The Best Homemade Caesar Dressing You’ll Ever Taste

Creamy, Tangy, and Loaded With Flavor

There’s nothing quite like a bold, homemade Caesar salad dressing. Ready to ditch the bottled stuff for good? This Caesar dressing is the real deal—fresh, tangy, garlicky, and so insanely delicious you’ll want to drizzle it on everything. One taste, and you’ll feel like a total kitchen boss. Grab your whisk… your salad is about to get leveled up.

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Updated June 2025: This post has been rewritten and retested by Chef Cory using real ingredients in a working kitchen. All images are being replaced with authentic kitchen photography.

Craving Something Creamy, Tangy, and Crave-Worthy?

This Caesar dressing is bold, creamy, and packed with real flavor — nothing bottled, bland, or watered down.

Anchovies bring the depth, garlic and lemon keep it sharp, and a hit of Dijon gives it that little kick that wakes up the greens.

I make this by hand in a mixing bowl — no blender needed — and it comes out smooth, balanced, and restaurant-worthy every time.

Drizzle it, toss it, or use it as a dip for roasted potatoes (seriously, try it). Once you make it from scratch, there’s no going back.

Why This Caesar Salad Dressing Is a Must-Make

A good Caesar dressing should cling to romaine like it was made for it—because it was.

This recipe checks all the boxes: restaurant-quality flavor, clean ingredients, and zero mystery preservatives.

Plus, it stores beautifully in the fridge and keeps your salads feeling fresh and fancy any day of the week.

Key Ingredients That Make It Unforgettable

• Fresh Garlic – Bold, spicy, and immune-boosting, fresh garlic is the base of that unmistakable Caesar kick.
• Anchovy Fillets – Not fishy, just packed with savory, umami-rich flavor that gives Caesar its classic depth. I use salt-cured anchovies for maximum punch.
• Parmigiano Reggiano – Sharp, nutty, and aged to perfection. Grated fresh, it blends right into the dressing and makes it absolutely sing.

🧄 Fresh Garlic

• Loaded with allicin, a natural compound known to support heart health and immune function.
• Acts as a natural anti-inflammatory and has mild antimicrobial properties.
• Can help regulate blood pressure and support cholesterol balance.

🐟 Anchovies (or Anchovy Paste)

• Packed with omega-3 fatty acids, which support brain, heart, and joint health.
• A great source of protein and calcium, especially when canned with bones.
• Naturally rich in umami, letting you skip excess salt without losing flavor.

🍋 Fresh Lemon Juice

• High in vitamin C, supporting immunity and collagen production for skin and joints.
• Helps the body absorb iron from other foods when used in dressings.
• Naturally alkalizing in the body, despite its acidic taste.

🥚 Egg Yolk

• Full of choline, which supports brain and liver health.
• Contains healthy fats and fat-soluble vitamins like A, D, E, and K.
• When used raw, provides richness without needing dairy.

🥄 Dijon Mustard

• Low in calories and adds tang without sugar.
• Contains selenium and magnesium, supporting metabolism and bone health.
• Adds flavor that encourages using less salt.

🧴 Extra Virgin Olive Oil

• Rich in monounsaturated fats that support heart and brain health.
• Contains powerful polyphenols that act as antioxidants.
• Helps absorb fat-soluble nutrients from salads and vegetables.

🧀 Parmigiano Reggiano

• Naturally aged, so it’s easier to digest and lower in lactose than other cheeses.
• Full of protein, calcium, and phosphorus for strong bones.
• Adds a savory depth that makes small amounts go a long way.

Smart Substitutions for Every Diet

• Dairy-Free Swap: Use a dairy-free Parmesan alternative or nutritional yeast for a similar cheesy kick.
• Egg-Free Option: Substitute 2 tablespoons of high-quality mayonnaise in place of the raw egg yolk.
• Pantry-Friendly Version: If anchovy fillets aren’t available, use 1 teaspoon of anchovy paste instead.
• Gluten-Free Friendly: The dressing is naturally gluten-free—just double-check your Worcestershire sauce.
• Vegan-Friendly Variation: Combine vegan mayo, Dijon, lemon juice, nutritional yeast, and capers for a Caesar-inspired alternative.

What Makes This Caesar Dressing Recipe the Best?

• Made With Real Ingredients: No thickeners, no flavorings—just real food you can pronounce.
• Fresh and Customizable: Adjust the garlic, lemon, or cheese to your personal taste.
• Creamy Without the Mayo: The emulsion of olive oil and egg yolk creates a creamy texture without relying on mayo.
• Restaurant-Level Flavor: Thanks to the anchovies, garlic, and Parm, it tastes like it came from the kitchen of a five-star spot.
• Ridiculously Fast: You can make this entire dressing in under 10 minutes. No joke.

Equipment You’ll Need

You don’t need a lot, but having the right tools makes it extra easy:

• 🥄 Cutting board – for mincing garlic and anchovies
• 🔪 Chef’s knife – to finely chop and mash into a paste
• 🥣 Medium mixing bowl – for whisking everything together
• 🎛️ Whisk – the real MVP for creating a smooth emulsion
• 🧄 Microplane or fine grater – for grating garlic and Parmesan
• 🧪 Measuring spoons & cups – for accuracy with your ingredients
• 🥄 Small spatula or spoon – for mixing in cheese and scraping down sides
• 🧴 Small pourable measuring cup or oil dispenser – to help drizzle oils slowly while whisking
• 🧊 Optional: Immersion blender or mini food processor – if you want it super smooth with less elbow grease

Let’s Make This Caesar Dressing

Alright, now we’re getting to the good part. Below is the full Caesar dressing recipe card—rich, creamy, and ready to be your new go-to.

This dressing will keep for 4–5 days in an airtight container in the fridge. (If it lasts that long!)

Made with fresh garlic, lemon, anchovies, Dijon, egg yolk, and Parmigiano—this bold Caesar dressing is creamy, zesty, and packed with real flavor.

Homemade Caesar Dressing

Recipe by Chef Cory G

5.0 from 4 votes

Course: SaladsCuisine: ItalianDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Calories

160

kcal

This bold and creamy Caesar dressing is made with fresh garlic, anchovies, lemon juice, Dijon mustard, egg yolk, and extra-virgin olive oil—then finished with a generous helping of Parmigiano Reggiano. It’s zesty, savory, and packed with rich umami flavor that clings beautifully to crisp romaine or crunchy croutons.

Cook Mode

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Ingredients

• 2 Cloves fresh garlic, finely minced

• 2 anchovy fillets (or 1 tsp anchovy paste)

• 1 egg yolk (use pasteurized if concerned)

• 1 Tbsp Dijon mustard

• 2 tsp Worcestershire sauce

• 1 lemon (about 2 tbsp)

• 1/3 Cup extra-virgin olive oil

• 1/4 Cup neutral oil (like grapeseed or avocado)

• 1/2 Cup freshly grated Parmigiano Reggiano

• Salt and fresh cracked black pepper, to taste

• Optional: a pinch of red pepper flakes for a little sass

Directions

• Smash And Whisk
  On a cutting board, mash together the garlic and anchovies with a pinch of salt until it forms a paste. (Use the side of your knife like a pro.)
  Add this paste to a bowl.
• Add Yolky Goodness
  To the bowl, add egg yolk, Dijon mustard, lemon juice, and Worcestershire sauce. Whisk until fully combined.
• Emulsify Like a Boss
  Slowly drizzle in the oils while whisking constantly. Go slow at first — you’re building a silky emulsion. It should start to thicken and look like a creamy dressing.
• Finish With Flavor
  Stir in the grated Parmesan. Add salt and a good crack of black pepper to taste. Want some heat? Red pepper flakes will do the trick.
• Taste And Adjust
  Add a bit more lemon if it needs brightness. More cheese? Always a good idea. If it’s too thick, whisk in a splash of cold water.
• If you tried this recipe and loved it, I’d appreciate it if you could give it a 5-star rating ⭐⭐⭐⭐⭐ and leave a comment below! It really helps more people find the recipe, and I’d love to hear how it turned out for you!

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🔪 Pro Tips:

• Use a microplane for the garlic and Parmesan to keep everything ultra-smooth.
• Want to go egg-free? Sub in 2 tbsp mayo instead of the yolk.
• Make it ahead — it gets even better after chilling for 30 minutes.

Serving Suggestions: Not Just for Salad

• Classic Caesar Salad: Toss with crisp romaine, fresh croutons, and more grated Parm.
• Grilled Chicken Wraps: Drizzle over grilled chicken, chopped romaine, and wrap it in a warm tortilla.
• Roasted Veggies: Spoon it over roasted cauliflower or Brussels sprouts for a flavor bomb.
• Dip for Veggies or Breadsticks: Yup—it doubles as a dip, and it’s divine.
• Summer BBQ Essential: Use as a spread on grilled chicken sandwiches or burgers.

Bonus Tip: Add a soft-boiled egg on top of your Caesar salad and thank me later.

Wrapping It Up (With a Drizzle of Caesar)

This Caesar dressing recipe is one of those little things that takes a meal from meh to memorable.

It’s quick to make, packed with real ingredients, and wildly better than anything you’ll find in a bottle.

If you give it a try, be sure to leave a 5-star review and tag me on Instagram or Facebook!

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One quick click, and it’s on your board for next time—easy, right?

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FAQs

Can I make Caesar dressing without anchovies?

Yes, but it won’t have the same deep, savory flavor. Try capers for a briny substitute.

What if I don’t have a whisk?

Use a fork or shake everything up in a mason jar—it still works great.

Can I freeze Caesar dressing?

Not recommended. The emulsion will break and the texture gets weird after thawing.

How long does this Caesar dressing last in the fridge?

Up to 5 days in an airtight container. Stir before each use!

Is Caesar dressing healthy?

When made with fresh, whole ingredients like this one, absolutely. It’s full of healthy fats, protein, and flavor-boosting vitamins.