Homemade Caesar Salad Dressing
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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
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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
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- 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.
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Absolutely amazing! Jeanette. I love it
This is an absolutely amazing caesar dressing!! I didn’t make any changes and it’s definitely restaurant quality!! Thank you for sharing this!
I love this recipe!! I used to make a similar one a little more from scratch but then I’d get lazy and then of course there is the egg thing…
This is so easy and my husband begs for it, it’s so good.
I also love the picture of ingredients. I have the recipe copied down but when I’m almost brain dead, the pic of what goes in it makes it seem Do-able. Thanks so much for this!
What to use in Homemade Caesar salad dressing in place of anchovy paste?
Hi Janette, There’s really no substitute for anchovy paste — you can just leave it out.
Thanks for that!
Google ‘anchovy substitutes’. Here’s a link that has a few suggestions: http://chowhound.chow.com/topics/444509
How long will this keep in refrigerator
Hi Mary, About a week.
This is THE BEST Caesar dressing I’ve ever had including fine dining Caesar dressings. I didn’t change a thing when I made it. The only thing I did upon tasting it was to make an immediate second batch because I knew the dressing would disappear quickly, and it has!!! Thank you for this recipe and many others.
This is so delicious I can’t believe I used to buy the Lighthouse Caesar dressing weekly. I have a son who is allergic to dairy. I double the recipe and put half in a different container without the parmesan. Then I add the parmesan to the remainder for the rest of us. He says it is delicious even without theparmesan. Also to be lazy sometimes I used really good parmesan from Costco – already shredded. It is good that way also.
Thank you for the recipe it was delicious
I alternate Anchovy paste by caned one
We enjoyed it
I had a couple of recipes for really good Caesar Salad Dressing, but my computer went belly up so I lost them. 🙁
I looked around and my Google-fu led me to this place. The recipe seemed way too easy, but I was in a hurry, so what the heck.
WOWZERS! Quick has met Easy who have met Delicious and melded into about the best Caesar Salad dressing ever. Wonderful job and thank you for sharing.
OMG! This is, without a doubt, the absolute best Caesar dressing I have ever had. And, it is so easy to make! I get requests from friends and family to make this all the time. We use it not only as a salad dressing, but also as a dip for veggie trays! Excellent!
This has become my go to recipe for Caesar salad dressing! My family and friends love it every time I make it! And sometimes when I want to go a little easier on the calorie content, I substitute half of the mayo for Greek yogurt. If I don’t have anchovy paste, I just add a dash or two more of Worcestershire.
Great dressing.
Can you add anchovies to dressing?
Hi Sheila, Sure, it’s fine to add anchovies.
Excellent Caesar dressing!
I love that this recipe uses mayonnaise. For years, I have made ceasar salad dressing with eggs and oil. I hate mixing those two together because sometimes it works and sometimes it does not. Mayonnaise is so much easier.
I love Caesar salad and always wanted to learn how to make home made dressing. I am so glad I stumbled upon your website and this recipe is a keeper. Love love love it! My kids love it and I made it in two different occasions already and it’s a hit!
Thank you for sharing.
I’ve made lots of homemade caesar dressing (including from egg yolks) and this recipe is just spot-on for flavor and texture. The mayo makes it quicker and the flavors blend together beautifully.
Absolutely delicious. I have tried several different recipes but this beats them all.
Anchovies paste not available in our small town. What cam I substitute with?
Hi Yvonne, What about anchovies?
We dont have anchovy paste here too but substituted with fish sauce and it works a treat. Delicious dressing by the way, Jenn.
Delicious! I didn’t have enough mayo on hand so I also added olive oil. The olive oil made it easier to pour. I will definitely make this again and again. Thanks for the recipe.
Amazingly yummy.
Loved it – made it today for the first time – easy and delicious. Definite keeper
Excellent dressing. I am used to using an egg yolk in my Caesar dressing but this was very good. It’s a keeper!
Excellent! I love Caesar salads but have always chickened out b/c of the raw egg aspect…but when I saw your recipe was very excited and of course ~ did not disappoint! I am not anchovy person but have complete trust in you now Jenn & bought another tube of paste and the dressing is absolutely perfect! For all who are skeptical…try it first before eliminating it. Thank you once again 😉
Seriously? “While most authentic Caesar dressings are olive oil-based vinaigrettes thickened with raw eggs, this one has a mayonnaise base, which means no raw eggs so you don’t have to worry about giving it to your kids.”
What is mayonnaise again, if not an olive oil-based vinaigrette thickened with raw eggs? A bit sad to find this on a “food” blog.
Commercial mayonnaise is made with pasteurized eggs — the eggs are heated in a water bath to destroy all bacteria and viruses. Most eggs that we buy at the grocery store are not pasteurized.
COMPLETELY TRUE!! I’m pregnant, en searching for a recipe without raw eggs, i’m going to try this tonight! Thanks a lot!!
I tested this recipe in advance for a party I am having this weekend. Wouldn’t change a thing. Everybody loved it.
Recipe calls for 1/2 cup grated parmesean cheese. But the photo looks as though there are small slices of parmesean on the top. Do you recommend that in addition ti the grated cheese which is mixed in, some slices be added on top as well?
My husband almost always order Caesar salad when we’re out for lunch, so I’m looking forward to trying your recipe as a surprise.
Many thanks.
Hi Lynn, Yes, absolutely. Hope you enjoy!
I am pregnant and have been craving ceasar salad non stop! This recipe is amazing and has hit the spot! Since I stumbled on it I think I have made it 4 or 5 times in the past few weeks. I am not feeling anchovies these days so I just add extra Worcestershire since it has anchovy in it as well. Thank you!
This recipe turned out great. It has great flavor and is super simple to make. The only thing I added to this recipe was about a tablespoon or so of milk which helped make it more liquidy. Initially it comes out pretty thick, so I wanted to thin mine out to make it easier to pour. Other than that, this recipe was fantastic…also, I am not big on any fishy flavor and I can honestly say it does not have that taste whatsoever, so if you are hesitant to try this because the anchovies just know it is not noticeable. Thanks for sharing.
Do I need to make this ahead so the flavors meld together?
G – It’s not necessary to make ahead; will be delicious immediately 🙂
You say you make this with mayo so don’t worry, but isn’t mayo just oil and raw egg? I don’t understand your reasoning.
Hi Lisa, Commercial mayonnaise is made with pasteurized eggs — the eggs are heated in a water bath to destroy all bacteria and viruses. Most eggs that we buy at the grocery store are not pasteurized.
I’m in the UK. Do you have a weight for ‘a cup’, please?
I usually buy caesar dressing and am keen to make my own. I grow my own lettuce and make my own croutons 🙂
Thanks
Hi Jane, I believe 1 cup of mayonnaise is about 8 ounces.
Hi Jenn
I made this yesterday and will never again buy ready made caesar dressing – even though I always used to buy fresh! It was delicious, as expected. I didn’t have anchovy paste and so used one anchovy from tinned anchovies in olive oil (I halved the recipe). Many thanks 🙂
This Ceasar dressing is outstanding! Husband liked it so I will be making this again, but trying to half the recipe.
How long will this keep in the fridge? Week?
Nevermind! Just saw your reply below! Thanks:) made it Friday night-eating what’s left tonight!! Yum!
Fantastic! Even my 78 year old Italian mother sheepishly said she preferred it to her “traditional” (with the raw egg) caesar dressing! Compares to Flemings Caesar dressing…just add pan seared prosciutto and done!
I’m living in Germany at the moment, just entering the common (I’m told) time where the honeymoon of living overseas is over and everything is just wrong for a bit! I love to cook and the food here is awesome, but some stuff I miss so much! I would run a marathon if there were real fresh jalepenos at the other end. Considering actually swimming the channel for some decent cheddar. And last night I. Just. Wanted. Caesar. Salad. Salad dressing isn’t a big thing over here in general, and it’s only the rare specialty shop where you can find a suspiciously watery bottle labeled “American Caesar.”
So I made your recipe last night and I just about cried because it was perfect and delicious and for a second I felt home 🙂
Would it be okay if I linked to you in my blog?
Thanks again! Yum!
So glad you enjoyed it, Elizabeth! It’s fine to share/link.
Jenn once again, Thank you for another amazing recipe. I had an invitation to a prime rib dinner. My friend requested I make a salad for this special celebration. The pressure was on! I immediately referred to you for help. I went with your Caesar Salad. Without question it was a GREAT addition to the meal. I appreciate your additional input concerning the portions to allow for a large group. There were nine guests and your estimations were on the money. (2 cups of Roman per person) I used the full recipe to dress the salad and also took you advice in using Whole Foods in house croutons.
Glad it worked out, Carol!
Best dressing of all time, have made it repeatedly and the whole family adores it.
THIS IS THE BEST CAESAR DRESSING EVER EVERYONE ENJOYED IT. I WILL BE MAKING THIS FROM NOW ON. THANKS FOR ALL THOSE WHO SENT SUGGESTIONS.
Excellent taste and enjoyed by all. Makes enough for at least 2 salads. Keeps well in fridge.
Excellent recipe! I got tired of the store dressings and wanted something fresher tasting. The dressing was a big hit. The only change I made was to cut the salt in half.
Can I make this Caesar dressing a couple days ahead? What about leftovers?
Hi Andrea, Yes, that’s fine; it keeps well for about a week.
Caeser salad is never my favorite, but my son loves it. I’d like to try your recipe, but I have never used anchovy paste. Is there a substitute for it?
Hi Frieda, There really is no substitute for it here; I recommend trying it 🙂
Thanks! I made it and we all loved it! It’s always possible to learn to use a new ingredient.
In your picture the dressing looks thin, my dressing tastes good but is very thick. I followed it exactly and it’s thick like a heavy yogurt. It certainly won’t pour. Any suggestions?
Hi Rita, It is a thick dressing — you don’t want it too thin or it won’t coat the greens — but you can thin it with a little water if necessary. You might also try leaving out at room temperature for a bit; the colder it is, the thicker it is.
I’ve made this recipe twice. The first time I followed the recipe exactly, except I used a low-fat olive oil mayonnaise (Kraft). I found the result a little bland with too much cheese flavor, and slightly too sour.
The second time I used 1/2 the parmesan and lemon juice and doubled all the rest of the ingredients except the mayo and salt. The result the second time was great – tasty and savory without any excess tartness. – plus lower fat! Grate more parmesan on the salad if desired.
I loved this dressing , i love salads but ceasar salad is my favorite , i just finished a bowl of salad with this dressing and LOVED IT , i even added a little bit of bacon and its was great , my sis hates salad but as soon as she tasted this dressing with the salad she wanted me to make her one ,
This is the first caesar salad I ever made… It was fantastic. No reason to ever try another!
Each year we pick a country and plan a menu from that place. I have printed your (Homemade Caesar Salad Dressing) can you tell me what is in the actual salad apart from the dressing. Want to get it exactly as you have it.
I read the reviews this should be great.
Thank you, Yolanda
Hi Yolanda, The only ingredients in the salad are romaine lettuce and croutons. You can use store bought croutons or make your own; I like the fresh ones from Whole Foods.
Excellent dressing. I had always made an olive oil/egg dressing with mixed results. This is my new go to Caesar dressing. Thank you!
Whenever I want to make a salad your website is the first site I check for a recipe. My husband loved this recipe. Would not change anything!
I agree with you Jenn about the amount I would need to make. My calculations also come to 5 times your recipe to cover enough dressing over the romaine. Now I may have to experiment with the romaine to see if I have enough for my crowd. I’m not even sure of the difference between a head of Romaine vs. a heart! Thanks so much, Jenn…