This easy creamy Caesar salad dressing comes together fast, and you don’t need any fancy ingredients or special tools to make it. It’s got the perfect balance of garlic and tanginess!
This Caesar dressing is my go-to, and it’s damn good. I love being able to whip it up on a whim without having to create a huge mess.
I rarely buy bottled salad dressing. There’s really no point when you can make it even better at home.
I’m pretty picky when it comes to my Caesar dressing. I don’t like a wimpy Caesar. I need some bold flavors. I like a good traditional Caesar dressing, but I also don’t like being overwhelmed by anchovies, and there is such a thing as too much garlic (I can’t believe I just typed that).
Caesar dressing ingredients:
- Sour cream
- Worcestershire sauce (to give it just enough of that anchovy umami flavor)
- Fresh lemon juice
- Dijon mustard
- Minced garlic
- Freshly grated parmesan cheese
- Salt & pepper
How to make Caesar Salad dressing
Mix these classic ingredients up, and you’ve got yourself a heck of a dressing (I just do it in a small bowl or right in the measuring cup using a spoon).
Store bought mayonnaise (I use Hellmann’s) is a great base for homemade Caesar dressing. You can make your own mayo, but, honestly, the pre-made stuff is totally fine for salad dressings and dips. It takes out the guesswork as well as the use of raw eggs, which I know turns some people off. It also saves time, ingredients, and effort.
I have used anchovy paste in Caesar dressing before, but I prefer Worcestershire sauce. Anchovy paste is sometimes hard to find and easy to overdo. It then sits in your fridge for months on end until you find it again and throw it out. That’s my experience with it anyway. I mean I could cook with it more, but I rarely do. 😛
I sometimes leave the parmesan cheese out when I’m in a big rush, but I recommend including it. It really tastes much better with it in there.
As I always say (but it bears repeating), adjust ingredients to your tastes. No one has the exact same set of taste buds. I usually have a pretty good idea of what tastes good, but recipes are made to be tweaked. Need more lemon juice? Add it. More salt or pepper? More garlic? Don’t be shy!
You may also like my homemade ranch dressing.
This Caesar dressing recipe makes about a cup of dressing. I don’t know about you, but it grinds my gears when a recipe makes so much that I don’t know what to do with it.
You can have two decent-size salads or one big one with this dressing recipe. Of course, it depends on how much dressing you use, but at least it’s not a ridiculous amount.
The dressing keeps in the fridge for a few days.
Is this the best Caesar dressing recipe you’ve made? You’re only about 10 minutes away from finding out. 😉
Try making my chicken Caesar crostini with this dressing.
Questions? Let me know in the comments below!
Easy Caesar Salad Dressing
This easy creamy Caesar salad dressing comes together fast, and you don't need any fancy ingredients or special tools to make it. It's got the perfect balance of garlic and tanginess!
- 1/4 cup freshly grated parmesan cheese
- 3/4 cup mayo
- 2 tablespoons sour cream or plain Greek yogurt
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 1 large clove garlic minced
- Salt & pepper to taste
- Grate your parmesan.
- Add all ingredients to a small bowl (or add them to a measuring cup like I do - I measure out the mayo first).
- Give everything a good stir (or whisk it) until the dressing is smooth.
- Serve immediately or chill first.
- Dressing will keep in the fridge, covered, for a few days.
- I encourage you to play with the ingredient quantities if the taste isn't exactly what you're looking for. I'll occasionally make this without measuring and I usually end up adding more Worcestershire and Dijon than written.