Creamy Homemade Caesar Dressing – Rich, Tangy, and Perfectly Balanced
There’s nothing quite like the cool crunch of romaine lettuce tossed in a creamy Caesar dressing — the kind that clings to every leaf with that irresistible combination of tang, garlic, and Parmesan. The store-bought versions try, but they never quite capture the depth of flavor that comes from a truly homemade Caesar.
This Creamy Homemade Caesar Dressing has that classic restaurant flavor you love, made with simple pantry ingredients in just a few minutes. It’s rich but not heavy, tangy but smooth, and every bite carries that signature Caesar zing that makes salads crave-worthy instead of an afterthought.
The best part? No raw eggs, no complicated emulsions — just creamy, garlicky perfection that you can whip up in one bowl. You’ll want to drizzle it over everything, from crisp salads and grilled chicken to roasted vegetables or even as a sandwich spread.
Ingredients:
- ½ cup mayonnaise (or Greek yogurt for a lighter option)
- ¼ cup grated Parmesan cheese
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 tablespoon fresh lemon juice (plus extra to taste)
- 1 clove garlic, minced or pressed
- 2 anchovy fillets (or 1 teaspoon anchovy paste)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil (optional for silkier texture)
- Water, as needed, to thin
Instructions:
- Prepare the base: In a medium mixing bowl, whisk together mayonnaise, Parmesan cheese, Dijon mustard, and Worcestershire sauce until smooth.
- Add the flavor: Stir in lemon juice, minced garlic, anchovies, salt, and pepper. Mix until fully combined.
- Adjust consistency: Slowly whisk in olive oil if using, then add a teaspoon of water at a time until your desired consistency is reached.
- Taste and tweak: Add more lemon juice for tang, Parmesan for richness, or black pepper for extra bite.
- Chill and serve: Cover and refrigerate for at least 30 minutes before serving for the best flavor.
Tips & Tricks
- Skip anchovies? Substitute with extra Worcestershire sauce for similar umami depth.
- Make it lighter: Use half mayonnaise and half Greek yogurt for a protein boost.
- Make it ahead: The flavors develop beautifully after a few hours in the fridge.
- Storage: Keeps for up to 5 days refrigerated in an airtight jar.
Variations
- Roasted Garlic Caesar: Use roasted garlic instead of raw for a milder, sweeter flavor.
- Spicy Caesar: Add a pinch of cayenne or a dash of hot sauce for heat.
- Dairy-Free: Skip Parmesan and add nutritional yeast for a vegan-friendly version.
- Avocado Caesar: Blend in half an avocado for a luscious green twist.
Creamy Homemade Caesar Dressing
Ingredients
Equipment
Method
- Whisk together mayonnaise, Parmesan, Dijon, and Worcestershire until smooth.
- Stir in lemon juice, garlic, anchovies, salt, and pepper.
- Add olive oil and whisk until creamy.
- Thin with water as needed for desired consistency.
- Refrigerate for 30 minutes before serving.
Notes
Serving Suggestions
This creamy dressing shines on a classic Caesar salad — crisp romaine lettuce, crunchy homemade croutons, and a generous snowfall of Parmesan. It also makes a great dip for veggies, topping for grilled chicken, or sandwich spread.
Try tossing it with kale or shredded Brussels sprouts for a modern twist, or drizzle it over roasted potatoes for a surprising side dish.
Storage Information
- Refrigerate: Store in a sealed jar or container for up to 5 days.
- Do not freeze: The texture will separate when thawed.
- Shake before serving: Natural separation may occur — just give it a quick stir or shake.
FAQ
Can I use anchovy paste instead of fillets?
Yes! One teaspoon of anchovy paste replaces two fillets perfectly.
Is Caesar dressing gluten-free?
Yes — just make sure your Worcestershire sauce is certified gluten-free.
Can I use a blender?
Definitely. A blender or food processor gives an extra-smooth texture.
Can I skip anchovies entirely?
You can, but you’ll lose a bit of that authentic Caesar flavor. Try adding a few drops of soy sauce or miso for a savory boost.
History / Fun Facts
The Caesar salad was created in 1924 by Caesar Cardini, an Italian restaurateur in Tijuana, Mexico. Legend has it that he invented it on a busy Fourth of July weekend when ingredients were low — tossing together romaine lettuce, eggs, Parmesan, and Worcestershire sauce.
Since then, Caesar dressing has evolved into countless versions. The modern creamy Caesar uses mayonnaise instead of raw eggs, making it easier and safer to make at home while keeping that same luxurious flavor.
Making your own at home connects you to that tradition — a bit of culinary history with a delicious, everyday twist.
