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 Croutons
- Zesty Homemade Italian Dressing
- Basil Vinaigrette
- Big Italian Salad
- Russian Dressing
Homemade Caesar Salad Dressing
My family loves this rich and creamy Caesar salad dressing. It’s not overly garlicky or fishy — it’s just right.
Ingredients
- 2 small garlic cloves, 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 Real
- 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.
- Note: Anchovy paste can be found near the canned tuna in the supermarket.
Nutrition Information
Powered by 
- Per serving (10 servings)
- Serving size: About 2 tablespoons
- Calories: 184
- Fat: 19g
- Saturated fat: 1g
- Carbohydrates: 1g
- Sugar: 0g
- Fiber: 0g
- Protein: 2g
- Sodium: 296mg
- Cholesterol: 13mg
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:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This is delicious! Perfect balance! Thanks!
Wonderful dressing! Several asked for the recipe. Will make again.
Is it possible make it without mayo because I have IBS ?
Hi Liz, Unfortunately, you really need the mayo for this. I’d look for a different recipe hat uses olive oil instead — sorry!
Made the dressing last night and was delicious,but I would like to thin it down a little. Would adding a little water work or do you have another suggestion?
Yep 🙂
Amazing flavor. Bottled dressings do not compare.
Delicious!! Making it tonight with a spatchcock chicken and risotto. Every time I make it for company like I will tonight, they want the recipe. It’s always a winner.
Pretty good but I felt the need to modify it pretty significantly. The OG version here is very Mayo forward so I added a heavy kick of each ingredient to the Mayo base and it worked like a charm. I know some are bashing the Mayo base but I think it’s a great way to intro non-professional cooks to sauces as they’re often intimidating. A little tweak and I’d give it a 5, but I’ll rest on the 4 until it’s updated.
This Caesar salad dressing is simply THE BEST! I have made it at least five times and everyone raves about it! I always use Hellmann’s Real Mayo, and add a tsp.n extra lemon juice. “Once upon a Chef” is one of my favorite sites for great recipes of all kinds!
This I made and the only thing I had a problem with was it was too thick, too much mayo I think. It tasted ok but I think I am going to continue to look for the right one for me.
After reading your note, I cut my mayo in half as suggested by another reply. Delicious! No need to keep looking 🙂
So just to make clear, keep all the other ingredients as is but reduce the amount of mayo?
Yes! I recommend starting with 1/2 the mayo, but with the recommended ingredients otherwise. Adjust as needed.
Fabulous recipe! Made it without the anchovy paste for vegetarians and there wasn’t a scrap of salad left in the bowl. The teenagers in our group practically licked the bowl. Thank you!
I absolutely love Caesar salad, and this is the very best homemade dressing I have ever had. Excellent recipe!
Easy and excellent! All three of my adult children love this recipe and they are picky about caesar dressing!
Tweaked it a little to make it my own, but marvelous recipe on it’s own. Great Stuff..
Dressing came out absolutely delicious! I’ve been addicted to Dean & Deluca’s Chicken Cesar Salad for years and they closed the store near me two years ago. I normally make my dressing with egg yolks but this version with mayo came out perfect and tastes just like D&D. Thanks for the recipe!
Yes wonderful recipe. loved it
This Caesar salad dressing is amazing. I’ve made it probably four or five times and I’ve only found you this year. My whole family loves it and I even made it before driving across the country so that my parents could have some too. Thanks for the tip about the anchovy paste, eventually I found it at Walmart of all places! Such a great recipe.
I use a couple of whole anchovies instead of paste, and pecorino cheese instead of PR because we prefer the sharper flavour, and I don’t need to add any salt. Usually make a chicken version with baked cheesy ciabatta croutons and it’s a firm favourite with all the family. The purists can do one! 😆
This was SO good–“restaurant quality,” according to my husband! Definitely one of the best Caesar dressings I’ve had.
I love this dressing but is there a good way to thin it? It’s a bit thick for my liking.
Hi Denise, you can thin it by adding water, bit by bit, until it gets to the consistency you want. And glad you like it! 🙂
I’ve been making this dressing for a couple of years now and always get compliments from friends and family on how good it is. Super easy to make. I don’t always include the cheese in the recipe, since I use shredded parmesan when I’m tossing the salad. Initially I had a hard time finding the anchovy paste. I needed to go to high end grocer to find that. I keep the toothpaste like tube of the anchovy paste in my refrigerator and it lasts for months. I would recommend using the Maille Dijon Mustard as shown in ingredient photo – it is superb and definitely worth the extra $$.
Anchovy paste is often found near the fish counter! 🐟
First time making a Caesar at home and loved this so much I made it two days in a row! I will say to get it to five stars I think it can use an extra tablespoon at least of lemon juice and maybe half a teaspoon of Worcestershire sauce. Very delicious recipe, hubby loved it too!
OK, so this is not Caesar dressing. What I find hilarious is all the purists who disrespect the recipe because of that. Why are they reading Caesar salad recipes in the first place if they already have the recipe created in Tijuana in 1924? And lets face it, if you are not making it exactly as Caesar Cardini did originally and tossing it at the table-side for your guests…you are a fraud!
Oh, and its reported that it did not originally have anchovies in it! That’s right, all those other recipes we have been making for decades…are a fraud! It was reportedly also intended to be served with whole lettuce leave and eaten by hand…so, if you dare use a knife and fork…you are a fraud!
Of course thats all ridiculous. Unless you are claiming a copyrighted product or name you can call anything…anything you want. I put tomatoes in my Gumbo…that could cause a fight with a purist!
This dressing is very good. I wanted something different from the ranch and Italian I usually make, and this did that. I did go the low road and use the green shaker can grated parm, but it is still good. All the people wincing at the thought of jarred mayo, please note, the recipe calls for top shelf mayo…there’s a difference. Kraft is NOT a top shelf mayo, but Dukes and Hellman’s is. Granted, the oil they use is not as good, but this is a shortcut recipe. The only mistake the chef made was calling it Homemade Caesar Salad dressing. Nothing wrong with this tasty recipe, and no one is wrestling you to the ground forcing you to make this. The purists can always do the right thing…exactly, perfectly, and show us the right way…when THEY are doing the cooking!
KENNYD,
I’m sending you a HUGE “THANK YOU” for your post!
I’m baffled by the judgmental remarks regarding this salad dressing….so not necessary. The recipe is very,very good.I’m a former chef with the Ritz Carlton, and we used a similar recipe (although I actually like Jenn’s recipe a lot more !).
Also, I wanted to say “thank you” for providing the history behind this recipe…..interesting “stuff” and I learned something new. I truly enjoy discovering history of recipes-I think they enhance enjoying it all the more!
Thanks again!
Lisa
We tried it twice. Just not the same as a real Caesar dressing. It’s good but just not the same.
Love this recipe. I use veganaisa and olive oil. It’s the best. I make it every week. 5*
Excellent! Everyone loved it. I didn’t have any Dijon (thought I did) so I subbed with same amount of “Emeril’s Kicked Up Mustard with Horseradish”.
Not sure we’ll be able to accept pre-made store bought anymore…this is quick and now that I have anchovy paste, the other ingredients are staples, I’ll gladly make this instead!!
I just made this for a special dinner party and it was delicious!! I’m not even kidding. We were eating it straight from the jar I brought it in-it is that good!!
Definitely a keeper 👌. Thank you!
Oh my!!! Let’s just YEAH, it’s good. You will be better person if you try it. Definitely a keeper at the front of the salad recipe binder.
Way too much mayonnaise. By far the dominant taste. I followed the recipe exactly using anchovy paste but then added a third cup of olive oil and an anchovy. Much better but not great.
A cup of mayonnaise in a Cesar salad dressing? Yuk.
Eggs/oil are in nearly every casear dressing you can buy. Same base as mayonnaise.
Bit too thick. Suggestions to loosen the mix please.
I used anchovies mashed instead of paste and no additional salt. Delicious. It’s a new favourite, shop bought is in the bin!
Glad you like it! You can thin it with water, just add a very little at a time until it gets to your desired consistency.
This is by far our favorite home made Caesar salad dressing! We cruise a lot with Carnival and eat Caesar salad everyday while on the ship. My husband and I both agree that this dressing is comparable to the ships dressing. So good! Thanks for sharing!
This is my favourite go to dressing.
I can’t tell you how many friends have asked for the recipe.
Susan
This dressing is my new obsession! I always make my dressings homemade and have tried all variations of caesar, from raw egg yolk with olive oil to mayo based but this one is the best and super simple!!!
I love this recipe. I do use some Olive oil in mine😊
Excellent recipe! My whole family loves it!
I have had a “go to” caesar dressing for years, but decided to try this for a family dinner. OUTSTANDING! I also loved how simple it was and I didn’t have to use a blender. Highly recommend!
I made this yesterday and refrigerated it for about 6 hours and then put it on pasta salad. And then refrigerated the salad overnight. It made a delicious Caesar pasta salad. This is a wonderful dressing that I know I will use for all my Caesar salads!
It was one of the best dressings I’ve ever tasted! Although I lacked mustard and only used parmesan cheese because I didn’t have the parmaggiano… yet I could already sense the balance of the ingredients and quantity given. Made me and my daughter crave for more❤️
I will definitely make this again with complete ingredients ☺️
Will have more and keep stock on the fridge.
I will check more of your recipes.
Thanks Chef Jenn! Stay great!
Made it only i left out the mayo. Very “bright” taste. a very clearcut 9.5 out of a 1-10 scale .
What did you use instead of mayo? Olive oil?
Such a quick, easy and super tasty option for home use! The only ingredient I didn’t have on hand was anchovy paste so I subbed with a dash of fish oil.
I make this without the anchovy paste and love it.
Thank you! You answered my question. I am highly allergic so I cannot eat anchovies and therefore can never order Caesar at a restaurant. Now I can make it at home!
This recipe was quick and delicious! I added an extra clove of garlic otherwise followed it exactly.
I made this dressing and it turned out really flavorful and yummy. The only thing is I substituted half of the Mayo with Sour Cream. This substitution made it a little less heavy and gave it a lighter, better texture. It didn’t affect the wonderful flavor…unless it made it better. It’s a hit with my family and with a crowd. Delicious!!!
Thanks for sharing!
OUTSTANDING!!
Stick to the recipe, I’ve adjusted with garlic, lemon juice and worchestershire and nothing is like the exact recipe. This is an easy recipe that I’ve made at least 10 times. I can’t get enough of it. Thank you so much!
Delicious! I added a bit of tabasco to mine and left out the salt. I also have never used Dijon, it was excellent! Thank you.
Just made this and it’s easy and delicious. I’ve made Ina’s before (which I enjoy) but that requires my food processor…. This was just so easy for a weeknight! I’ll be serving it with your best grilled chicken. Thanks again for another great recipe. You are my go to!!!
I love this recipe. It is so easy and tastes perfect. I used it all summer on my homegrown romaine lettuce.
For those who say it isn’t homemade because of store bought mayonnaise, you must also mean store bought Worcestershire sauce as well as Dijon mustard. Here are links to those three. https://practicalselfreliance.com/homemade-worcestershire-sauce/ https://www.servedfromscratch.com/dijon-mustard-from-scratch-2/ And https://www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/
Frankly, it tastes great as it is!
For Heaven’s sake!!! Caesar dressing is not Caesar dressing without raw egg yoke. Anything else is a fake! Please stop this silly politically correct nonsense!
If you want a vege version then *call it that*!!
You are absolutely right and real Caesar dressing does not contain mayonaise!!!
But mayonnaise is made with egg yolk; it isn’t vegetarian (nor are anchovies). By all means make your own emulsion of egg yolk and oil in place of the mayonnaise.
This is so good!! I like to make a batch at the beginning of the week and make a salad each night to serve before dinner. Our 7 year old could take or leave most salads, but when I make a Caesar with this dressing she will scoop tiny portions for my husband and I and keep all the rest for herself.
Store-bought mayonnaise, yuck.
I love this recipe and make it CONSTANTLY. I like it a little stronger than written though, so I simply use the recipe as written and then use slightly less mayo. I often use my own homemade mayo, and then it need a little more salt. (Hellman’s is salty! ). Also makes a good chip dip if you ask me
This is the best Caesar dressing I’ve ever made! So easy and so delicious! I love dipping my finger in it to ‘test’ it!
Thank you!!
hands down: the BEST caesar salad dressing!