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Learn how to make classic Caesar Salad 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.
Table of Contents
Recipe ingredients
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.
Step-by-step 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 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).
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Caesar Salad Dressing
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.
Ingredients
- 1 egg
- 3 cloves garlic (about 1 ½ teaspoons)
- 2/3 cup Parmesan cheese grated (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 (about ½ ounce or 1 tbsp anchovy paste)
- Salt and freshly ground black pepper
- 3/4 cup olive oil
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 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.
- 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).
Nutrition
Serving: 2tbspCalories: 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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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Where did the recipe without the anchovies and eggs go?
This still comes up in the Google search for the dressing without anchovies and eggs, but then actually does contain them. Did you change it?
Hi Nina, yes. The recipe changed from what you remember. I put a note in the post and in the recipe card that has the old recipe. You’ll see it there, or here it is if you don’t want to look: 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).
We changed it because the dressing I had posted wasn’t “real” and we got a lot of mean comments to that effect. But I didn’t want to disappoint people who made it the old way, so that’s why I put the note. Thank you and I’m REALLY sorry about that!!! -Meggan
Did the recipe for Caesar Dressing change? I used to make a dressing and I was almost positive it was on this website that did not have egg in it. now the recipe does have an egg. Am I going crazy, or did the recipe change?
Hi Paula, yes. The recipe changed from what you remember. I put a note in the post and in the recipe card that has the old recipe. You’ll see it there, or here it is if you don’t want to look: 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).
We changed it because the dressing I had posted wasn’t “real” and we got a lot of mean comments to that effect. But I didn’t want to disappoint people who made it the old way, so that’s why I put the note. Thank you and I’m REALLY sorry about that!!! -Meggan
Simply delicious and easy to make. I didn’t have any Cesar dressing so decided I really should make my own. I had all the ingredients which are pretty basic but the flavour was amazing. I will never buy store bought Cesar dressing again.
Thank you Heather! -Meggan
Tastes just like the old recipe I used to make in the blender, but much easier and I don’t have any leftover anchovy filets to deal with!
This is exactly what I needed in a pinch when I didn’t have Caesar dressing in my fridge. It tastes great and only takes a couple minutes to put together.
Thank you Dominic! -Meggan
This is the best dressing ever We make it at least twice a week. I use a tad less mayo, but that’s me. The rest is perfect. Thank you for sharing. My family loves it!
Thank you so much for this recipe! It was so simple and delicious!!! I had all the ingredients in my fridge!