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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WOW, WOW, WOW!!! EXCELLENT recipe! These are all the flavors that I LONG for with caesar dressing! The only changes I made were: kraft mayo, and 1 extra tsp of everything except lemon, mayo and cheese. THIS DRESSING IS FABULOUS!! Thanks so much!
Hi Jenn,
I have some beautiful globe basil in my garden and thinking of adding it to the recipe. Thoughts?
Hi Kathleen, it will introduce a different flavor to the dressing, but it should be good. Depending on how much you add, you may need to thin the dressing out a bit with water (just go easy so you don’t thin it too much).
I can’t wait to make this recipe! I was wonder how would it taste if I were to roast the garlic?
Hi Jessica, I think it’d be good, especially if you prefer a more mellow garlic flavor.
This was the best! Creamy, garlicky…so good. You won’t be disappointed. Loved it!
Ok, This is one great dressing! Easy to make and tastes great and works well as a dressing for salads or a dip or (by the spoonful on a lettuce leaf!) Have also spread on grilled chicken. Yum!
Just made this tonight, it is my favorite thing I’ve made in awhile! It was perfect for a warm evening. Added grilled chicken and was a complete satisfying meal. I’ve been trying to do some simple yet delicious recipes for during the week lately, most are ok, but this is a keeper for sure! Loved it and so did the family!
Thank you!
Amazing! My husband was always the one to make a Caesar dressing in our family…very good, but the olive oil/egg variety. At restaurants I always enjoyed the creamier versions and stumbled on Jenn’s recipe. I used real anchovies we had on hand and it turned out fantastic. Now, my husband requests this dressing over his. We love it! Thank you, Jenn!
I’m am a huge Caesar Salad snob. I stumbled across this recipe and fell in love! I’m frequently asked to bring it to parties. I do use real anchovies and pretty much make them into a paste, also I add extra! So absolutely yummy! There is not one restaurant near me with dressing this good. Bravo
Fantastic! I now make a better caesar salad than my favorite restaurant to order it…with my homemade croutons.
If I couldn’t find anchovy paste and have a can of anchovies instead, how many anchovies would you say is the equivalent to 1/4 teaspon of paste?
Hi Jillian, I’d guesstimate it would be about 2. Hope you enjoy!
It’s a summer family favorite! Amazing!!!