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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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
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!
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?
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.
Excellent Caesar Salad Dressing recipe!!!!!!!!
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 🙂
Oh my, that’s good. Quick and easy too.
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?
Hi Mary, It keeps well for at least a week, if not longer. Glad you like it!
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.
Hi Megan, Sorry, I am not able to provide nutritional info for my recipes at this time. I know there are sites out there that allow you to plug in ingredients for nutritional data. Here’s one:
http://nutritiondata.self.com/mynd/myrecipes/welcome?returnto=/mynd/myrecipes
Hope that helps!
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.
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.