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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I made this exactly like the recipe and it came out delicious! Absolutely the best Caesar dressing ever!
Perfect recipe!! I’ve made this a million times.
This was the most delicious recipe. I researched a little bit until I came across this one that said five stars. This one is a keeper. Thanks for sharing
This recipe was great. Made it without the anchovy paste and it was still good!
if you dont eat anchovies (not sure why you left them out, but totally cool) you can mince up a tablespoon of capers and it’s identical
Have made this recipe numerous times, without fail. Thanks Jenn!
This is so so good! I need look no further; this recipe is IT! Thank you so much for sharing it.
This is my go-to Caesar dressing recipe because it’s perfect!!
My favorite dressing handsdown. 3rd time making it.
I’ve been making my own Caesar Dressing for years and thought nothing would ever compare…well guess what? I was wrong. Chef Jenn makes the best Caesar Dressing. I can’t wait for the compliments from my dinner guests, and I get a lot. I’m reluctant to share the recipe, but I do. Your ears must be ringing, cause my dinner parties have at least three or four of your recipes. It’s almost embarrassing how many compliments I get……I owe it all to you! Thanks, Jenn
💗
NOT a Caesar dressing. All the assumptions are based on assuming people don’t know how to cook and are squeamish about good quality basic ingredients. avoid this sort of nonsense and just make a proper Ceasar
Or just keep your rude, negative remarks to yourself and move on.
Skippy ..
it sounds like you know nothing about Jenn Segal, and her credentials. And most definitely you know nothing about any of us.
It’s too bad you’re so threatened by a recipe. Your angry & inappropriate remarks aren’t needed here.
Lisa
Gave 5 STARS because it’s another wonderful recipe from Once Upon A Chef! I’ve been making this now for over 2 years. Consistently well received, and it’s a recipe I’m often asked to make 😊
Thanks Jenn
I agree with Skippy.
I’ve dined in Restaurante Caesar in Tijuana many times and of course eaten the table-side prepared salad.
Using mayonnaise overwhelms the subtly and delicateness of the flavors. I rate it 3 stars because it’s above edible.
And if Jenn Segal didn’t want our opinions here then she wouldn’t give us the option to voice them. So you people should shush. When there’s a contrarian, don’t ridicule them. If you gave this recipe 5-stars, it just means that you’re accustomed to overly processed American junk food. It simply fits your palate.
Jean, why so judgmental?
You’re not the only one who has traveled extensively,lived in a variety of areas of the world, and worked in the food industry.
Like Skippy you know nothing of our backgrounds & credentials, and are making uninformed assumptions.
Checkout KENNYD’s post…
Lisa
First attempt at this recipe and it was the BEST! Thank you Jenn!