every day …. Little does he know this is how I get him to eat veggies >:) lol

    • — Laura on September 25, 2012
    • Reply
  • this is SINGULARLY THE BEST caesar dressing i have ever had in my life!!!!!!!!!!

    • — freda on September 25, 2012
    • Reply
  • I have a ceaser dressing that has only one TBL of mayo, and lots of fresh lemon juice and at least 1 TSP of Red wine vinaigrette. How long will it last now

    • — Alecia on September 24, 2012
    • Reply
    • Alecia, It’s hard to say w/o seeing the whole recipe but my guess is about a week.

      • — Jenn on September 25, 2012
      • Reply
  • If using real anchovies instead of the paste, how many fillets?

    • — Peter on September 17, 2012
    • Reply
    • Hi Peter, I’d start with one, then add more to taste.

      • — Jenn on September 18, 2012
      • Reply
  • How long will this dressing last in the fridge (considering the mayo content)?

    • — Quinn on September 10, 2012
    • Reply
    • Hi Quinn, It keeps well for about a week.

      • — Jenn on September 10, 2012
      • Reply
      • I notice the salt you have in your photo is sea salt…do you recommend sea salt over regular salt for this recipr?

        • — Joan on December 27, 2012
        • Reply
        • Hi Joan, I love this sea salt and use it for all my recipes but no need to go out and buy it — regular salt will work just fine.

          • — Jenn on December 27, 2012
          • Reply
  • I’m trying the ceasar dressing and would like to see what else you have.
    Thanks a lot,
    Glenda

    • — Glenda on September 1, 2012
    • Reply
  • I tried this dressing tonight and it was a huge hit. I will never worry about coddling an egg again! Thank you so much!

    • — Paula Pardue on August 28, 2012
    • Reply
  • Best homemade dressing I ever had! And I love the idea of the anchovy paste and mayo instead of the raw eggs and whole anchovies. Everyone loved it- I made a grilled chicken caesar for our main course. Such an easy and different dinner idea for us five who get tired of eating the same old foods.

    • — Beth on August 22, 2012
    • Reply
  • This recipe is phenomenal! It tastes good enough to serve in some of the best restaurants anywhere around the country. I love it and am adding it to my recipe collection and never buying store bought again.

    • — Pam on August 22, 2012
    • Reply
  • I just made this, except I didn’t have any anchovy paste, but I did have a can of anchovies, so I drained and minced them. I did have a taste before I put in the fridge for tonight. I came upon this site by doing a google on this dressing and yours was the first to come up. I didn’t go any further!! It does taste very good. This w/ a salad and salmon will be my dinner tonight. 🙂

    • — Janis on August 20, 2012
    • Reply
  • awesome! Love it, I use canned ansjo-fillets and mush them up with a fork and a bit of oil. Thanks so much from Baarn, The Netherlands

    • — Ben on August 1, 2012
    • Reply
  • I have made this at least four times already. I love this recipe! Thank you for making it so simple! Between this, traditional French olive oil, balsamic vin., spicy mustard and S&P, and homemade thousand island-I’ll never buy pre-packed dressing again!

    • — Lauren on July 31, 2012
    • Reply
  • Good recipe. I used Greek Yogurt instead of Mayo to be a bit more healthy.

    • — Karen on June 26, 2012
    • Reply
  • This dressing is wonderful! I’ve never bought caesar dressing from the store because it just doesn’t taste good – but now we can have our favorite salad at home! I increase the worcestershire sauce, anchovies, dijon mustard and pepper, as we like a bigger bite to our caesar. This is fantastic with your perfect grilled chicken!

    • — Leslea on June 20, 2012
    • Reply
  • This is my first time to comment to any recipes online and I just couldn’t help but leave a comment. The caesar salad dressing recipe was amazing!! I really enjoyed it and was so easy to do. I tried a bottle once and it was ghastly! Really glad that among the recipes online, I followed yours. Thank you!

    • — Hayley on June 16, 2012
    • Reply
  • If you like caesar salad, you will love this dressing! I have made it several times (it is very quick and easy) and it is always a huge hit with my husband and friends. They like using it as a dip for fresh veggies also.

    • — LindaK on May 16, 2012
    • Reply
  • I’ve made it twice this month. It’ so good. The lemon gives it such a fresh zesty taste. The anchovy paste makes it a little tangy. SOOO good!

    • — Kelly on May 15, 2012
    • Reply
  • I made this for last evening’s salad and it is delicious!!! My husband couldn’t eat enough of it and has already requested it again….surely a good sign! Thanks for the wonderful recipe

    • — LindaK on May 7, 2012
    • Reply
  • Have made the caesar salad dressing as per your recipe. Shall let you know what is the verdict tonight. Thanks for an easy and wonderful recipe.

    • — Geetha on April 30, 2012
    • Reply
  • I loved the idea that the mayo takes place of araw egg and oil.Thanks great recipe

    • — mikey on April 20, 2012
    • Reply
  • Love this recipe, I am always looking for great homeade ideas using fresh ingredients including fresh grown hebs and spices.

  • Oh and subd real cloves for dehydrated, worked great 🙂

    • — Karyna on April 10, 2012
    • Reply
  • I felt it was a bit bland at first butI increased the garlic to 3 cloves,added a bit more mustard and included 3 anchovy fillets and it was very good.

    • — MaryBeth on April 8, 2012
    • Reply
  • Would it ruin the recipe to leave out the cheese? My daughter has a dairy allergy and the only think that looks to be a problem is the cheese.

    • — Selina on March 13, 2012
    • Reply
    • Hi Selina, It certainly won’t ruin the recipe, it just won’t taste so much like Caesar salad. Hope that helps 🙂

      • — Jenn on March 13, 2012
      • Reply
      • Thanks.

        • — Selina on March 13, 2012
        • Reply
  • Loved this!! Added some chopped capers and it was perfect.

    • — Rebecca on March 12, 2012
    • Reply
  • Absolutely the best Cesar salad dressing recipe I have every made!! 1st time I made this I was giving it away to family friends that were in need of pre-made meals. Was a little nervous about it, as you never know how something is going to turn out and then to serve it to friends – could have been a make or break the meal situation. Well, I did a double batch and keep one for home and it turned out amazing! My friend’s family couldn’t stop raving out the dressing – it even won out to my homemade chocolate cake and I make a mean chocolate cake! Kudos to you for another excellent posting!!

    • — Adrienne Peach on March 8, 2012
    • Reply
  • Just wanted you to know I appreciate your beautiful pictures, and the wonderful recipees. I’ll never buy it in the store again. Love your site!
    Lori

    • Thank you, Lori!

      • — Jenn on March 7, 2012
      • Reply
  • LOVE IT! Made mine with olive oil mayo and it tasted great! Thanks!

    • — mandy on March 5, 2012
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  • This was AMAZING!!!!!!!!!!!!!!!!

    • — LC on March 4, 2012
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  • What an inventive way to make Caesar dressing. It is so much better than any bottled Caesar.

    • — phyllis on March 3, 2012
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  • This looks SUPER simple and yummy! I can’t wait to try it! :o)

    • — Michele Mathis Lavell on March 1, 2012
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  • LOVE LOVE LOVE your Caesar salad dressing method- I have searched for years for an easier way to make it and this is perfect every time- GENIUS using mayo (which DUH is made of oil and eggs!) instead of raw eggs- Thank you!!

    • — Pamela Beaman on March 1, 2012
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  • Hi Jennifer, I’m new to your site, love your Caesar Dressing, made on the weekend, today I’m making your Stew its cooking now and smells great, next I’m trying your Granola. Keep up the good work.

    • — Charlene on January 30, 2012
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  • Hi Jennifer, I found your website last night when I did a google search for “homemade caesar dressing”. I’m so happy I found you! My family and I loved your dressing and my husband asked me to make it for a dinner party we’re having Friday night, too. I quickly skimmed through some of your other recipes posted here and look forward to trying them out. I’ll let you know what i think. Thanks again.
    Cheers!

    • — Amber on January 24, 2012
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    • Thank you, Amber! So glad the dressing was a hit. Hope you enjoy the recipes and look forward to hearing from you again!

      • — Jenn on January 24, 2012
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  • Very easy and delicious . I enjoyed it with a grilled / seared romaine heart. My kids (6 and under) gobbled it up and wanted more “delicious salad.”

    • — Nan on January 14, 2012
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  • The raw egg thing isn’t as cut and dry as it seems. First, the risk that the egg has mesurable amounts of salmonella is about 1:20,000. If the egg is mixed at room temp with an acid and left to sit at room temp, the salmonella is greatly reduced. Pasteurized eggs are completely safe, and available at the grocery store right next to the normal eggs, and except for a cloudy white they are exactly the same as raw eggs. Either way, I find it strange that we pump our bodies full of terrible processed food and hydrogenated oils, but worry about raw eggs.

    • — Paul A Heinemann on January 12, 2012
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    • Paul,
      My response to your comment is that obviously you have never contracted salmonella from eating some type of food. My 14 year old daughter had it once and was hospitalized and I got it many years later and was hospitalized for 4 days. Positive culture for months. Mine was a wide spread outbreak and they eventually identified the culprit–alfalfa sprouts. You just have to be this sick once to have a life long fear of eating possibly dangerous food.
      Ginny

      • — Ginny D'Angelo on August 11, 2012
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  • Hi Cheryl, Thanks so much for your comment. So glad you enjoyed the dressing! I’m reluctant to say exactly how long the dressing will keep b/c I’m not a food safety expert but I usually keep mine around for 4-5 days. Hope that helps!

    Jennifer

  • Wow easy and amazingly good! Just wish I knew how long it keeps in fridge?

  • I would also like to know how long this will last in the fridge please

  • Most recipes I’ve found online use raw eggs which basically make the dressing last a couple of days on the fridge and therefore making storebought more convenient (though full of preservatives). How long will this dressing last in the fridge? Id love to make a big batch and have it on hand for a quick salad. Thanks!

    • — Daniella on October 3, 2011
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  • How long is the dressing good for in the fridge please?

    • — Janna on October 3, 2011
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  • Absolutely fantastic recipe! I’m a big lover of Cesar salad anyways but making the dressing the traditional way is too time consuming and I don’t like feeding raw eggs to the kids. This is spot on for taste and really quick to make. The only thing I did was add a touch more Worcestershire because I like the “meatiness” it imparts. Thanks so much for a new standard in my kitchen.

    • — Scott on September 18, 2011
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  • I tried this recipe and it was great. My husband totally liked it. I am not a fan of anchovies but you can’t even taste them.

    • — MaLinda Jarvis on August 8, 2011
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  • This was an AMAZING Caesar Dressing. I don’t buy store bought dressings anymore b/c of the hidden MSG and/or HFCS. So if I can’t make the dressing we don’t eat it! That’s been the case with Caesar Dressing…we haven’t had it in many, many months. I’m sooo happy that I stumbled onto this website with these normal/elegant recipes that anybody can really make. I also couldn’t find Anchovy Paste, so just used 1 whole real Anchovy. I just chopped it up with my PC food chopper and no smell. I used this dressing for a Shrimp Caesar Salad….Yum! I’d serve this to my dinner guest proudly.

    • — Joy on June 13, 2011
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  • I would be more worried about the pasteurize eggs, I feel comfortable giving my kids raw eggs as long as they are organic cage free eggs, there shouldn’t be a problem…. Mayo=yucky

    • — Jessica on June 8, 2011
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    • Jessica…you can make your own mayo with your own choice of ingredients…it is easy.

      • — Sue C on August 19, 2012
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  • Pete, I use store bought mayonnaise for this recipe, which contains pasteurized eggs that are safe to eat.

    • — Jennifer on March 28, 2011
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    • I found this on google when i ran out of bottled dressing…i skipped the paste because i didnt have it on hand, added half cup of real bacon bits and we have an instant hit!! Thanks 🙂 its going in the recipe box right now 😉

      • — Karyna on April 10, 2012
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  • No raw eggs but using a mayonnaise based dressing?

    • — Pete on March 28, 2011
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  • I made this last night and it was delicious and easy. Thanks so much for the recipe!

    • — Amy on September 17, 2010
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  • I’ve made this a bunch of times now and it’s become a family favorite. So easy to make!

    • — Gayle on September 13, 2010
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  • Amazing with the perfectly grilled chicken breasts. Love, love, love your recipes!

    • — Sarah Simpson on August 25, 2010
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  • I just mixed some together and it’s great. Thanks for the easy recipe.

  • I made this tonight and it was so delicious! Definitely a keeper and my husband loved it! Thanks for sharing

  • I love homemade dressings, yours looks perfect!

  • I love ceasar salad. Just haven’t gotten up the nerve to buy anchovies! This is enticing!

  • I heartily agree about making your own dressings! I like your recipe, with no eggs. Will try to find the anchovy paste.

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