Caesar Dressing Recipe

A small jar of creamy salad dressing with grated parmesan cheese and black pepper on the side.

If the thought of making Homemade Caesar Dressing has felt out of reach in the past, try my easy recipe. This fool-proof recipe doesn’t require raw eggs, and instead, uses mayo for a creamy dressing that simply whisks together.

Course condiment

Cuisine Italian

Prep Time 5

Total Time 5

Servings servings

Calories 179kcal

Author John Kanell

Equipment

Bowl
Whisk

Ingredients

⅔ cup mayonnaise (160g)
2 to 3 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic finely minced or grated
1 teaspoon anchovy paste
½ teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
½ teaspoon salt plus more to taste
½ teaspoon ground black pepper plus more to taste
⅓ cup freshly grated parmesan cheese (20g)

Instructions

In a medium bowl, combine the mayonnaise, olive oil, 2 tablespoons lemon juice, garlic, anchovy paste, and Worcestershire sauce. Whisk together until smooth.
Sprinkle in the parmesan cheese, salt, and pepper and stir to combine. Adjust the flavors of the dressing to taste with more lemon juice, salt and pepper, and/or Worcestershire. Cover and refrigerate until ready to use. This makes about 1 cup of dressing.

Notes

Swap the paste for regular anchovies. You can finely mince 1 or 2 anchovy filets to use instead. The paste is convenient and doesn't require opening a full tin or jar of anchovies, but both options will make a delicious dressing! Anchovy paste is typically stocked with canned tuna in grocery stores.
Let the dressing rest. It's best to make this dressing a few hours in advance of serving to allow the flavor of the garlic and anchovy to develop. Plus, it makes mealtime even easier when the dressing is already prepped! For the best texture, Caesar dressing is best eaten within 24 hours of being made.

Nutrition

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