Name: Easy Homemade Caesar Dressing
Prep time: 10 min
Total time: 10 min
Ingredients: ½ cup finely grated Parmigiano Reggiano cheese (or regular parmesan if preferred); ⅓ cup mayonnaise; 2 large garlic cloves (minced); 1 ½ tablespoons fresh lemon juice; 1 ½ tablespoons Dijon mustard; 1 ½ teaspoons Worcestershire sauce; 1 teaspoon anchovy paste (optional); Salt and pepper (to taste)

Caesar dressing can feel a little daunting… emulsifying raw eggs and olive oil is not only fussy, but it can also go sideways fast into a split dressing. And honestly, some people (me included) just don’t want to mess with raw eggs!

I created this recipe to make the best Caesar dressing without the raw eggs or the stress, while still keeping all that tangy, savory, creamy goodness you expect.

The trick? Use mayo as the base, then loading it up with bold flavor (and of course, plenty of parmesan!).

Prefer a vinaigrette-style Caesar instead? Try my Chicken Caesar Salad or Grilled Caesar Salad, both made with a simple, tangy vinaigrette.

Recipe Highlights

Simple, 10-minute recipe
Traditional bold Caesar flavor
Cheesy and creamy
Great made ahead
Can be made with and without anchovies!

Caesar Salad Dressing Ingredients

Make Caesar dressing at home with just a few ingredients. P.S. it’s SO much better than store-bought!

Parmigiano Reggiano cheese – really good cheese = really good Caesar dressing! If you can, use finely grated Parmigiano Reggiano. If you prefer, you can use regular parmesan cheese (although the dressing won’t be quite as flavorful).
Mayonnaise – weird about raw eggs? Me too. That’s why we skip that step and use mayonnaise instead to create a creamy dressing. Want to use Greek yogurt? I recommend using 50/50 Greek yogurt and mayonnaise for balance. Keep in mind yogurt is tangier than mayo!
Garlic cloves – fresh minced garlic gives Caesar dressing is classic garlicky undertone.
Fresh lemon juice – for brightness, fresh lemon juice is just the thing.
Dijon mustard – Dijon mustard adds creamy tanginess.
Worcestershire sauce – Worcestershire adds umami and complexity.
Anchovy paste (optional) – if you’re one of those anti-anchovy people, feel free to leave it out. But anchovy paste does add even more delicious umami depth of flavor.

How to Make Caesar Dressing

No special equipment required and not more than 10 minutes needed to make the darn best Caesar dressing ever! All you need to do is whisk all of the ingredients together, and enjoy. Yes, it’s that simple. For the full recipe, see the recipe card below!

Caesar dressing in a wooden bowl with a spoon next to a Caesar Salad

My Pro Tip

Pro Tips

Use Parmigiano Reggiano. The flavor is unbeatable. Make sure to finely (not coarsely) grate it!
Use fresh lemon juice. Bottled lemon juice tastes flat.
Freshly crack the black pepper. Caesar dressing should have a noticeable peppery bite.
Don’t skip the Dijon. It adds tang and helps emulsify the dressing so it stays creamy.
Anchovy paste is worth it. It doesn’t make the dressing taste fishy…it adds umami depth. Even people who don’t like anchovies probably won’t even notice it’s in there!

And finally, dress the salad right before serving!

Caesar salad tossed with dressing in a large glass bowl

Storage

Refrigerate the dressing in an airtight container or jar as soon as it’s made. It will keep well for 5 days!

Stir or shake before serving. The dressing may thicken or separate slightly as it sits. If it’s too thick after chilling, whisk in 1–2 teaspoons of cold water until it reaches your desired consistency.

Do not freeze. Mayonnaise-based dressings tend to separate and become grainy when thawed.

How to Use Caesar Dressing

Here are a few of my favorite ways to use Caesar dressing!

Classic Caesar salad: toss with extra parmesan cheese, chopped Hard Boiled Eggs, and top with Homemade Croutons and parmesan crisps!
Caesar salad wrap: it’s a great spread for a Turkey Sandwich in place of mayo.
As a burger sauce: for Smash Burgers or Grilled Chicken Sandwiches.
Grilled Salmon or Grilled Chicken Breast: drizzle as a creamy sauce.
As a dip: for fresh veggies, chicken tenders, fries, or Smashed Potatoes.
Over roasted veggies: like Broiled Asparagus, Cauliflower Steaks, or Crispy Brussels Sprouts.