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Perfect Caesar Dressing Recipe

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.

Perfect Caesar Dressing Recipe

4.68 from 76 votes
Prep Time: 10 minutes
Total Time: 10 minutes
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.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $4-$5
Keyword: Perfect Caesar Dressing
Cuisine: American, Italian
Course: Condiments, Dressing
Calories: 188 kcal
Servings: 12 people (makes 1 1/2 cups)

Ingredients

Instructions

  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),
  2. 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.
  3. Add parmesan cheese and pulse 5 or 6 times, and, it's done!
Nutrition Facts
Perfect Caesar Dressing Recipe
Amount Per Serving
Calories 188 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Cholesterol 5mg2%
Sodium 185mg8%
Potassium 10mg0%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 25IU1%
Vitamin C 2mg2%
Calcium 47mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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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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Read comments/reviewsAdd comment/review

  • Mellissa
    April 8, 2021

    Can I sustitue sour cream fir the mayonnaise?

    Reply

    • Natashas Kitchen
      April 8, 2021

      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.

      Reply

  • Carol Roeder
    February 21, 2021

    Just confirming it’s 1 cup of olive oil? What if we’re using EVOO…do we need to make adjustments? Thanks.

    Reply

    • Natasha's Kitchen
      February 21, 2021

      Hi Carol, I wouldn’t recommend using EVOO as the taste is too overpowering.

      Reply

  • Theresa Lane
    February 20, 2021

    This is the best Caesar salad dressing I have ever had. How long will it last in the refrigerator ??

    Reply

    • Natashas Kitchen
      February 20, 2021

      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.

      Reply

  • JoAnn Broadway
    February 4, 2021

    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.

    Reply

  • Tina
    January 11, 2021

    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!

    Reply

    • Natasha's Kitchen
      January 11, 2021

      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.

      Reply

      • Kanaki Rajangam
        January 26, 2021

        Hi how long can I store salad dressing

        Reply

        • Natasha's Kitchen
          January 26, 2021

          Hi there, I haven’t tried storing it for more than 1 week straight (refrigerated) so I’m not so sure about that.

          Reply

  • BARBARA GAETA
    January 2, 2021

    when are you coming out with a cookbook? your recipes are some of my most popular

    Reply

    • Natashas Kitchen
      January 2, 2021

      Thank you for that wonderful compliment, Barbara! We have something in the works, stay tuned!

      Reply

  • Brianna
    December 25, 2020

    I like a little more mayo, other than that…PERFECT! Thanks!

    Reply

    • Natasha's Kitchen
      December 26, 2020

      Thanks, Brianna!

      Reply

  • Dee Dee Rosene
    December 20, 2020

    Can I add anchovies, and if yes how many?

    Reply

    • Natasha's Kitchen
      December 20, 2020

      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!

      Reply

      • Linus H.
        January 11, 2021

        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.

        Reply

  • Mara E.
    December 10, 2020

    Loved this recipe, made it today for lunch! I added a half teaspoon of worcestershire sauce, which gave it a little zip.

    Reply

    • Natashas Kitchen
      December 10, 2020

      I’m so glad you enjoyed it!

      Reply

  • Brian b
    December 2, 2020

    Love it! But do you know how many calories per serving?

    Reply

    • Natasha
      December 2, 2020

      Hi Brian, thank you! I added a nutrition label for you. Each serving is about 2 Tbsp.

      Reply

  • Colleen
    November 23, 2020

    The absolute best recipe!! I make this almost once per week as my husband and I love it so much.

    Reply

    • Natashas Kitchen
      November 23, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Tia Kosmachuk
    October 8, 2020

    Can you substitute yellow mustard for Dijon if you don’t have Dijon mine expired so I can’t use it Thank you!

    Reply

    • Natashas Kitchen
      October 8, 2020

      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.

      Reply

  • Adam
    October 4, 2020

    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.

    Reply

    • Natashas Kitchen
      October 5, 2020

      I’m so happy you enjoyed that!

      Reply

  • susan
    October 4, 2020

    How long does the dressing keep?

    Reply

    • Natashas Kitchen
      October 5, 2020

      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.

      Reply

  • D. Lounds
    September 3, 2020

    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.

    Reply

    • Natashas Kitchen
      September 3, 2020

      That’s just awesome! Thank you for sharing that with me!

      Reply

  • Victoria Inman
    July 27, 2020

    So easy and delicious! Love that it is anchovy free. Saving for future dinners 🙂

    Reply

    • Natasha's Kitchen
      July 27, 2020

      Thank you for your great feedback, Victoria. I hope you will love every recipe that you will try!

      Reply

  • joan hart
    July 14, 2020

    made recipe today with black peppercorn olive oil. So Delicious. really easy to make.

    Reply

    • Natashas Kitchen
      July 14, 2020

      Yum! That’s just awesome! Thank you for sharing that with me!

      Reply

    • Natasha's Kitchen
      July 14, 2020

      That is awesome! So great to hear that you loved this recipe, thank you for your great feedback.

      Reply

  • Tanya
    May 25, 2020

    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!

    Reply

    • Natasha's Kitchen
      May 25, 2020

      That’s nice to know Tanya, thanks for sharing that info with us and for giving this recipe a great feedback!

      Reply

  • Aracely
    May 21, 2020

    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

    Reply

    • Natashas Kitchen
      May 22, 2020

      Hi Aracely, we used the Kirkland brand we had on hand.

      Reply

  • Terri
    May 16, 2020

    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.

    Reply

    • Natashas Kitchen
      May 16, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Jenna
    March 24, 2020

    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

    Reply

    • Natasha's Kitchen
      March 25, 2020

      Awesome! Thank you so much for your great feedback and recommendation.

      Reply

      • Anna
        October 7, 2020

        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…

        Reply

        • Natasha's Kitchen
          October 8, 2020

          Yes, that is so true! Thank you for your wonderful review and feedback, Anna!

          Reply

  • Caroll
    March 23, 2020

    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

    Reply

    • Natasha's Kitchen
      March 23, 2020

      Thanks for your suggestion, Carol.

      Reply

  • Cheryl
    March 14, 2020

    I used a stick blender and it turned out good. This is a tasty dressing.

    Reply

    • Natasha's Kitchen
      March 14, 2020

      That is awesome! Thanks for sharing that with us.

      Reply

    • Mariya Ivanov
      March 23, 2020

      How long did you have to beat it to become creamy?

      Reply

  • LEONIDAS ROUSSINOS
    March 12, 2020

    I will double check my spelling next time. Sorry.

    Reply

    • Natashas Kitchen
      March 12, 2020

      You are fine, Leonidas! I enjoyed your feedback. Thank you.

      Reply

  • LEONIDAS ROUSSINOS
    March 12, 2020

    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!

    Reply

    • Natashas Kitchen
      March 12, 2020

      Thank you so much for sharing that with me.

      Reply

  • SWEN E NATER
    March 1, 2020

    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.

    Reply

    • Natasha
      March 2, 2020

      Hi Swen, I haven’t tried it that way but thank you for sharing your tip!

      Reply

  • Christina
    February 20, 2020

    Unfortunately I don’t have a food processor or blender. Is there anything else I could use?

    Reply

    • Natasha
      February 21, 2020

      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.

      Reply

    • SWEN E NATER
      March 1, 2020

      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.

      Reply

    • Rob
      March 1, 2020

      I use a magic bullet. Add everything (except parmesan) and blend.

      Reply

  • W.S.
    January 16, 2020

    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!

    Reply

    • Natashas Kitchen
      January 17, 2020

      Thank you for that great tip! We’re so glad you enjoyed this recipe!

      Reply

  • Sue
    December 12, 2019

    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.

    Reply

    • Natasha
      December 12, 2019

      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.

      Reply

  • Iam
    October 8, 2019

    Awesome recipe and our new family favourite. Thanks for sharing.

    Reply

    • Natashas Kitchen
      October 8, 2019

      I’m so glad you found a favorite, Jenny! That’s so great!

      Reply

  • Angela
    October 8, 2019

    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!

    Reply

    • Natashas Kitchen
      October 8, 2019

      I hope you love it, Angela!

      Reply

  • glub
    August 25, 2019

    awesome but was brown?

    Reply

    • Natasha
      August 26, 2019

      Hi Glub, I haven’t had that experience. Did you possibly use a substitution or a different type of oil?

      Reply

  • Nan
    July 16, 2019

    oohhhh very nice!!! thank you for a recipe minus anchovies, but still very flavorful:)

    Reply

    • Natashas Kitchen
      July 16, 2019

      I’m so happy you enjoyed that Nan! Thank you for sharing that!

      Reply

  • Isabel
    July 14, 2019

    Hi, what’s the best way to store this dressing? Also, about how long will it stay?

    Reply

    • Natashas Kitchen
      July 15, 2019

      Hi Isabel, we store it in a jar in the refrigerator.

      Reply

  • John
    July 11, 2019

    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.

    Reply

    • Natashas Kitchen
      July 11, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, John!

      Reply

    • Susan
      October 25, 2019

      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!

      Reply

      • Natashas Kitchen
        October 25, 2019

        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.

        Reply

  • Becca
    July 8, 2019

    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.

    Reply

    • Natashas Kitchen
      July 9, 2019

      That is the best when kids love what we moms make. That’s so great!

      Reply

  • Kay
    July 5, 2019

    Followed the recipe faithfully and ended up with a homemade version of Italian dressing. A Caesar this is not.

    Reply

    • Natasha
      July 5, 2019

      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.

      Reply

  • Katy DeBardelaben
    June 9, 2019

    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. 🙂

    Reply

    • Natashas Kitchen
      June 9, 2019

      I’m so happy to hear that! Thank you for sharing your great review Katy!

      Reply

  • Nicole M Foster
    June 2, 2019

    This is delicious and smelled heavenly when I was making it! And I love that I didn’t have to use raw egg. 🙂

    Reply

    • Natashas Kitchen
      June 3, 2019

      Isn’t that the best! I’m so glad you enjoyed it Nicole!

      Reply

  • Lisa
    April 20, 2019

    Can this be made a day ahead or is it best used same day? Thanks!

    Reply

    • Natashas Kitchen
      April 20, 2019

      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.

      Reply

      • Lisa
        April 20, 2019

        Thanks! Making this for Easter tomorrow! 🙂

        Reply

  • Melissa
    April 17, 2019

    It is perfect! Thank you for this recipe!

    Reply

    • Natashas Kitchen
      April 17, 2019

      You’re so welcome Melissa! I’m so happy you enjoyed that!

      Reply

  • Kimberly K
    February 8, 2019

    I just made this today and it was so easy and so delicious. Light and fresh.

    Reply

    • Natashas Kitchen
      February 8, 2019

      I’m so happy to hear that! Thank you for sharing that with me!

      Reply

  • Carol
    January 23, 2019

    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 🙂

    Reply

    • Natashas Kitchen
      January 24, 2019

      I’m so happy we could help with that! Thank you for the wonderful review!

      Reply

  • Gretchen Hesse
    January 18, 2019

    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.

    Reply

    • Natashas Kitchen
      January 19, 2019

      That’s so great, Gretchen! It sounds like you have a new favorite! Thank you for sharing that with me!

      Reply

  • Gail Russell
    January 13, 2019

    I like anchovies in my Caesar salad dressing. How many should I include? Do you have a recipe for Caesar Salad with Anchovies?

    Reply

    • Natashas Kitchen
      January 14, 2019

      Hi Gail, I have not tried that so I cannot advise, if you experiment, please let me know how you like that!

      Reply

    • Jacqui
      January 16, 2019

      Try adding anchovie paste 1/2 tsp at a time til you get the flavor you like.

      Reply

  • Erica Alexander
    December 26, 2018

    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.

    Reply

    • Natashas Kitchen
      December 26, 2018

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Jessica Sanders
    December 6, 2018

    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!

    Reply

    • Natashas Kitchen
      December 6, 2018

      That’s so great! It sounds like you have a new favorite! Thank you for sharing this review with me, Jessica!

      Reply

    • Oksana Vlasenko
      September 1, 2019

      Can you use lime if I don’t have lemon

      Reply

      • Natasha
        September 1, 2019

        HI Oksana, I haven’t tried that but it would change the flavor profile.

        Reply

  • Kate
    November 23, 2018

    Great no egg, no anchovy option

    Reply

  • Robert
    November 2, 2018

    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.

    Reply

  • Natasha
    October 12, 2018

    can the dijon mustard be replace with regular mustard?

    Reply

    • Natashas Kitchen
      October 12, 2018

      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.

      Reply

  • Eliana Covell
    August 3, 2018

    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

    Reply

    • Natashas Kitchen
      August 3, 2018

      I’m happy you enjoyed that Eliana!

      Reply

  • Kenneth cain
    July 30, 2018

    Can I use lemon juice instead of fresh squeezed lemon ?

    Reply

    • Natashas Kitchen
      July 30, 2018

      Hi Kenneth! We prefer the fresh lemon, I don’t see why no though!

      Reply

  • Lisa
    June 15, 2018

    Thank you I can eat Caesar salad again, I am allergic to fish, so generally not a safe choice but your version is perfect.

    Reply

    • Natashas Kitchen
      June 15, 2018

      So glad you enjoyed it, Lisa!

      Reply

  • Mo
    April 10, 2018

    How long does this dressing last in the refrigerator.Thank you so much 😊

    Reply

    • Natasha's Kitchen
      April 10, 2018

      Hello Mo! This dressing can last up to couple weeks!

      Reply

  • Annette
    April 10, 2018

    I will make this! I’m also a fan of Southwest Caesar dressings. What would you recommend adding to spice it up a little?

    Reply

    • Natasha
      natashaskitchen
      April 10, 2018

      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 🙂

      Reply

    • Alisha
      January 3, 2019

      Add a habanero to the dressing! Spicy and great flavor!

      Reply

  • Moe
    April 10, 2018

    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

    Reply

    • Natasha
      natashaskitchen
      April 10, 2018

      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.

      Reply

  • cheryl
    April 4, 2018

    Can you please let me know if you think this’ll be ok w/ either Canola or Grapeseed oil?
    Thank you!

    Reply

    • Natasha's Kitchen
      April 4, 2018

      Canola oil should work fine Cheryl!

      Reply

    • Mama Z
      August 24, 2018

      Canola oil come form the same plant they make mustard gas with so I say no

      Reply

      • Keara
        October 1, 2018

        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!

        Reply

    • Mike
      October 29, 2018

      If you’re looking for a Keto version use Avocado Oil. It works perfectly and tastes great!

      Reply

      • Natashas Kitchen
        October 29, 2018

        Thank you for sharing that with us Mike!!

        Reply

  • Julie
    March 27, 2018

    Hi Natasha,
    Would a blender work or it has to be a food processor to achieve the consistency of a dressing? Thanks!

    Reply

    • Natasha
      natashaskitchen
      March 27, 2018

      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

      Reply

  • Peggy
    March 8, 2018

    With only 2 tbsp of mayo and 2 tsp of Dijon mustard you can make 1 1/2 cups dressing ?

    Reply

    • Natasha
      natashaskitchen
      March 9, 2018

      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 😀

      Reply

  • Cristina Sanchez
    February 14, 2018

    The best caesar dressing I’ve tried!!!! Soooo Good!!!!

    Reply

    • Natasha's Kitchen
      February 15, 2018

      I’m glad you love the recipe Cristina! Thanks for sharing!

      Reply

  • June Deisenroth
    February 10, 2018

    Why can’t you use eveo? Just asking b/c that’s what usually have on hand?

    Reply

    • Natasha
      natashaskitchen
      February 10, 2018

      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.

      Reply

      • Anthea Zeltzman
        June 30, 2018

        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.

        Reply

  • Michael
    January 24, 2018

    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.

    Reply

    • Natasha
      natashaskitchen
      January 24, 2018

      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.

      Reply

  • Donna
    January 21, 2018

    Exactly the flavor I love ! Perfect combo! Thanks for sharing .

    Reply

    • Natasha's Kitchen
      January 21, 2018

      My pleasure Donna! I’m glad you love the recipe. Thanks for sharing!

      Reply

  • Maeve Grimes
    January 21, 2018

    A splash of Worcestershire sauce brings a bit of anchovy without having to deal with them … and no fishy taste.

    Reply

    • Natasha's Kitchen
      January 21, 2018

      Great tip Maeve, thanks for sharing!

      Reply

  • Bill
    January 19, 2018

    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.

    Reply

    • Natasha's Kitchen
      January 19, 2018

      You’re welcome Bill! I’m glad to hear how much you both love the recipe. Thanks for sharing excellent review!

      Reply

  • Fblanks
    January 10, 2018

    Delicious homemade recipe

    Reply

    • Natasha's Kitchen
      January 10, 2018

      I’m glad you like it! 🙂

      Reply

  • Christa Quick
    October 3, 2017

    How long does it last in the fridge?

    Reply

    • Natasha
      natashaskitchen
      October 3, 2017

      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.

      Reply

  • Maedwin
    September 26, 2017

    What’s this nutritional facts?

    Reply

    • Natasha's Kitchen
      September 27, 2017

      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!

      Reply

  • KG
    September 4, 2017

    Fabulous!! I added a little extra garlic….Don’t think that I will be looking at any other caesar dressing recipes

    Reply

    • Natasha's Kitchen
      September 5, 2017

      Awesome! I’m happy to hear that! Thanks for sharing your excellent review!

      Reply

  • Crystal
    August 28, 2017

    Can I use extra virgin oil either way?

    Reply

    • Natasha
      natashaskitchen
      August 28, 2017

      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.

      Reply

  • Yvette
    July 30, 2017

    This was a perfect Caesar dressing. Loved it!

    Reply

    • Natasha's Kitchen
      July 31, 2017

      I’m glad to hear you love it Yvette! Thanks so much for sharing 🙂

      Reply

  • Brenda
    July 11, 2017

    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

    Reply

    • Natasha's Kitchen
      July 11, 2017

      Thanks for sharing with other readers Brenda!

      Reply

  • Katerina
    June 17, 2017

    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!

    Reply

    • Natasha's Kitchen
      June 17, 2017

      I’m happy to hear how much you love the dressing Katerina! Thanks for your kind words and wonderful review! 😀

      Reply

  • Gretchen A McLean
    June 16, 2017

    How would you store this and what’s the shelf life?

    Reply

    • Natasha
      natashaskitchen
      June 16, 2017

      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.

      Reply

  • Barbara Kelly
    May 30, 2017

    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!

    Reply

    • Natasha
      natashaskitchen
      May 30, 2017

      Thank you for sharing that with us! How much anchovy paste did you add?

      Reply

  • Colleen
    May 20, 2017

    How many calories per serving?

    Reply

    • Natasha
      natashaskitchen
      May 20, 2017

      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).

      Reply

  • Crista
    April 10, 2017

    What if all I have is extra virgin olive oil? Will it just be less creamy?

    Reply

    • Natasha
      natashaskitchen
      April 10, 2017

      Hi Crista, I have tried with extra virgin and it doesn’t form properly and also has a very strong flavor.

      Reply

  • Will Rey
    March 20, 2017

    Not bad. Add 4 or 5 anchovies and a teaspoon of Worcestershire sauce to make it even better.

    Reply

    • Natasha's Kitchen
      March 20, 2017

      That sounds good! Thanks for the tip Will 🙂

      Reply

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