This homemade Caesar Dressing recipe is so easy to make. With just a handful of ingredients, you’ll create a creamy homemade Caesar dressing that is better than store-bought or restaurant versions. And guess what? The anchovies are optional.
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Caesar Dressing 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.
Caesar Dressing Recipe
It’s surprisingly easy to make your own dressings like Homemade Ranch Dressing, Lemon Vinaigrette or Italian Dressing from scratch, and creamy Caesar dressing is no exception.
Use this creamy dressing to make a Classic Caesar Salad, tossed with crisp romaine lettuce, and Homemade Croutons. Sure, you could buy a store-bought 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.
Caesar Dressing 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 the mixture separating. A Homemade Mayonnaise will make your dressing taste even better!
- 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.
Did You Kow…
Anchovies are listed as an ingredient in Worcestershire sauce, so you can skip anchovies or anchovy paste since they’re technically already in there! If you are a 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. (P.S. If you have an immersion blender, I highly recommend using it while adding oil – it’s so much easier!) 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.
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.
How Long Can I Store Homemade Caesar Dressing?
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.
I literally always have a jar of this creamy homemade Caesar dressing in my refrigerator because it’s such a favorite with my kids. I hope it becomes a new favorite for you as well.
Homemade Caesar Dressing
Ingredients
- 1/2 cup mayonnaise
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce, *
- 2 garlic cloves, grated or pressed
- 3 Tbsp 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.
Notes
Nutrition Per Serving
Filed Under
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
The Caesar salad Dressing is so good! It’s perfect for any salad not just Caesar salad If I could take a bath in it I would!
A regular Caesar salad dressing usually has anchovy paste or fillet added. Have you added anchovies to the recipe?
Anchovies are listed as an ingredient in Worcestershire sauce, so you can skip anchovies or anchovy paste since they’re technically already in there. You can add some additional anchovies, we do not because my kids don’t like it.
I do not post comments usually. Such an awesome recipe! I didn’t have light olive oil, so used a 1/4 EVOo and 1/4 avocado oil. I also added a tbsp capers and a tsp of brine. Came out amazing. Thanks for the recipe.
Hi Natasha!
I was just wondering, can I omit the Parmesan cheese?
Hi Dina! You can, but it will be lacking in flavor and texture.
Okay,
Thanks for letting me know….
Will grated Parmesan work?
Yes, that will work.
I followed this recipe exactly as written and my husband raved about it! I might try adding just a bit of anchovy next time, but also thought it was delicious as-is. Thanks for a great and easy recipe!
I made some today to use on caesar chicken tonight. Definitely better than store bought. Thank you, Natasha.
Love love this Caesar dressing. But regardless if Worcestershire sauce has anchovies as ingredient… I still need to add a tsp or so of anchovy paste.
Delicious and easy! Absolutely love your recipes! Lasagna roll ups, orzo chicken bake, meatballs all family favorites.
Mmm, those are some of my favorite also. Thank you so much for sharing that with me, Mia!
All your recipes are winners. They taste good and are easy to follow.
Thank you, Susan! I’m glad you’re enjoying them.
This turned out great! I made your homemade mayo recipe first (so easy with immersion blender). My arm got tired whisking in the oil (I used avocado oil) so it wasn’t a brisk whisk the whole time, but it worked out 🙂
Thank you so much for this! It’s delicious 🙂 just wondering how long can it be stored for in the fridge?
Hi Chels! There’s a section above with a note for storage instructions. It will last one week in the refrigerator.
I have been starting to make more things homemade. This is the best homemade Ceaser dressing! My daughter and son in law love Ceaser salad and has a restaurant that he says is his favorite Ceaser salad, but since I started making this he says mine is his favorite! Homemade is always better than bottled and your recipe is the best!
I’m so glad they also love this one, that’s so great! Thank you so much for sharing that with me, Sharon!
I’ve been making my own salad dressings for a few years, and until now hadn’t found a Caesar dressing that was restaurant quality. This dressing is a keeper! My family loved it, and told me to keep this recipe because this is the one they really liked. (They’ve suffered through all my hits & misses). Thanks for such a great recipe
I’m so happy you loved it! Thank you for your wonderful review!
Made with new revised recipe except I used an immersion blender. Excellent! Very thick, creamy, well-balanced flavors. Thanks for the recipe!
You’re very welcome!
Awesome recipe! I was a little scared using canola oil as I do not have extra light olive oil. Turned out delicious.
Thank you so much for this delicious salad dressing recipe. My whole family agrees…it’s restaurant quality….is exactly the flavor we get from Caesar’s with anchovies and raw eggs.
It was still great on day 4 of using, when my previous dressings with anchovy paste became too pungent. A winner in all categories. I made homemade croutons and shredded Parmigiano reggiano for a truly divine salad.
Would it turn out the same with canola oil? I don’t use extra light olive oil.
Hi Marge. Yes, you can use any other neural tasting oil, like canola.
This is one of the best Caesar salad dressings that I have found. Thanks for sharing.
While definitely a bit different, it’s really good without the oil too! I made it without the oil when I realized I was out of oil. It’s still a very delicious dressing that takes only a minute to throw together. Yum!
The original is delicious, and a staple in our house. Whenever my husband wants to cook something for me I always find your recipes. They are fool proof, easy to follow and always delicious!
Hi Natasha, I love all your recipes and the easy directions. I made the creamy caesar dressing today, and followed amounts exactly, however, mine looks darker than the video. Only items that add darker color are Worcestershire & dijon. I used as directed. Also, I used extra light olive oil. Dressing taste great…just wondering.
Hello there! If the dressing tastes good and well balanced, then it’s fine. A slightly darker color is likely just a result of natural ingredient variation and kitchen lighting. If you want a lighter appearance next time, you can use a Dijon that’s more yellow/pale or stic with a pale Worcestershire (some organic ones are lighter).