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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This is absolutely the best Caesar dressing yet, and I’ve been trying different versions for years. I receive raves every time I serve it, and have passed it on dozens of times. Don’t pass this one up!
Go to caesar salad dressing recipe! So good!
I love this easy to make ceasar salad recipe. It’s always a hit at home and my go to side dish for potlucks. I’m a busy mom of 3 and full time worker, so this is simple, fast and delicious. I add a little bit more lemon like an extra teaspoon and 1/8th cup of water to give it more consistency (a matter of preference). It’s delicious even if you follow it to the T.
Jenn is my favorite go-to for recipes. I have honestly never had a bad recipe. Therefore, while this caesar dressing recipe is unconventional, and some would snub it because of the mayo, I gave it a try. It was fantastic! I make it exactly as written, including the anchovy paste. Don’t skip the paste, as many of us want to do. It adds so much depth and it is not fishy at all. This will be my caesar dressing from now on!
Absolutely OUTSTANDING! My only change is that I make my own mayonnaise for the recipe, which I do with an immersion blender and avocado oil. As I’m on a ketogenic diet, it’s a terrific, healthy, and DELICIOUS option.
Melissa, thank you for sharing your update on how to create this with an immersion blender and avocado oil. I’m starting the Plant Paradox diet next week and was wondering how I could ever make this without conventional mayo. Now I know! Thanks!
This is the ONE !!!! I have finally found a great tasting dressing that is so easy to make. I have gotten rave reviews from everyone I have served it to. Thanks so much for posting this Jennifer !!
Hi! My name is Patricia and I am from Rio de Janeiro, Brazil. I found your blog while searching for a Caesar salad dressing recipe. I followed yours with just two changes: I did not use anchovies (just because I couldn’t find it nearby) and I used equal parts of mayo (Hellmann’s) and homemade Greek yogurt. I also followed your recipe of the perfectly grilled chicken breasts. In Brazil, limes are much more common than lemons, so I used this green fruit zest. OMG! What a taste! It was such a pleasure to find your blog. Later I will try other recipes. Cordially, Pati.
Very good Caesar dressing recipe. My family loved it.
I just made this but didn’t have anchovies and I’m literally licking the bowl I made it in!! I can’t wait to try it again with anchovies…thanks for the recipe!!
I love this caesar dressing recipe..💚 Soo easy to make & tastes great…
The only thing I do different is that I’m not a big fan of Mayo, so I use 1/4 cup mayo with 3/4 cup of Greek yogurt & also this makes it a bit thinner consistency which I like. Thanks 4 the recipe.