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 like very much the ingredents in this Ceasar dressing – never knew it contained Mayonnaise (love Hellman’s) or anchovies – Buying fresh ingredents tomorrow and definantly gonna try this!! THANKS
This will become your go-to Caesar dressing! It’s quick to make, and the taste is smooth and rich for the perfect Caesar salad.
I did find it a bit thick, but by adding a little bit of water (and I do mean teaspoon by teaspoon) it was perfect. It’s become a staple in our kitchen, as we are huge Caesar salad lovers, so I make it once a week as it never lasts long. It’s a fabulous dressing on other dishes as well (my grandson loves it on poached eggs).
Thanks, Jenn!
Love, love, love this dressing! Don’t really care that much for fish, let alone something like anchovies, but the anchovies, (I use paste), and the real Parm. Reg. cheese really makes the awesomeness happen! I have made it using the cheap cheese and it’s not the same. And you don’t taste the fish flavor at all, it just adds a great and irreplaceable depth. I usually make a double batch just as it is. Don’t know how long it would stay fresh as it doesn’t stick around our house long enough to find out. Have made many of your recipes these past few months. Thanks so much for sharing your talent.
This is my go-to recipe for Caesar Salad dressing. It’s easy and perfect. I love adding chicken to the salad, as well. Thanks.
So yum and so easy! I’m with your kiddos..I crave this delish dressing!
Quick, simple and delicious! We prefer veganaise (we like it better than mayonnaise) and it’s still just as good. My in-laws liked it so much, they used the recipe to host a dinner party!
O M G! Yes, this is the best. Had trouble not eating it with a large spoon. I did double the anchovies, lemon and garlic. The first day, it was ok. The next day, sheer heaven.
Thanks for sharing the most delicious Caesar salad dressing recipe I have tasted. I was most impressed with the ease of making it coupled with the creamy texture and full flavor of ingredients. You were kind to share this, thanks again for adding to a delightful dinner tonight.
Such a simple, wonderful recipe! I had a can of anchovies in my pantry which I used instead of the paste, and it worked out beautifully. I simply made the dressing in my cuisinart instead of a mixing bowl. I use to use a raw egg yolk for my Caesar dressing, and it would only be safe to eat for one day. Thank goodness I found this recipe, which will stay fresh in my fridge for over a week (if it lasts that long!). The balance of the anchovy, garlic, and lemon is perfect. Since I used canned anchovies, I omitted the salt, and it’s just right. If you’re trying your hand at making a Caesar dressing for the first time, I highly recommend this recipe.
Thank you for your post.
Cesar Salad Dressing recipe is velvety, tasty and keeps in a sealed container in the fridge for two weeks instead of the recommended one.
The tip on using Anchovy paste instead of actual anchovy and the inclusion of good mayonnaise in place of eggs and oil is obvious, now.
Also makes a delicious crudite dip.