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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We will not be buying jarred Caesar salad dressing again – this is just TOO good and so simple to make!
This is my go to Caesar dressing! Quick, easy and always a crowd pleaser.
Absolutely delicious! I used 2 whole anchovies, off brand Mayo and Parmesan as it’s what I had on hand. Also seasoned to taste rather than the measurements and added an extra squeeze of mustard.
How long will this keep in the refrigerator? Love love this recipe! thank you
Hi Lela, It should keep nicely in the fridge for about 5 days (and so glad you like it)!
It should last about a week in fridge
Mine keeps well for over a week at 2 degrees Celsius.
awesome
Made this, my husband loves it! So good!
No more store bought caesar dressing for me! My family loves this and it’s so so easy to make. I have to double it, we love it that much.
I love love love this recipe and make it all the time. Thank you!!
I don’t understand all the good reviews. I only read a few, but I suspect many must be the typical 5 star blog recipe review saying “Looks good. Can’t wait to make it!”
As written this tastes like an mildly umami tasting Mayo. To save it, I doubled all ingredients except the cheese and Mayo. That resulted in a much more flavorful and better consistency dressing. An alternative would be to cut the Mayo and cheese in half and leave the rest as is.
I agree, no flavor at all and far too much mayo–might be fine if you’re feeding VERY young children who can tolerate only very bland food. Intuitively, I used only 1/4 cup mayo, 75% less than the recipe amount (1 cup is far too much fat without any nutritional benefits–& I can add more anytime), subbed Red Boat fish sauce for the anchovy paste, added 0.5 tablespoon more lemon juice, a few more shakes of Worcestershire sauce, a pinch more kosher salt & about 0.25 teaspoon more freshly ground black pepper. As always, Jenn’s recipes are great base recipes. Thanks Jenn!!!
I agree, too much mayonnaise in that recipe
The Caesar dressing is perfect! I’ve made Caesar salad for years – this recipe will replace my “old” one for sure. And, love that it doesn’t contain raw egg – making it a safer option than the traditional preparation!