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
Too much lemon and yes, it needs Worcestershire sauce, too. I don’t think I will make this one again.
Hi Jill, I haven’t tried this with Worchestershire, but maybe next time. It would discolor the dressing slightly though.
Just a dash of Worchestershire doesn’t discolor my dressing. Just think of it as a seasoning and not a measured ingredient.
I haven’t tried your dressing but can tell from your ingredients and instructions, it will be great. Yes to the splash of worchestershire. Just enough to add some depth of flavor but leaves guests asking, what is that flavor! Don’t tell…
I do not write and make comments but I have to so I can say how much I love your recipes. They are as authentic and refreshing as you are! You are a joy to learn from, no gimmicks no bs. Real food from a real woman.
Thank you for your inspiration!
I appreciate your kind words, Nancy. I appreciate you a lot!
How come you suggest not to use Extra Virgin Olive Oil which is the only Oil I use for dressings?
Hi Ruth, 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. It also has a very strong flavor.
Hi Ruth! I made the dressing with ingredients I had on hand. I only had extra virgin olive oil, so I used it. Like Natasha said, EVOO does have a very strong flavor. Given that, I will definitely use the light OO next time, as the recipe calls for. Nonetheless, the dressing is VERY GOOD AND TASTY!! I was thinking that maybe I would use a little less lemon juice next time, BUT when I asked my family, EVERYONE loved it, and said the lemon was not a problem, and that they like to TASTE their ceasar dressing instead of it being so bland, so they gave it a BIG THUMBS UP!! Hope this helps!
Thank you, Natasha, it is DELICIOUS!!
Thank you for sharing that with us, Maggie! So glad you enjoyed it!
Excellent recipe. Both my wife and I don’t like anchovies in our dressing, so this was great! It came out a little too lemony, but I added a teaspoon of Worcestershire sauce and a little more cheese, and it it was banging! Thank you!
You’re welcome! Thanks for sharing that with us.
Made the dressing and it was the freshest tasting Caesar. You control the ingredients so nothing fake!
Thank you for sharing! I’m glad you loved it.
If stored in an airtight Mason jar in the refrigerator, how long will this keep?
Hi Rachelle! I have kept it 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 ensure it’s ok.
My dressing came out a little lemony tasting despite having put not even a whole 1/4 cup. Should I put less next time?? or is supposed to have a strong lemon tang??
We love the lemon tang but feel free to adjust yours and reduce the lemon next time.
I absolutely love this salad dressing recipe. Truly is perfect!
Quick question, how long would this dressing stay in the refrigerator? I assume it would have a longer fridge life due to the fact there’s no egg or anchovies in it..
Hi Debbie, I have kept it 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 ensure it’s ok.
A bit confused here…Why does it say to not use extra virgin olive oil?
Hi Paula, I have tried with extra virgin and it doesn’t form properly and also has a very strong flavor.
Good call on olive oil…agreed.
Was very tasty recipe…thanks
Found this recipe a couple months ago & I was pleasantly surprised at how good it is! I’ve made it many times since & still can’t get enough. I added about 1 tsp if Worcestershire, a little more salt & only added half the oil. Thank you for this delicious recipe!
You’re so welcome, Rachelle! I’m so happy to know that you love this recipe a lot.
Hi, I made this in my Vitamix blender (thinking it was high-powered enough), and the dressing split after about ten seconds of blending, even though I had it on low. Any idea as to why that might happen? Is there any way to fix it? It still tastes good but it looks funky.
Hi Holly, it is hard to say. Did you make any substitutions? I would look at the steps again. The oil needs to be added slowly and gradually so if your blender did not allow you to do this, that could be the issue.
mine did not thicken – will it get thicker in the refrigerator? should I add anything to get it thicker
thanks Mary
Hi Mary, it should thicken as it gets colder, as long as you followed the ingredients and measurements exactly as recommended.
Can I use garlic powder instead of garlic cloves? I love making homemade ceasar dressing and I usually have all the ingredients except I never seem to have garlic cloves they have usually dried out by the time I think I want to use them. So I’m wondering if garlic powder is a good substitute and how much?
Hi Leanne, I think that could work. I have not tested this to advise how much, you’ll have to experiment and add to taste.
I’d recommend getting frozen minced garlic. I found some at Trader Joe’s but I think they also sell it at some targets? I stopped keeping fresh garlic on hand and just use the frozen minced- it’s just as strong as fresh.
To Fizaa Mehra, yes, my stick blender worked very well for my dressing. Also for the general information, putting your oil in with all the other ingredients works just as well as drizzling it in a bit at a time! 🙂 I don’t keep shredded Parmesan on hand, so used the grated and it worked just fine after blending. The only other things different about the recipe I used is that it called for a 1/3 cup of mayo instead of 2 T, and it also had a 1 tsp of Worcestershire sauce which I liked. It was a delicious recipe! Thanks, Natasha, for such wonderful recipes always!!!
You’re very welcome. I’m glad you enjoyed this recipe. Thank you for sharing with us!
I love this recipe and it is very helpful in that my husband is allergic to anchovies. I use any olive oil I have and I do use the blender and I don’t poor the oil in slowly. Not sorry. It always taste good! Thank you Natasha!
I’m so glad you discovered my blog and this recipe, H.C.! Thank you for sharing your excellent review with me!
It has the calories per serving but it doesn’t tell you what a serving is it 1 tablespoon or 2 tablespoons?
Hi Lori, it makes 1 1/2 cups so if you divided that by 12 servings, you would have about 2 Tbsp per serving.
This was a really good recipe. Easy to make. I followed the recipe as written, but used avocado oil since I did not have extra light olive oil. It was just a little too tangy, so I added about 1 teaspoon of Worcestershire sauce, and a little more salt and pepper. It was perfect. I used this on a Caesar Salad. Everyone commented on the dressing and even the teenagers went back for seconds.
Thanks for sharing that with us, Tiffany. Good to know that everyone enjoyed this recipe!
This is a delicious recipe! I cannot have most of the ingredients in all the other Caesar dressing recipes, but this one I can! How long does this keep in the fridge? I made a batch about 2 weeks ago and I still have some left, but I am not sure how long it is safe for. Pretty much everything in it seems pretty benign to keep for a few weeks at least since everything else besides the garlic are refrigerated anyway, so I am wondering what the suggestion is. I have some turkey breasts I need to cook and want to use this on them! Any suggestions?
Hi Misty, I have kept it 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.
I was under the impression that Caesar Dressing had anchovy (ies) as an ingredient; at least store bought lists it.
Hi Meridith, This is an anchovy-free version. A typical caesar dressing has anchovies.
I made this recipe for caesar dressing…I added a few anchovies when I blended everything. The recipe was easy and excellent. Thank you…the anchovies added an extra touch. Thanks so much. I plan to make this a staple.
I’m so glad you enjoyed this recipe, Les!
How much is considered a serving, and the amount of calories?
Hi Cindy! It’s computer generated so it’s not that specific. In the recipe card you’ll see the number of servings listed as 12 (it makes 1.5 cups total which is also 12 fluid ounces). The serving size would be 1 ounce.
Thanks Natasha, that was a quick reply, I will try to be moderate with the dressing, one ounce should be enough, your recipe is great,,thanks!!