This homemade Creamy Caesar dressing is full of bright and tangy flavor. It takes just minutes to whip together, so you can enjoy a delicious Caesar salad at home anytime.
Caesar salad ranks very high on my list of all-time favorite salads. It's really all about the dressing for me... and the croutons and extra Parmesan, of course! This creamy Caesar dressing comes together easily so you can enjoy Caesar salad at home anytime. Try this dressing on Blackened Salmon Caesar Salad with Kale, Buffalo Chicken Caesar Salad, Chicken Caesar Pasta Salad, and Warm Brussels Sprouts Caesar Salad.
Why you will love this
- Simply blend, shake or whisk together the ingredients. This dressing comes together easily and keeps well in the refrigerator for several days.
- No raw eggs. This dressing has a base of mayonnaise which gives it a wonderful creamy consistency.
- Homemade is always better! There's no comparison to homemade dressing. This one is full of bright and tangy flavor. Homemade can also be customized to your personal taste. Not a fan of anchovies? Skip them! Like extra lemon? Add an extra squeeze of juice. Love garlic? Mix in an extra clove.
Ingredient notes and substitutions
- Mayonnaise - Use your favorite brand, but I recommend full fat. This recipe does not have oil or egg yolks, so the mayo provides the fat.
- Spicy brown mustard (deli-style) - This delicatessen mustard is my go-to, but Dijon can also be used.
- Anchovy paste - I know many of you have strong feelings about anchovies. Some love anchovies in their Caesar dressing; others not so much. The anchovy paste is completely optional. If you have it and love it, go for it! If you prefer to omit it, that's fine too! For me, I love the salty, umami flavor it adds.
- Lemon juice - Freshly squeezed is a must! I love the bright zing that lemon juice brings to this dressing.
- Parmesan cheese - Use good-quality Parmesan cheese and grate it yourself. Freshly grated cheese is fresher tasting than pre-shredded which tends to dry out quickly.
How to make and store
This dressing is as easy as adding the ingredients to a food processor and blending until well combined. You can also shake the dressing in a mason jar or whisk it up in a bowl.
This dressing keeps well in the refrigerator for up to one week. Store in an airtight container or glass jar.
Traditional Caesar dressing is made with egg yolks and oil which together emulsify the dressing. This recipe does not contain raw eggs, so it is safe for all to consume. This recipe uses mayonnaise as the base, which creates an equally delicious creamy consistency.
Many recipes for Caesar dressing call for anchovies, either whole from a can or in paste form. Anchovies are completely optional and can easily be omitted if preferred. I like using anchovy paste. It's an easy-to-use alternative for those who are squeamish about whole anchovies. Anchovy paste provides the salty, briny flavor often associated with Caesar dressing.
Caesar dressing is incredibly easy to make. Start with good quality, fresh ingredients. Then simply blend in a food processor or whisk together by hand. This dressing keeps well in the refrigerator for up to one week.
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Creamy Caesar Dressing
- 1 cup mayonnaise
- 2 teaspoons brown mustard (or dijon)
- 2 teaspoons anchovy paste ((Note 1))
- 2 teaspoons Worcestershire sauce
- 1 teaspoon minced garlic
- 2 tablespoons lemon juice ((½-1 lemon))
- ⅓ cup shredded Parmesan cheese
- salt (to taste)
- black pepper (to taste)
- In the bowl of a food processor (Note 2), combine the mayonnaise, mustard, anchovy paste, Worcestershire sauce, garlic, and lemon juice. Process until combined.
- Add the Parmesan cheese and process until combined. Season to taste with salt and pepper.
- Anchovy paste is completely optional. If you have it on hand and love it, add it. Otherwise, it can be omitted. The dressing will still be delicious.
- A food processor isn't required to make this dressing. Shake the dressing ingredients in a mason jar or whisk them together in a bowl. You can also add the ingredients to a blender.
- Store the dressing in an airtight container in the refrigerator for up to one week.
- Yields 1 ½ cups.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.