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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.
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.
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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
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
- 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 emulsified texture.
- Transfer to a bowl and season to taste with salt and freshly ground black pepper.
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.
Frequently Asked Questions
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
Salad Dressing Recipes
Ranch Dressing Recipe
Salad Dressing Recipes
Homemade Italian Dressing
Salad Dressing Recipes
French Dressing Recipe
Salad Dressing Recipes
Blue Cheese Dressing
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Caesar Dressing Recipe
Ingredients
- 1 egg
- 3 cloves garlic (about 1 ½ teaspoons)
- 2/3 cup freshly grated Parmesan cheese (about 2 ounces)
- 2 tablespoons white balsamic vinegar
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons Dijon mustard optional (see note 1)
- 1 1/2 teaspoons spicy brown mustard optional (see note 2)
- 6 anchovy fillets drained (see note 3)
- Salt and freshly ground black pepper
- 3/4 cup olive oil (see note 3)
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
- Dijon mustard: I love the zip from 1 ½ tsp. in this dressing. Adjust to your palate: incorporate more to taste or omit entirely.
- 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.
- Anchovies: Substitute 1 tsp. anchovy paste for every 2 anchovies, or 3 tsp. (½ oz.) anchovy paste for this recipe.
- Oil: I love extra virgin olive oil in Caesar Dressing, but any neutral oil such as avocado oil or vegetable oil can work.
- Yield: This recipe makes 1 c. salad dressing.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Loved it thank you for sharing . I no longer have to buy it yay
Overall, it’s a pretty good recipe. I think it could have used just a tad bit less of the spicy brown mustard.
Very delicious! Thank you! I was looking for a recipe that did not require anchovies.
Hi!!! Just want to start out by saying THANK YOU FOR SHARING THIS RECIPE WITH THE WORLD! I made it last night and was honestly surprised how delicious it was because I figured I’d have to deal with anchovy paste to make it taste “authentic”. But this was delicious! I loved the tartness of it, I mean-I really LOVE IT! So easy!!!
Worcestershire sauces contain anchovy, and not people think to check for that. Is there a brand you recommend using before I would use this recipe?
Hi Micah, I need to fix the way this post is worded so nobody is confused. I like all the Worcestershire sauce I’ve ever had, but I usually buy Lea & Perrins brand. But I’ve also had Heinz brand and it was fine. Thanks! -Meggan
I mostly did it by sight and based on the taste. Definitely a bit too much lemon juice. I probably only used 2 tablespoons of lemon juice and it was great. I added a solid tablespoon of minced jarred garlic (use much less if fresh) and even some powdered garlic. Great and easily adjusted to taste. I had everything already in my pantry! Thank you!!
I made this for a party and it was a big hit. For those wanting to play it safe by not having raw eggs or anchovies/anchovy paste in their caesar salad, this is a great alternative. Next time I make it, I will cut back on the lemon juice, just a bit.
Worcestershire Sauce has anchovies in it.
Hi Joanne, I should probably change the description of this recipe. My intent in saying “no anchovies” is that you don’t have to actually HANDLE anchovies, you just use the Worcestershire sauce which has them in it. But it could be mistaken as me trying to say this is anchovy-free, and it’s not. So yes. Sorry about that, the post is poorly written and I’ll fix it. Thanks for letting me know. -Meggan
Hi Joanne, yes it does. I’m sorry for how badly-worded this is. My intent is not to say that dressing is anchvoy-free, my intent is to say you don’t actually have to handle anchovies when you make it (since they are in the Worcesterhsire sauce). But I realize now that what I wrote is just misleading. I’ll fix it. Sorry about that! -Meggan
I work in a kitchen that feeds 120 college students 7 days a week, 3 meals a day from mid May till mid August. Yesterday, reading through the upcoming menus we have chicken Caesar wraps on for lunch… TODAY!!! And no Caesar dressing on our food order, of course! So quick recipe search and viola! I made your recipe by 16x! Of course I scaled back on the lemon juice because I only use organic not from concentrate. My co-workers were quite impressed with the flavor. I had to omit the mustard for I have an odd mustard allergy but all in all wonderful recipe, easy peasy and will use again and again!
As an FYI, the original Ceasar salad dressing did not have anchovies. As a waiter at the actual Hotel Ceasar in Tijuana explained to me, the anchovy hint comes from the Worcestershire sauce. To quote him exactly, “There are NO anchovies in real Ceasar salad dressing, madam. The anchovies were added by (haughty sniff) Californians!” But it does have egg. Watching them make it tableside is quite a show,