If you’re craving that bold, creamy Caesar flavor but don’t want to mess with anchovies or raw eggs, this homemade Caesar dressing is for you. It’s rich, tangy, and packed with the classic flavor you expect, but made with simple ingredients you probably already have in your kitchen.
There’s just something about a good Caesar dressing that’s tangy, creamy, and just salty enough to keep you coming back for more. But let’s be real. I’ve never once heard someone say, “I always have anchovy paste in my pantry.”
I wanted to make a Caesar dressing that actually works for busy weeknights and real kitchens. This one skips the anchovies and raw eggs but still brings all the flavor thanks to a smart combo of Worcestershire, garlic, lemon, and parmesan. I’ve used it on everything from Caesar salads and wraps to chicken marinades and veggie trays. Once you taste it, you’ll never go back to the bottled stuff.
Why You’ll Love This Caesar Dressing Recipe
No anchovies, no fuss: All the bold Caesar flavor you love, without needing specialty ingredients like anchovy paste or raw eggs.
Made with pantry staples: You probably already have everything you need. Nothing crazy here.
Perfect for more than just salad: Use it as a dip, spread it on wraps, or drizzle it over grilled chicken.
Quick and easy: Comes together in just 5 minutes. No blender required.
Make-ahead friendly: Stores well in the fridge for up to 5 days, so you can prep it early for the week.
Caesar Dressing Ingredients
- Mayonnaise – This is the creamy base for the dressing. It gives that rich, smooth texture without needing raw eggs. Use a good-quality mayo for the best flavor. I usually reach for Duke’s or Hellman’s.
- Lemon Juice – Freshly squeezed lemon juice gives the dressing its classic tangy brightness. It balances the richness of the mayo and parmesan. Skip the bottled stuff if you can.
- Worcestershire Sauce – This is the secret to getting that anchovy-like flavor without actually using anchovies. It adds a subtle, savory umami flavor.
- Dijon Mustard – A little Dijon helps the dressing emulsify and adds just the right amount of zip.
- Garlic – Use one clove, finely minced or mashed into a paste, so it blends smoothly. It brings that classic Caesar bite without being overwhelming.
- Parmesan Cheese – Freshly grated parmesan adds saltiness and depth. The finer the grate, the better it will blend into the dressing.
- Olive Oil – Just a touch helps thin the dressing to your preferred consistency and adds a little extra richness.
- Salt & Pepper – Season to taste. The parmesan and Worcestershire already bring some salt, so start light and adjust as needed.
How to Make Caesar Dressing
Step 1: Mince the garlic.
Finely mince one clove of garlic, or mash it into a paste using the side of your knife. This helps it blend smoothly into the dressing without any harsh bites. You can also grate it in as well.
Step 2: Whisk together the base ingredients.
In a medium bowl, whisk together the mayo, lemon juice, Dijon mustard, and Worcestershire sauce until smooth and creamy.
Step 3: Stir in the garlic and parmesan.
Add the minced garlic and freshly grated parmesan. Whisk again until the cheese is well combined.
Step 4: Adjust the texture.
Drizzle in 1–2 tablespoons of olive oil, whisking as you go, until the dressing reaches your desired consistency. For wraps or drizzling, you may want it a little thinner.
Step 5: Taste and season.
Give it a taste and season with salt and freshly ground black pepper as needed. The parmesan and Worcestershire add saltiness, so you may only need a pinch.
Step 6: Chill (optional but recommended).
If you have time, let the dressing chill in the fridge for about 30 minutes before serving. It helps the flavors meld and makes it even better.
Tips and Tricks for the Best Results
Mash the garlic into a paste for the smoothest texture.
If you’re not a fan of strong raw garlic, mashing it with a pinch of salt helps mellow the flavor and keeps the dressing silky.
Use freshly grated parmesan, not pre-shredded.
Bagged parmesan doesn’t melt into the dressing the same way and can leave it gritty. A microplane or fine grater works best.
Start small with the olive oil.
You can always add more to thin it out, especially if you’re using it for drizzling or as a wrap sauce.
Taste before salting.
Worcestershire and parmesan already bring a lot of saltiness, so you may not need much more.
Let it chill for the best flavor.
If you have the time, pop it in the fridge for 30 minutes before serving. The flavors meld and deepen, making it even better.
How to Store Homemade Caesar Dressing
Refrigerator:
Store the dressing in an airtight container or a mason jar with a tight lid. It’ll stay fresh in the fridge for up to 5 days. Be sure to give it a good stir or shake before using, especially if it’s been sitting, since the oil may separate a bit.
Make-ahead tip:
This dressing actually tastes better after a little time in the fridge. If you can, make it 30 minutes to a few hours ahead to let the flavors develop.
Freezing:
I don’t recommend freezing this dressing. The texture will change once it thaws and won’t be as smooth or creamy. It’s best made fresh and used within the week.
Frequently Asked Questions
You can, but fresh lemon juice really gives the best flavor. Bottled lemon juice tends to taste flat or bitter in homemade dressings.
Freshly grated is best—it melts into the dressing and gives that classic Caesar flavor. Pre-shredded or powdered versions won’t mix as well and can taste a little off.
Yes, it will firm up slightly when chilled. Just give it a good stir or let it sit at room temperature for a few minutes before using if you want it pourable again.
If you’re avoiding fish completely or don’t have Worcestershire on hand, try soy sauce or tamari. It adds that same salty, savory depth that mimics anchovies.
Yes! This dressing actually tastes better after chilling for a bit. Make it up to 5 days ahead and store it in a jar or airtight container in the fridge.
More Salad and Dressing Recipes You Might Like
- Homemade Buttermilk Ranch Dressing
- Avocado Cilantro Dressing
- House Salad Recipe
- Buffalo Ranch Dressing
- Southwest Chicken Salad
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Caesar Dressing Recipe
Ingredients
- 1 clove garlic finely minced or mashed to a paste
- 2 teaspoons Worcestershire sauce choose one without anchovies, like Annie’s brand if needed
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- ½ cup mayonnaise
- ¼ cup freshly grated parmesan cheese
- Salt and black pepper to taste
- 1 tablespoon olive oil to thin as needed
Instructions
- Finely mince or mash the garlic into a paste.
- In a medium bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and Worcestershire sauce until smooth.
- Stir in the garlic and freshly grated parmesan cheese.
- Whisk in olive oil 1 tablespoon at a time until the dressing reaches your desired consistency.
- Taste and season with salt and black pepper as needed.
- Use immediately or refrigerate for up to 5 days. Stir or shake before serving.
Notes
- This recipe makes about 1 cup of dressing (8 servings).
- For the smoothest texture, mash the garlic into a paste before mixing.
- Use freshly grated parmesan—not pre-shredded—for best flavor and texture.
- If the dressing thickens in the fridge, let it sit at room temperature for a few minutes and stir before serving.
- Store in an airtight container or jar in the fridge for up to 5 days.
- This dressing is great on salads, wraps, or as a dip for veggies and chicken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We love this dressing. Just right!!
Hi Debbie! Thank you so much. I’m so glad you enjoyed it!