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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.
Course Salad
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 servings (2 tbsp each)
Calories 231kcal


  • 1 egg
  • 3 cloves garlic (about 1 1/2 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 1/2 ounce or 1 tbsp anchovy paste)
  • Salt and freshly ground black pepper
  • 3/4 cup olive oil


  • 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 1/2 teaspoon salt, and 1/2 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.



  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, 1/4 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).


Serving: 2tbsp | Calories: 231kcal | Carbohydrates: 1g | Protein: 4g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 168mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 98IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg