Caesar Dressing

The best Caesar Dressing recipe that’s quick and easy – no blender or processor required!

This homemade Caesar Dressing recipe is a creamy, bright, tangy, garlicky, umami explosion of YUM. It will blow any store-bought version out of the water and elevates and enlivens everything it touches from Caesar salad to vegetables, to chicken, to sandwiches to wraps.  Best of all, this Caesar Salad Dressing doesn’t contain any raw eggs so it’s easy to make and will last up to two weeks in your refrigerator, should you be so lucky.  It doesn’t get any better than this Caesar Dressing my friends, let’s make some!

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WHAT is in CAESAR DRESSING?

A really good Caesar Dressing is unabashedly bold and decadent, packed with garlicky, umami, swoon-worthy flavors.  Traditional Caesar Salad Dressing is made with whole anchovies, extra virgin olive oil, raw egg yolk, freshly squeezed lemon juice, tangy Dijon mustard, spicy raw garlic, salty Parmesan and pepper.  My recipe differs slightly by using sour cream and mayo instead of raw egg and olive oil and the results are hypnotic and extra easy!

WHO, OR WHAT, IS CAESAR SALAD NAMED AFTER?

It is a common misunderstanding/assumption that Caesar Salad and Caesar Dressing are named after the Roman Emperor, Julius Caesar – they’re not.  Instead, Caesar Salad is named after Caesar Cardini, an Italian restauranteur who was born in northern Italy.  

Cardini settled in California around 1910 where he opened up two restaurants. After prohibition, his restaurants took a bit of a hit, so he relocated to Tijuana, Mexico to open up another restaurant.  It is at this third restaurant that Cardini’s daughter, Rose, claims her father threw the first Caesar Salad together when he was running short on ingredients. 

That’s right – the Caesar salad was invented in Mexico by an Italian.

Caesar Dressing Ingredients

Caesar Salad Dressing is only as good as the ingredients and the magic of their proportions.   This easy recipe is so good, it will spoil you forever from being able to use store-bought again.  Here is what you will need (full ingredient measurements in the recipe card at the bottom of the post):

Anchovies

Are a key ingredient so please don’t skip!  You will need 4 anchovies from a can or jar usually located next to the tuna fish. These anchovies have been filleted, salt-cured, and stored in olive oil.  This curing process produces the intensely salty flavor we want for this Caesar Dressing recipe.  Because the anchovies are going to be minced and mashed, it doesn’t really matter which brand you use. 

To use the anchovies, lift them out of the can, plop them onto a cutting board and dab off excess oil with a paper towel.  Don’t be alarmed if you spy any tiny bones, they are harmless and undetectable.  

DO I HAVE TO USE ANCHOVIES?

If you love or even like Caesar Dressing, then I would venture to say you like anchovies, you just don’t think you do.  Anchovies are the key, umami rich ingredient that add saltiness and a savory, complex depth to this otherwise flat dressing without leaving it “fishy-tasting.”  In fact, you probably won’t even realize they are in the dressing, aside from the deliciously deep, nondescript umami base they provide.  So please, embrace the anchovy.

Anchovies are so good because they’re armed with secret weapons glutamic and inosinic acid—two molecules responsible for triggering our sensation of savoriness.  The acids add an irreplaceable depth of flavor and savory sensation. If you omit the anchovies, the dressing will be flat, bland and wanting.   Still, if you are vegan or allergic, I’ve provided some anchovy substitutes below.

What should I do with leftover anchovies?  

Leftover anchovies can be transferred to a small resealable bag with the extra olive oil, taking care they are completely submerged so they don’t dry out. You can also add olive oil if needed.   Squeeze out excess air by wrapping the bag over and seal. The anchovies can then be stored in the refrigerator for up to 2 months or frozen for 6 months. To use up the leftover anchovies, whip up a batch of Pasta Puttanesca, add them to pizza, Niçoise toasts, potato salad, etc.

CAN I USE ANCHOVY PASTE?

Whole anchovies will impart the best flavor but you may substitute with anchovy paste if whole anchovies make you squeamish.  Anchovy paste is found in a tube next to the canned anchovies and tuna fish.  Substitute with 1 ½ teaspoons anchovy paste.

Do all Caesar dressingS have anchovies? 

Yes, you will discover that virtually all Caesar Dressings have anchovies because it is the base of the umami-rich dressing and enriches it with that “something-something” special. If you’d like to make Caesar Dressing without anchovies, you will find it is difficult to find a spot-on substitute. However, if you must omit them, I’ve included some possible substitutions below:

What can I use instead of anchovies?

• Anchovy paste:  use 1 ½ teaspoons in this recipe.
• Worcestershire sauce: is probably as close to the real thing as it gets in terms of flavor because it is made with anchovies (or sardines).   Start with 1 tablespoon and add more to taste.
• Vegan Worcestershire sauce:  if you are vegetarian or allergic to shellfish, look for anchovy-free Worcestershire sauce.  Some vegan brands include Wizard’s, Annie’s and Whole Foods 365, but as always, check the labels first.  Vegan brands typically are not gluten free but use soy, if that is something you need pay attention to.
• Fish sauce: Asian fish sauce is usually made from fermented anchovies, so it’s one of the best substitutes for anchovies in Caesar Salad Dressing.  Fish sauce is strong and concentrated, so start with ½ teaspoon and add more to taste.
• Capers:  are a vegan and vegetarian anchovy substitute with a briny, acidic, salty, savory flavor.  Start with 1 tablespoon, minced and mashed, and add more to taste.
• Olives: choose an olive with a salty brine like Kalamata or Castelvetrano and mash them up into a paste.  Start with 1 tablespoon and add more to taste.  

Sour Cream

Provides the base of the homemade Caesar Dressing, with a little help from the mayo.  By using a majority of sour cream instead of mayonnaise, it keeps the dressing lighter/less mayo tasting but still exquisitely creamy. 

Mayonnaise

Fully from-scratch Caesar Dressing recipes call for olive oil and egg yolk which turn into mayonnaise as they emulsify in the blender.  Instead, we’re going to take the easy way out and use store-bought mayonnaise because we only want ¼ cup.  The mayonnaise adds the depth of creaminess and binds all of the ingredients together.  Even if you don’t like mayo, I don’t suggest skipping because it prevents the dressing ingredients from separating – and your dressing will not taste like mayo! 

Parmesan Cheese

Parmesan amps up the salty, umami flavor and adds that satisfying rich, cheesy texture.  Look for imported Parmigiano-Reggiano from Italy, as opposed to domestic Parmesan which pales in comparison (they will be labeled Parmigiano-Reggiano and Parmesan).

Garlic

Two fresh garlic cloves for that spicy raw garlic kick.  Use a garlic press or mince the garlic finely by hand.  You can of course use more or less garlic. It’s easy to start with less and add more to taste.

Worcestershire Sauce

Worcestershire sauce is a flavor bomb all packed into one bottle. Just a splash deepens the complexity of the homemade Caesar dressing and makes it taste complete.  Worcestershire boasts intense umami flavor from the anchovies (or vegan versions use soy sauce) mingled with tamarind and vinegar for sourness, molasses and sugar for sweetness, and dimension from the cloves, celery seed, and chili pepper extract.

Lemon Juice

Lemon juice cuts through the creaminess of the dressing and highlights the rest of the flavors with its fresh, vibrant pop of citrus without tasting “lemony.”  Freshly-squeezed is always best but you may use bottled in a pinch.

Dijon Mustard

Dijon mustard is a key element in Caesar Salad Dressing, so please don’t skip.  We’re using 1 teaspoon but it makes a big difference even though you won’t be able to pick it out in the final product.  Dijon mustard adds a delicious zesty, tangy zip to the dressing and helps bring all the flavors together.  It also helps with emulsification, meaning it helps bind the ingredients together to make the dressing extra creamy. 

Balsamic Vinegar

Is not traditional, but I love pairing it with lemon juice to help cut through the richness with its fruity tang, mellow tartness and rich, complex sweetness. Use quality balsamic vinegar for the best flavor.

Salt and Pepper

Salt and pepper are all we need to round out this dressing.  I’ve gone conservative with ¼ teaspoon of each, but feel free to use more if you’d like, especially pepper because the dressing will be used to flavor an entire salad. 

Recipe Variations and Dietary Substitutions

This Caesar Dressing can be modified to suit your personal dietary preferences.  Here’s some ideas:

• Mayonnaise substitute: use your favorite vegan mayonnaise substitute.  Readers have said great things about grapeseed oil Vegainase.
• Sour cream substitute: I prefer sour cream in this dressing but Greek yogurt will work, just start off with only 1 tablespoon lemon juice and add more to taste.  If you are vegan, swap in your favorite vegan sour cream or even vegan mayo.
• Parmesan substitute: if you’re vegetarian or vegan, try Whole Foods 365 or BelGioioso brands of Parmesan, which are truly vegetarian (most Parmesans contain animal rennet).
• Anchovy substitute:  use any of my anchovy substitutes listed above.
• Vegan Caesar Dressing:  use vegan sour cream, vegan mayonnaise, vegan Worcestershire sauce, vegan Parmesan and replace the anchovies with 1 tablespoon minced and mashed capers.
• Play with ingredient quantities.  Use more or less of any of the ingredients to make this homemade Caesar Dressing perfect for YOU!  I love a bold, full-flavored Caesar Dressing but you can tame the dressing by using less garlic and anchovies. 

How to make Caesar Dressing

You are going to be blown away at how quick easy this homemade Caesar Dressing is to make! Here’s how:

• Step 1:  Prep anchovies.  Start by chopping the anchovies until finely minced.  Next, use the side of your knife to mash the anchovies by pressing down and sliding the knife against the cutting board.  It might sound odd, but will make sense once you attempt it.

• Step 2:  Add ingredients to a bowl: Add all of the dressing ingredients to a mixing bowl EXCEPT the Parmesan and mix until smooth.
• Step 3: Add Parmesan and milk.  Mix in the Parmesan.  Add milk 1 tablespoon at a time to reach desired consistency. Taste and add salt/pepper to taste if needed and additional lemon juice if desired.   
• Step 4: Chill.  As with all dressings, the flavors build and meld once chilled.

TIPS AND TRICKS FOR caesar salad DRESSING

• Embrace the anchovy. Anchovies are essential for the best tangy, salty, rich, full bodied, satisfying Caesar Dressing.  If you omit the anchovies, make sure to use a suggested substitute, but it won’t be quite as good.
• Use finely grated Parmesan Cheese.  Grate the cheese on the finest holes so it becomes a powder.   
• Chill the dressing.   Chilling the dressing melds and marries all of the flavors so it tastes exponentially better.  To ensure you have sufficient chilling time, always make the dressing before you begin prepping salad ingredients.  If you only have 30 minutes, pop the dressing in the freezer then transfer it the refrigerator after 30 minutes.
• Taste the dressing and tailor it to suit your personal preferences.  The most accurate taste test comes by dipping a lettuce leaf in dressing as opposed to a spoon.  For tangier, add additional lemon juice, for more garlicky, add more minced garlic, for more umami, add additional minced/mashed anchovies and/or Parmesan.  To tame the dressing, stir in additional sour cream or mayo.  

WAYS TO USE THIS CAESAR DRESSING

This Homemade Caesar Dressing offers a quick and easy solution to enliven many everyday boring or bland eats.  Try these delectable uses for your dressing:

• As Caesar Salad Dressing. The obvious use of this dressing is on a big leafy Caesar Salad with Romaine lettuce, crispy croutons and Parmesan cheese. 
• As Chicken Caesar Salad Dressing. Add chicken to your favorite salad or make my Garden Chicken Caesar Salad with corn, bell peppers and avocados for the best Chicken Caesar Salad ever!
• As Caesar Pasta Salad Dressing.  Swap the lettuce for rotini, cavatappi, shells or even tortellini and toss with croutons, chopped Romaine lettuce and croutons.
• As Caesar Potato Salad.  Swap the dressing for Caesar in this potato salad or this loaded potato salad.
• On a Sandwich, burgers or wrap.  Use it instead of mayonnaise on a chicken sandwich, burger or wraps along with bacon, tomatoes, avocados and lettuce.
• As a Dip. Dunk raw veggies or roasted veggies such as Roasted Potatoes, Smashed Potatoes, Roasted Broccoli, Roasted Brussels Sprouts, etc.  in the creamy dip. You can also drizzle on top of whole roasted Potatoes or Twice Baked Potatoes.
• As a Marinade. Let chicken marinade in this homemade dressing for up to 12 hours.  I would also reserve some of the dressing to slather on the chicken after it cooks.  You could also use it as a salmon marinade for up to 60 minutes then bake like in this salmon in foil or this baked salmon fillets recipe.

How long is Caesar SALAD Dressing good for? Storage Tips

This Caesar Salad Dressing doesn’t use raw egg so it is good for up to 2 weeks stored in an airtight container in the refrigerator.  You may need to whisk in additional milk to thin before using. 

Can I freeze Caesar SALAD Dressing?

No, unfortunately, Caesar Salad Dressing does not freeze well because the ingredients will make for a funky, grainy texture when frozen and thawed.  

Looking for more SALAD dressing RECIPES?

• Homemade Italian Dressing
• Avocado Ranch Dressing
• Thai Peanut Dressing
• Cilantro Lime Dressing