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Creamy and unapologetically bold, Caesar Dressing brings garlic, anchovy paste, and rich Parmesan into wonderful balance. This dressing can make a simple bowl of greens feel like a steakhouse treat. And, I love it because it takes just minutes to whisk together.
As a bona fide salad lover, I gave up on store bought salad dressings years ago. And, once you find out how easy it is to make a fresh, homemade Caesar dressing, I think you will, too. The flavors are fresher and brighter than anything that comes in a bottle. This dressing is at its best in a classic Caesar salad, but it’s so irresistible that we often end up using it up as a dip straight from the jar.
Caesar Dressing
Don’t like salads? Ok, but what about Caesar salad? There’s just something about this salad that convinces even the most committed salad skeptics to like it. And, I credit the dressing 100%. It packs so much flavor into every bite, with a creamy texture that pairs beautifully with crisp greens.
I’ve been refining this recipe for over a decade, working through incremental upgrades to find the perfect blend of umami, tangy and creamy flavor. And, I’m just going to say it. Toss this in a salad with some crunchy croutons and freshly shredded parmesan, and it is practically perfect in every way.
This is so good! I love Ceaser salad, but hadn’t thought of making my own until your email came. I had anchovie filets so I made a paste by crushing them. I did add a little more salt and fresh parmesean, plus a splash of water to thin it out. I will be making this recipe all the time and probably in more than just salads as you stated! Absolutely delicious dressing.
Ingredients & Substitutions
The Base – Mayonnaise, Worcestershire sauce, and Dijon mustard are whisked together to make the dressing thick and creamy, but pourable.
Acidity – I include just enough lemon juice to enhance all the other flavors.
Anchovy – This is what makes the flavor authentic. I use anchovy paste because it’s easier to work with. But, you can use canned anchovy filets, too.
Parmesan – I grate fresh parmesan into the dressing for an an added layer of salty, savory flavor.
Garlic – Fresh garlic adds plenty of punch to this dressing. But, you can use garlic powder in a pinch.
Salt and Pepper – I always use kosher salt and freshly cracked black pepper in my recipes.
How to Make Caesar Dressing
Preparing the Ingredients: Mince the garlic and grate the parmesan. You can use a microplane for both, but the right garlic press will let you skip peeling the cloves.
Mixing the Base: I whisk together the mayonnaise, Dijon, Worcestershire sauce and lemon juice in a bowl until smooth.
Seasoning: Measure in the Parmesan, garlic, anchovy paste, and pepper. Whisk together and taste. Then, add extra salt only to taste.
Serving: I bottle and serve this dressing right away. Or, I stash it in the fridge until ready to eat. The flavors will continue to meld and marry while it chills.
Expert Tip
I know anchovies freak a lot of people out, but they’re simply non-negotiable. The key is to make sure that they are thoroughly mashed. This is how the fish can meld fully into the dressing, giving it that signature umami (savory) flavor.
This recipe for Caesar dressing skips that step by using anchovy paste. But, if you’re starting with canned filets, they must be mashed first into a smooth paste. If you mess up the mash, someone is liable to get a “fishy” bite or two.
Use a Microplane – The Parmesan cheese needs to be grated as finely as possible, so that it can merge better with the dressing. A microplane can help with both the cheese and the garlic.
Taste it First – Listen, I like salt. But, some people find that the dressing is salty enough, just from the anchovies and Parmesan. So, make sure to taste the dressing before adjusting salt at the end.
Texture Fix – If the dressing tightens too much, you can use a teaspoon of water to thin it without dulling the flavor.
Serving Suggestions
This dressing isn’t just for salads! It’s also incredible alongside heartier mains. I love serving it with grilled chicken thighs, where the smoky, charred flavor plays off the creamy dressing. And, it also works well as a dip for garlic butter steak bites.
I also like pairing it with richer dishes like chicken tetrazzini, using Caesar on a crisp salad to contrast the creamy pasta.
Make Ahead and Storage
Make ahead: Salad dressings are great options for making in advance. Keep a bottle in the fridge so that it’s ready for you when you want it.
Storing: Store this Ceasar dressing in an airtight container in the refrigerator when you’re not using it. It keeps well for up to a week.
More Creamy Salad Dressings
- Creamy Poppyseed Dressing
- Creamy Tomatillo Dressing
- Russian Dressing
- Dill Pickle Ranch Dressing
- Honey Mustard Poppyseed Dressing
Frequently Asked Questions
If you want an egg-free Caesar dressing recipe, you can swap in a vegan mayonnaise. But, keep in mind that the result will still not be vegan because of the anchovies.
You can. But, I strongly suggest that you use real parmesan cheese in this dressing. The stuff from the green can does not have the same flavor or texture.
Not at all! You don’t need any fancy equipment to create this luscious dressing. I make mine by hand with nothing more than a spoon, a whisk, and a bowl.
Caesar Dressing
Ingredients
- 1 cup mayonnaise
- 2 tablespoons fresh lemon juice about 1 lemon’s worth
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon anchovy paste
- 3 garlic cloves minced
- ½ cup finely grated Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- In a small bowl, combine the mayonnaise, lemon juice, mustard, and Worcestershire. Whisk to combine.
- Add the anchovy paste, garlic, Parmesan, salt, and pepper. Stir or whisk again to combine. Taste the dressing and adjust seasonings as desired. Transfer to an airtight container and refrigerate until ready to use.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great explanation on how to make Caesar dressing
I’m glad it was helpful!
I absolutely love your dressings Mary, and this (along with your Ranch Dressing) is in my top two.
I personally find that store-bought anchovy paste has a weird texture and flavour. So I mash and then freeze my anchovies one by one in little foil pie tins for use as and when I make Caesar Dressing. It makes a great dip for green beans, boiled just until they are al dente. What a treat! xx
That’s a great tip for the anchovies! Thanks, Tracy.
This is so good! I love Ceaser salad, but hadn’t thought of making my own until your email came. I had anchovie filets so I made a paste by crushing them. I did add a little more salt and fresh parmesean, plus a splash of water to thin it out. I will be making this recipe all the time and probably in more than just salads as you stated! Absolutely delicious dressing.
I’m thrilled that the dressing was a hit, Anita!