Homemade Caesar Salad Dressing

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.

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!). It can be found near the canned tuna in the supermarket.
• 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!

How to Adjust the Consistency

This Caesar dressing is meant to be thick and creamy so it clings nicely to the romaine leaves rather than pooling at the bottom of the bowl. I recommend keeping it that way, but if you prefer a more pourable dressing, you can whisk in a little cold water or milk a teaspoon at a time, until you reach your desired consistency. Keep in mind that the dressing will thicken a bit in the refrigerator, so you may need to give it a good stir before serving.

Make-Ahead & Storage

This dressing is great for making ahead. Store it in an airtight container in the refrigerator for up to one week. It will thicken a bit as it chills, so just give it a good stir and add a splash of water if needed before serving.

How to Make a Caesar Salad with This Dressing

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.