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 was the first recipe I ever made from this website. It. Is. Perfect. I have tried soooo many other Caesar dressing recipes before that weee either too garlicky, too oily, or just didn’t have the flavor profile I wanted. In my opinion, if you are looking for a perfect (and easy!) Caesar dressing, your search can end right here. This recipe is universally loved in my house. I even gave some to my neighbors and they raved about it. Try it!
I stumbled on this recipe after searching online for “best store-bought Caesar salad dressing,” and I’m so glad I did! First, I was amazed to find that I had all of the ingredients on hand. Second, it’s absolutely delicious (I’ve made it, and shared the recipe with friends, countless times). Third, I discovered how reliably wonderful Jenn’s recipes are! Thanks for all you do, Jenn!!
This is the best caesar dressing ever! Love using anchovy paste instead of anchovies (gives it that extra something that identifies this as caesar dressing)–don’t omit it even if you think you don’t like anchovies. It needs it!
I make a kale caesar and it softens the kale beautifully without getting soggy. We add tomatoes because we like tomatoes and they do well with this dressing. My 16-year-old son said “Mom, I love this kale caesar salad!” Thanks
Really great taste. I won’t be buying dressing anymore. Everyone in my family loved it. Highly recommend!
My go to Caesar salad dressing recipe. People are always impressed when I make
my own salad dressings but it is so easy and tastes so much better homemade. I like to blend all the ingredients in my mini blender for a smooth texture. Thanks again for an amazing recipe!
This is the only Caesar salad dressing I ever make and everyone who tries it, loves it!
This is my go-to dressing when I’m making salad for a crowd. I always get asked for the recipe when people try this dressing for the first time!
Simply “the best”! I love the simplicity of it and no raw or coddled eggs to be concerned about. No need to search anywhere else for the perfect Caesar Salad dressing.
Absolutely the best Caesar dressing recipe out there. Followed the recipe exactly and it is comes out delicious every time. This is a huge hit with my family including my kids!
This dressing is in steady rotation in our household and requested often. Perfect balance of flavours, quick to make and it tastes so fresh. For ease, the use of mayonnaise instead of the egg and oil makes all the difference for me. Freshly squeezed lemon juice, freshly grated Parmesan and fresh garlic ensures that the flavours are bright and clean. I’ll never buy jarred dressing again.