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Caesar Salad Dressing

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
Cook Time 0 minutes
Total Time 10 minutes
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.