This homemade Caesar Dressing recipe is so easy to make. With just a handful of ingredients, you’ll create a creamy Caesar dressing that is better than storebought or restaurant versions. And guess what? There are no raw eggs required and anchovies are optional.
It’s surprisingly easy to make your own dressings like Homemade Ranch Dressing or Italian Dressing from scratch and creamy Caesar dressing is no exception.
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Use this creamy dressing to make a Classic Caesar Salad, tossed with crisp romaine lettuce, and Homemade Croutons. Sure, you could buy a storebought dressing, but why would you when you can effortlessly make your own umami-packed, lemony, garlicky, parmesan-cheesy, and creamy dressing that tastes so much better?
Our Caesar dressing is kid-friendly – it tastes like the creamy restaurant-style Caesar dressing that my kids love, yet it’s made with the best ingredients right at home. My kids get excited when I make Caesar salad because of this dressing.
Easy Caesar Dressing Recipe Video
Watch Natasha make this homemade Caesar dressing. Don’t blink, because it’s so simple to make and comes together quickly. You’ll make this Caesar dressing again and again once you see how easy it is.
Why You’ll Love This Recipe
- One-Bowl – Instead of hauling out a blender, food processor, or immersion blender, (which always creates issues for people, plus it’s messy), I’m so excited to finally have a Caesar dressing that’s easy to whip up in one bowl with just a whisk.
- Easy – I find myself making this dressing way more often for my kids (who love it!) because it’s so easy (measure, pour, stir) and mess-free.
- Keeps Well – I used alternatives for some of the key ingredients in most authentic Caesar dressings, such as raw egg yolks and anchovies. This not only simplifies the preparation process but also helps it stay fresh longer. The creamy texture remains intact, allowing you to enjoy it straight from the fridge.
Ingredients
- Mayonnaise – Use real mayo for the best flavor. The eggs in the mayo thicken this dressing so you don’t have to worry about raw eggs or about the mixture separating.
- Dijon mustard – We like to use the Grey Poupon brand, but any dijon will work
- Worcestershire sauce – Adds a rich umami flavor. If you are a vegetarian, see the pro tip below for more information.
- Oil – use a neutral oil like extra light olive oil and avoid using extra virgin olive oil which will give it a different flavor profile.
- Garlic – use fresh, not canned. It will give you more punch and flavor.
- Lemon juice – Opt for freshly squeezed lemon juice and not from concentrate.
- Parmesan cheese – We use freshly grated cheese, but finely shredded will work as well. You can also use pre-grated parmesan and add it according to taste since it’s more finely grated.
Pro Tip:
Did you know anchovies are an ingredient in Worcestershire sauce? So you can skip anchovies or anchovy paste since they’re technically already in there! If you are vegetarian or have a fish allergy, choose a Worcestershire sauce that does not have anchovies listed in the ingredients.
How to Make Homemade Caesar Dressing
- In a large mixing bowl, whisk together mayonnaise, dijon mustard, Worcestershire sauce, garlic, lemon juice, salt, and pepper until combined.
- While whisking vigorously, slowly drizzle in the olive oil. Once all of the olive oil is in, continue whisking until it’s well incorporated. Add parmesan cheese and whisk together to combine.
- Transfer to a mason jar, cover with a lid, and refrigerate until ready to use.
Pro Tip:
The key to a thicker dressing is to slowly drizzle in the oil while whisking vigorously. This keeps the dressing emulsified and also helps incorporate more air into the dressing to help it thicken up. It will get even thicker in the refrigerator as the oil cools.
Storage
Transfer to a mason jar or airtight container and store homemade dressing in the refrigerator for up to a week. Add a label to track how old the dressing is and refrigerate promptly after use to maintain its freshness. You will love that it doesn’t separate when chilled and you can use it directly out of the refrigerator without re-whisking.
How to Serve Caesar Dressing
This dressing is so tasty you’ll be tempted to use it on everything, not just salads. Here are some of our favorite ways to enjoy this homemade Caesar dressing:
- Caesar Salad: add baked chicken breast to make it a complete meal, or make a chicken Caesar wrap for a healthy lunch option.
- As a dip for raw vegetables such as cut carrots, sliced cucumbers, or cauliflower florets – perfect for snacking!
- Pasta Salad Dressing – try it in Caesar Pasta Salad, Tortellini Salad with diced broccoli and tomato, tossed with parmesan cheese, or Macaroni Salad.
- As a grilling marinade for meat or chicken to tenderize the meat and add flavor.
- Potato Salad dressing – try this as the creamy base for a Classic Potato Salad.
More Homemade Dressings and Sauces
If you enjoy this homemade Caesar salad dressing recipe, you’ll love our other dressings and sauces made from scratch. They’re so fresh and easy to make and, in my opinion, taste better than anything store-bought.
- Chimichurri Recipe
- Classic Pesto
- Tartar Sauce
- Easy Marinara Sauce
- Tzatziki Sauce
- Barbecue Sauce
- Creamy Horseradish Sauce
Easy Caesar Dressing Recipe (VIDEO)
Ingredients
- 1/2 cup mayonnaise
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce, *
- 2 garlic cloves, grated or pressed
- 3 Tbs fresh lemon juice, from 1 large lemon
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup extra light olive oil, not extra virgin*
- 1/2 cup freshly grated parmesan cheese
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.
This has to be one of the best dressings that I have tasted. Thank you for sharing.
Have been using this recipe for a few years. My adult children loved it as a dressing and a dip. Recently, I served Ceasar salad at a family function and the grandchildren came back for seconds. Their parents were shocked because they will never eat salad at home. That says it all.
Good recipe, definitely recommend. I used an immersion blender in a tall container and 5 real anchovies b/c that’s what I had. Delicious.
This is the first time I have made Caesar dressing and it was a winner. Thank you so much for keeping it simple. I used chopped romaine lettuce and croutons from the deli.
Your are so very welcome!
Love this easy recipe! Tastes like the ‘real thing’, but do much more achievable for a busy family! I am gluten free so substitute the Worcester sauces with gf soy. Great flavour and keeps well in the fridge.
I have tried making a Cesar dressing using many different recipes and they all never seemed quite right. Even store-bought Cesar’s never seemed as good as what you get in a restaurant. I had given up ever having a good Cesar salad at home. Over the years I have tried several of your recipes and they all were wonderful. So on a whim, I decided to give your Cesar recipe a try. It was PERFECT! Thank you for this. I also used it as a chicken marinade before grilling, and oooh yum! Upon your suggestion, I’ve added a Cesar Tortellini to our dinner menu to try too.
This Caesar Dressing is the best I have ever made! Love the updated version. Just delicious, thank you !! 🙂
You’re so very welcome!
Hi Natasha
Just curious
Can we use avocado oil here?
Thx
Hi Sherry, Yes, any neutral oil can work, avocado oil would work well.
Came out great the creamy salad dressing.
Thx Natasha
Keep up the gr8 work🥰
I love ALL your recipes they are GOOD & easy!
Thank you, Rose!
Are there any substitutions for the Mayonnaise? Not a fan
Hi Michelle! I haven’t tested an alternative, but some of my viewers have reported using Greek yogurt in place of mayo with good results.
I’ve been making another Caesar Salad Dressing for a few years and just tried yours today. It will now be my go-to! It’s the perfect blend of mayo / oil. Thanks for another great recipe!
You’re so very welcome! I’m glad you found this recipe, Sharon!
How long will it keep in refrigerator before it needs to be discarded? Love all your recipes!
Hi Verell, I address this under the Storage section of the recipe post. If properly stored it will keep well in the refrigerator for up to a week.
what is the recommended serving size for one salad that would go with the nutritional label? i didn’t see it anywhere
Hi Grace. The nutrition facts label is computer generated by inputting the ingredients into the calculator. Unfortunately, it is not that precise to provide each serving size amount. At the top of the recipe card, you’ll see that this recipe makes 12 servings. You can weigh the recipe as a whole on the food scale and divide that by 12 or take 1 1/2 cups and divide it by 12. I hope that helps.
I haven’t even tried the recipe yet. I have never had Caesar dressing. I am just trying to eat healthier and figured if I make it myself, I won’t mind eating it. I am just SO EXCITED because your recipe doesn’t require raw eggs or anchovies!! YESSSSS!! I’m sure I am going to love it. Thank you again!
I absolutely love this recipe! As I do all your recipes I have tried. Thank you both so much for all you do!!
Aw, you’re very welcome, Lisa! Thanks.
I am looking for the Ceasar Salad Dressing recipe you used to have on your website. It called for 2 Tbsp of mayo, and it didn’t have Worcestershire sauce. It was perfect. Where can I find it? I think you deleted it.
Hi Maryla, too many people had problems with that version – I think the likely culprit was adding the oil to quickly or using the wrong appliance, but this is the new and improved version. It’s the one we make all of the time and it’s easier because you don’t have to get your food processor messy.
That didn’t answer your question did it…no explanation or justification was requested, just the old recipe.
You could look up the old version for free on an internet archive website such as the way back machine.
• 2 Tbsp mayonnaise
•2 tsp Dijon mustard
•2 garlic cloves, pressed
• 1/4 cup fresh lemon juice, about 11/2 small lemons or 1
large lemon
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 cups mild or extra light olive oll, not extra virgin
• 1/2 cup shredded Parmesan cheese
I found a screenshot on my phone of the old recipe ! I love the old one, you just have to pour the olive oil slowly at the end 😁
What can be the non dairy version of it? Does parmesan cheese can be replaced?
Thank you!
Hi Anna, I haven’t tried a dairy substitute to advise.
Did you have a video on Caesar dressing with a food processer?
Hi Greg, I do not at this time, no. Our goal with this recipe was to make it in one bowl so there was less to clean.
This salad dressing is delicious. I wonder how long I can keep this? I want to make it again for a dinner party on Monday, can I make it Sunday? Thank you!
Hi Liz, I have kept this dressing in the fridge for 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.
Thank you so much – you are the best. I love your recipes and whenever I drive along the 84 I think of you and your family! Keep doing what you are doing – you’re a blessing to many of us!
Awww, thank you for your kind words. It means a lot to me!
I love the recipe. I did add anchovi paste for a bit more tang!
Thank you so much for sharing that with me.