This homemade Caesar dressing is creamy, tangy, garlicky and so much better than anything from a bottle. It comes together in just 5 minutes with a bowl and a whisk, and the anchovy paste is totally optional.
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This Caesar dressing first appeared back in 2019 as part of my chicken Caesar pasta salad, a reader favorite ever since. After years of whisking it up for pasta salads, sandwiches and good ol’ Caesar salads, I figured it was finally time to give the dressing that started it all a recipe page of its own.
I’m a big believer that homemade salad dressing is worth the extra few minutes. My buttermilk ranch, carrot-ginger dressing and lemon vinaigrette all prove that you don’t need a long list of ingredients (or a lot of time!) to make a really great dressing.
And this one couldn’t be easier: seven ingredients, one bowl, one whisk and 5 minutes. That’s it!
- Mayonnaise: The base of the dressing. Traditional Caesar dressing emulsifies raw egg yolks with oil, but mayo gives you a similar rich, creamy consistency. Use your favorite brand here.
- Parmesan cheese: Adds salty richness. Fresh, finely grated Parm is ideal here for the best flavor and texture.
- Fresh lemon juice and Dijon mustard: These add acidity, brightness and tang.
- Worcestershire sauce and garlic: Two heavy hitters when it comes to adding savory flavor.
- Anchovy paste: Gives classic Caesar dressing its umami oomph. I prefer paste because it blends right in (no chopping tiny fish required!), and a teaspoon adds plenty of depth without making the dressing taste fishy. Don’t let the rest of the tube go to waste: Store it in the fridge after opening, or freeze it in teaspoon-size portions so the next time a Caesar craving strikes, you can grab exactly what you need.
Do I have to use anchovy paste? Nope! You can leave it out, although you’ll lose some of that characteristic flavor. If you’re willing to give it a try, I highly recommend it. You won’t taste fish, just a whole lot more flavor.
Grab a bowl and a whisk. Whisk together the mayonnaise, Dijon mustard, fresh lemon juice, Worcestershire sauce, garlic and anchovy paste until well combined. Stir in the finely grated Parmesan and freshly cracked black pepper.
And that’s it!
Want it silky smooth? Blend everything in a food processor or with an immersion blender for a few seconds. It’s totally optional, but it’ll give the dressing an ultra-smooth consistency.
Too thick? Whisk in water, 1 teaspoon at a time, until the dressing reaches your desired consistency.
Beyond the Salad Bowl
A classic Caesar salad is just the beginning. Here are a few of my favorite ways to put this creamy dressing to work:
- Toss it with pasta. Add romaine lettuce, chopped chicken breasts and shaved Parmesan to make my popular Caesar pasta salad.
- Swap the romaine for kale like I do in my kale Caesar salad. And don’t forget the crispy roasted chickpeas!
- Spread it onto sandwiches or wraps. I love it on my chicken Caesar sandwich starring a warm, garlicky toasted roll. It’s like eating a classic Caesar salad, only the bun is one giant crouton!
- Use it as a dip for chips, veggies, French fries or crispy Parmesan chicken tenders.
How to Store It
This dressing keeps well, so don’t be afraid to make it ahead. Store it in an airtight container or jar in the refrigerator for up to 5 days. Give it a good stir before serving, and if it thickens in the fridge, whisk in a teaspoon of water at a time until it reaches your desired consistency.
And if you love this recipe, don’t miss the avocado Caesar dressing in my cookbook, The Secret Ingredient Cookbook. That version swaps the mayo for avocado for an extra-creamy twist with a boost of healthy fats.
Pictured below is the recipe that started it all: my reader-favorite Chicken Caesar Pasta Salad.
Ingredients
- 2 teaspoons Dijon mustard
- 2 Tablespoons fresh lemon juice
- 2 teaspoons Worcestershire sauce
- 3/4 cup mayonnaise
- 2 teaspoons minced garlic
- 1 teaspoon anchovy paste
- 1/3 cup finely grated Parmesan cheese
- 1/4 teaspoon black pepper
Instructions
- In a medium bowl, whisk together the Dijon mustard, lemon juice, Worcestershire sauce, mayonnaise, garlic and anchovy paste until well combined.
- Stir in the grated Parmesan cheese and black pepper. If needed, whisk in water, 1 teaspoon at a time, until the dressing reaches your desired consistency.
Kelly’s Notes
- Store the dressing in an airtight container or jar in the refrigerator for up to 5 days. Give it a good stir before serving.
- Anchovy paste: Totally optional, but highly recommended for the most flavorful dressing. It adds savory depth without making the dressing taste fishy.
- Serving ideas: Toss it with romaine lettuce, homemade croutons and shaved Parmesan for a classic Caesar salad, or add chicken and pasta like I do in my favorite Chicken Caesar Pasta Salad. See the post above for even more ways to put it to use.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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