Homemade Caesar Dressing

Meggan Hill

4.97 from 26 votes

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Learn how to make the Best Caesar Dressing from scratch in 5 minutes or less. Then drizzle it on your next Caesar salad, of course, but also try it on sandwiches, wraps, and with vegetables.

Caesar dressing in a clear bowl on a countertop.


 

I learned how to make authentic Caesar Salad Dressing in culinary school, and that was the first time I really handled anchovies. Maybe you don’t cook with them every day either, but fear not! If you love Worcestershire sauce, you already love the flavor of anchovies. And if you don’t want to handle the actual individual tinned fish, you can just grab a tube of anchovy paste and move on with your life. It’s fine, I promise the universe won’t implode. Once you have your anchovies under control, this dressing is ready in just a couple of minutes in your food processor or blender.

Table of Contents

  1. You Will Never Buy Caesar Dressing Again!
  2. Best Caesar Dressing ingredients
  3. Ingredient notes
  4. How to Make Caesar Dressing
  5. Caesar Dressing Recipe Tips and Variations
  6. Frequently Asked Questions
  7. Caesar Dressing Recipe Recipe

You Will Never Buy Caesar Dressing Again!

With it’s superior flavor, quick turn-around time, and freshest possible ingredients, there is simple NO justification for buying Caesar dressing ever again. Store-bought Caesar often tastes overly cheesy, stale, and salty, not like the authentic dressing at all. I extend this rule beyond Caesar, though, and make it a point to avoid store-bought dressings all kinds, all the time. No matter what salad dressing it is, it will always be best when you make it yourself.

Best Caesar Dressing ingredients

Labeled ingredients for caesar salad dressing.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Dijon mustard: I love the zip from 1 ½ teaspoons in this dressing. Adjust to your palate: incorporate more to taste or omit entirely.
  • Spicy brown mustard: Again, start with 1 ½ teaspoons in the dressing, then add more to taste. You could also omit entirely or substitute with whole grain mustard.
  • Anchovies: Substitute 1 tsp anchovy paste for every 2 anchovies, or 3 teaspoons (½ ounce) anchovy paste for this recipe.
  • Oil: I love extra virgin olive oil in Caesar Dressing, but any neutral oil such as avocado oil or canola oil can work.

How to Make Caesar Dressing

  1. In a food processor, add egg and process until frothy, about 10 seconds. Add garlic, Parmesan cheese, white balsamic vinegar, red wine vinegar, Dijon, spicy brown mustard, anchovies, 1 ½ teaspoon salt, and ½ teaspoon pepper, and pulse until well combined.
A food processor with Caesar salad dressing in it.
  1. While the processor is on, slowly drizzle in olive oil to create the emulsified texture.
Oil being poured into a food processor.
  1. Transfer to a bowl and season to taste with salt and freshly ground black pepper.
Caesar salad dressing in a ramekin.

Caesar Dressing Recipe Tips and Variations

  • Yield: This recipe makes 1 cup salad dressing.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Easier Caesar: Looking for our old, super simple Caesar dressing? Just whisk together 1 cup mayonnaise, ¼ cup lemon juice (from 2 lemons), 2 tbsp Parmesan cheese, 2 tbsp spicy brown mustard, and 2 teaspoons Worcestershire sauce. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).
  • Egg yolks: Some versions of Caesar dressing include just the yolk, but this recipe incorporates the whole egg.
  • Cheesy: Parmesan cheese is traditional for Caesar salads and dressing, but Asiago cheese or even fontina can work in a pinch.
Someone spooning Caesar dressing on a Caesar salad.
This classic Caesar Salad is made with crunchy romaine lettuce, plenty of Parmesan cheese, Homemade Croutons and Caesar dressing.

Frequently Asked Questions

What is the best Caesar salad dressing?

In my opinion, the best salad dressings (Caesar included) will always be the one you make at home. If you’re looking for dressings to buy at local grocery stores, though, try Ken’s Steak House Creamy Caesar Dressing, Brianna’s Asiago Caesar Dressing, or Primal Kitchen’s Caesar Dressing (dairy-free and made with nutritional yeast).

More homemade salad dressings

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Caesar salad dressing in a bowl.

Caesar Dressing Recipe

By Meggan Hill
Learn how to make classic Caesar Dressing from scratch in 5 minutes or less. Then drizzle it on your next Caesar salad, of course, but also try it on sandwiches, wraps, and with vegetables.
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 servings (2 tbsp each)
Course Salad
Cuisine American
Calories 231
4.97 from 26 votes
ReviewPrint

Ingredients 

Instructions 

  • In a food processor, add egg and process until frothy, about 10 seconds. Add garlic, Parmesan cheese, white balsamic vinegar, red wine vinegar, Dijon, spicy brown mustard, anchovies, 1 ½ teaspoon salt, and ½ teaspoon pepper, and pulse until well combined.
  • While the processor is on, slowly drizzle in olive oil to create the emulsion. Season to taste with salt and freshly ground black pepper.

Recipe Video

Notes

  1. Dijon mustard: I love the zip from 1 ½ tsp. in this dressing. Adjust to your palate: incorporate more to taste or omit entirely.
  2. Spicy brown mustard: Again, start with 1 ½ tsp. in the dressing, then add more to taste. You could also omit entirely or substitute with whole grain mustard.
  3. Anchovies: Substitute 1 tsp. anchovy paste for every 2 anchovies, or 3 tsp. (½ oz.) anchovy paste for this recipe.
  4. Oil: I love extra virgin olive oil in Caesar Dressing, but any neutral oil such as avocado oil or vegetable oil can work.
  5. Yield: This recipe makes 1 c. salad dressing.
  6. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 2 tbspCalories: 231kcalCarbohydrates: 1gProtein: 4gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 28mgSodium: 168mgPotassium: 40mgFiber: 1gSugar: 1gVitamin A: 98IUVitamin C: 1mgCalcium: 111mgIron: 1mg
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4.97 from 26 votes (8 ratings without comment)

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Comments

  1. This seems super easy to make! And i love how most of these ingredients can be found in any kitchen. Would this basically be considered Keto-Friendly?5 stars

    Reply

    1. Hi Giselle, yes this is SO keto! 15.5g fat in 2 tablespoons! Virtually no carbs and low in protein. This is definitely keto. If you need anything else, just let me know! I’ve done keto before. 😀 -Meggan

    2. I’m a huge fan of pantry ingredient dressings and sauces, and this does not disappoint! Thank you for the clarifications on the worchestershire/anchovy debacle (yes I know anchovies are in Worcestershire sauce)and the raw egg issue. A few of my friends have allergy concerns and this is a great alternative!

  2. Wanted to make a Caesar salad today and realized I had no Caesar dressing in the pantry. I also had limited ingredients. This recipe was perfect and i had all the ingredients. Everyone loved it and said it was the best salad they’ve ever had. I was amazed at how easy and delicious it was. Thanks for posting and yum yum yum!  Merry Christmas! 5 stars

    Reply

    1. You’re so kind. I just try to remember that there are humans on the other side and if we were having this conversation face-to-face, alL I would want to do was tell them everything will be ok! LOL! It’s just a recipe! But I know on a bad day it can seem like the end of the world. I appreciate you, thanks a lot. 😀

  4. You know that most-if not all-Mayonnaise is made with raw eggs, right? not sure then, how this recipe is technically ‘egg-free’?

    Reply

    1. My description is poorly-worded and I need to fix it. It was never my attention to say the recipe is “egg free,” but rather just that you don’t have to make it with actual eggs. Many traditional versions of Caesar dressing are made in a blend with whole eggs. My “shortcut” is to use mayonnaise so the eggs are already in there. But clearly I need to check the post and make sure I don’t sound like an idiot. Thank you Anj and sorry!!! :/

  6. Usually people who want no anchovies want no fish in general, and Worcestershire sauce has sardines… so this doesn’t help for vegetarians or fish allergies.

    Reply

    1. You could be right. Personally I just don’t like to cook with anchovies even though I know they taste good in small doses. So the point is that I don’t have to buy (and not use up) nor mess around with anchovies. I don’t really know very many people who regularly buy or are willing to cook with anchovies, but a lot of people have Worcestershire in the pantry. But yes you’re absolutely right.

  9. Listen. Best Caesar dressing ever. Amazing. I have been singing its praises for a month!! Thank you for sharing!!!!5 stars

    Reply

    1. I hope you like it, Brooke! I’m *trying* to get over my aversion to anchovies, but it’s a long road. 🙂 Thanks for your comment!