Description
This Homemade Caesar Salad Dressing is my secret weapon for turning boring greens into a flavor-packed masterpiece. It’s creamy, tangy, and loaded with garlicky goodness, thanks to anchovies and fresh Parmesan. I’ve been making this for years (after a store-bought flop embarrassed me at a potluck!), and it’s always a hit. Whip it up in 10 minutes for a restaurant-worthy salad that’ll have everyone asking for your recipe.
Ingredients
I’m all about quality for my Homemade Caesar Salad Dressing—fresh ingredients make it sing. Here’s what I use, with my go-to picks. (Don’t ditch the anchovies—they’re the magic touch!)
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1/2 cup (120g) mayonnaise, full-fat for that velvety texture (Hellmann’s is my jam)
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1/4 cup (25g) Parmesan cheese, freshly grated (skip the pre-grated stuff)
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2 tablespoons (30ml) lemon juice, freshly squeezed for zing
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1 tablespoon (15ml) Worcestershire sauce, for deep umami
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2 teaspoons (10g) Dijon mustard, for a sassy kick
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2 anchovy fillets, packed in oil (Roland’s my brand)
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2 cloves garlic, minced (I sneak in an extra for punch)
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1/4 cup (60ml) extra-virgin olive oil, for silky smoothness
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1/4 teaspoon (1g) black pepper, freshly ground
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Pinch of kosher salt, to taste (go easy—anchovies are salty)
Instructions
Here’s how I toss together my Homemade Caesar Salad Dressing, like I’m sharing the scoop with a pal. These steps are quick, with my kitchen hacks included.
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Mix the Base: In a bowl, whisk mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard until smooth. I use a fork to get it creamy. This is the foundation of the Homemade Caesar Salad Dressing.
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Add the Big Flavors: Mash anchovy fillets with a fork, then stir them in with garlic and black pepper. I mash ‘em good to avoid fishy bits—learned that the hard way!
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Blend in Parmesan: Stir in freshly grated Parmesan until it’s fully mixed. Fresh is key; pre-grated can turn the dressing gritty.
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Emulsify with Oil: Slowly drizzle in olive oil while whisking to make it glossy. If it’s too thick, I splash in a teaspoon of water to loosen it up.
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Taste and Tweak: Give the Homemade Caesar Salad Dressing a taste with a lettuce leaf. Add a pinch of salt or more lemon if it needs a boost, then it’s good to go!
Notes
A few pearls of wisdom from making this Homemade Caesar Salad Dressing a ton: don’t skimp on fresh lemon—it’s the zesty spark. Mash those anchovies like you mean it, or you’ll get funky chunks (yuck!). If you’re prepping ahead, give it a good shake before serving to wake up the flavors. (Oh, and don’t use bottled lemon juice—it’s a buzzkill for this dressing.)
Equipment: Medium bowl, whisk or fork, grater, measuring cups and spoons
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180 kcal
- Sugar: 0.5g
- Sodium: 320mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg
Keywords: Homemade Caesar Salad Dressing, Caesar dressing recipe, creamy salad dressing, gluten-free