Homemade Caesar Salad Dressing
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This homemade Caesar salad dressing is rich, creamy, and so much better than store-bought. Toss it with crisp romaine, crunchy croutons, and plenty of Parmesan for a classic Caesar salad everyone loves.
There are countless Caesar dressing recipes out there, but this is the version my whole family loves. It’s rich and creamy, and not too garlicky or too fishy—it’s just right.
Unlike traditional Caesar dressing, which is made with olive oil and thickened with raw egg, this version has a mayonnaise base, making it perfect for anyone who’d rather not eat raw eggs. My kids love it so much that they’ve learned to make it themselves. They don’t even wait for me to make a salad; while I’m cooking dinner, they’ll sit at the kitchen table with a big heart of romaine and dip the leaves right into the dressing.
“Without a doubt, this is the best Caesar salad recipe I have found and I’m 73 years old!”
What You’ll Need To Make Caesar Salad Dressing
- Anchovy paste: Instead of whole anchovies, paste makes the recipe 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!)
- Mayonnaise: Used in place of the raw egg and oil found in traditional Caesar dressing; gives this version a rich, creamy texture. Use Hellmann’s or Duke’s.
- Parmigiano-Reggiano: You can always tell if it’s authentic from Italy by looking at the rind, which is embossed with the name over and over. If the cheese is already grated, it should be labeled “Parmigiano-Reggiano,” not “Parmesan.”
- Fresh lemon juice: This brightens the rich dressing and balances the Parmesan and mayonnaise. Freshly squeezed makes a noticeable difference.
- Garlic: Caesar dressing needs garlic, but it can easily take over. This recipe uses just enough to give the dressing a little bite without overpowering the other flavors.
- Jump to the printable recipe for precise measurements
How To Make Caesar Dressing
Begin by whisking together the garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce. Next, whisk in the mayonnaise, Parmigiano-Reggiano, salt, and pepper. That’s all there is to it! The dressing will keep well in the refrigerator for about a week. Keep in mind that it will thicken as it chills; if it’s too thick, simply whisk in a teaspoon or two of water until it reaches your desired consistency.
How to Make Caesar Salad
Place chopped romaine in a large bowl and add just enough dressing to lightly coat the leaves. Toss well, then add homemade croutons and freshly grated or shaved Parmigiano-Reggiano. Serve it as is, or turn it into a main course by topping it with grilled chicken, salmon, steak, or shrimp.
Video Tutorial
More Salad Dressings You’ll Love
Homemade Caesar Salad Dressing
Ingredients
- 2 small cloves garlic, minced
- 1 teaspoon anchovy paste (see note)
- 2 tablespoons freshly squeezed lemon juice, from one lemon
- 1 teaspoon Dijon mustard (I like the brand Maille)
- 1 teaspoon Worcestershire sauce
- 1 cup mayonnaise, best quality such as Hellmann's or Duke's
- ½ cup freshly grated Parmigiano-Reggiano
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking, then serve or refrigerate until ready to use.
Notes
- Anchovy paste can be found near the canned tuna in the supermarket.
- Storage: The dressing will keep well in the refrigerator for about a week and will thicken as it chills. If needed, whisk in a teaspoon or two of water to thin it to your desired consistency.
- To make a Caesar salad: Toss chopped romaine with enough dressing to generously coat the leaves. Add homemade croutons and freshly grated or shaved Parmigiano-Reggiano, and toss again. Serve immediately.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This Caesar dressing is sooooo good. Way better than any bottled dressing for sale in the super market. It is very fresh and tasty. So worth it!!!
I made this salad dressing last night for a dinner of chicken Cesar salad. This is the third time I have made this dressing. Very delicious! My whole family enjoys this dressing!
I love this caesar dressing. Use it all the time and is always a hit. You can also play around with the ingredients if you like more or less of certain flavors. I make this with a blackened salmon served on top.
I’ve never made Caesar dressing before and thought I’d give this recipe a try. I’m now obsessed! I would not change a thing regarding the ingredients. The garlic and parmesan cheese, in combination with the other ingredients are just perfect. I’ve made this 3 times now since this past Thanksgiving. This recipe will be a staple in my household. 👌
I love this recipe! I toss kale with some of this dressing and add chicken and croutons and it makes the perfect meal – my husband had previously refused to eat kale, but this recipe has made him love it!
This is my go to recipe for an easy delicious Caesar dressing. In fact, I have gotten into the habit of making my own dressings all the time because the flavor is so much bolder and fresher. I am happy to add this Caesar dressing to my dressing collection!
This is the best! After I first made it, I threw out my tried and true recipe and replaced it with this! Better taste, and easier to make lower calorie than traditional oil based dressing, as I subbed in lower fat mayonnaise! I always have a batch on hand for salad or to use as dip for veggies. Try it, you won’t be sorry!
I made the Caesar dressing last night. It was phenomenal! The best I have ever had. Fresh is best. I used good quality ingredients like you suggested. Thank you for sharing your recipe.
Better caesar dressing than any restaurant! I make this exactly as written and it is perfect. I love making kale caesar salad with this dressing, adding shaved parmesan and homemade croutons.
I also add grape tomatoes because we love tomatoes and the dressing really complements them. It softens the kale, yet keeps it crispy and salad-like. Make this nearly once a week. My 16-year-old son just yesterday said “Mom, this kale salad is REALLY good!”
I love this Caesar salad dressing. It is the best ever. I don’t like vinegar and this ingredient is not in the recipe. I make a batch of it and add chicken or shrimp for some protein.
This recipe is GOLDEN!! I was blown away. I’m Canadian but have been living in the UK for 2 years now and one thing that is hard to find is bottled caesar dressing. Even when you do find it, it’s sort of like a flavorless, creamy sauce…. Not the same, at all. I’ve used this recipe so many times, I’ve made it for friends and family and they are all hooked. Definitely a favorite.