Caesar dressing is one of those staples that turns a simple salad into something crave-worthy. It’s creamy, garlicky, a little briny, and totally satisfying. Whether you’re making a full Caesar salad with crunchy romaine and croutons or using it as a dip or sandwich spread, this dressing adds a punch of flavor.
If you’ve never made Caesar dressing from scratch, it’s easier than you think and tastes way better than store-bought. This version skips the raw egg and uses mayo for that rich, creamy base, plus fresh lemon juice, anchovy paste, Parmesan, and garlic to give it that classic Caesar taste.
Helpful Tips
- Use good Parmesan: Freshly grated Parmesan makes a big difference in flavor and texture.
- Anchovy paste is key: Don’t skip it! It gives Caesar its signature umami flavor. You can start with a small amount and add more to taste.
- Blend it smooth: A small food processor or immersion blender helps get the dressing silky and well combined.
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Caesar Dressing
Ingredients
- 3/4 cup mayo
- 2 teaspoons Dijon mustard
- 1 clove garlic minced
- 1 teaspoon lemon juice
- 2 teaspoons Worcestershire sauce
- 1 teaspoon anchovy paste or 1-2 chopped anchovies
- 2 tablespoons Parmesan finely grated
- 1-2 teaspoons water if necessary to thin
Instructions
- Mix all ingredients in a jar and shake it up until smooth. Store any leftover in an airtight container for up to 10 days.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.