Best Caesar Salad Dressing

A small glass jar filled with creamy Caesar salad dressing sits on a plate next to a wrap and croutons, with a bowl of salad and a dish of croutons in the background.

5 from 2 votes

This creamy Caesar dressing skips the anchovies but keeps all the classic flavor you love. Made with simple pantry ingredients like mayo, lemon juice, Dijon, and parmesan, it comes together in just minutes, no blender needed. Perfect for salads, wraps, or dipping!

Prep Time5

Total Time5

Course: Dressings, Sauce

Cuisine: American, Italian

Servings: servings

Author: kara

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.

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