Perfect Caesar Dressing Recipe
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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
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
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
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.
3. Add Parmesan cheese and pulse 5 or 6 times.
and, it’s done! This recipe was inspired by the Caesar Salad dressing in Ina Garten’s book: Barefoot Contessa Parties
Perfect Caesar Dressing Recipe
Ingredients
- 2 Tbsp mayonnaise
- 2 tsp Dijon mustard
- 2 garlic cloves, pressed
- 1/4 cup fresh 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
Instructions
- 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),
- Process until smooth and well blended. While the food processor is still on, VERY slowly pour in the 1 cup olive oil. Process until thick and creamy.
- Add parmesan cheese and pulse 5 or 6 times, and, it's done!
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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!!!
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!
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
Hi Mario! That sounds great. Thanks for sharing.
Too much lemon and yes, it needs Worcestershire sauce, too. I don’t think I will make this one again.
Hi Jill, I haven’t tried this with Worchestershire, but maybe next time. It would discolor the dressing slightly though.
Just a dash of Worchestershire doesn’t discolor my dressing. Just think of it as a seasoning and not a measured ingredient.
I haven’t tried your dressing but can tell from your ingredients and instructions, it will be great. Yes to the splash of worchestershire. Just enough to add some depth of flavor but leaves guests asking, what is that flavor! Don’t tell…
I do not write and make comments but I have to so I can say how much I love your recipes. They are as authentic and refreshing as you are! You are a joy to learn from, no gimmicks no bs. Real food from a real woman.
Thank you for your inspiration!
I appreciate your kind words, Nancy. I appreciate you a lot!
How come you suggest not to use Extra Virgin Olive Oil which is the only Oil I use for dressings?
Hi Ruth, I have not had good experience with using extra virgin olive oil. It didn’t come together properly even using a high powered food processor and the flavor wasn’t quite right. It also has a very strong flavor.
Hi Ruth! I made the dressing with ingredients I had on hand. I only had extra virgin olive oil, so I used it. Like Natasha said, EVOO does have a very strong flavor. Given that, I will definitely use the light OO next time, as the recipe calls for. Nonetheless, the dressing is VERY GOOD AND TASTY!! I was thinking that maybe I would use a little less lemon juice next time, BUT when I asked my family, EVERYONE loved it, and said the lemon was not a problem, and that they like to TASTE their ceasar dressing instead of it being so bland, so they gave it a BIG THUMBS UP!! Hope this helps!
Thank you, Natasha, it is DELICIOUS!!
Thank you for sharing that with us, Maggie! So glad you enjoyed it!
Excellent recipe. Both my wife and I don’t like anchovies in our dressing, so this was great! It came out a little too lemony, but I added a teaspoon of Worcestershire sauce and a little more cheese, and it it was banging! Thank you!
You’re welcome! Thanks for sharing that with us.
Made the dressing and it was the freshest tasting Caesar. You control the ingredients so nothing fake!
Thank you for sharing! I’m glad you loved it.
If stored in an airtight Mason jar in the refrigerator, how long will this keep?
Hi Rachelle! 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.
My dressing came out a little lemony tasting despite having put not even a whole 1/4 cup. Should I put less next time?? or is supposed to have a strong lemon tang??
We love the lemon tang but feel free to adjust yours and reduce the lemon next time.
I absolutely love this salad dressing recipe. Truly is perfect!
Quick question, how long would this dressing stay in the refrigerator? I assume it would have a longer fridge life due to the fact there’s no egg or anchovies in it..
Hi Debbie, 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.
A bit confused here…Why does it say to not use extra virgin olive oil?
Hi Paula, I have tried with extra virgin and it doesn’t form properly and also has a very strong flavor.
Found this recipe a couple months ago & I was pleasantly surprised at how good it is! I’ve made it many times since & still can’t get enough. I added about 1 tsp if Worcestershire, a little more salt & only added half the oil. Thank you for this delicious recipe!
You’re so welcome, Rachelle! I’m so happy to know that you love this recipe a lot.
Hi, I made this in my Vitamix blender (thinking it was high-powered enough), and the dressing split after about ten seconds of blending, even though I had it on low. Any idea as to why that might happen? Is there any way to fix it? It still tastes good but it looks funky.
Hi Holly, it is hard to say. Did you make any substitutions? I would look at the steps again. The oil needs to be added slowly and gradually so if your blender did not allow you to do this, that could be the issue.
mine did not thicken – will it get thicker in the refrigerator? should I add anything to get it thicker
thanks Mary
Hi Mary, it should thicken as it gets colder, as long as you followed the ingredients and measurements exactly as recommended.
Can I use garlic powder instead of garlic cloves? I love making homemade ceasar dressing and I usually have all the ingredients except I never seem to have garlic cloves they have usually dried out by the time I think I want to use them. So I’m wondering if garlic powder is a good substitute and how much?
Hi Leanne, I think that could work. I have not tested this to advise how much, you’ll have to experiment and add to taste.
I’d recommend getting frozen minced garlic. I found some at Trader Joe’s but I think they also sell it at some targets? I stopped keeping fresh garlic on hand and just use the frozen minced- it’s just as strong as fresh.
To Fizaa Mehra, yes, my stick blender worked very well for my dressing. Also for the general information, putting your oil in with all the other ingredients works just as well as drizzling it in a bit at a time! 🙂 I don’t keep shredded Parmesan on hand, so used the grated and it worked just fine after blending. The only other things different about the recipe I used is that it called for a 1/3 cup of mayo instead of 2 T, and it also had a 1 tsp of Worcestershire sauce which I liked. It was a delicious recipe! Thanks, Natasha, for such wonderful recipes always!!!
You’re very welcome. I’m glad you enjoyed this recipe. Thank you for sharing with us!
I love this recipe and it is very helpful in that my husband is allergic to anchovies. I use any olive oil I have and I do use the blender and I don’t poor the oil in slowly. Not sorry. It always taste good! Thank you Natasha!
I’m so glad you discovered my blog and this recipe, H.C.! Thank you for sharing your excellent review with me!
It has the calories per serving but it doesn’t tell you what a serving is it 1 tablespoon or 2 tablespoons?
Hi Lori, it makes 1 1/2 cups so if you divided that by 12 servings, you would have about 2 Tbsp per serving.
This was a really good recipe. Easy to make. I followed the recipe as written, but used avocado oil since I did not have extra light olive oil. It was just a little too tangy, so I added about 1 teaspoon of Worcestershire sauce, and a little more salt and pepper. It was perfect. I used this on a Caesar Salad. Everyone commented on the dressing and even the teenagers went back for seconds.
Thanks for sharing that with us, Tiffany. Good to know that everyone enjoyed this recipe!
This is a delicious recipe! I cannot have most of the ingredients in all the other Caesar dressing recipes, but this one I can! How long does this keep in the fridge? I made a batch about 2 weeks ago and I still have some left, but I am not sure how long it is safe for. Pretty much everything in it seems pretty benign to keep for a few weeks at least since everything else besides the garlic are refrigerated anyway, so I am wondering what the suggestion is. I have some turkey breasts I need to cook and want to use this on them! Any suggestions?
Hi Misty, 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 make sure it’s ok.
I was under the impression that Caesar Dressing had anchovy (ies) as an ingredient; at least store bought lists it.
Hi Meridith, This is an anchovy-free version. A typical caesar dressing has anchovies.
I made this recipe for caesar dressing…I added a few anchovies when I blended everything. The recipe was easy and excellent. Thank you…the anchovies added an extra touch. Thanks so much. I plan to make this a staple.
I’m so glad you enjoyed this recipe, Les!
I’ve made this recipe so many times I think a review is long overdue! This is my go to Caesar and I make it at least once a month. People always ask me where I bought the dressing, it’s so good. Follow the recipe exactly for the perfect Caesar!
That’s just awesome! Thank you for sharing your wonderful review! I’m so glad you found a favorite recipe on my blog!
I made this today and it is sOoO good. I used EVOO 😐, and it turned out a bit thick, but still delicious. why do you say not to use EVOO? Thanks Natasha for a wonderful recipe!
I’m so glad you enjoyed it, Judy! Personally, I don’t recommend using EVOO as the taste is too overpowering.
Thank you Natasha. I is hard to find olive oil here other than the EVOO.😐 But I liked the recipe enough to make it a second time.
Thank you so much for sharing that with me.
Hi, can I use a hand blender for this recipe ?
Hi Fizaa, I can’t say that will work. A high-powered blender might work but not all blenders allow and most blenders don’t recommend to open the lid while processing which is why a food processor is ideal since the oil needs to be added slowly and gradually.
If I make double , how long can I keep the leftover dressing In fridge?
Hi Tanya, I have kept it refrigerated for up to a week. I would say 1 to 2 weeks since there isn’t anything too perishable in it.
Oops…I had only EVOO and that’s what I used. Is that why my dressing is not thick? I did pour it very slowly, a stream so tiny I could barely see it. I took several breaks because my arm was tired! What do I do with the runny dressing?
Hi Pat, with substitutions, it’s hard to say that it was the culprit or not.
Would you suggest the Mayo you use over other mayos?
Hi Jasmine, any mayo should be good. I hope you like the recipe!
I used Japanese kewpie mayo and it was fantastic!
It is amazing! It is way better than Caesar dressing from a store! Love it!
That’s so great! It sounds like you have a new favorite!
Can I sustitue sour cream fir the mayonnaise?
Hi Mellissa, I honestly can’t speak to substitutions without testing them first, but I think it might be worth an experiment with other ingredients. The mayo helps to emulsify the dressing and makes it a little thicker. One of our readers commented: “Amazing, I used 2% plain greek yogurt instead of mayo, sunflower oil, honey dijon and freshly grated parmesan reggiano. It was perfectly creamy and totally satisfied my caesar salad craving and provided me a healthy(er) alternative” I hope this is helpful.
Just confirming it’s 1 cup of olive oil? What if we’re using EVOO…do we need to make adjustments? Thanks.
Hi Carol, I wouldn’t recommend using EVOO as the taste is too overpowering.
When I read why you can’t use evoo, I was told it’s because it separates. So I used avocado oil. It is delicious. When I use it going forward, however, I think I will put a little bit of worcestershire in, to add a counterpoint to the lemon.
This is the best Caesar salad dressing I have ever had. How long will it last in the refrigerator ??
Hi Theresa! I’m so glad you enjoyed this recipe! I have kept it refrigerated for up to a week. I would say 1 to 2 weeks since there isn’t anything too perishable in it.
Hi Natasha. I love your food blog and have made many of your wonderful recipes. But this one had flaws (and because the recipes are spot on I didn’t question it until After). It should have been 1/2 cup oil. So I had to double the recipe after the mistake. Also it didn’t include anchovies or worstershire. But I do love you and your family.
I made the mistake of using EVOO (I just totally missed that it said not to) but I didn’t want it to be a lost cause…so I added a 1/4 c of grated parmesan (on top of the shredded that was in there), about a teaspoon and a half of Worcestershire sauce, and about 3 tablespoons of sour cream (to thicken and counteract the oil flavor). Definitely worked! Next time I’m still going to follow the actual recipe but this was good too!
Hi Tina. so good to know that you were still able to make this work! I’m glad you loved the result, thank you for sharing that with us.
Hi how long can I store salad dressing
Hi there, I haven’t tried storing it for more than 1 week straight (refrigerated) so I’m not so sure about that.
I also failed to see the note about not using EVOO. It’s all I had…and then I saw your suggestion. 2/3 cup thick sour cream helped immensely. The texture still isn’t ideal, but the flavour is satisfying. Thanks!
when are you coming out with a cookbook? your recipes are some of my most popular
Thank you for that wonderful compliment, Barbara! We have something in the works, stay tuned!
I like a little more mayo, other than that…PERFECT! Thanks!
Thanks, Brianna!
Can I add anchovies, and if yes how many?
Hi Dee Dee, I have not tried that so I cannot advise but someone else shared and commented this ” Add 4 or 5 anchovies and a teaspoon of Worcestershire sauce to make it even better.” If you experiment, please let me know how you like that!
Great Recipe!
I didn’t have worcestershire or anchovies, so I tried something:
1 part Barbecue Sauce
2 parts soy sauce
1 part vinegar (white)
add small amounts of chili powder
It tastes similar to worcestershire sauce in a way and I added about 2 tsp of this to your dressing recipe.
Loved this recipe, made it today for lunch! I added a half teaspoon of worcestershire sauce, which gave it a little zip.
I’m so glad you enjoyed it!
Love it! But do you know how many calories per serving?
Hi Brian, thank you! I added a nutrition label for you. Each serving is about 2 Tbsp.
The absolute best recipe!! I make this almost once per week as my husband and I love it so much.
That’s so great! It sounds like you have a new favorite!
Can you substitute yellow mustard for Dijon if you don’t have Dijon mine expired so I can’t use it Thank you!
Hi Tia, yellow mustard is fairly mild compared to Dijon, which has a distinct flavor. I haven’t tried this with regular mustard so I can’t say.
Awesome recipe. I’ve tried a few non-anchovy recipes, and this takes the cake (or should I say, salad?).
My partner cannot eat mayonnaise or cheese, so I swapped the mayo with tahini, and didn’t use Parmesan at all. Still perfect! Thank you, Natasha.
I’m so happy you enjoyed that!
How long does the dressing keep?
Hi Susan, I have kept it refrigerated for up to a week. I would say 1 to 2 weeks since there isn’t anything too perishable in it.
Have been using this dressing for a few years now and it always gets rave reviews. I use 1/2 the fat Mayo and a bit less Parmasean and it still tasts terreific.
That’s just awesome! Thank you for sharing that with me!
So easy and delicious! Love that it is anchovy free. Saving for future dinners 🙂
Thank you for your great feedback, Victoria. I hope you will love every recipe that you will try!
made recipe today with black peppercorn olive oil. So Delicious. really easy to make.
Yum! That’s just awesome! Thank you for sharing that with me!
That is awesome! So great to hear that you loved this recipe, thank you for your great feedback.
Tried this tonight and loved it. It has just the right tang. I used whole grain dijon because it was what I had on hand and it turned out really well. Instead of blending it I just shook it in a jar. It was perfect. Thank you!
That’s nice to know Tanya, thanks for sharing that info with us and for giving this recipe a great feedback!
Hi! I can’t wait to make it. Any chance you can recommend an specific oil brand for this recipe… I haven’t been lucky lately choosing the right oil
Hi Aracely, we used the Kirkland brand we had on hand.
The Caesar salad dressing recipe was so quick and easy. And it’s delicious! The best find ever as I cannot find one decent Caesar dressing brand in the UK.
I’m so happy you enjoyed that. Thank you for sharing that with us!
INCREDIBLE Caesar dressing. I was looking something without anchovies since I didn’t have any and with this dressing you don’t even miss them!! Highly recommend
Awesome! Thank you so much for your great feedback and recommendation.
Always perfect! Easy and homemade – that means you control all ingredients you put in it! Especially helpful for low- sodium and all kinds of oils, as you select the best for yourself. Unlike the stores, that put salt instead of parm cheese and use inflammatory bean oils…
Yes, that is so true! Thank you for your wonderful review and feedback, Anna!
Allo Natashas,
Vous devriez avoir une application pour votre site sa serais plus agréable, j’aime toute vos recettes je lais transcrite dans un livre et je les fais .
Merci pour vos recettes et n’oubliez pas pour un application.
Bye-bye Caroll
Thanks for your suggestion, Carol.
I used a stick blender and it turned out good. This is a tasty dressing.
That is awesome! Thanks for sharing that with us.
How long did you have to beat it to become creamy?
I will double check my spelling next time. Sorry.
You are fine, Leonidas! I enjoyed your feedback. Thank you.
Great recipe just add a little anchovie paste. I use vegetable oil or light olive oil. If you dot have a blender, whisk it in a bowl and then put in a jar and shake the heck out of it. You can story it in the jar for 2 or 3 days as well. Love your style and recipes Natasha. Brava!
Thank you so much for sharing that with me.
Natasha: respectfully, not fishy enough to compete with authentic. Add 1 tsp each of Worcestershire and fish sauce and “you are there.” Worcestershire contains anchovies. Nice work. This tastes better than authentic.
Hi Swen, I haven’t tried it that way but thank you for sharing your tip!
Unfortunately I don’t have a food processor or blender. Is there anything else I could use?
Hi Christina, I honestly haven’t tried it using anything else. If anyone else has had good results with a different method, please let us know.
Just whisk as you go until you reach Parmesan, especially when drizzling oil. (add 1/2 tsp of fish sauce and Worcestershire, each to replicate missing anchovies). Then add parmesan and stir.
I use a magic bullet. Add everything (except parmesan) and blend.
I love this recipe. It’s always a hit when I make it. I’ve definitely made the mistake of using EVOO, and the oil taste was too overpowering (never did that again). I do use avocado oil since its a mild oil and it brings out the flavors while making it creamy! I’ve used it in a pasta salad with chicken and parmesan and it was soo good. I always keep this dressing stocked in my fridge. Great dressing!
Thank you for that great tip! We’re so glad you enjoyed this recipe!
Can I use extra virgin olive oil? I have a really good one, and I don’t want to have to buy something else if this will work. I have a blendtec to blend it.
Hi Sue, I have not had good experience with using extra virgin olive oil. It didn’t come together properly even using a high powered food processor and the flavor wasn’t quite right.
Awesome recipe and our new family favourite. Thanks for sharing.
I’m so glad you found a favorite, Jenny! That’s so great!
Your dressing looks amazing! I can’t wait to try it out this weekend. Who knew that it was so easy to make my own dressing?! I will definitely update my comments once I give it a whirl. Thanks for sharing!
I hope you love it, Angela!
awesome but was brown?
Hi Glub, I haven’t had that experience. Did you possibly use a substitution or a different type of oil?
oohhhh very nice!!! thank you for a recipe minus anchovies, but still very flavorful:)
I’m so happy you enjoyed that Nan! Thank you for sharing that!
Hi, what’s the best way to store this dressing? Also, about how long will it stay?
Hi Isabel, we store it in a jar in the refrigerator.
Have always looked for a Caesar salad dressing that is easy to make as the wife and daughters love Caesar salad.
The store bought dressings are expensive and we like fresh and ingredients that you can pronounce.
I stumbled onto your recipe and the wife and kids can’t get enough.
My wife likes it less creamy so I make 2, one with slow poured oil and one with all the oil at once.
This is by far the best Caesar dressing I’ve ever had.
That’s just awesome!! Thank you for sharing your wonderful review, John!
I wondered the same as Isabel? How long do you feel it safe to keep in refrigerator? Excited to try pesto and Caesar over the weekend! Cheers!
I have kept it refrigerated for up to a week. I would say 1 to 2 weeks since there isn’t anything too perishable in it.
Easy and turned out great! Caesar salad is a favorite of my husband but I can’t stand any of the bottled dressings. I’m also trying to convince my kids to give salads a chance and caesar salad (without the anchovies) is an easy one to sell. They liked dressing so that’s a start and my husband gave it a thumbs up.
That is the best when kids love what we moms make. That’s so great!
Followed the recipe faithfully and ended up with a homemade version of Italian dressing. A Caesar this is not.
Hi Kay, the most likely culprit for that kind of consistency is adding the oil too quickly. It needs to be added slowly into a high powered food processor for the emulsion to happen which creates the creamy caesar dressing consistency. Also, using the wrong kind of oil can make it difficult to form that creamy consistency.
This is my go to dressing for the bag of “Cruciferous Crunch” from Trader Joe’s. It’s kale, cabbage, and Brussels sprouts so it needs something bold and acidic to break down the toughness. This dressing is perfect for it. My dad who HATES kale and Brussels sprouts actually went back for thirds and surprised even himself. This is the type of dressing I’m going to write out and keep taped to the inside of cabinet for quick and frequent reference. 🙂
I’m so happy to hear that! Thank you for sharing your great review Katy!
This is delicious and smelled heavenly when I was making it! And I love that I didn’t have to use raw egg. 🙂
Isn’t that the best! I’m so glad you enjoyed it Nicole!
Can this be made a day ahead or is it best used same day? Thanks!
Hi Lisa, I have kept it refrigerated for up to a week. I would say 1 to 2 weeks since there isn’t anything too perishable in it.
Thanks! Making this for Easter tomorrow! 🙂
It is perfect! Thank you for this recipe!
You’re so welcome Melissa! I’m so happy you enjoyed that!
I just made this today and it was so easy and so delicious. Light and fresh.
I’m so happy to hear that! Thank you for sharing that with me!
I’ve made this recipe a few times and I’m addicted! it’s so fresh tasting with the lemon. I always tried to find bottled dressing with no anchovy but I will no longer purchase bottled dressing or look elsewhere for a recipe. Thank you 🙂
I’m so happy we could help with that! Thank you for the wonderful review!
Natasha.
This. Is. Wonderful!!!!
My fav bottled Caesar dressing is no longer available and hubby and I have been pouting for months. This recipe is a game changer. Every bit as good as our fav PLUS I know exactly what’s in it. Thank you, thank you, thank you.
That’s so great, Gretchen! It sounds like you have a new favorite! Thank you for sharing that with me!
I like anchovies in my Caesar salad dressing. How many should I include? Do you have a recipe for Caesar Salad with Anchovies?
Hi Gail, I have not tried that so I cannot advise, if you experiment, please let me know how you like that!
Try adding anchovie paste 1/2 tsp at a time til you get the flavor you like.
Made this today to use with with baby kale, mangoes and grapes salad. It was so good. I had it for lunch and dinner.
Thank you for sharing. Love it.
I’m so happy to hear that! Thank you for sharing your great review!
This. Dressing. Is. Everything.
I was prepared to drink it out of the jar and will be making double batches soon! Thanks! Found my go to salad dressing when I’m in a pinch, the ingredients are staples and it’s so quick and easy!
That’s so great! It sounds like you have a new favorite! Thank you for sharing this review with me, Jessica!
Can you use lime if I don’t have lemon
HI Oksana, I haven’t tried that but it would change the flavor profile.
Great no egg, no anchovy option
The combination of ingredients makes this a delicious dressing. The first time I made it I used 2 tbsp of olive oil instead of the half cup called for in the recipe. And when making it the second time I cut back the amount of lemon juice as I found that 1/4 cup made the dressing too tart for my taste.
can the dijon mustard be replace with regular mustard?
Hi Natasha. Yellow mustard is fairly mild compared to Dijon, which has a has a distinct flavor. I haven’t tried this with regular mustard so I can’t say.
Very nice recipe. I didn’t uses as much oil as you said and it was clearly a mistake, as it was very strong. Apart from that it was delicious
I’m happy you enjoyed that Eliana!
Can I use lemon juice instead of fresh squeezed lemon ?
Hi Kenneth! We prefer the fresh lemon, I don’t see why no though!
Thank you I can eat Caesar salad again, I am allergic to fish, so generally not a safe choice but your version is perfect.
So glad you enjoyed it, Lisa!
How long does this dressing last in the refrigerator.Thank you so much 😊
Hello Mo! This dressing can last up to couple weeks!
I will make this! I’m also a fan of Southwest Caesar dressings. What would you recommend adding to spice it up a little?
HI Annette, I honestly haven’t tried this with any kind of southwest seasoning. Maybe someone else has tried? If so, please let us know 🙂
Add a habanero to the dressing! Spicy and great flavor!
This is the best dressing ever. I tried making double batch but found after a day or two it really solidified. Any tips as it would be nice to have premade? Thx for sharing! Moe
Hi Moe, I’m so glad you loved it! It does thicken up a little when refrigerated. I would suggest whisking it up just before serving just to make it creamier.
Can you please let me know if you think this’ll be ok w/ either Canola or Grapeseed oil?
Thank you!
Canola oil should work fine Cheryl!
Canola oil come form the same plant they make mustard gas with so I say no
That’s a ridiculous urban legend with no basis in actual science. Mustard gas is made from chlorine, sulfur and ethelyne. The name comes from the smell, not the origin of the ingredients.
And then there’s the fact that if mustard gas was made from a plant in the mustard family you also wouldn’t be able to eat turnips, cabbage, watercress, horseradish, and radishes. Oh, and mustard!
If you’re looking for a Keto version use Avocado Oil. It works perfectly and tastes great!
Thank you for sharing that with us Mike!!
Hi Natasha,
Would a blender work or it has to be a food processor to achieve the consistency of a dressing? Thanks!
Hi Julie, a high powered blender might work but not all blenders allow and most blenders don’t recommend to open the lid while processing which is why a food processor is ideal since the oil needs to be added slowly and gradually
With only 2 tbsp of mayo and 2 tsp of Dijon mustard you can make 1 1/2 cups dressing ?
Hi Peggy, the recipe also calls for 1 cup of light olive oil and other ingredients which bring it to 1.5 cups. Thank you for visiting our site 😀
The best caesar dressing I’ve tried!!!! Soooo Good!!!!
I’m glad you love the recipe Cristina! Thanks for sharing!
Why can’t you use eveo? Just asking b/c that’s what usually have on hand?
Hi June, I would not recommend extra virgin – I have tested it with extra virgin and had a difficult time with emulsifying my dressing and it adds a different flavor that I didn’t think was as good.
I can attest. While the dressing thickened up alright with my EV olive oil, it added a bitterness that is just too much for this already lemony mixture. A lighter flavored oil would have been better.
This recipe and all of the others I’ve looked at of yours look AMAZING!
I also bought a casserole dish you linked on and got a GREAT deal. I detest mayo based sauces and or dressings. I was thinking about replacing the mayo with 1 1/2 Tbsp sour cream or marscaope and and 1/2 Tbsp Worcestershire sauce or Anchovy Paste. What do you think about this.
Hi Michael, I honestly can’t speak to those substitutions without testing them first but I think it might be worth an experiment. The mayo helps to emulsify the dressing and makes it a little thicker.
Exactly the flavor I love ! Perfect combo! Thanks for sharing .
My pleasure Donna! I’m glad you love the recipe. Thanks for sharing!
A splash of Worcestershire sauce brings a bit of anchovy without having to deal with them … and no fishy taste.
Great tip Maeve, thanks for sharing!
Natasha, this is one of the best recipes I’ve ever found on the internet. No kidding. My wife and I think it’s also the best salad dressing we’ve ever tried. We didn’t change a thing to your recipe. Looking forward to trying more of your recipes. Thank you.
You’re welcome Bill! I’m glad to hear how much you both love the recipe. Thanks for sharing excellent review!
Delicious homemade recipe
I’m glad you like it! 🙂
How long does it last in the fridge?
Hi Christa, I have kept it refrigerated for up to a week. I would say 1 to 2 weeks since there isn’t anything too perishable in it.
What’s this nutritional facts?
Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you!
Fabulous!! I added a little extra garlic….Don’t think that I will be looking at any other caesar dressing recipes
Awesome! I’m happy to hear that! Thanks for sharing your excellent review!
Can I use extra virgin oil either way?
I would not recommend extra virgin – I have tested it with extra virgin and had a difficult time with emulsifying my dressing and it adds a different flavor that I didn’t think was as good.
This was a perfect Caesar dressing. Loved it!
I’m glad to hear you love it Yvette! Thanks so much for sharing 🙂
23 calories for each 1/8 cup and
2.1 grams of fat…
.3 grams sat fat
123 g sodium,
1 g carbs.
These are according to recipe analyzer
Thanks for sharing with other readers Brenda!
Hands down the best dressing ever! Ones again your recipe didn’t disappoint. I usedsunflower oil, just because I didn’t have olive oil in my pantry at the time. The result was fantastic.
I hope you know how talented you are!
I’m happy to hear how much you love the dressing Katerina! Thanks for your kind words and wonderful review! 😀
How would you store this and what’s the shelf life?
Hi Gretchen, I’ve kept it refrigerated for up to a week. I would say 1 to 2 weeks since there isn’t anything too perishable in it.
I made the recipe and added two small additions. I’m a Caesar purist and love a little anchovy paste and a dash of Worcestershire sauce in my dressing. Your recipe was really great and will use it again!
Thank you for sharing that with us! How much anchovy paste did you add?
How many calories per serving?
Hi Colleen, I don’t typically include calorie counts because of the time constraint that I have. I really need to hire some help to do that for me! When I need a quick answer though; I have used Caloriecount.com (their recipe analyzer is free).
What if all I have is extra virgin olive oil? Will it just be less creamy?
Hi Crista, I have tried with extra virgin and it doesn’t form properly and also has a very strong flavor.
Not bad. Add 4 or 5 anchovies and a teaspoon of Worcestershire sauce to make it even better.
That sounds good! Thanks for the tip Will 🙂