Caesar Salad Dressing

Meggan Hill

4.96 from 24 votes

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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.

Caesar salad dressing in a ramekin.

Table of Contents

  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Caesar Salad Dressing Recipe

Recipe ingredients

Labeled ingredients for caesar salad dressing.

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

  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 emulsion.
Oil being poured into a food processor.
  1. Season to taste with salt and freshly ground black pepper.
Caesar salad dressing in a ramekin.

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).
Someone spooning Caesar dressing on a Caesar salad.
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Caesar salad dressing in a ramekin.

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.
Author: Meggan Hill
4.96 from 24 votes
ReviewPrint
Prep Time 5 mins
Total Time 5 mins
Servings 8 servings (2 tbsp each)
Course Salad
Cuisine American
Calories 231

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

  1. Dijon mustard: I love the zip from 1 ½ teaspoons in this dressing. Adjust to your palate: incorporate more to taste or omit entirely.
  2. 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.
  3. Yield: This recipe makes 1 cup salad dressing.
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  5. 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
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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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.

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Comments

  1. 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?

    Reply

    1. 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

  2. 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?

    Reply

    1. 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

  3. 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.5 stars

    Reply

  4. 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!5 stars

    Reply

  5. 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.5 stars

    Reply

  6. 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!5 stars

    Reply

  7. Thank you so much for this recipe! It was so simple and delicious!!! I had all the ingredients in my fridge!5 stars

    Reply

  9. Overall, it’s a pretty good recipe. I think it could have used just a tad bit less of the spicy brown mustard.4 stars

    Reply

  11. 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!!!5 stars

    Reply

  12. 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?

    Reply

    1. 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

  13. 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!!5 stars

    Reply

  14. 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.5 stars

    Reply

    1. 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

    2. 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

  16. 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!5 stars

    Reply

  17. 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,

    Reply

  18. 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. :D -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!

  19. 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. :D

  21. 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!!! :/

  23. 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.

  26. 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!