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
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!