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This easy creamy Caesar salad dressing recipe comes together fast, and you don’t need any fancy ingredients to make it. It’s better than store-bought or at a restaurant!

Making Caesar salad? You definitely need to add in my Easy Homemade Croutons.

closeup of a caesar salad with homemade dressing

Why you’ll love it

This quick and easy Caesar dressing is the one you’ve been searching for. It’s so good. It’s incredibly simple to whip up on busy weeknights, and it doesn’t make a mess like other more involved versions do. You don’t have to deal with a blender, no food processor, nada.

You will never go back to the stuff in a bottle after trying this homemade Caesar dressing with pantry ingredients since you can feel good knowing exactly what’s going into it. I’m pretty picky when it comes to Caesar dressing, and this is by far my favorite!

What you’ll need

  • Mayonnaise – mayo makes a wonderful creamy base so that there are no raw eggs, and it eliminates all the guesswork. I use Hellmann’s mayo. You can also make your own mayo, but honestly the pre-made stuff is great for salad dressings.
  • Sour cream – adds more creaminess and a tangy zip
  • Worcestershire sauce – Worcestershire sauce contains anchovies, so we’re not using whole anchovies like other recipes do. This gives it just enough of that signature anchovy umami flavor in a great Caesar dressing without it being overwhelming!
  • Fresh lemon juice – for a pop of acidity and bright freshness
  • Dijon mustard – it’s a beloved trick of mine to give dressings and sauces even more savory depth of flavor
  • Garlic – we’ve got a good amount of fresh garlic here
  • Parmesan – freshly grated parmesan cheese is an absolute must in any Caesar dressing for that nutty, cheesy quality

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

homemade caesar dressing in a clear glass yogurt jar with a spoon and lemon slices

Pro tip

The S&L kitchen feels this Caesar dressing is perfect as written, but not everyone’s tastebuds are the same, and that’s totally okay! Feel free to adjust to your own preferences. Need more lemon juice? Add it. More salt or pepper? More garlic? Don’t be shy!

How to make Caesar salad dressing

This is an overview, and full ingredients & instructions are in the recipe card below.

  • Grate your parmesan.
  • Add all the ingredients to a small bowl or a measuring cup. Stir or whisk until smooth.
  • Chill if desired in the fridge, and then drizzle it over romaine lettuce, croutons, and parm!

Substitutions and variations

  • You could leave the parmesan cheese out, but I recommend including it. It really tastes much better with it in here. You could also sub for asiago cheese in a pinch.
  • If your heart is set on using anchovies or anchovy paste, you could, but I prefer Worcestershire sauce. Be careful not to overdo it if you do go that route!
  • Need to make it vegetarian? Sub in some minced capers instead of the Worcestershire sauce for that briny, savory flavor. Start with 1 tbsp and adjust from there.

Leftovers and storage

  • This Caesar dressing recipe yields about a cup of dressing, so it’ll make two decently sized salads or one large one, so you probably won’t have leftovers!
  • But if you do have leftovers or doubled the recipe, this dressing will keep in an airtight container for 3-4 days in the fridge.

What to serve with Caesar salad

caesar salad dressing in a glass jar beside a spoon, head of garlic, and lemon slices

Is this your new favorite Caesar salad dressing recipe? You’re only about 10 minutes away from finding out. Leave a star rating and review below if you made it!

closeup of a caesar salad with homemade dressing
4.88 from 64 votes

Easy Caesar Salad Dressing

This easy creamy Caesar salad dressing recipe comes together fast, and you don't need any fancy ingredients to make it. It's better than store-bought or at a restaurant!
Prep: 10 minutes
Total: 10 minutes
Servings: 16 tablespoons


  • 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 cheese.
  • Add all ingredients to a medium bowl. Give everything a good stir (or whisk it) until the dressing is smooth. Taste and adjust as needed.
  • 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.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information. Serving size in this salad dressing is one tablespoon (it makes about a cup in total).


Serving: 1tablespoon, Calories: 82kcal, Carbohydrates: 1g, Protein: 1g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 7mg, Sodium: 97mg, Potassium: 3mg, Sugar: 1g, Vitamin A: 30IU, Vitamin C: 1mg, Calcium: 20mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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    1. Hi! I buy a block of parmesan cheese and grate it myself. By green jar do you mean the powered stuff? I wouldn’t touch that haha. Parmigiano-Reggiano will be labeled as such only if it was made in Italy, I believe. In North American grocery stores, blocks of cheese labeled “parmesan” may not be authentic but there are good varieties and it’ll work better than anything pre-grated. I haven’t tested this with Romano but I think it could work. Let me know!

  1. 5 stars
    This is over the top! My husband loved it! He used it as a dip with broccoli and actually drank what was left! lol I didn’t have sour cream so I used some heavy cream I had in the fridge instead. It came out thick and creamy. Just perfect. Thanks for the recipe.

  2. 5 stars
    To do it with blender you use eggs and olive oil and vinegar and rest of stuff. Using mayo is the substitute for eggs, if you have a recipe calls for eggs and you don’t have any you can use mayonnaise.

  3. 5 stars
    Love this dressing! It’s so easy and tastes just as good as a much more complicated dressing. I make it regularly as I love caesar salad; but to be honest I also use it on other salads. Thanks for a great dressing!

  4. I love this recipe. Creamy with a tang. I reduced the garlic as it could over power. Not good for lunch guests going back to work. I’ve made it with fresh dill too. Another level of flavour. Definitely a go to.

  5. 5 stars
    This recipe is OUTSTANDING!!! It’s a keeper!! Thank You!!! I’m eating it as we speak! Three days in a row. Love it.

  6. 5 stars
    Wowwie wow wow!! I just now made this dressing and the taste test was awesome!! I might have to do another taste test before I put in the fridge for dinner later . I followed the recipe exactly, it’s delicious !! Thank you 😊