By far the most delicious Caesar dressing I've ever tried (and I've tried many many different brands). It's fantastic paired with this caesar salad.

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No store bought dressing can touch this. If only the screen was a scratch and sniff and you could take a whiff of this dressing. You’d be convinced. It’s so perfect! By far the most delicious Caesar dressing I’ve ever tried (and I’ve tried many many different brands). It’s fantastic paired with this caesar salad. This recipe produces 1 1/2 cups of dressing (note: recipe updated 11/22). I bet it would make an awesome marinade too.

You will need a food processor with a steel blade to make this or a really good blender like a Blendtec to thicken it up. Ok, now get to it; make some Ceasar dressing!

Ingredients for Caesar Dressing:

2 Tbsp mayo
2 tsp Dijon mustard (I used “Grey Poupon” brand)
2 large garlic cloves, pressed
1/4 cup fresh squeezed lemon juice (about 1 1/2 small lemons or 1 large lemon)
1/2 tsp salt
1/2 tsp freshly ground black pepper
1  cups mild or extra light olive oil (not extra virgin)
1/2 cup shredded Parmesan cheese

Caesar Dressing

How to Make Caesar Salad Dressing:

1. Place 2 Tbsp mayo, 2 tsp dijon, 2 pressed garlic cloves, 1/4 cup lemon juice 1/2 tsp salt and 1/2 tsp freshly ground black pepper in the bowl of an electric food processor. (Press garlic and squeeze juice right into the food processor; think dish factor),p.s. OXO Garlic Press rocks; worth every penny!

caesar-dressing-1

2. Process until smooth and well blended. While the food processor is still on, VERY slowly pour in the 1 cups olive oil. Process until thick and creamy.

caesar-dressing-2

3. Add Parmesan cheese and pulse 5 or 6 times.

caesar-dressing-3

caesar-dressing-4

and, it’s done! This recipe was inspired by the Caesar Salad dressing in Ina Garten’s book: Barefoot Contessa Parties.

Natasha's Kitchen Cookbook

Easy Caesar Dressing Recipe (VIDEO)

4.91 from 282 votes
Author: Natasha Kravchuk
Easy homemade caesar dressing recipe
This creamy Caesar Dressing recipe is easy and comes together in one bowl. It's perfect for Caesar Salad, pasta salad, or even as a marinade.
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients 

Servings: 12 people (makes 1 1/2 cups)

Instructions

  • In a large mixing bowl, combine 1/2 cup mayonnaise, 2 tsp Dijon mustard, 2 tsp Worcestershire sauce, grated garlic, 3 Tbs lemon juice, salt, and pepper, and whisk to combine.
  • While whisking vigorously, slowly drizzle in 1/2 cup olive oil. Once all of the olive oil is in, continue whisking until it’s well incorporated. Add parmesan and whisk together to combine.
  • Transfer to a mason jar, cover with a lid, and refrigerate until ready to use.

Notes

 
*Avoid using extra virgin olive oil which will give it a different flavor profile. The light olive oil has a milder flavor which allows the other ingredients to shine through without being overpowered.
 

Nutrition Per Serving

164kcal Calories1g Carbs1g Protein17g Fat3g Saturated Fat5g Polyunsaturated Fat8g Monounsaturated Fat0.02g Trans Fat8mg Cholesterol252mg Sodium26mg Potassium0.1g Fiber0.3g Sugar44IU Vitamin A2mg Vitamin C41mg Calcium0.2mg Iron
Nutrition Facts
Easy Caesar Dressing Recipe (VIDEO)
Amount per Serving
Calories
164
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
8
g
Cholesterol
 
8
mg
3
%
Sodium
 
252
mg
11
%
Potassium
 
26
mg
1
%
Carbohydrates
 
1
g
0
%
Fiber
 
0.1
g
0
%
Sugar
 
0.3
g
0
%
Protein
 
1
g
2
%
Vitamin A
 
44
IU
1
%
Vitamin C
 
2
mg
2
%
Calcium
 
41
mg
4
%
Iron
 
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Condiments, Dressing
Cuisine: American, Italian
Keyword: Perfect Caesar Dressing
Skill Level: Easy
Cost to Make: $
Calories: 164

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Recipe Rating




Comments

  • Olga
    March 17, 2024

    For a so-so cook these recipes are very helpful and delicious! I greatly appreciate you. Thank you

    Reply

    • Natasha's Kitchen
      March 17, 2024

      Thank you, Olga,. I appreciate this!

      Reply

  • Garth
    March 8, 2024

    This was AMAZING. I have tried it twice. First time only had extra virgin olive oil. Second time I made sure I had just light olive oil SO MUCH BETTER. I am gonna make a double batch next time. I wonder how long it can be refrigerated?

    Reply

    • NatashasKitchen.com
      March 8, 2024

      Hi Garth! I have kept it up to a week, and it’s probably ok up to two weeks. I haven’t tested it beyond that, so I would say be careful before pouring it over your salad to ensure it’s ok.

      Reply

  • George
    February 3, 2024

    Ceased dressing didn’t turn to a creamy consistency, was very runny. Wasted ingredients!

    Reply

    • Natasha
      February 4, 2024

      Hi George, this is one that I will create a video for – the main culprit is adding oil too quickly so it incorporates and emulsifies into a creamy dressing.

      Reply

  • Andreas
    January 27, 2024

    Hey thanks for the recipe was great!!
    I like the ” think Dishes”…thats huge good idea!!

    Reply

  • Kristen Yost
    January 4, 2024

    I made this today and it is delicious! Homemade dressings are so worth the time and effort. I placed a piece of plastic wrap over the opening of my food processor and cut a small hole in it. I slowly drizzled the olive oil in. No mess and super easy. Be sure to use the “light tasting” olive oil. I will definitely be making this one again. Thank you!

    Reply

    • Natashas Kitchen
      January 4, 2024

      That’s a great idea, Kristen! Thank you so much for sharing that with me.

      Reply

    • Andreas
      January 27, 2024

      Wow good idea about plastic covering but my FP has a safety switch I can’t by pass …I just added a bit at a time then pulsed mode

      I added a squirt more 🍋 juice

      Reply

  • Rodica Bastea
    January 2, 2024

    Hi Natasha,
    Unfortunatelly not great experience with Cesar dressing, using Extra virgin oil and a Ninja Professional Plus Blender.
    What do you think?

    Reply

    • Natasha
      January 3, 2024

      Hi, I did make this in my Vitamix blender with great results, you still have to drizzle in the oil though so if your blender has a way to accomodate that while keeping the lid on (some lids have a convenient spout opening) then I would say it’s worth a try. It worked great in my blender since it has a little center opening that I could remove and place a small funnel there which made it convenient.

      Reply

  • Susan
    October 12, 2023

    Made this today. Made as it is, it is quite oily. Maybe putting in refrigerator will thicken it up. We will reduce oil to 3/4 cup next time. Made per directions, not much flavor. We added more mustard, Parmesan, garlic, Worcestershire Sauce, and added 1/2 tube of anchovy paste. Much better flavor. We will see how it thickens in the fridge. It’s a good base but needs assistance.

    Reply

  • Rebecca Irene Jenner
    September 17, 2023

    This was my first try at making Caesar dressing. It turned out delicious!! I made mayo for the first time also because they use some of the same ingredients and tools. So it was an easy transition from the mayo recipe to this one. Great recipe!!! Thank you!!!

    Reply

    • Natasha's Kitchen
      September 17, 2023

      You;re so welcome! We’re so glad that you loved our dressing the first time that you tried it. Thanks a lot for the review!

      Reply

  • Mario D Aullet
    April 1, 2023

    Thank you for this great recipe. I would add a tablespoon of Worcestershire sauce.
    I was in Tijuana at the Caesar’s Restaurant, where the salad of the same name was invented, and when the waiter made it tableside for us he added a tbs of Worcestershire’s

    Reply

    • NatashasKitchen.com
      April 1, 2023

      Hi Mario! That sounds great. Thanks for sharing.

      Reply

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