Homemade Caesar Salad Dressing
This post may contain affiliate links. Read my full disclosure policy.
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.
See more recipes:
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I remember when I searched for a delicious caesar salad recipe in autumn (after my last summer holiday). When I made this dressing I was amazed of the outcome – and it really was simple and fast. Combined with romaine lettuce, grana padano, chicken with herbs and fried pitta bread, this is without a doubt the best caesar dressing I have tasted. I have made this dressing a number of times since October, changing the salad, bread and meat, but never the dressing as it really is the best part of the salad, just as it is. I can highly recommend Jenn’s recipe for this dressing to anyone.
This was the best cesar dressing my husband and I ever had! I couldn’t stop “testing” it, and after dinner had some more dressing as dessert…wonderful!
How many whole, tinned anchovies instead of the paste? My household loves them and always keeps them on hand for pizzas on the smoker-griller.
Hi, I’d say 1-2.
I once had no anchovy paste on hand and used 2 filets from a can instead. It came out perfect!
I have been using your receipe for Caesar Salad Dressing for the past year. It is the best dressing ever! I can’t go to any barbeque, family function or work related pot luck without it being requested. Everyone loves it.
First time trying this recipe and it came out perfect! Super creamy and a lot of flavor. My mother and I were surprised with how well it came out. Very delicious!
How many times do you recommend multiplying this recipe to ensure enough dressing for 14 salads? I’m interested in using this recipe for a lunch gathering as a main course with grilled chicken.
Hi Devi, 1-1/3 cups is enough for 10 medium salads (about 2 cups of romaine per serving). So I would multiply the dressing by 2 — better safe than sorry and I don’t think you’ll mind having extra 🙂
Brought home a Caesar salad but forgot the dressing from my work. Made this recipe instead and was great ! Thank you.
Made this tonight and I couldn’t believe how good the dressing was! So quick and tasty. I’ve added ths site to my go to quick but good meals! Thank you!
Hi Jenn…..
Asked this question ages ago. I was wondering if you had an opportunity to think about making “homemade” mayo yet. I know all my friends say it’s easy – but I have never made mayo before and I would like to incorporate homemade mayo into your/my recipes. My family is in full tilt with salad eating now that the warm weather is here.
Thanks
Hi Sharon, Sorry, not yet but I will try to get to it soon! Meanwhile, you might try this recipe from Serious Eats (Kenji’s recipes are always great): http://www.seriouseats.com/recipes/2011/10/two-minute-mayonnaise.html
I love this recipe. I don’t use the anchovie paste and I only use yellow mustard and it still tastes great. My hubby loves it!