Homemade Caesar Salad Dressing

Homemade Caesar Dressing is a creamy, tangy dressing with mayonnaise, fresh lemon juice, garlic, anchovy paste, Dijon mustard, and Worcestershire sauce. Ready in 5 minutes with a whisk and bowl, it makes about ⅔ cup and costs less than $2 using ingredients you probably already have. The anchovy paste adds authentic umami depth without fishy taste. Perfect for classic Caesar salads, drizzling over grilled chicken, or using as a dip for vegetables and wings.

This homemade Caesar dressing tastes so much better than anything from a bottle but without those raw egg yolks you might be worried about. The whole dressing comes together in 5 minutes and has that fresh, garlicky-lemon flavor, that’s tangy and savory at the same time.

My mother in law makes hers directly in the salad bowl, with the coddled egg and everything. I am always in awe of how she never measures anything and it always comes out perfect. Most of the time she doesn’t use anchovies, thank goodness!

But if you are like me and are afraid to use anchovies, try the paste. I promise you won’t taste anything fishy, it just melts into the dressing and adds a little salty umami flavor.

Don’t let that term scare you, I didn’t really understand it but after tasting a bunch of dishes, I can tell you it’s that taste or feeling that something is rich and complex and not flat or has one flavor only.

That’s what the anchovy paste, along with the Dijon mustard and Worcestershire sauce do when combined. Otherwise the dressing would just taste like lemon mayonnaise (or like those store-bought bottled ones!)

Skip your usual Ranch dressing and try this homemade version on a blackened chicken caesar salad, use it to dip your chicken wings in, or use it as a spread on sandwiches!

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See recipe card for complete information on ingredients and their quantities.

Ingredient Notes

• Mayonnaise – This makes the dressing creamy without the eggs and helps it hold everything together. I prefer Duke’s mayo but any brand (except Miracle Whip) works.
• Fresh lemon juice – Don’t skip on this or use the bottled, fresh is what you need. A large lemon has about 3 tablespoons of juice in it.
• Garlic – Use fresh and run it through a garlic press to get the most flavor from it. Use 2-3 depending on how much garlic you like.
• Anchovy paste – I know you think you won’t like it but you will! Grab a tube of the paste because it’s less messy and you can store it in the fridge for a long time.
• Dijon mustard – Use Dijon because it adds a little extra flavor. Plain yellow is a little too harsh for this dressing. But don’t skip the mustard because it helps the dressing stay mixed in the mayo.
• Worcestershire sauce – Adds an extra layer of flavor that you won’t get in a bottled dressing.

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How To Make Homemade Caesar Dressing

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

Storage

Refrigerator: Store in an airtight container or jar with a tight lid for up to 1 week. The dressing thickens slightly when chilled. Stir or shake well before using.

Not Freezer-Friendly: Don’t freeze this dressing. The mayonnaise base separates when frozen and thawed, creating a watery, grainy texture that can’t be fixed.

Make Ahead: This dressing actually tastes better after sitting for a few hours. The flavors meld together beautifully. Make it in the morning for dinner or the night before for best results.

Container Tip: Use a jar with a tight-fitting lid so you can shake it to remix if it separates slightly. A small mason jar works perfectly.

Variations

• Creamy Parmesan Caesar: Whisk in ¼ cup freshly grated Parmesan cheese for extra richness and authentic Caesar flavor.
• Lighter Caesar: Replace half the mayonnaise with plain Greek yogurt for fewer calories and extra protein. The dressing will be slightly thinner.
• Extra Garlicky: Add one or two more cloves of minced garlic for serious garlic lovers. Let it sit overnight for the best flavor.
• Spicy Caesar: Add ½ teaspoon hot sauce or a pinch of cayenne pepper for subtle heat.
• Vegan Caesar: Use vegan mayo and replace anchovy paste with capers or white miso paste for better flavor. Add nutritional yeast for cheesy flavor.
• Herb Caesar: Whisk in 1 tablespoon fresh chopped parsley or basil for herbal notes.
• No Anchovy Version: Use an extra teaspoon of Worcestershire sauce and add a pinch of salt. It won’t be authentic Caesar but still tastes good.

Ways to Use Caesar Dressing

• Classic Caesar Salad: Toss with chopped romaine lettuce, croutons, and Parmesan cheese. Top with grilled chicken for a complete meal.
• Blackened Chicken Caesar Salad: My Blackened Chicken Caesar Salad uses this dressing with spicy blackened chicken for incredible flavor.
• Pasta Salad: Toss with cooked pasta, cherry tomatoes, cucumber, and Parmesan for Caesar pasta salad.
• Chicken Marinade: Use as a marinade for chicken breasts before grilling. The acid in the lemon juice tenderizes the meat.
• Vegetable Dip: Serve with raw vegetables, chicken wings, or breadsticks for dipping.
• Sandwich Spread: Use instead of mayo on sandwiches or wraps for extra flavor.
• Grilled Romaine: Drizzle over grilled romaine hearts for a warm Caesar salad.

Frequently Asked Questions

Recipe Tips & Tricks

• Use a large lemon to get the maximum amount of juice. Roll it on the counter with your palm before cutting to release more juice. Start with 2 tablespoons of juice and adjust from there.
• Too tart? Add another tablespoon of mayo. Start with less lemon juice if you’re worried about tartness. You can always add more but you can’t take it away. Not tangy enough? Add more lemon juice. Want more garlic punch? Add another minced clove.
• Mince garlic very finely so you don’t get big chunks in the dressing. A garlic press works best since it helps to release some juice too.
• Whisk vigorously to break up any lumps of anchovy paste. You want it completely smooth and creamy.
• Let it chill for at least 30 minutes before using. The flavors meld together and taste more balanced.
• Use a jar with a tight lid for storage. You can shake it to remix if it separates slightly in the fridge.
• Make it the night before for best flavor. The garlic mellows slightly and all the flavors mix better.
• Don’t skip the anchovy paste. It’s what makes Caesar dressing taste like dressing and not just garlic mayo.
• The dressing will thicken slightly in the fridge. If it’s too thick when you pull it out, whisk in a teaspoon of water or lemon juice to thin it.

This homemade Caesar salad dressing recipe is super easy to make and perfect on a ton of dishes, not just a salad!

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