Caesar Salad Dressing
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Say goodbye to the store-bought stuff and get ready for a Caesar Salad Dressing that’s out of this world! This homemade version is bursting with bold, tangy flavors, and is so creamy and rich, you’ll want to put it on everything.
The Best Caesar Salad Dressing
Alright, listen up! This homemade Caesar salad dressing is going to change your salad game forever. Forget about those store-bought bottles that have been sitting on the shelf for who-knows-how-long. With this recipe, you’re in control, and the result is a dressing so fresh, so flavorful, and so incredibly delicious, you’ll wonder why you haven’t been making this all along.
Imagine this: robust garlic, briny capers, and that optional-but-highly-recommended punch of umami from the anchovy paste, all mashed together to create the base of our dressing. Then we whisk in fresh, tangy lemon juice, the sharp bite of Dijon mustard, creamy mayonnaise, and nutty Parmesan cheese. As if that’s not enough, we slowly drizzle in a stream of high-quality extra virgin olive oil, which brings everything together into a creamy, dreamy concoction that’s just bursting with flavor.
This Caesar salad dressing is so good, you might just want to eat it with a spoon. But resist the temptation, because when you toss it with crisp romaine lettuce and sprinkle on some extra Parmesan… well, my friend, that’s when the magic really happens. So go on, give it a try. Your kitchen is calling!
Why You’ll Love This Caesar Salad Dressing
- Freshness and Flavor: Making your own Caesar salad dressing ensures you’re getting the freshest, most vibrant flavors possible. The difference between homemade and store-bought is staggering. You’ll be able to taste every ingredient, from the punch of garlic and capers to the tangy lemon and Dijon mustard, all rounded off with a hint of umami from the optional anchovy paste. It’s a symphony of flavors that just can’t be matched by a bottle from the store.
- Control Over Ingredients: When you make your own dressing, you have complete control over what goes into it. No more puzzling over unpronounceable ingredients on a label! You can adjust the flavors to your liking, skip anything you’re not a fan of, and even make it healthier by choosing high-quality, nutritious ingredients.
- It’s Easier Than You Think: Don’t let the idea of homemade dressing intimidate you. This recipe is straightforward and simple. Once you’ve gathered your ingredients, it’s just a matter of mashing, whisking, and drizzling. Plus, the sense of accomplishment when you taste your homemade dressing? Priceless!
- Garlic: This adds a robust flavor that forms the backbone of the dressing. You can adjust the quantity based on your preference for garlic. If you’re not a fan, you could consider using a smaller amount, or even garlic powder for a milder flavor.
- Anchovy Paste: This is what gives Caesar dressing its unique, savory (umami) flavor. If you’re not a fan, you can skip it, but it won’t have the traditional Caesar dressing taste. If you don’t have anchovy paste, you could mash up a couple of canned anchovy fillets.
- Pepper: Freshly cracked pepper adds a nice heat to the dressing. You could adjust the amount based on your preference for spiciness.
- Capers: These add a tangy, briny flavor that complements the other ingredients. If you don’t have capers, you could use a bit of pickle juice for a similar tang.
- Lemon Juice: This adds a bright, tangy flavor that helps balance the richness of the other ingredients. You could also use white wine vinegar if you don’t have a lemon.
- Dijon Mustard: This adds tanginess and helps emulsify the dressing. You could use a different type of mustard if you prefer, but Dijon is traditional in Caesar dressing.
- Mayonnaise: This makes the dressing creamy and helps emulsify the oil. If you’re not a fan of mayo, you could use Greek yogurt for a tangier, healthier dressing.
- Parmesan Cheese: This adds a salty, savory flavor that really makes the dressing taste like Caesar. You could use Romano or Asiago if you don’t have Parmesan.
- Olive Oil: This is the base of the dressing, and a good-quality extra virgin olive oil will make a big difference in flavor. If you don’t have olive oil, you could use another type of oil, but the flavor will be different.
- Salt: This enhances all the other flavors. You can adjust the amount based on your preference for saltiness. If you’re watching your sodium intake, you can reduce the amount or even leave it out, especially if you’re using the anchovy paste and Parmesan, both of which are quite salty.
Alright, my friend, let’s make some delicious homemade Caesar salad dressing! It’s really easy, I promise.
First, we need to get our ingredients together. Grab your garlic, anchovy paste (if you’re using it), pepper, and capers. They’re about to become the best of friends.
Now, put those guys in a mixing bowl. Using a fork, mash them all together until they’re well combined. You’ll start to smell that classic Caesar dressing aroma coming together. Trust me, it’s gonna be amazing!
Next, we’re going to whisk in the lemon juice, Dijon, mayo, and Parmesan cheese. Keep whisking until it’s all incorporated. I know, it’s a bit of an arm workout, but it’s so worth it!
Alright, here’s where you need to be patient. Slowly start to drizzle in your olive oil while you continue to whisk. This helps the dressing emulsify, which is just a fancy word for “blend together really well”. If you add the oil too fast, the dressing might separate, and we don’t want that!
Now, for the best part: tasting! Give your dressing a taste and decide if you need to add any salt. Remember, it’s easier to add more salt than to take it away, so add a little at a time.
And there you have it! Your very own homemade Caesar salad dressing. Told you it was easy! Now go ahead and toss it with some romaine lettuce, sprinkle on some extra Parmesan, and enjoy. You’ve just upped your salad game, my friend!
Frequently Asked Questions
Can I use whole anchovies instead of anchovy paste?
Absolutely! If you have whole anchovies, you can use one small fillet in place of the paste. Simply mince it finely before adding it to the mix.
Do I have to use anchovies?
While anchovies are a traditional ingredient in Caesar salad dressing that provides a unique umami flavor, they’re not absolutely necessary if you don’t like them or if you’re catering to dietary restrictions like vegetarianism. You can certainly leave them out and the dressing will still be delicious. However, you may want to consider adding a bit more capers or a touch of soy sauce to make up for the savory depth that the anchovies would typically contribute. Keep in mind that the flavor won’t be exactly the same, but it’ll still make a tasty dressing. Remember, recipes are guidelines and it’s always okay to make adjustments to suit your personal taste!
What can I use this dressing for besides Caesar salad?
This versatile dressing is perfect on any type of salad, but you could also use it as a marinade for chicken, a spread for sandwiches, or even a dip for veggies!
Can I make this dressing ahead of time?
Yes, this dressing can be made in advance. It will keep well in the refrigerator for about a week. Just give it a good stir or shake before using it.
Expert Tips
- Emulsify Properly: To get a creamy, well-mixed dressing, make sure to slowly drizzle in the olive oil while continuously whisking. This process of emulsification helps to blend the oil and other ingredients together for a smoother and more homogenous dressing.
- Fresh is Best: Freshly grated Parmesan cheese and freshly squeezed lemon juice can make a big difference in the taste of your dressing. The fresher the ingredients, the more vibrant and flavorful your dressing will be.
- Adjust to Taste: The beauty of homemade dressing is that you can adjust the flavors to your liking. Start with the amounts given, but don’t be afraid to add a bit more garlic if you love garlic, or extra lemon juice if you prefer a tangier dressing. Remember, you’re the chef!
Storage
Your homemade Caesar salad dressing should be stored in an airtight container in the refrigerator. It will stay fresh for up to a week. Because it’s homemade and doesn’t contain any preservatives, it won’t last as long as a store-bought dressing, but I guarantee the superior taste is worth it!
Just give it a good shake or stir before using to ensure all the ingredients are well mixed. Remember, if you see any signs of spoilage or if the dressing develops an off smell or color, it’s best to discard it. Freshness and food safety should always be your top priorities. Enjoy!
Other Delicious Recipes You’ll Enjoy
- Thousand Island Dressing
- Greek Salad Dressing
- Homemade Mayonnaise
- Homemade Tzatziki Sauce
- Easy Pesto Recipe
- Marinara Sauce
- Enchilada Sauce
- Teriyaki Sauce
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Caesar Salad Dressing
Ingredients
- 2 cloves garlic (minced)
- ½ teaspoon anchovy paste (optional)
- ½ teaspoon pepper (freshly cracked)
- 2 teaspoons capers (brined)
- 2 tablespoons lemon juice (from one lemon)
- 2 teaspoon dijon mustard
- ½ cup mayonnaise
- ½ cup Parmesan cheese (grated)
- ½ cup olive oil (extra virgin, good quality)
- ¼ teaspoon salt (or to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Mash: Add the garlic, anchovy paste, pepper, and capers to a mixing bowl. Use a fork to mash the ingredients together.
- Finish: Whisk the lemon juice, dijon, mayo, and parmesan cheese into the bowl. While continuing to whisk, slowly pour in the olive oil. Continue to stir until completely emulsified. Taste for seasoning and add salt if needed.
Notes
- Recipe yields almost 1½ cups of dressing.
- Nutritional information is per ¼ cup of dressing.
- Quality Matters: For the best tasting Caesar salad dressing, use high-quality ingredients. This is particularly true for the extra virgin olive oil and Parmesan cheese.
- Adjust to Your Taste: Feel free to adjust the ingredients to suit your palate. If you prefer a zestier dressing, add a bit more lemon juice. If you like it creamier, add a touch more mayonnaise.
- Emulsify Well: To create a creamy, unified dressing that doesn’t separate, be sure to slowly drizzle in the olive oil while continuously whisking.
- Fresh is Best: While this dressing stores well, it’s always best when fresh. If you’re planning a dinner party, whip it up right before your guests arrive for the most impressive flavor.
- Skip the Anchovy Paste: If you’re not a fan of anchovies or if you’re serving vegetarians, you can omit the anchovy paste. The dressing will still be delicious!
- Transfer your dressing to a sealable jar, bottle, or container. Store in the fridge up to one week.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
What a great recipe for Caesar dressing. I like using an emulsion blender before serving just to make sure its all mixed up nicely. The dressing has a wonderful flavor, it’s my new go to Caesar dressing!!
My search is over!! I’ve been trying various Cesar dressing recipes for years & none of them were right. I made this tonight & this is THE ONE! Thank you, Jo, for this amazing recipe & for all you do 🥰👏👏👏👏
My pleasure! So glad you like it! 🙂
We tried this recipe this weekend and loved it. Easy to make and delicious! May never buy bottled Caesar dressing again.
That’s what we like to hear! 😁😁
I see Parmesan cheese in the ingredients but not in recipe directions? Where is this added?
Thanks for catching that! It’s fixed now 🙂
Hi, Jo!
Thanks for another great recipe – but I have a question.
In the ingredients, you list grated parmesan cheese – but that does not appear anywhere in the instructions – for best results, do you whisk it in before or after the olive oil?
Thanks!
Thanks for catching that! It’s fixed now 🙂
I would love to try your Caesar dressing recipe. Can it be made using a food processor?
For sure!