Name: Homemade Caesar Salad Dressing
Prep time: 10 min
Total time: 10 min
Cuisine: Italian-American
Ingredients: 2 cloves garlic, minced; 1 teaspoon anchovy paste (or 2 anchovy fillets, minced); 2 tablespoons freshly squeezed lemon juice (from 1 lemon); 1 teaspoon Dijon mustard; 1 teaspoon Worcestershire sauce; 1 cup mayonnaise; 1/2 cup freshly grated Parmigiano-Reggiano; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper

Why You’ll Love Homemade Caesar Salad Dressing Recipe

It’s fast: ready in about 10 minutes.
It’s forgiving: using mayonnaise eliminates concerns about raw eggs.
Balanced in flavor: garlicky but not overpowering, with just enough anchovy to give depth.
Homemade always tastes better (and fresher) than store-bought.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 small garlic cloves, minced
1 teaspoon anchovy paste
2 tablespoons freshly squeezed lemon juice (about one lemon)
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup mayonnaise (use a good‑quality brand)
½ cup freshly grated Parmigiano‑Reggiano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Directions

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce until smooth.
Add the mayonnaise, grated Parmigiano‑Reggiano, salt, and black pepper. Whisk until well combined.
Taste and adjust seasoning if needed (for example, more lemon juice if you like it tangier).
Transfer to a sealed container and refrigerate. The dressing will keep well in the fridge for about a week.

Servings and timing

Makes: 1⅓ cups (enough for approximately 10 starter‑sized salads)
Total time: 10 minutes

Variations

Lighter version: Use part Greek yogurt or sour cream in place of a portion of the mayonnaise (for a tangy, lower‑fat version).
More umami depth: Finely mince a small amount of anchovy fillet instead of using anchovy paste (if you don’t mind a bit more texture).
Creamier texture: Add a tablespoon of olive oil and whisk to loosen the dressing slightly.
Dairy‑free: Substitute a dairy‑free “Parm” alternative or nutritional yeast (though flavor will differ).
Spicy twist: Add a pinch of cayenne pepper or a dash of hot sauce to give the dressing a kick.

Storage/Reheating

Store in an airtight container or jar in the refrigerator.
Keeps for up to one week.
No reheating needed — serve cold. If the dressing thickens in the fridge, let it sit a few minutes at room temperature or whisk in a splash of lemon juice or water before serving.

FAQs

What kind of anchovy paste should I use?

Use a good‑quality anchovy paste (found near canned tuna or in the condiment aisle). It provides that classic savory depth without the texture of whole anchovies.

Can I use raw eggs instead of mayonnaise?

This recipe is deliberately designed with mayonnaise to avoid raw eggs for safety and ease. If you prefer a traditional version, you’d need to adapt the recipe — but that’s not what this version calls for.

Can I prepare this in a blender or food processor?

Yes — you can blend all ingredients in a small food processor or blender. Just pulse until smooth. But whisking by hand works well and gives you more control.

Can I double or halve the recipe?

Absolutely. The proportions scale well. Just maintain the same ratios.

Is this suitable as a marinade for chicken?

You could use it as a marinade, but because it’s rich and thick, you might want to thin it slightly with olive oil and extra lemon juice for better coating.

What salad greens go best with this dressing?

Classic romaine hearts are ideal. You can also use a mix of crisp lettuce varieties, or even sturdy greens like kale (massaged to soften) if you like.

Can I omit the anchovy paste (for a vegetarian version)?

You can omit it, but the dressing will lose some of its savory, “Caesar” character. A bit of soy sauce or miso can help replace umami — but it won’t be exactly the same.

Why freshly grated Parmigiano‑Reggiano, not pre‑grated?

Freshly grated cheese gives a better texture and more robust flavor. Pregrated cheese often includes anti‑caking agents and doesn’t melt or integrate as smoothly.

My dressing turned out too thick — what can I do?

Whisk in a little water or extra lemon juice, a teaspoon at a time, until you reach your desired consistency.

Can I freeze this dressing?

It’s not recommended. Freezing may change the texture, causing separation when thawed.

Conclusion

This homemade Caesar salad dressing is a superb blend of simplicity, flavor, and ease. In just 10 minutes you can elevate your salads above what store‑bought dressings offer. With clean ingredients and balanced taste, it’s a go‑to you’ll want to make again and again.