Homemade Caesar Salad Dressing
This post may contain affiliate links. Read my full disclosure policy.
My family loves this rich and creamy Caesar salad dressing. It’s not overly garlicky or fishy — it’s just right.
Though most people buy Caesar salad dressing in a bottle, homemade is incredibly easy to make and tastes so much better than store-bought. There are many variations, but this rich and creamy version is the one my whole family loves. It’s not too garlicky and not too fishy – it’s just right. Unlike authentic Caesar dressings which are made with olive oil and thickened with raw eggs, this one has a mayonnaise base, which means you don’t have to worry if you’re squeamish about raw eggs. My kids love this dressing so much that they’ve learned to make it themselves. They don’t even wait for me to make a salad; while I cook dinner, they sit at the kitchen table with a big heart of romaine and dip the leaves in.
This recipe is part of my classic salad dressing collection, which includes go-to recipes for oil and vinegar based dressings, like vinaigrette and balsamic vinaigrette, as well as creamy dressings, such as buttermilk ranch dressing and blue cheese dressing, which are typically made with mayonnaise and dairy products.
What You’ll Need To Make Caesar Salad Dressing
Instead of whole anchovies, I use anchovy paste — makes it 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!)
For the cheese, it’s important to use imported Parmigiano-Reggiano from Italy; domestic Parmesan pales in comparison. You can always tell if it’s authentic 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.”
Step-by-Step Instructions
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.
The dressing will keep well in the fridge for about a week. For a main course Caesar, try pairing this with my best grilled chicken. Enjoy!
Caesar Salad Dressing Video Tutorial
You May Also Like
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. The dressing will keep well in the fridge for about a week.
Notes
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.
See more recipes:
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I love this recipe ! I’ve made it so many times in the last several years, I don’t even need the recipe. I have shared it with many friends and family members as well. We are all BIG fans of your recipes !
I have never commented on a recipe before in my life. This dressing is *perfect* and I wouldn’t change a thing. 14/10, would recommend.
Used this recipe 100 times. Love it.
This Caesar salad dressing is delicious! I wanted to lick the bowl I made it in!😋
Can you substitute Greek yogurt for the mayonnaise?
Yes, but I’d cut back on the lemon juice as the sour cream/yogurt will add more tang. Hope you enjoy!
I tried your recipe and it’s fabulous! My family can’t get enough of it. It’s now our preferred caesar salad dressing. Thank you !!!
This is my go to recipe. Look no further. Don’t make any changes, including the anchovies. I don’t typically use them, but it’s a must to make this recipe so wonderful. It’s always a favourite to everyone!!
I accidentally added too much lemon so it came out too sour but the taste was still on point aside from the acidity. Used Bear and Burton’s W sauce instead of Worcestershire sauce and minced some tinned anchovies instead of using anchovy paste. Will be making this again, with less lemon juice next time.
Very easy to make and delicious!!!
Excellent recipe. It’s my daughter’s favorite Caesar salad dressing. I make it at least twice a week. We all love it. I did not put in anchovies because she does not like anchovies ( according to her it would taste too fishy) but I put in a teaspoon of fish sauce instead and she never knew. Thanks for the great recipe.
Worcestershire sauce contains anchovies. So it’s not entirely missing from the recipe.
Superb! Wonderful to make your own dressing which tastes fantastic!
This applies to all Jenn’s dressings I’ve tried. Thank you!