Caesar Salad Dressing Recipe | Easy 5-Minute Method

Quick Caesar Salad Dressing Recipe with Simple Ingredients

I still remember the first time. I made a Caesar Salad Dressing Recipe at home instead of buying a bottled version. The flavor was so much brighter and fresher; the anchovies, garlic, and lemon gave it a punch that store-bought just couldn’t match. My first mistake, though, was skipping the anchovies because I thought they weren’t necessary. The result was flat, and that’s when I learned they’re the secret to that signature Caesar depth.

This recipe is for anyone who wants a restaurant-quality dressing at home, perfect for salads, sandwiches, or as a dip for veggies.

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Prep Time 10 minutes mins

Cook Time 0 minutes mins

Total Time 10 minutes mins

Servings: 8 About 1 cup (8 servings).

Course: Salad Dressing

Cuisine: Italian-American

Calories: 140

Ingredients Method Video Notes

Ingredients

  

• 2 anchovy fillets or 1 tsp anchovy paste
• 1 garlic clove minced
• 1 tsp Dijon mustard
• 2 TBSP lemon juice freshly squeezed
• 1 tsp Worcestershire sauce
• ½ cup mayonnaise or use 1 raw egg yolk + ½ cup neutral oil for the traditional version
• ½ cup grated Parmesan cheese
• Salt & black pepper to taste

Optional: 2–3 tbsp olive oil (thin consistency if needed)

Method

 

1. Mash the anchovies & garlic. On a cutting board, mash the anchovies and garlic together into a paste.
2. Whisk the base. In a bowl, whisk together the anchovy-garlic paste, mustard, lemon juice, and Worcestershire sauce.
3. Add creaminess. Stir in mayonnaise (or emulsify the egg yolk and oil if making traditional).
4. Mix the cheese. Fold in the Parmesan cheese until smooth.
5. Season. Taste and adjust with salt and black pepper.
6. Finish. Thin with olive oil or water if needed for pouring consistency.

Video

Notes

Lesson learned: Skipping anchovies leaves the dressing bland; they’re essential.

Egg caution: If using egg yolks, choose pasteurized for food safety.

Garlic tip: Fresh garlic is best, but the powder lacks the same sharpness.

Parmesan matters: Use freshly grated, not pre-shredded, for a creamier texture.

Tips & Tricks

• Make ahead: Dressing keeps for 3-4 days in the fridge. Stir before using.
• Creamier version: Blend in a food processor for a silky finish.
• Zesty boost: Add extra lemon juice for brightness.
• Lighter option: Swap half the mayo for Greek yogurt.
• Umami punch: A dash of fish sauce can boost flavor if you don’t have anchovies.

Serving Suggestions

• Classic use: Toss with crisp romaine, croutons, and shaved Parmesan.
• Wraps & sandwiches: Spread inside chicken Caesar wraps or turkey sandwiches.
• Dip: Use as a dip for veggies or chicken strips.
• Grain bowls: Drizzle over quinoa or couscous salads.
• Party platter: Serve alongside crudités for a crowd-pleasing dip.

Nutrition (per serving, ~2 tbsp)

• Calories: ~140
• Protein: 3 g
• Carbs: 2 g
• Fat: 13 g
• Fiber: 0 g