This Homemade Caesar Salad Dressing is my favorite version—rich, creamy, and full of classic flavor without being overpowering. It strikes the perfect balance between tangy, savory, and subtly garlicky. I whip it up in minutes, and once I started making it from scratch, I couldn’t go back to the bottled kind.
Why You’ll Love This Recipe
I love how this dressing comes together so quickly with ingredients I usually have on hand. It’s bold and creamy thanks to mayonnaise and parmesan, with a slight briny depth from anchovy paste and Worcestershire sauce. It’s not too garlicky, not too fishy—just smooth and full-bodied, the way a good Caesar dressing should be. I use it not only on salads, but also as a dip or sandwich spread.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Garlic cloves, minced
- Anchovy paste
- Freshly squeezed lemon juice
- Dijon mustard
- Worcestershire sauce
- Mayonnaise (I like using Hellmann’s Real)
- Freshly grated Parmigiano-Reggiano
- Salt
- Freshly ground black pepper
Directions
- In a medium mixing bowl, I whisk together the minced garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce until smooth.
- I add the mayonnaise, parmesan, salt, and pepper, then whisk again until everything is well combined and creamy.
- I taste and adjust the seasoning if needed—sometimes a bit more lemon juice or a pinch of salt brings it perfectly into balance.
- I store it in the fridge until I’m ready to use it. It thickens slightly as it chills and keeps well for up to a week.
Servings and timing
This recipe makes about 1⅓ cups of dressing, enough for around 10 starter salads. It takes only 10 minutes from start to finish.
Variations
When I want to lighten it up, I sometimes swap half of the mayo with Greek yogurt. For a bolder flavor, I add an extra dash of Worcestershire or a small splash of red wine vinegar. If I want a smoother texture, I blend the dressing instead of whisking it by hand. I’ve also stirred in a bit of crushed red pepper for a subtle kick.
storage/reheating
I store this dressing in a sealed jar or container in the fridge for up to 7 days. Since it contains no raw egg, it keeps well without separating. There’s no need to reheat—it’s served chilled or at room temperature. If it thickens too much in the fridge, I stir in a teaspoon of water or lemon juice to loosen it back up.
FAQs
Can I leave out the anchovy paste?
Yes, I’ve skipped it before when I didn’t have any on hand. The dressing still tastes great, just a bit less savory. If I want that umami flavor without anchovies, I sometimes use a bit more parmesan or a dash of soy sauce.
Is it safe to eat since there’s no raw egg?
Yes. Unlike traditional Caesar dressings made with raw egg yolks, this one uses mayonnaise, so I don’t have to worry about food safety or the need to blend it in a food processor.
Can I make this dressing ahead of time?
Absolutely. I usually make it a day ahead—the flavors get even better after a few hours in the fridge. It keeps beautifully for up to a week.
Can I use pre-grated parmesan?
Freshly grated parmesan melts into the dressing better, but in a pinch, I’ve used pre-grated. I just make sure it’s real Parmigiano-Reggiano and not the shelf-stable kind in the green can.
What can I use this dressing on besides Caesar salad?
I love it as a dip for veggies, spread on chicken wraps or sandwiches, or even drizzled over grilled veggies or roasted potatoes. It’s a versatile sauce that adds tons of flavor.
Conclusion
Homemade Caesar Salad Dressing is a must-have in my kitchen. It’s creamy, flavorful, and comes together in just minutes. Whether I’m tossing it with crisp romaine and croutons or using it in creative ways beyond salad, it always delivers that rich, savory taste I crave. Once I start making it myself, there’s no going back.
