My easy homemade Caesar dressing is so simple to make you might find yourself ditching the stuff in a bottle for good. It wasn’t until the pandemic that I learned how easy it was to make Caesar dressing yourself. I found many recipes online until I figured out what I liked best and most importantly what I usually had in my pantry. After I created my version of the classic recipe I tested it many times and once my family approved I knew it was a keeper.
This creamy Caesar dressing is traditionally tossed with crisp romaine lettuce, freshly grated parmesan cheese, and crunchy croutons to make a classic Caesar salad. My daughter, Isabelle’s favorite thing to eat might be a Caesar salad with grilled chicken and she always orders extra dressing on the side to dip the chicken in. So know that although this is a salad dressing it’s also great to dip cut veggies in or put in a wrap or sandwich.
Also, worth noting that my recipe does not include raw eggs and anchovy paste is optional. Many classic Caesar dressing recipes call for raw egg yolks and whole anchovies or anchovy filets. My recipe does include anchovy paste, but it is optional and still tastes amazing without it.
Here’s what you need to make this easy caesar dressing:
Fresh ingredients
Garlic– Two fresh garlic cloves, finely minced.
Make sure you cut the garlic up nice and small, since it will be raw you don’t want to bite into big pieces of garlic. You could use a garlic press to guarantee this. I do not like the stuff you buy in a jar, but if it’s all you got then go for it.
Lemon Juice– Two tablespoons of fresh lemon juice.
You must use only fresh and not the kind that comes in a bottle. Fresh lemon juice makes a big difference. When making recipes that only call for a few ingredients it’s always good to use the best quality you can get/afford. This will help you achieve the best flavor you can.
Parmesan Cheese– Half of a cup of freshly grated parmesan cheese.
I prefer Parmesan Reggiano, but it is on the more expensive side. Regular parmesan cheese is ok. I do recommend you grate the cheese yourself on the finest setting of your box grater. Do not use the stuff that is pre-grated and can sit on a shelf in the cupboard.
Pantry/Refrigerator Items
Worcestershire sauce– One teaspoon.
This is that condiment that sits in the back of the fridge and is only used for a few things, but somehow I always have it. Worth noting if you have an allergy to fish then you should leave this out because it contains anchovies. If you are looking for a vegan option try my vegan caesar dressing.
Dijon mustard– One teaspoon.
Any brand will work here, I like Grey Poupon. Dijon mustard has lots of flavor and is different than classic yellow mustard. Dijon has a more intense and complex flavor, whereas yellow mustard is milder and sweeter. I do not recommend using yellow mustard.
Mayonnaise– Half of a cup mayonnaise
Store-bought mayonnaise-like Best Foods or Hellman’s is my go-to choice. Any brand will work. Mayonnaise is a key ingredient in this recipe. It really makes a difference to use one that you really like. I don’t love the mayo from Trader Joe’s in this recipe. I tried it and my family was like, “this dressing taste different than usual!” There are many recipes out there that use greek yogurt or add sour cream. You can try what ever you want to. However, in this recipe I’ve tried to stay close to a traditional caesar dressing.
Anchovy Paste– One teaspoon.
This can be found in most grocery stores. Next to the anchovies in a tin. I use the paste that comes in a tube. Like I said above, feel free to leave this out if you are allergic or don’t eat fish. I find that just a little bit goes a long way. It doesn’t taste fishy once it’s mixed with all the other stuff. It adds that “umami flavor” that makes you ask what is in here that makes it taste so good.
Salt & Black Pepper– 1/4 teaspoon of each.
How to make the best Caesar dressing:
The first thing you’re gonna want to to do is cut the garlic. Begin by peeling off the skin and using a sharp knife, carefully mince the garlic into very small pieces. I usually run my knife over it a few times. Alternatively you can use a garlic press and that gets the garlic small. Once the garlic is cut, add it to a medium bowl.
Next, add the anchovy paste, (if using) fresh lemon juice, Worcestershire sauce, and dijon mustard. Whisk everything together. To this add the mayo, salt, and black pepper. Whisk again until fully combined and creamy. Lastly, add the grated parmesan cheese and stir it with a spoon to combine.
The creamy dressing is ready to eat. It can also be stored in an air-tight container and will keep in the regierator for about 5 days. It may last longer, but it’s always gone within a few days of me making it, so I don’t know for sure!
Pour this creamy caesar salad dressing over crisp romaine lettuce tossed with homemade croutons and topped with fresh grated parmesan cheese. This is a staple at our family dinners. Everyone loves a good caesar salad. Grill some chicken or shrimp and add it to the salad to make it more of a complete meal. I also love it in a chicken caesar wrap.
So don’t be afraid of homemade dressing. It’s really easy to make and comes together pretty quickly. I hope you try my easy caesar salad dressing and if. you do let me know what you think!
More recipes to try!
Easy Homemade Caesar Dressing
My easy homemade caesar dressing is so easy you’ll wonder why you ever bought the stuff in a bottle. Made with traditional ingredients like garlic, lemon juice, Worcestershire, mayonnaise, Dijon, and parmesan cheese this might become your new favorite dressing.
Ingredients
- 2 cloves garlic, minced
- 1 tsp anchovy paste (ok to leave out)
- 2 tbsps fresh lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp dijon mustard
- 1/2 cup mayonnaise
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup parmesan cheese, finely grated
Instructions
- Use a medium sized bowl, add minced garlic, anchovy paste, fresh lemon juice, Worcestershire sauce, and dijon mustard. Whisk everything together.
- Add mayonnaise, salt, and pepper whisk again.
- Add finely grated parmesan cheese stir to combine.
- Serve over crisp romaine lettuce, use as a dip for fresh veggies, or as a base for a wrap.
Notes
- Stays fresh if stored in an air-tight container in the refrigerator for up to 5 days.
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Nutrition Information:
Yield: 4 Serving Size: 1/4 cupAmount Per Serving: Calories: 248Total Fat: 24gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 23mgSodium: 670mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 4g
*Nutritional values may not be accurate. Please consult other sources.
