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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.
The best Caesar Salad Dressing is an emulsified dressing made with egg, mustard, oil, vinegar, Parmigiano-Reggiano cheese, and anchovies. Sometimes people get squeamish when they hear about the anchovies! But you already love them, you just don’t know it. Anchovies are what give the super savory, deep umami flavor you love in your Caesar dressing.
If you don’t feel like messing with anchovies (or raw egg, for that matter), you can find my super simple “Easier Caesar” dressing in the Recipe Tips and Variations below. I had that version on my blog for a long time, and it’s preserved for you there. I wouldn’t call it anchovy-free or egg-free, but it’s certainly easier and less mess because it’s made with mayonnaise and Worcestershire sauce. Spoiler alert: The umami flavor you love about Worcestershire comes from anchovies! But you probably already knew that.
Also, a teaspoon anchovy paste can replace 2 anchovy filets, so that’s another route you can go if you want the true flavor instead of Worcestershire. Soy sauce is another savory option too.
Table of Contents
Recipe 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.
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 emulsified texture.
- Transfer to a bowl and 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).
- 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, Newman’s Own Creamy Caesar Dressing, or Primal Kitchen’s Caesar Dressing (dairy-free and made with nutritional yeast).
More homemade salad dressings
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Best Caesar Dressing
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 (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 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 teaspoon 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 vegetable oil can work.
- Yield: This recipe makes 1 cup salad dressing.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
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!