Name: Caesar Dressing
Prep time: 10 min
Total time: 10 min
Yield: 7 servings
Cuisine: American
Ingredients: 0.75 cup mayonnaise; 2 tbsp fresh lemon juice; 2 cloves garlic (minced); 1 tsp Dijon mustard; 1 tsp Worcestershire; 1 tsp anchovy paste or 2 anchovies, minced; 2 tbsp finely grated Parmesan cheese (finely grated); kosher salt and freshly ground black pepper

Make this rich and creamy Caesar dressing in just 10 minutes with no raw eggs. It's restaurant-quality and perfect for salads. Try this easy recipe today!

Why This Caesar Dressing Recipe Is So Simple and Flavorful

This Caesar dressing recipe is my go-to because it skips the raw eggs without sacrificing any of that tangy, savory flavor. The mayonnaise base gives it a silky texture that clings to every lettuce leaf, and the anchovy paste adds that unmistakable umami punch. It’s a restaurant quality Caesar dressing that comes together in about five minutes.

Why You’ll Love This Homemade Caesar Dressing

No raw eggs, this dressing is safe and easy to make, no tempering or worrying about salmonella.
Ready in 10 minutes, just whisk everything together and you’re done.
Richer and more flavorful than any bottled dressing, you’ll taste the difference immediately.

Key Ingredients for the Best Caesar Salad Dressing

Mayonnaise, Full-fat mayo gives the creamiest texture. You can use low-fat or fat-free if you prefer, but the dressing won’t be as rich.
Anchovy paste or anchovies, Don’t skip these! They add a deep savory flavor that defines Caesar dressing. Use 1 teaspoon paste or 2 minced fillets.
Parmesan cheese, Freshly grated Parmesan is essential. Pre-shredded stuff won’t melt as smoothly and has less flavor.

Kitchen Tools for This Easy Caesar Dressing

Small mixing bowl
Whisk
Measuring spoons
Garlic press (optional, but makes mincing easier)

Expert Tips for Making the Best Caesar Dressing

Use full-fat mayonnaise for the creamiest result. Low-fat or fat-free mayo will work, but the dressing will be thinner and less luxurious. Always squeeze fresh lemon juice, bottled juice has a flat, metallic taste that can throw off the balance. And don’t be shy with the anchovies. They don’t make the dressing fishy; they just add a savory depth that makes you wonder what’s missing if you leave them out. Finally, grate your Parmesan from a block. Pre-grated cheese often contains anti-caking agents that prevent it from blending smoothly.

Simple Variations for This Caesar Dressing Recipe

If you want to lighten things up, swap the full-fat mayo for low-fat or fat-free mayonnaise. The dressing will still be tasty, just a bit less creamy. For the anchovy component, you can use either 1 teaspoon of anchovy paste or 2 minced anchovy fillets. Both work great.

Ways to Use This Caesar Salad Dressing

This dressing is perfect for a classic Caesar salad, of course. But don’t stop there. Toss it with cooked tortellini for a creamy pasta salad, or spread it on sandwiches, wraps, and burgers for an extra kick. It also works as a marinade for chicken or meat, and you can drizzle it over roasted vegetables or use it as a dip for raw veggies.

How to Store Leftover Caesar Dressing

Store this homemade Caesar dressing in an airtight container in the refrigerator for up to 1 week. Since it has no raw eggs, it keeps well. Give it a good whisk before using, as the ingredients may separate slightly.

Caesar Dressing FAQs

Can I use low-fat or fat-free mayonnaise?

Yes, you can substitute low-fat or fat-free mayonnaise. The dressing will be less creamy but still tasty.

Can I substitute anchovy paste with something else?

You can use 2 minced anchovy fillets instead of 1 teaspoon of paste. If you want to omit anchovies entirely, the dressing will lose its signature savory depth, but it’s still good.

How long does this Caesar dressing last in the fridge?

It keeps in the refrigerator for up to 1 week in an airtight container. Whisk well before serving because the ingredients may separate.

Is this dressing safe for pregnant women?

Yes, because it uses mayonnaise instead of raw eggs, there is no risk of salmonella. However, check the mayonnaise label to ensure it’s pasteurized.