Homemade Caesar Salad Dressing

Some recipes just settle into your routine quietly, like they’ve always belonged. This Homemade Caesar Salad Dressing is one of those. I’ve made it during rushed weeknight dinners and calm Sunday lunches, and every time it adds that extra something. Tangy, garlicky, creamy—it pulls even the plainest romaine into something crave-worthy.

The first time I used anchovy paste, I was hesitant. But now it’s a staple on my fridge shelf. The flavor is bold but balanced, and it brings a briny depth you can’t really fake. And yes, making your own dressing might sound fussy, but this one takes just a few minutes and tastes like you’ve ordered it from your favorite corner bistro.

I usually double the recipe and stash it in a jar for a few days of happy salads, wraps, or quick veggie dips. It’s not just dressing—it’s a little kitchen win, every time.

Short Description

This Homemade Caesar Salad Dressing is rich, tangy, and garlicky with anchovy depth—better than store-bought and comes together in minutes.

Ingredients You’ll Need

For the Dressing

• 2 cloves garlic, minced or finely grated
• 1 teaspoon anchovy paste
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1 cup mayonnaise
• 1/2 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper, to taste

Optional or Substitutions
No anchovy paste? Try finely minced anchovies or omit for a milder flavor. You can use Greek yogurt for a lighter twist. Add a bit of olive oil if you prefer a thinner consistency.

Step-by-Step Instructions

Step 1: Combine Flavor Base
In a medium bowl, stir together garlic, anchovy paste, Dijon mustard, lemon juice, and Worcestershire sauce.

Step 2: Add Creaminess
Whisk in mayonnaise until fully blended and smooth.

Step 3: Stir in Cheese and Season
Fold in grated Parmesan. Taste and season with salt and black pepper.

Step 4: Store or Serve
Use immediately or refrigerate in a sealed jar for up to 5 days.

Mistakes to Avoid & Solutions

1. Skipping the anchovy
It’s the heart of Caesar flavor. If you leave it out, you’ll lose that savory punch.

2. Overdoing the garlic
Raw garlic is strong—start small and adjust to taste.

3. Using pre-grated Parmesan
It won’t melt in the dressing like fresh cheese. Always grate it yourself.

4. Too much lemon juice
It can overpower. Measure carefully and taste before adding more.

5. Not chilling before serving
Let it sit at least 15 minutes if you have time—flavors develop better.

Serving Suggestions & Pairings

This dressing clings beautifully to crisp romaine, but it’s also great drizzled on roasted vegetables or used as a spread in wraps and sandwiches. For a full Caesar salad, toss with croutons, extra Parmesan, and grilled chicken.

Optional pairings:

• Chopped romaine hearts
• Homemade or store-bought croutons
• Grilled shrimp or chicken
• A chilled glass of white wine

Variations and Customizations

Lightened version: Swap half or all mayo with Greek yogurt.

Egg-free: This version uses no raw egg—safe and creamy.

Zippy version: Add a splash of red wine vinegar or more Dijon.

Spicy kick: Stir in a dash of cayenne or hot sauce.

Vegan option: Use vegan mayo, skip cheese, and add capers for a briny note.

Nutrition Information (per 2 tbsp serving)

• Calories: 170 kcal
• Carbs: 1g
• Protein: 2g
• Fat: 18g
• Sodium: 300mg

Frequently Asked Questions (FAQs)

1. Can I make this ahead?
Yes—store in a sealed jar for up to 5 days in the fridge.

2. What if I don’t have anchovy paste?
Use mashed anchovy fillets or leave it out for a milder version.

3. Can I use it on more than salad?
Definitely—try it as a dip, sandwich spread, or in pasta salad.

4. Does it contain raw eggs?
No—this version uses mayo instead.

5. Can I freeze it?
Not recommended—mayonnaise-based dressings can separate when frozen.

Final Thoughts

Homemade Caesar Dressing is one of those little details that makes an ordinary meal feel special. It’s fast, flexible, and full of flavor—and once you start making it from scratch, it’s hard to go back.

Try it on your next salad night, or keep it in the fridge for whenever you need that creamy, tangy lift. You’ll be glad you did.