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Nothing beats a creamy, delicious homemade Caesar salad dressing. Made without raw eggs, this easy recipe delivers the perfect balance of classic Caesar flavors.
Why You’ll Love This Recipe:
If Caesar salad is your go-to whenever you eat out, you’re going to love this homemade version. It has the rich, creamy texture and bold, tangy flavor of a classic Caesar dressing, but it’s even better because it’s made fresh with simple ingredients right at home.
One of the best things about this recipe is that it’s made without raw eggs. Instead, mayonnaise creates a creamy, smooth base, so you get all the classic flavor without worrying about using raw egg yolks.
Another reason this recipe stands out is that you can easily customize the anchovy flavor. A small amount of anchovy paste adds the signature savory taste that makes Caesar dressing so irresistible without overpowering it with a fishy flavor. If you’re an anchovy lover, simply add a little more to suit your taste.
Ingredients Needed
- Mayonnaise, full fat
- Parmesan cheese or Parmigiano-Reggiano
- Garlic
- Anchovy Paste
- Sugar
- Lemon, for juice
- Parsley
- Salt and Pepper
How to Make Caesar Salad Dressing
- Grate Parmesan cheese.
- Mince garlic cloves.
- Combine all ingredients except for the water into a blender. I like using my small personal size blender for this since the recipe only makes about a cup of dressing and it kind of gets lost in my big blender.
- Blend well until all the ingredients combined and the cheese blended in and the dressing is smooth and creamy. If the dressing is too thick, add a little water to get desired consistency. Just add a teaspoon at a time.
- Store dressing in an airtight container in the refrigerator until ready to use.
Tips from leigh Anne
- Use high-quality Parmesan cheese. Freshly grated Parmesan, especially one imported from Italy, will give your dressing the best flavor and texture. Avoid the shelf-stable grated cheese if possible. Save a little extra to sprinkle over your finished salad.
- Don’t skip the anchovy paste. Even if you’re not an anchovy fan, this ingredient is key to authentic Caesar dressing. It adds a rich, savory flavor without making the dressing taste fishy. Start with the amount called for in the recipe, then adjust to your taste.
- Grate or mince fresh garlic. Fresh garlic provides a brighter, more robust flavor than jarred pre-minced garlic. For the smoothest dressing, finely grate it with a microplane or mince it as finely as possible.
- Use freshly squeezed lemon juice. Fresh lemon juice adds the bright, tangy flavor that makes Caesar dressing shine. Bottled lemon juice just doesn’t deliver the same fresh taste.
- Let the dressing chill before serving. If you have time, refrigerate it for 20–30 minutes before using. This allows the flavors to meld together for an even better-tasting dressing.
- Taste and adjust before serving. Parmesan, anchovy paste, and lemon juice can vary in intensity. Give the dressing a final taste and adjust with a little extra lemon juice, Parmesan, garlic, or black pepper to suit your preferences.
Frequently Asked Questions
Can I make Caesar salad dressing ahead of time?
Yes! In fact, the flavor gets even better after it has had time to chill. Make it up to 3–4 days in advance and store it in an airtight container in the refrigerator. Give it a good stir before serving.
How long does Caesar Salad dressing last?
Because it’s made with mayonnaise and fresh ingredients, this dressing will keep for 3 to 5 days in the refrigerator when stored in an airtight container.
Does Caesar dressing have raw eggs?
Traditional Caesar dressing is often made with raw egg yolks. This recipe skips the raw eggs by using mayonnaise, giving you the same creamy texture with less prep.
Can I leave out the anchovy paste?
You can, but it’s not recommended. Anchovy paste adds the signature savory, umami flavor that makes Caesar dressing taste authentic. It won’t make the dressing taste fishy when used in the amount called for.
What can I substitute for anchovy paste?
If you don’t have anchovy paste, you can use one finely mashed anchovy fillet. If you prefer to leave it out entirely, add a little extra Worcestershire sauce for depth of flavor, though the dressing won’t have quite the same classic Caesar taste.
Can I freeze Caesar salad dressing?
Freezing isn’t recommended. The mayonnaise can separate as it thaws, resulting in a grainy texture. This dressing is best enjoyed fresh from the refrigerator.
There’s a reason this homemade Caesar salad dressing is one of those recipes you’ll come back to again and again. It’s creamy, tangy, packed with classic Caesar flavor, and comes together in just minutes with simple ingredients you probably already have on hand. Best of all, it’s made without raw eggs, making it an easy, foolproof option for any occasion. Whether you’re tossing it with crisp romaine lettuce, using it as a dip for fresh veggies, or spreading it on sandwiches and wraps, this homemade dressing is sure to become a staple in your kitchen. Once you taste the fresh, bold flavor, you may never reach for a bottle of store-bought Caesar dressing again!
Check out more of my favorite salad recipes:
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Caesar Salad Dressing Recipe
Ingredients
- 1 cup mayonnaise
- 1/3 cup Parmesan cheese or Parmigiano-Reggiano, freshly grated
- 3-4 cloves garlic minced
- 1/2 tsp anchovy paste more to taste
- 2 tsp sugar
- 1 1/2 Tbsp lemon juice fresh
- 1/2 tsp parsley dried, 1 tsp fresh
- salt and pepper to taste
- water as needed to thin
Instructions
- Combine all ingredients except for water into a blender and blend until smooth.
- Add water a teaspoon at a time, if needed to thin dressing.
- Store in an airtight container in the refrigerator for up to a week.
Tips & Notes:
Nutrition Facts:
Mones says
It is so yammy