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? The 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 – 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 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.
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 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
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! 😀