Once you’ve made this recipe for caesar dressing from scratch, it will be hard to go back to the bottled version. It’s creamy, garlicky, and comes together in just a few minutes.
Why This Recipe Has Our Hearts
Some recipes become favorites because they’re simple, while others because everyone asks for them. This recipe for Caesar dressing checks both boxes. It has been passed to me from my mother-in-law, Audrey. She made it for countless family meals and now it’s one of our favorites!
It’s quick and easy to make with only a handful of pantry staples, ready in about five minutes.
Fresh garlic and lemon juice give this dressing the homemade flavor you just can’t buy in a bottle.
This creamy Caesar salad dressing is so versatile. It’s perfect on lettuce, but it’s also delicious as a dip for vegetables, a spread for wraps, or drizzled over grilled chicken.
Ideal prepped ahead of time, I love to make it when we have company or for special holiday meals. It helps keep my menu planning easy and organized.
What’s In Caesar Dressing
Mayonnaise: Forms the rich, creamy base of the dressing. I use full-fat mayonnaise for the best flavor and texture.
Lemon Juice: Freshly squeezed is the best way to add zesty brightness to balance the creamy richness.
Garlic: Minced garlic gives this dressing a distinctively bold flavor.
Dijon Mustard: Adds a slight tang while helping the dressing blend into a smooth, creamy consistency.
Worcestershire Sauce: Just a few drops adds a savory, umami flavor that makes Caesar dressing taste authentic.
Olive Oil: Smooths out the dressing and adds rich flavor.
Salt and Pepper: Bring all the flavors together, and adds a bit of warmth.
Parmesan Cheese: While it is optional, freshly grated Parmesan adds a zesty flavor and creates a thick dressing.
Variations
Bottled lemon juice is a good swap for fresh.
Modify the amount of Dijon based on your preference. Use less for a mild taste, add more for a sharp flavor.
Garlic powder can be a good replacement for freshly minced, although it won’t have quite the same punch. It will last longer in the refrigerator because minced garlic could cause botulism if stored for more than 3 days.
Dried Parmesan can be swapped for fresh.
I prefer to make my caesar dressing without anchovies, while others love it. You choose!
How to Make Caesar Salad Dressing
Whisk all ingredients together.
Refrigerate until ready to use so the flavors have time to blend.
My Secrets To The Best Caesar Dressing
Be sure to refrigerate the dressing for at least 30 minutes before serving. This gives the flavors time to blend together. It tastes even better after chilling for a few hours.
Taste before serving. Adjust salt, pepper, Worcestershire, lemon juice, Dijon, and Parmesan to taste.
Whisk until smooth. Take an extra minute to whisk everything well so the dressing is creamy and evenly combined.
Make extra! This dressing can be doubled for an extra large salad if your family loves Caesar salad as much as mine does.
Beyond the Bowl
Tossed with crisp romaine, crunchy croutons, and plenty of Parmesan, is the traditional way to use Caesar dressing. But don’t stop there!
Drizzle it over grilled chicken or steak.
Spread it inside wraps and sandwiches.
Use it as a dip for fresh vegetables.
Spoon it over roasted potatoes or grilled zucchini.
I love it with chicken tenders and fries!
My friend Rae uses it on pasta for a delicious and creamy twist!
Keep It Fresh
Refrigerate leftover Caesar dressing in an airtight container or mason jar for up to 3 days. The combination of raw garlic and oil poses a potential risk for harmful bacteria if stored longer than 3 days.
Give dressing a quick stir before serving. Some separation is completely normal as it sits.
I do not recommend freezing this dressing because mayonnaise can separate after thawing.
