Homemade Caesar Dressing

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Homemade caesar salad dressing is creamy, tangy and packed with umami flavor! It's so simple you'll never buy a bottle again.

Prep Time10

Total Time10

Course: Salad, Side Dish

Cuisine: American

Keyword: caesar salad dressing, homemade caesar dressing

Servings:

Calories: 444kcal

1 cup whole egg mayonnaise
1/2 clove garlic finely minced (more if you prefer, I like to ease off in this dressing because there’s so much else going on)
2 anchovy fillets
2 Tbsp lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 cup parmesan cheese freshly grated
3 tbsp milk more if needed to adjust consistency
1/4 tsp salt
1/4 tsp cracked black pepper

Blend all ingredients in a food processor until smooth. Taste and adjust salt and pepper as desired, and use extra milk to thin the dressing if you need to. It should be the consistency of heavy cream.
1 cup whole egg mayonnaise, 1/2 clove garlic, 2 anchovy fillets, 2 Tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1/2 cup parmesan cheese, 3 tbsp milk, 1/4 tsp salt, 1/4 tsp cracked black pepper
Set aside while you prepare your salad, or store, sealed, in the fridge for up to a week if you’re prepping ahead.

This dressing is actually better made ahead of time! Even if you can just let it sit for 20 minutes before dressing your salad it will make a difference. It keeps up to a week, covered, in the fridge.
You can directly substitute thick Greek style yoghurt for the mayonnaise if you'd like a lighter dressing. The taste will be slightly different but still delicious and with similar 'body'.