Homemade Caesar Salad Dressing

How to make caesar salad dressing

There are many popular salads, but one of the most popular has to be the Caesar salad. Go to most restaurants and you will find a Caesar salad on the menu. The typical Caesar salad is quite simple, including torn romaine lettuce leaves, bacon, croutons and grated parmigiano reggiano. Some variations include mushrooms, sliced chicken breast, capers and more.

The most distinctive element of the Caesar salad is the dressing. Flavors of garlic, anchovy, dijon and cheese all blend to make a wonderful dressing that beautifully coats the romaine lettuce leaves. Originally, this dressing was emulsified with raw egg yolks, but with today’s fears of salmonella, it is just as easy to mix in some mayonnaise to get the emulsifying started. This recipe allows you to make Caesar salad dressing that is beyond amazing and way better than anything you will buy in the grocery store!

Homemade Caesar Salad Dressing text

I have made this dressing using two different techniques.

The first is with a large glass bowl and a wire whisk. This is hard work, especially for your arm as you are whisking the oil into the dressing. This dressing is emulsified in the same way as making mayonnaise from scratch or aioli.

For the dressing, whisk everything except oil together first. Then slowly, while whisking, drizzle the oil in. The whisking emulsifies the oil with the rest of the ingredients to create a smooth and creamy dressing.

Homemade Caesar Salad Dressing-16

The other way that I have made this dressing, and my preference by far, is by using a food processor. I use my 7 cup food processor and I find that a food processor that is any larger (10 or 12 cup models) would be too big and not allow the dressing to mix well. Have the processor going while you slowly drizzle in the oil and it does all the emulsifying for you and saves your arm from a lot of hard work!

Homemade Caesar Salad Dressing-8

Homemade Caesar Salad Dressing

How to make caesar salad dressing
4.77 out of 5
43 reviews
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This caesar salad dressing recipe is simple and easy to make. Tips to emulsify the dressing so it is creamy. 
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 cup

Ingredients

  • 1/2 cup olive oil
  • 2 tbsp mayonnaise
  • 1 tbsp dijon mustard
  • 3 garlic cloves , minced
  • 1/4 cup fresh grated parmigiano reggiano (parmesean cheese)
  • 1 tsp anchovy paste (more or less depending on taste preference)
  • 2 tbsp fresh lemon juice
  • 2 tsp Worcestershire sauce

Instructions

  • In a glass bowl whisk together all the ingredients except the olive oil, until smooth and creamy.
  • Slowly drizzle the olive oil, while whisking. Do not pour the oil too quickly, but instead make sure that it has emulsified into the rest of the ingredients before pouring in more. Continue to drizzle and whisk until all the oil has been added.
  • Store the Caesar salad dressing in the fridge for up to a week.

Notes

Food processor method: Add all the ingredients, except the olive oil, to a food processor. Turn on and pulse until smooth and creamy. While the food processor is on, slowly drizzle the oil through the top chute. Do not pour the oil in too quickly as that can break the emulsification process. Just drizzle it slowly until all the oil has been added.

 

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How to make caesar salad dressing

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65 comments

  • 5 stars
    Hi Steve,

    This has become my go-to recipe! I toss ALL the ingredients in my magic bullet (whole garlic cloves) and give it a whirl. Comes out perfect every time! I love it on the bagged Kale salad mix that can be bought everywhere. I throw out that awful dressing the salad comes with and toss it with your lovely Caesar Dressing with some roasted chicken and sunflower seeds … Voila! – instant meal. 🙂 Looking forward to exploring your other recipes.

    • Reply
  • 4 stars
    ALLERGY ALERT:

    It’s not “no egg” since mayonnaise is egg yolk and oil. There are some vegan (egg-free) mayonnaise-substitutes on the market but in some places it’s the law that anything sold as “mayonnaise” must contain egg yolk and oil.

    I substituted 3tbsp of thick, strained-yogurt (e.g. Greek) for the mayo and reduced the oil by 1tbsp and it turned out good!

    • Reply
  • 4 stars
    Great recipe! One recommendation: I use just under a quarter cup of olive oil, and I couldn’t imagine going oilier…

    • Reply
  • 5 stars
    I have used this recipe many times, I keep coming back to it. I use it when I make a Hawaiian Ceaser salad. Add pineapple in place of croutons and add ham. Thanks for sharing your recipe.

    • Reply
  • I made it today to serve Sunday. I find there’s too much of an after taste. Not sure if it’s the anchovies. Can I add something to tone it down?

    • Reply
  • 5 stars
    Finally a Caesar salad dressing that lives up to it’s great reviews. I am not a fan of anchovies so I omitted them and used capers like my usual recipe. However, I think I like this recipe better.

    • Reply
  • if it yields about a cup of dressing, is it possible to freeze half the amount?… Thanks!
    looking forward to trying it! 😀

    • Reply
    • hmm – not sure what would happen to the consistency of the dressing if it was frozen.

      • Reply
  • 5 stars
    I love this recipe, I’ve been using for a couple years.
    What are the nutritional facts?

    • Reply
  • 5 stars
    Great recipe; thanks for sharing! Because I was at Whole Foods and making lasagna as well, I decided to get a premium Parmigiano Reggiano (1/2 lb at $22 / lb). It worked really well in the dressing and contributed to the meal’s success. It is amazing how much better homemade dressings taste. This recipe will be a staple for my family. Thanks again.

    • Reply
  • 5 stars
    We are huge foodies in my household and this is the best ceasar dressing I’ve ever had!
    Have passed this onto friends and family and all agree. A must try no fail recipe if you follow directions.

    • Reply
  • I tried you caesar salad dressing, it is a very good recipe. I have but my recipe aside this one is way better and no eggs. Thank you.

    • Reply
  • 5 stars
    Wouldn’t change a thing. Love it.

    • Reply
  • 5 stars
    I was looking for a Caesar dressing without raw egg and this one is now my new favourite! Delicious made exactly as directed! It was lighter than some Caesar dressings I have made and we enjoyed the extra flavour of the Worcestershire and mustard. Amazing with homemade croutons added to the salad.

    • Reply
  • 5 stars
    I love this recipe! I discovered it maybe 2 years ago and use it every single time I make caesar salad! I don’t have anchovy paste so I just leave it out and the dressing is delicious. I love that it is oil based instead of mayo based!

    • Reply
  • 5 stars
    Amazing!!!

    • Reply
  • 5 stars
    Delicious!!!

    • Reply
    • This is my new favourite Salad recipe. It’s better than Gourmet restaurant quality.

      • Reply
      • Thanks so much!! Glad you enjoyed it. This is still one of my favourite salad dressings. So good!

        • Reply
  • 5 stars
    This is my new GoTo Ceaser salad dressing. I normally use a raw egg and have been looking for an eggless recipe. I omitted the anchovy paste and cheese. We add cheese to individual servings. Double thumbs from all who tried it.

    • Reply
  • 5 stars
    I am no cook but had a go at this recipe and smashed it out of the park first go!!!! Missus was very impressed. Like others added a smidge of salt and a bit of pepper. Left out the anchovies as not in the pantry.

    I am starting my own folder [wife is a cookbook-aholic] and adding this in first!

    • Reply
    • So happy you enjoyed the recipe!!

      • Reply
  • 3 stars
    Too salty for me, I followed the recipe and i even found it too oily for some reason.

    • Reply
    • If it was too oily, then it is possible that the salad dressing did not emulsify properly. It should not be oily in texture at all.

      • Reply
  • how long does this last in the refrigerator?

    • Reply
    • I would say just a couple weeks

      • Reply

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