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+ servings
Caesar salad dressing in a bowl.

Best Caesar 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



  • 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. Anchovies: Substitute 1 teaspoon anchovy paste for every 2 anchovies, or 3 teaspoons (1/2 ounce) anchovy paste for this recipe.
  4. Oil: I love extra virgin olive oil in Caesar Dressing, but any neutral oil such as avocado oil or vegetable oil can work.
  5. Yield: This recipe makes 1 cup salad dressing.
  6. Storage: Store leftovers covered in the refrigerator for up to 4 days.


Serving: 2 tbsp | 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