Homemade Caesar Salad Dressing Recipe

Ingredients

• 15 ml (1 tablespoon)Dijon mustard
• 2 clovesgarlic, grated
• 5–7.5 ml (1–1½ teaspoons), or moreanchovy paste
• 7.5 ml (1½ teaspoons)Worcestershire sauce
• 2.5 ml (½ teaspoon)salt
• 1.25 ml (¼ teaspoon)pepper
• 30 ml (2 tablespoons), or morelemon juice
• 240 ml (1 cup)mayonnaise
• 50 g (½ cup)grated Parmesan

Instructions

1. 1

   Mix the seasonings

   Put the Dijon mustard, grated garlic, anchovy paste, salt, pepper, lemon juice and Worcestershire sauce in a bowl. Mix until combined.

2. 2

   Add creamy ingredients

   Add the mayonnaise and Parmesan, then mix until the dressing is well combined.

3. 3

   Adjust the seasoning

   Taste and add more salt and pepper if you like.

What is Caesar dressing?

Caesar dressing is a rich, savoury sauce associated with Caesar salad, which was created in Tijuana, Mexico, by Italian-born restaurateur Caesar Cardini. This American-style version uses mayonnaise as its creamy base rather than emulsifying egg and oil from scratch.

Anchovy, Parmesan and Worcestershire bring savoury depth, while lemon and mustard sharpen the flavour. The result is quick to mix and easy to use beyond salad.

Nutrition and macros by portion

The nutrition label shows one serving as written: 89 calories, 1g protein, 1g carbs, 9g fat.

Mayonnaise supplies most of the fat and calories, while Parmesan adds some fat and protein. The small amount of lemon juice, mustard and garlic contributes a little carbohydrate. Pair a serving with plenty of crisp vegetables and a protein-rich main to make a more balanced plate.

The ingredients that build flavour

Anchovy paste: start with the stated amount, then add more to taste if you want a stronger savoury note.

Lemon and mustard: both help balance the mayonnaise’s richness. The recipe allows for extra lemon juice, so taste before adding more.

Mix for an even dressing

Seasoning base: combine the mustard, garlic, anchovy paste, salt, pepper, lemon juice and Worcestershire sauce first. This gives the flavourings a chance to distribute before the thicker ingredients go in.

Creamy finish: stir in the mayonnaise and Parmesan until evenly mixed, scraping the sides of the bowl if needed.

How to adjust the texture

As written, the mayonnaise makes a thick, spoonable dressing that clings to salad leaves. Stir thoroughly so the grated Parmesan is spread throughout rather than settling in one spot.

Taste after mixing: Parmesan, anchovy paste and Worcestershire all contribute savouriness, so adjust salt and pepper only at the end.

Timing and make-ahead

There is no cooking involved, and the dressing takes about five minutes to prepare. It is ready as soon as the ingredients are combined and seasoned to your liking.

If making it ahead, keep it covered in the fridge and stir before serving, as the ingredients may settle slightly.

Ways to serve it

Classic pairing: toss it with crisp lettuce and finish the salad with extra Parmesan if you have some to hand.

Beyond salad: use it as a dip or drizzle for vegetables, or spread a little in a sandwich. It can also add a creamy, savoury accent to pizza.

Recipe notes & tips

• Grate the garlic finely so it mixes evenly into the dressing.
• Begin with 1 teaspoon of anchovy paste and add more after tasting if you prefer.
• Mix the flavourings together before adding the mayonnaise and Parmesan.
• Taste before adding extra salt, since Parmesan, anchovy paste and Worcestershire are savoury.
• Stir the dressing again just before serving.

Variations

• Extra lemon: Add more lemon juice to bring up the tang.
• More anchovy: Increase the anchovy paste for a deeper savoury flavour.
• Peppery finish: Add extra pepper to taste.
• Vegetable dip: Serve the dressing thick as a dip alongside raw vegetables.
• Sandwich spread: Use a thin layer in a sandwich for a creamy, savoury note.

Common mistakes to avoid

• Adding salt too soon: Parmesan and anchovy paste are savoury, so taste the finished dressing before adding more.
• Uneven mixing: Combine the flavourings first, then stir in the mayonnaise and Parmesan until consistent.
• Too much anchovy at once: Start at the lower amount and increase gradually to suit your taste.
• Skipping the final taste: Check the seasoning after all ingredients are mixed, when you can judge the full balance.
• Leaving it uncovered: Store the dressing in a covered container in the fridge to keep it fresh.

How to store

Keep the dressing in a covered container in the fridge and use it within 3–4 days. Stir before serving; do not leave it at room temperature for an extended period.

Frequently asked questions