Homemade Caesar Salad Dressing Recipe

spoon dripping salad dressing back into a clear bowl

Homemade Caesar Salad Dressing Recipe

This easy Caesar Dressing uses simple ingredients you already have. Whisk together in 5 minutes for creamy, tangy dressing that beats bottled versions!

5 from 1 vote

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Course: Condiments

Cuisine: American

Prep Time: 5

Total Time: 5

Servings:

Author: Jennifer Stewart

Ingredients

⅓ cup mayonnaise
2 tablespoons lemon juice juice of 1 large lemon
3 cloves garlic chopped fine
1 teaspoon anchovy paste
1 teaspoon dijon mustard
1 teaspoon Worcestershire sauce
½ teaspoon salt
½ teaspoon pepper

Instructions

Combine all the ingredients in a bowl and whisk together until smooth.
Store in the fridge for up to 1 week.

Notes

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.

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