Skip to content

Homemade Caesar Salad Dressing

Creamy, savory and easy to make, this homemade Caesar salad dressing is the best way to top a classic Caesar salad! Made with only a handful of ingredients, it’s better than any store-bought variety.

Caesar salad dressing in a glass jar with a spoon.
This post may contain affiliate links. Read disclosure policy.

No Need for Store-Bought!

Making homemade dressings like this one, ranch dressing, balsamic vinaigrette, blue cheese dressing, and homemade Italian dressing are all so easy and impressive.

The flavors are so much better than anything store-bought, and having them on hand is an easy way to take all your salads up a notch.

With just a few fresh ingredients, no preservatives, and about 5 minutes of your time, you can have a delicious classic Caesar salad dressing ready to put on your Caesar salad or chicken Caesar salad recipe and so much more!

Why This Recipe Works

  • Simple ingredients. This Caesar salad dressing recipe is as authentic as you’re going to get without the use of raw eggs. Instead, I make mine with mayonnaise!
  • Authentic flavors. Garlic, Worcestershire sauce, anchovy paste, and Parmigiano-Reggiano for the sharpness and umami flavors, and Dijon mustard and lemon juice for a tangy zesty finish.
  • Easy to make. If you can whisk ingredients in a bowl, you can make this dressing.
  • Goes with everything. Sure it’s amazing on a fresh, crispy Caesar salad with crunchy croutons, but it also works with all kinds of different salad recipes and as a dip!

Caesar Dressing Recipe Ingredients

Caesar salad dressing ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Minced garlic: This can be as prominent or as subtle as you like. Some people love a Caesar salad dressing where the garlicky flavors stand out. Others prefer less, so it’s up to you. Start with the amount stated and work your way up to more if you want it.
  • Anchovy paste: This salty, umami ingredient gives great flavor without being “fishy.” It’s quite strong, so a little goes a long way.
  • Lemon juice: Freshly squeezed lemon juice cuts through the rich creaminess and adds an acidic note to brighten up the homemade Caesar salad dressing.
  • Parmigiano-Reggiano: Freshly grated, authentic Parmesan cheese makes a big difference in flavor. This specific type of cheese comes from Italy and is the only type of Parmesan that comes from this region. Try and find it if you can!
  • Mayonnaise: Instead of using olive oil and raw egg yolks, mayonnaise is the perfect replacement.


  • To make this lower in calories, feel free to substitute low-fat mayo or half the amount of mayo for Greek yogurt.
  • Use any Parmesan cheese you can find, but I still recommend grating it yourself from a block of cheese.
  • If you’re not a fan of anchovies, or you’re concerned about a fish allergy, skip them altogether or replace them with capers. Keep in mind that Worchestershire sauce is also made with anchovies, so if it’s an allergy, make sure to use anchovy-free Worcestershire sauce!

How to Make Homemade Caesar Dressing

This best Caesar salad dressing can be made as pungent and garlicky as you’d like. Do a little taste test as you go, and adjust as needed.

Showing how to make caesar salad dressing in a 4 step collage.
  • Combine the pungent ingredients. In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, mustard, and Worcestershire sauce until combined.
  • Make it creamy. Then, whisk in the mayo, Parmigiano, salt, and pepper until smooth and combined. Do a little taste test and adjust the seasoning to taste.
  • Assemble a salad or refrigerate it for later. Transfer it to a jar with a tight-fitting lid and chill until you’re ready to use it, or go ahead and assemble your bowl of romaine lettuce to make a homemade Caesar salad.
  • Use it! Drizzle the dressing over the salad, and toss to combine. Top your salad with homemade croutons and shavings of Parmesan cheese. Enjoy!

You can also use it as a dip on your mezze platter or fruit and veggie platter too!

Expert Tip

Always use the freshest ingredients. From freshly squeezed lemon juice to grating the cheese yourself, use good quality mayo, and make sure your garlic is fresh too. The only time I’ll give myself a pass is I’d rather use anchovy paste than whole anchovy fillets.

Caesar salad dressing in a glass jar.

Recipe FAQs

Where can I find anchovy paste?

It can usually be found near canned anchovies, salmon, and tuna.

If I were to use anchovy fillets, how many should I use?

One anchovy fillet equals 1/2 a teaspoon of paste. It typically comes in oil, so you may want to pat it a bit first. Then, chop it up and use it the same way you would the paste.

How much homemade Caesar salad dressing does this recipe make?

This recipe makes enough dressing for about 4 salads, which is about 3/4 cup. If you need more, double or triple the recipe.

Can I make this dressing in a blender?

You can for sure. It will be creamy and smooth, however, if you like a few chunks of garlic or cheese in yours, you may want to just whisk your homemade dressing by hand.

Caesar salad dressing in a jar with a spoon.

Storing Caesar Salad Dressing

Your homemade Caesar salad dressing can be stored in an airtight container in the fridge for up to 5 days. Do not freeze leftover dressing as it will separate when thawed.

Looking for ways to use up this homemade salad dressing? Pour it on a wedge salad, Cobb salad, and Italian salad.

More Homemade Dressings

Browse all

HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!

Caesar salad dressing in a jar with a spoon.

Caesar Salad Dressing Recipe

5 from 4 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Creamy, savory and easy to make, this homemade Caesar salad dressing is the best way to top a classic Caesar salad! Made with only a handful of ingredients, it's better than any store-bought variety.
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8



  • 1-2 garlic cloves , minced
  • ½ teaspoon anchovy paste 
  • 1 Tablespoon freshly squeezed lemon juice (about 1/2 lemon)
  • ¾ teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ cup mayonnaise
  • ¼ cup freshly grated Parmigiano-Reggiano
  • ¼ teaspoon Kosher salt
  • freshly cracked black pepper


  • In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, mustard, and Worcestershire sauce until anchovy paste is combined.
  • Whisk in the the mayonnaise, Parmigiano-Reggiano, salt, and pepper until smooth and combined. Season to taste, if needed. Chill until ready to use.


Quantity: This recipe makes about 3/4 cup, or enough dressing for about 4 salads. You can easily double the recipe if you need more. 
Low cal: If you want to make this lower calories, feel free to use low-fat mayo or half Greek yogurt. 
Storage: Store in an airtight container in the refrigerator up to 5 days. 


Serving: 2Tablespoons | Calories: 110kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 236mg | Potassium: 16mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 0.1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Main Course, Side Dish
Cuisine: American

Did you make this recipe? Don’t forget to give it a star rating below!

Let’s connect

Join our community of over 5 million!

Featured on

  • Taste of Home
  • Martha Stewart
  • Country Living
  • BuzzFeed
  • Yahoo
  • Food Network
  • Today