Recipe

Zesty Caesar Dressing

Creamy, punchy, and cozy in the best way. This quick homemade Caesar dressing hits the classic garlic, lemon, and Parmesan notes with a little extra zip for weeknight salads, wraps, and roasted veggies.

By Matt Campbell

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4.8

A glass jar of creamy Caesar dressing with a spoon, lemon half, garlic cloves, anchovy fillets, and grated Parmesan on a wooden countertop in warm kitchen light

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Caesar dressing is one of those kitchen staples that feels fancy, but it is really just a few strong personalities getting along in a jar. Garlic brings the attitude, lemon brings the brightness, Parmesan brings the cozy, and a tiny bit of anchovy brings that “wait, what is that amazing savory thing?” energy.

This version is zesty on purpose. It is not just creamy, it is lively. I keep the ingredients accessible, the steps low drama, and the flavor big enough to make a simple romaine salad feel like a meal you actually wanted.

Why It Works

Bold, classic Caesar flavor with extra lemon and a little Dijon for lift.
Creamy but not heavy thanks to a mayo and olive oil combo you can tweak to taste.
Restaurant-style umami from anchovy and Parmesan, balanced so it never tastes fishy.
Fast and forgiving. If it gets too thick, a spoon of water fixes it. If it is too sharp, a touch more mayo smooths it out.

Pairs Well With

Storage Tips

Refrigerate: Store in a tightly sealed jar or container in the fridge for up to 4 to 5 days.

Stir or shake before using: The dressing can thicken as it chills. Give it a good shake. If needed, loosen with 1 to 2 teaspoons water or an extra squeeze of lemon.

Do not freeze: Mayo-based dressings tend to separate and get grainy after thawing.

Food safety note: This recipe uses mayo and anchovies. Store-bought mayo is usually made with pasteurized eggs, but check the label if that matters to you. Keep the dressing cold and do not leave it out at room temp for long.

Common Questions

Do I have to use anchovies?

No, but they are the secret handshake. If you skip them, add 1 extra teaspoon Worcestershire and another pinch of salt. It will still be good, just less classic.

Fish-free note: Most Worcestershire sauces contain anchovy. If you are avoiding fish entirely, choose an anchovy-free Worcestershire or use 1 to 2 teaspoons soy sauce plus an extra squeeze of lemon.

Is this a raw egg Caesar dressing?

No. This version uses mayonnaise for a creamy base, which keeps things simple and weeknight-friendly.

How do I make it less thick?

Whisk in water 1 teaspoon at a time until it pours the way you like. You can also add a little more lemon juice for a brighter, looser dressing.

How do I make it dairy-free?

Swap the Parmesan for a dairy-free Parmesan-style alternative. The flavor will change, but the dressing will still be creamy and punchy.

Is there a vegetarian option?

For a vegetarian version, skip the anchovy and use a vegetarian Worcestershire (many brands make one). Parmesan is not always vegetarian, so look for a hard cheese labeled vegetarian (or use a vegetarian Parmesan-style alternative).

Can I make it without a blender?

Yes. Mince the garlic very finely, mash the anchovy into a paste with the side of your knife, then whisk everything together in a bowl.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Measuring spoons
Microplane or fine grater (for garlic and Parmesan)
Medium bowl and whisk (or a jar with a lid)
Optional: blender or immersion blender for extra smooth dressing

I started making Caesar dressing at home because I got tired of buying bottles that tasted like sweet, beige sadness. The first time I nailed it, I remember standing at the counter dipping romaine leaves straight into the bowl like it was chips and queso. That is the vibe here: cozy, salty, bright, and a little chaotic in the best way. If you taste as you go, you will land exactly where you want.