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 last night and wow! It is so good. Made exactly the way the recipe calls for and it did not disappoint. I have been making my own ranch dressing because it’s so hard to find salad dressings without inflammatory oils in them but I love Caesar salad and wanted to make some with the Mayo I have that is made with avocado oil. It tastes like a five star restaurants homemade caesar dressing. And it was so simple I honestly will probably never buy store bought again. We used it for chicken Caesar wraps and I made a side Caesar salad. Today for lunch I’m having a chicken Caesar salad. Thank you for sharing this recipe, it’s life changing 🙂
It’s delicious! And so easy to make. I leave the parmesan on the side because I don’t eat dairy. So so good! Thanks Jenn!
This is the best Caesar dressing I have ever tasted. We really love garlic, so add double. Great.
I am an expert at judging Caesar salads. If it’s on a menu, I will always order it!
I have made many delicious recipes over many years, but I must say this is the very best ever. My entire family and all of our friends love this recipe as well. Thank you, Jen! You NEVER disappoint!
I am an expert at judging Caesar salads. If it’s on a menu, I will always order it!
I have made many delicious recipes over many years, but I must say this is the very best ever. My entire family and all of our friends love this recipe as well. Thank you, Jen! You NEVER disappoint!
My new favorite Caesar!
It’s absolutely amazing!!
I love caesar salad. I thought making caesar dressing was complicated. I didn’t realize how easy this dressing was to make. I made it and it was delicious. Thank you for this simple yet flavorful recipe. Definitely Five Stars!
It is an excellent genuine recipe! I stick to it every time I want to make Caesar salad. Thank you!
Made this dressing and it is amazing. I noticed it said it was good for up to 5 days ? I am wondering why only 5 days as it does not contain eggs and the ingredients on their own can be refrigerated for longer.
Is the flavour compromised or is it a health concern ?
Thanks so much – so happy to have found you ! Made the Paella & the Key lime ice cream as well – everyone raved !
Glad you liked it and have enjoyed the other recipes you’ve made! The dressing may very well last longer, but I always err on the conservative side from a food-safety standpoint.
Amazing Ceasar dressing recipe. I added extra garlic and muddled it in a mortar and pestle. I also added pecorino and Parmesan cheese. Everything else I followed to a T. I didn’t add the salt, because of the pecorino, which is salty. I doubled the recipe and it was absolutely fantastic. This is a definite keeper. Thank you
Best salad dressing ever!
This was so easy to make. I will make this again with 1 small change, less mustard.