This is the best recipe for Caesar Salad Dressing. Made with or without anchovies, this restaurant-quality dressing is creamy, tangy, and perfect for classic Caesar salads.
Homemade Caesar dressing beats store-bought every time. With a handful of simple ingredients and only minutes of hands-on time, you can make a creamy, flavorful dressing without preservatives or corn syrup. It tastes far better than bottled versions, and you control the flavor—leave out anchovies if you prefer, omit garlic if it’s not your thing, and rest easy knowing this recipe is made without raw eggs.
As written, this dressing is rich and balanced. Anchovies add a subtle salty, umami depth without a fishy taste. My family loves this version, and I think you will too.
Ingredients for Caesar Dressing
- Anchovies: For authentic flavor use an anchovy fillet packed in olive oil. It lends salty umami without a strong fishy taste. If you prefer a version without anchovies, see variations below.
- Mayonnaise: This recipe uses real mayonnaise as the base instead of raw eggs and oil to avoid risks and simplify emulsification—avoid Miracle Whip and choose a good-quality mayo.
- Lemon juice: Use fresh lemon juice for bright acidity that balances the richness of the mayonnaise.
- Garlic: Fresh peeled garlic cloves are best; jarred minced garlic doesn’t give the same fresh bite.
- Dijon mustard: Use Dijon for depth and tang—yellow mustard won’t deliver the same flavor.
- Worcestershire sauce: Adds saltiness, tang, and extra umami.
- Parmesan: Freshly grated Parmesan gives the best flavor and texture.
How to Make Caesar Salad Dressing
Making this Caesar dressing is fast and easy. For the creamiest, smoothest result use a food processor or blender so the garlic and anchovy break down completely and the ingredients emulsify.
- Combine mayonnaise, anchovy fillet, fresh lemon juice, Worcestershire sauce, Dijon mustard, Parmesan, salt, and pepper in a food processor fitted with an S-blade or in a blender.
- Peel the garlic cloves and finely chop or grate them (a Microplane works well) directly over the processor or blender so the garlic incorporates evenly. Finely preparing the garlic prevents stray chunks that can escape the blades.
- Pulse or blend until the anchovy and garlic are fully broken down and the dressing is uniform and smooth.
Note: If you omit anchovies or use anchovy paste, you can whisk the ingredients vigorously in a mixing bowl instead of using a processor—just be sure the garlic is very finely grated to avoid large bits.
- Taste and adjust salt, pepper, or lemon to suit your preference.
- Transfer the dressing to a jar or airtight container and refrigerate for up to 7 days.
Serving Suggestions
Obviously this dressing is ideal for a Caesar salad, but it’s versatile: use it as a dip for grilled chicken or vegetables, a spread for sandwiches and wraps, or a flavorful marinade for salmon, chicken, or beef.
Recipe Variations
- Egg-free: This recipe avoids raw eggs but does use mayonnaise. For an egg-free option replace 1 cup mayonnaise with 1/4 cup olive oil plus 1/2 cup plain Greek yogurt, or use vegan mayonnaise.
- Without anchovies: Substitute 2 teaspoons miso paste or an extra teaspoon of Worcestershire sauce to add salty, savory depth without anchovies.
- Anchovy paste: Use 1/2 teaspoon anchovy paste instead of one anchovy fillet.
More Homemade Salad Dressings
- Easy Homemade Ranch Dressing
- Homemade Balsamic Vinaigrette
- Homemade Raspberry Dressing
- Easy Poppy Seed Dressing
- Zesty Italian Dressing
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Caesar Salad Dressing
Ingredients
- 1 cup mayonnaise
- 1 anchovy fillet (optional)
- 1/4 cup fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon kosher salt
- 2 cloves garlic, peeled and finely chopped or grated
Instructions
- Combine mayonnaise, anchovy fillet (if using), lemon juice, Dijon mustard, Worcestershire sauce, Parmesan, black pepper, and salt in a food processor or blender.
- Peel and finely chop or grate the garlic over the bowl or processor so it incorporates evenly.
- Pulse or blend until the anchovy and garlic are fully broken down and the dressing is smooth and well combined.
- Taste and adjust seasoning with salt, pepper, or more lemon if desired.
- Transfer to an airtight container and refrigerate for up to 7 days.
Equipment
- Food processor or blender
Notes
Each serving is about 1 1/2 tablespoons.
Garlic: Chop, grate, or press garlic to avoid stray chunks in the finished dressing.
Egg-free option: Replace mayonnaise with 1/4 cup olive oil plus 1/2 cup plain Greek yogurt, or use vegan mayonnaise.
Anchovy-free: Substitute 2 teaspoons miso paste or an additional teaspoon of Worcestershire sauce.
Anchovy paste: Use 1/2 teaspoon anchovy paste in place of one fillet.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.