Caesar Salad Dressing Recipe That’s Creamy and Tangy

The first time I tried making a homemade Caesar Salad Dressing Recipe, I realized how different it tasted compared to the bottled versions, brighter, creamier, and with that unmistakable savory depth. My first attempt, though, was a little bland because I skipped the anchovies, thinking they weren’t important. That mistake taught me there’s a secret ingredient that gives Caesar its signature flavor.

This recipe is for anyone who wants a restaurant-quality dressing at home, perfect for salads, wraps, dips, or even drizzling over roasted veggies.

Difficulty: Easy

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Prep Time 10

Total Time 10

Servings: 8 About 1 cup (8 servings).

Course: Salad Dressing

Cuisine: American

Calories: 145

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 1 raw egg yolk + ½ cup neutral oil for the traditional version.
½ cup freshly grated Parmesan cheese
Salt & freshly ground black pepper to taste

Optional: 1–2 tbsp olive oil or water to thin, if needed

Method

Make a paste. Mash the anchovies and garlic together on a cutting board until smooth.
Whisk the base. In a bowl, combine the anchovy-garlic paste, mustard, lemon juice, and Worcestershire.
Add creaminess. Stir in mayonnaise until smooth (or whisk egg yolk and oil if going traditional).
Mix in cheese. Fold in the Parmesan cheese.
Season & adjust. Taste and add salt, pepper, or more lemon juice as needed.
Thin it if needed. Add a splash of olive oil or water for a pourable consistency.

Video

Notes

Lesson learned: Skipping anchovies makes the flavor flat; they’re essential.

Egg safety: Use pasteurized eggs if going the traditional yolk-and-oil route.

Garlic punch: Fresh garlic brings sharpness, but powder won’t deliver the same taste.

Cheese choice: Always use fresh Parmesan for the best texture.