Mom's Best Recipes
Recipe

Classic Caesar Dressing

Creamy, tangy, and unapologetically garlicky Caesar dressing with classic flavor in about 10 minutes of active time. Nothing gimmicky, just a punchy emulsion that clings to every leaf.

Author By Matt Campbell
4.9
A glass jar of creamy Caesar dressing on a wooden cutting board with lemon halves, garlic cloves, anchovies, and Parmesan nearby
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Caesar dressing is one of those kitchen miracles that tastes like you tried way harder than you did. It's creamy without being heavy, sharp without being sour, and salty in the best, snacky way. When it's right, it makes romaine taste like it has a personality.

This version sticks close to classic Caesar vibes: garlic, lemon, Parmesan, anchovy, and a glossy mayo-based emulsion that comes together fast. It's classic flavor with a smart shortcut. You can whisk it in a bowl, shake it in a jar, or blitz it in a blender if you're feeling fancy. The goal is the same: bright, tangy, and clingy enough to coat a leaf like it means it.

A bowl of Caesar dressing being whisked until smooth with a lemon wedge and grated Parmesan on the side

Why It Works

  • Creamy texture, no drama: Mayo helps keep it stable so it stays smooth and glossy.
  • Tangy and balanced: Lemon brings the brightness, Dijon adds zip, and Worcestershire deepens the savory notes.
  • Real Caesar flavor: Anchovies and Parmesan are the backbone. They don't make it fishy, they make it taste finished.
  • Easy to tweak: Make it thicker for a dip, looser for salads, or extra garlicky if you're living boldly.

Allergen note: Contains egg, dairy, and fish (anchovy). Worcestershire may also contain fish.

Pairs Well With

Pairs Well With

  • Classic Caesar salad: Romaine, croutons, shaved Parmesan, black pepper. Done.
  • Grilled chicken or shrimp: Caesar becomes a full meal fast.
  • Roasted potatoes: Drizzle like a sauce, then hit with extra Parm.
  • Wraps and sandwiches: Swap for mayo on a turkey wrap or BLT.
  • Veggie dip situation: Thicken with extra Parmesan and a spoon of Greek yogurt if you want it extra scoopable.

A bowl of Caesar salad with crisp romaine, golden croutons, shaved Parmesan, and freshly cracked black pepper

Storage Tips

Refrigerate: Store in a sealed jar or airtight container for up to 5 days for best quality. Timing depends on ingredient freshness. If it smells off, tastes off, or looks odd, toss it.

Shake or whisk before using: It may thicken in the fridge. Add 1 to 2 teaspoons of water or lemon juice to loosen if needed.

Do not freeze: Mayo-based dressings tend to separate and get grainy once thawed.

Common Questions

Is Caesar dressing safe with raw egg?

This recipe uses mayo, which is often made with pasteurized eggs in many store-bought brands. Check the label since it varies by brand and country, and homemade mayo may use raw egg.

Do I really need anchovies?

For true classic Caesar flavor, yes. The good news is it won't taste “fishy”. Anchovy acts like salty, savory seasoning. If you can't do it, add an extra teaspoon of Worcestershire and a pinch of salt, but it'll be less classic.

Can I make it without dairy?

Parmesan is a major part of Caesar. For dairy-free, use a dairy-free Parmesan style alternative and choose a dairy-free mayo. The vibe will be similar, just not identical.

Can I make it vegetarian?

Classic Caesar is not vegetarian. Parmesan is often made with animal rennet, and Worcestershire usually contains anchovy. For a vegetarian version, use a vegetarian Parmesan, skip the anchovy, and use a vegetarian Worcestershire or add a little extra Dijon plus a tiny splash of soy sauce for savoriness.

How do I make it thicker or thinner?

Thicker: add 2 to 3 tablespoons more Parmesan or a spoon of mayo. Thinner: whisk in water, lemon juice, or a splash of milk 1 teaspoon at a time.

Why does mine taste too sharp?

Usually it needs more fat or cheese. Add 1 more tablespoon mayo or Parmesan, then taste again. Also make sure you're using fresh lemon, not bottled, which can taste harsh.

How do I fix it if it's too salty?

Anchovies, Parmesan, and Worcestershire can stack up fast. Add another spoon of mayo, a squeeze of lemon, or a teaspoon of water to soften the salt. If you haven't added all the cheese yet, hold back and taste again.

How do I dial the garlic down?

Use half a small clove, or grate it and let the dressing sit 10 minutes, then taste before adding more. Garlic gets louder as it sits.

The first time I made Caesar dressing at home, I expected it to be fussy. It turned out to be more like a good kitchen friendship: show up with the basics, taste as you go, and it gets better fast. Now it's my go-to move when I want dinner to feel like a restaurant without turning my sink into a crime scene. I keep a jar in the fridge and suddenly salads aren't a chore, they're a plan.