Caesar Dressing Recipe

A small glass jar of creamy homemade Caesar Dressing with a wooden spoon, placed on parchment paper alongside half a lemon.

4.56 from 27 votes

This Caesar Dressing Recipe is a staple in my fridge. It’s easy to blend up using just 7 ingredients, tastes way better than store-bought, and works on everything from salads to grilled chicken.

Prep Time5

Total Time5

Course: Salad

Cuisine: American

Diet: Gluten Free

Keyword: caesar dressing recipe

Servings: servings

Calories: 159kcal

Author: Lena Gladstone

Equipment

Immersion blender or blender

Ingredients

⅓ cup mayonnaise
¼ cup Parmesan cheese freshly grated
2 cloves garlic or more to taste
½ large lemon juiced
1 ½ teaspoons Dijon mustard
½ teaspoon kosher salt
2 filets anchovies or 1 ½ teaspoons anchovy paste

Instructions

Add all of the ingredients to a large mason jar.
Use an immersion blender to blend all of the ingredients together. Pull the blender up and down until the dressing has emulsified. Blending will only take around 15-30 seconds.
Stir the dressing, and taste to adjust the seasoning if needed. Tasting is key to achieving the perfect taste. You may want a little more anchovy, salt, or lemon.
Serve with romaine lettuce, croutons, and your choice of protein (such as grilled chicken). Keep the dressing refrigerated and eat within 2 weeks.

Notes

Use high-quality, freshly grated Parmesan for the best flavor and a rich, creamy texture.
Don’t worry about the anchovies making it taste fishy. They add a balanced, salty depth that’s essential to true Caesar dressing.
Taste the dressing after blending and adjust with more lemon, salt, or anchovy to suit your preference.
This dressing is easiest to make with an immersion blender directly in a jar. You can also use a regular blender or small food processor.
If you don’t have a blender, grate the garlic and cheese, finely mince the anchovies, then whisk everything together in a bowl.
For a lighter version, try replacing the mayo with plain Greek yogurt or soft tofu.
If you want to skip anchovies, use 1 teaspoon of capers or add extra Dijon and a splash of Worcestershire sauce to help replace the savory notes.
Keep the dressing stored in an airtight container in the fridge for up to 2 weeks.
It can also be frozen in ice cube trays, then thawed in the fridge overnight for easy single servings.
This dressing is perfect on a classic Caesar salad, with grilled chicken, or even drizzled over baked sweet potatoes for a savory side.

If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!

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