This creamy, garlicky Caesar dressing recipe tastes just like restaurant-style dressing - rich, tangy, and ready in minutes.
We are as happy as we make up our minds to be. ~ Abraham Lincoln
This classic Caesar dressing is bold, creamy, and full of flavor - with just the right balance of garlic, lemon, and savory depth. Simple to make at home, it delivers that rich, restaurant-style taste using fresh ingredients and a traditional method.
It's a reliable, go-to dressing that turns everyday salads into something special, and it works beautifully as a dip, drizzle, or finishing sauce. Here, I share the classic method for preparing Caesar dressing, along with a time-saving "cheater version" for when you’re short on time.
This recipe includes tips for using raw or pasteurized eggs, plus easy substitutions if you prefer a no-egg version. It keeps well in the refrigerator for a few days, making it perfect for meal prep and quick weeknight salads.
Table of Contents
Caesar Dressing Recipe Ingredients
- Garlic - Provides bold, savory flavor and the classic pungent backbone of Caesar dressing.
- Anchovies - Add deep umami richness and salty complexity, giving the dressing its signature savory character.
- Egg yolk - Helps emulsify the dressing, creating a creamy, velvety texture. See recipe notes for leaving this out. Feel free to sub mayo!
- Dijon mustard - Adds gentle tang and helps stabilize the emulsion while enhancing flavor.
- Fresh lemon juice - Brings bright acidity that balances the richness of the dressing.
- Olive oil - Forms the silky base of the dressing, creating a smooth, luxurious consistency.
- Worcestershire sauce - Contributes additional savory depth and subtle complexity.
- Parmesan cheese - Adds nutty, salty richness and helps thicken the dressing.
- Black pepper - Provides gentle heat and classic Caesar flavor.
- Salt - Enhances and balances all the flavors; adjust to taste.
See the recipe card below for a full list of ingredients and measurements.
Is It Safe to Use Raw Egg in Caesar Dressing?
Traditional Caesar dressing is made with raw egg yolk, which helps create its rich, creamy texture. For most healthy adults, using fresh, properly handled eggs is considered safe. If you have concerns about consuming raw eggs, you can use pasteurized eggs, which have been gently heated to reduce the risk of bacteria while still working beautifully in the dressing.
If you prefer to avoid raw eggs altogether, you can substitute mayonnaise for the egg yolk. This creates a slightly thicker dressing with a very similar flavor and texture.
Tips for using raw eggs safely:
- Use the freshest eggs possible
- Keep eggs refrigerated until ready to use
- Choose pasteurized eggs if serving young children, older adults, pregnant individuals, or anyone with a compromised immune system.
- Store the dressing in the refrigerator and use it within 3 days
How to make Caesar Salad Dressing
Here is the classic way to make Caesar dressing. *If you are in a hurry, feel free to place it all in a blender.
STEP ONE– Smash garlic and salt together. The salt helps break down the garlic. Add anchovies, mashing together to form a paste.
STEP TWO- Into the garlic/anchovy paste, add egg yolks, lemon juice and zest, Dijon, Worcestershire, and black pepper. Whisk together thoroughly.
STEP THREE– Slowly drizzle olive oil into the mixture, whisking all the while. Go slowly until the dressing is smooth and emulsified. Whisking by hand doesn’t take long, it also gives your arm a tiny workout 😉 and creates a nice texture in the dressing.
TIP: If you want a super-smooth dressing, you can also make it in a food processor or blender. Follow the same steps, drizzling the oil in while the machine is running.
Storage
Store Caesar dressing in a sealed jar in the refrigerator for up to 4 days. Because it contains fresh ingredients, it's best enjoyed soon after making. Give it a quick stir or shake before using, and discard if it smells or tastes off. It can be frozen for up to 3 months, but may separate, so give a good whisk before using.
Serving Suggestions
Caesar dressing is wonderfully versatile and can be used in many ways beyond a traditional Caesar salad.
- Spread on sandwiches and use in wraps
- Drizzle over roasted vegetables
- Use as a dip for fresh vegetables or chicken
- Add to pasta salads or grain bowls
- Serve with grilled meats or seafood- you can even use it as a flavorful marinade!
How to Customize Caesar Dressing
- add yogurt → lighter
- extra garlic → bolder flavor
- more lemon juice → brighter
- more anchovy → deeper umami
- use mayo instead of egg → creamier
- Add 1/4 cup of grated Parmesan cheese to the dressing.
- Add 1-3 teaspoon of capers.
Caesar Salad Dressing FAQS
Try our Vegan Caesar Salad or use vegan mayo instead of eggs, and replace the anchovies with 1-2 tablespoons of capers. A little miso paste works great here too!
Soy sauce, fish sauce, or coconut aminos all work well, or it is okay to just omit them.
A few dashes of fish sauce work wonderfully here. You could also try miso and capers for added umami.
More Favorite Salad Dressings
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
Print
Caesar Salad Dressing Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 3/4 cup 1x
- Category: Salad Dressing
- Method: whisking
- Cuisine: American
- Diet: Gluten Free, Low-Carb
Description
This classic Caesar dressing is creamy, garlicky, and full of bold, savory flavor - just like the restaurant-style dressing you love. Made with simple ingredients and ready in minutes, it's rich, tangy, and perfectly balanced, with that signature umami depth that makes Caesar salad so irresistible.
Ingredients
- 4 cloves garlic
- 1/4 teaspoon salt
- 4–6 anchovy filets in olive oil or anchovy paste (see notes)
- 2 egg yolks *see notes
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice, more to taste
- 2 teaspoons Dijon Mustard
- 1/4 teaspoon Worcestershire sauce, more to taste
- 1/4 teaspoon pepper
- 1/2 cup mild olive oil
Instructions
- Smash together garlic and salt until broken down and juicy.
- Add anchovies, mashing together with the garlic until a paste forms.
- Whisk in egg yolks, lemon juice and zest, dijon, worchestshire, and black pepper. Combine thoroughly.
- Dribble olive oil into the mixture whisking all the while, little by little until the dressing is smooth and emulsified.
Store in the refrigerator and use within 3 days.
Notes
*If you prefer not to consume raw eggs, you can pasteurize egg yolks (cracked and separated) in a bowl with a bowl of hot water underneath until they come up to 160 degrees.
For pure anchovy flavor use the filets, but either will work. Anchovy paste has other ingredients added, but still gives that wonderful umami taste. 1 anchovy filet= 1/2 teaspoon anchovy paste.
Substitute 1/4 cup mayo for egg yolks.
Extra virgin olive oil can sometimes give a bitter tang. If you do not prefer this, use regular olive oil. Or half extra virgin and half a neutral oil (such as avocado).
In a hurry? Place all ingredients in a blender except the olive oil. ( Making a double batch is easier here!). With the motor running, slowly pour in the olive oil until the dressing emulsifies and becomes creamy.
Nutrition
- Serving Size: A generous tablespoon
- Calories: 63
- Sugar: 0.1 g
- Sodium: 89.6 mg
- Fat: 6.5 g
- Saturated Fat: 1.1 g
- Carbohydrates: 0.8 g
- Fiber: 0.1 g
- Protein: 0.6 g
- Cholesterol: 36.9 mg
Love this Caesar dressing. Tastes so fresh and it’s simple to make.
Glad you gave it a try!
It’s perfect. I’ve been trying to find the best Caesar salad dressing recipe and my search is over!
Great to hear this Lara!
Delicious zingy taste
Glad you enjoyed!
Love your recipe, absolutely the best ratio of ingredients I’ve come across over the years. I’ve been searching here and there, eating them when I go out and occasionally looking online when i make it.. This was a hunt like no other and a lot of bad recommendations i had to eat but didn’t love. I wanted the taste i remembered from back in 1994-1995 i lived and worked in Napa, Ca and The girls and I from my work would get these salads. Yummmmmmm!! omg !!!
The best ever!!! Until Now !!
finally my taste buds say ” What took you so long” its crazy how the smallest change in an ingredient can be so judgemental ones palette. Thank you, Thank you❤️🥰
Natalie Albon
Haha…so true about the taste buds judging each bite. What a great review, thanks so much Natalie!
Can you freeze the leftover Cesar dressing?
The dressing is delicious but I have a ton left. You
I think it should freeze ok. You may have to whisk to re-emulsify after thawing.
Excellent
THnaks Kate!
How much anchovy paste would you use?
Hi Eliz, If you scroll down to the recipe card, you’ll see all the measurements there.
How much anchovy paste do you use? I see a measurement if you’re using anchovies, but not anchovy paste
Hi Heather, 1 anchovy= 1/2 teaspoon anchovy paste. This is included in the recipe now. Thanks!
Yum!
Thanks Sally!
Hi, how much olive oil to use?
oh opps! 1/2 cup. that is important 🙃, we update the recipe. Thanks Lucie!
I added 1/4 cup extra virgin olive oil & 1/4 cup avocado oil. Delicious! Thank you!
Thanks Alisa!
How much olive oil?
sorry! it is in the recipe now. 1/2 cup!