Easy Caesar Salad Dressing

Ingredients

• 25 g (¼ cup)freshly grated Parmesan cheese
• 180 ml (¾ cup)mayonnaise
• 30 ml (2 tablespoons)sour cream or plain Greek yoghurt
• 5 ml (1 teaspoon)lemon juice
• 5 ml (1 teaspoon)Worcestershire sauce
• 2.5 ml (½ teaspoon)Dijon mustard
• 1 large clovegarlic, minced
• to tastesalt and pepper

Instructions

1. 1

   Grate the Parmesan

   Finely grate the Parmesan cheese.

2. 2

   Mix the dressing

   Put all the ingredients in a medium bowl. Stir or whisk until smooth, then taste and adjust the seasoning as needed.

3. 3

   Serve or chill

   Serve straight away or chill the dressing first. If storing, cover it and keep it in the fridge for a few days.

What is Caesar dressing?

Caesar dressing is a rich, savoury dressing served with Caesar salad, a dish commonly associated with Tijuana and restaurateur Caesar Cardini. Its familiar flavours include Parmesan, garlic, lemon and Worcestershire sauce.

This American-style version uses mayonnaise for a creamy base and comes together without specialist ingredients or equipment.

Nutrition and macros by portion

The nutrition label shows one serving as written: 82 calories, 1g protein, 1g carbs, 9g fat.

Mayonnaise is the main source of fat, while Parmesan adds some fat and protein; the small amount of lemon juice and seasonings contributes little carbohydrate. Serve a measured portion with plenty of salad vegetables and a protein-rich accompaniment to make a more balanced plate.

The creamy base

Mayonnaise: this gives the dressing its smooth, thick texture and supplies most of its richness.

Sour cream or yoghurt: either option adds a slight tang. Greek yoghurt makes a good alternative if that is what you have to hand.

Build the savoury flavour

Parmesan: freshly grated cheese blends into the dressing and brings a salty, savoury note. Grate it finely to help it mix evenly.

Seasonings: garlic, Dijon mustard and Worcestershire sauce add depth, while lemon juice brightens the creamy mixture.

Getting the texture right

Mixing: stir or whisk until the ingredients are evenly combined and the dressing looks smooth. Scrape around the sides of the bowl so no thick streaks of mayonnaise or cheese remain.

Adjusting: taste before adding extra salt, as Parmesan and Worcestershire sauce are already savoury. Add pepper or a little more lemon if the balance needs adjusting.

Make-ahead timing

Quick preparation: the dressing takes about 10 minutes, including grating the cheese, so it can be mixed just before serving.

Chilling: you can serve it immediately or chill it first. Keep it covered in the fridge if making it ahead.

Ways to serve it

Salad: toss the dressing with crisp lettuce and serve with extra Parmesan if you like. Add it gradually so the leaves are coated without being overwhelmed.

On the side: offer it as a dip or drizzle it over a bowl with vegetables and a protein of your choice for a more substantial meal.

Recipe notes & tips

• Grate the Parmesan finely so it disperses through the dressing.
• Whisk thoroughly for a smooth, evenly mixed result.
• Taste before adding salt because the cheese and Worcestershire sauce are savoury.
• Add the dressing to salad gradually, tossing as you go.
• Cover the bowl if chilling the dressing before serving.

Variations

• Use Greek yoghurt: choose plain Greek yoghurt instead of sour cream for a tangy alternative.
• Boost the lemon: add a little more lemon juice to make the flavour brighter.
• Add extra garlic: increase the minced garlic for a more pronounced savoury bite.
• Make it peppery: grind in extra black pepper just before serving.
• Thin the texture: stir in a small splash of water if you prefer a looser dressing.

Common mistakes to avoid

• Adding salt too soon: taste first, as Parmesan and Worcestershire sauce already bring savouriness.
• Leaving large cheese pieces: grate the Parmesan finely so it mixes more evenly.
• Stopping before it is smooth: keep stirring or whisking until the ingredients are combined.
• Overdressing the salad: add the dressing in stages and toss between additions.
• Leaving it uncovered: cover the dressing before chilling it in the fridge.

How to store

Keep the dressing covered in the fridge for a few days, as the recipe suggests. Stir it before serving if it has settled; this dressing is generally served chilled rather than reheated.

Frequently asked questions