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Homemade Caesar Dressing

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Homemade Caesar Dressing is creamy, garlicky, with Parmesan cheese in every bite. This dressing is SO EASY to make and only takes 10 minutes!

Bowl of Caesar dressing with a metal spoon.

This homemade Caesar dressing is full of flavor without some of the common ingredients found in traditional Caesar salad dressing.

We’ve made this dressing with no eggs and no whole anchovies. Instead we use anchovy paste that’s much easier to work with.

It whips up in minutes and has plenty of garlic and Parmesan cheese to add tons of flavor to any Caesar salad or chicken Caesar wraps.

How to make Homemade Caesar Dressing:

Scroll to the recipe card below for full instructions and ingredient amounts!

  1. Combine the mayonnaise, anchovy paste, lemon juice, garlic, salt, pepper, Dijon mustard, Parmesan cheese, and Worcestershire sauce.
Top down view of ingredients for Caesar dressing in a bowl.
  1. Whisk until smooth and creamy.
  2. Place the dressing in an airtight container and store in the refrigerator for up to 5 days or serve immediately.
  3. The dressing will thicken as it cools.
Top down view of mixed dressing in a glass bowl.

Can you omit the anchovy paste?

Yes, the anchovy paste can be omitted. It will change the flavor of the dressing some, but it certainly can be omitted.

How do you thin out the homemade Caesar dressing?

This dressing is on the thicker side. To thin it out, use finely shredded Parmesan cheese. We use a microplane to grate the cheese, so it thin and fine.

A tablespoon or two of milk can be added until the desired consistency is reached.

Homemade Caesar Dressing Tips:

  • Either shredded or grated Parmesan cheese works. Our preference is to use finely grated off the block Parmesan cheese, not “shaker” or container cheese.
  • Try using a garlic press to get the most flavor out of the garlic without having large chunks. Otherwise, finely mince the garlic.
  • Go light on the salt. The cheese and anchovy paste add additional saltiness, so it’s easy to overdo it.
  • A hand blender comes in really handy with this dressing. If you don’t want to use a whisk or don’t want small lumps from the garlic and cheese, use a hand blender to mix the ingredients.
Top down view of Caesar salad dressing on a spoon.

Storage Recommendations:

Refrigeration: This Caesar salad dressing lasts about 4 to 5 days when kept in an airtight container in the refrigerator.

Freezer: We do not recommend freezing this Caesar dressing.

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Close up of salad dressing in a tan dish.

Homemade Caesar Dressing

4.6 from 7 votes
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Author: Kimberly
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12 Servings

Ingredients

  • 1 cup mayonnaise
  • ½ cup Parmesan cheese, shredded off the block
  • 2 tablespoons freshly squeezed lemon juice
  • 2 garlic cloves, finely minced or pressed
  • 1 to 1 ½ teaspoons anchovy paste, to taste
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon kosher salt
  • pinch ground black pepper

Instructions
 

  • In a medium bowl, combine all the ingredients until well incorporated.
    1 cup mayonnaise
    ½ cup Parmesan cheese
    2 tablespoons freshly squeezed lemon juice
    2 garlic cloves
    1 to 1 ½ teaspoons anchovy paste
    1 teaspoon Dijon mustard
    1 teaspoon Worcestershire sauce
    ¼ teaspoon kosher salt
    pinch ground black pepper
  • Place in the refrigerator until ready to use. Store leftovers in the refrigerator for up to 4 to 5 days.

Suggested Equipment

Nutrition

Serving: 1ounce | Calories: 147kcal | Carbohydrates: 1g | Protein: 2g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 11mg | Sodium: 272mg | Potassium: 21mg | Fiber: 0.04g | Sugar: 0.3g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 0.2mg

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 ounce of dressing. Actual calories will vary.
 
*For more information, tips, and answers to frequently asked questions, please refer to the post.
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