Caesar Salad Dressing

Yumna Jawad

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This classic Caesar salad dressing recipe has 2 variations using either anchovies or capers and takes only a few minutes to make.

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It’s so hard to find a good store-bought Caesar salad dressing, and after trying what felt like a gazillion and wasting a ton of money and still not finding the right one, I decided to just make my own Caesar dressing. And you know what? It’s super easy! Seriously, you likely have all the ingredients already. Plus, I’ve got options for everyone: you can make it with anchovies if you like that classic taste or leave them out if you’re not a fan (or don’t have any anchovy paste sitting around).

Two jars of Caesar salad dressing on a wooden cutting board.
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Clearly, I’m a huge fan of Caesar salad. Be it as a traditional Caesar salad, a Ceasar salad with Brussel sprouts, or as a chicken Caesar pasta salad. All of these are so good and have one thing in common: the Caesar salad dressing! My original Caesar salad dressing recipe has minimal ingredients and requires just a few simple steps before you’re on your way to dressing, dipping, and dunking your greens in it. For those who are not a fan of anchovies, you’ll find that my method for homemade Caesar dressing with no anchovies is just as good.

Recipe At a Glance

Cuisine Inspiration: American
Primary Cooking Method: No-Cook
Dietary Info: Low Carb
Key Flavor: Garlic, lemon, anchovies, and capers
Skill Level: Easy

  • Customizable: You can make a traditional Caesar salad dressing (with anchovies) or opt to leave them out. I make both all of the time, and it’s hard to tell the difference!
  • Fast: Authentic Caesar salad dressing doesn’t take long to make! My recipe is ready in just 15 minutes…trust me, I’ve timed it.
  • Make-ahead: You could make a double batch of this dressing on a Sunday and use it for side salads all week long! I’ve done this for years and it’s one of my favorite things to meal prep.

Ingredients to Make Caesar Salad Dressing

Small bowls of ingredients for Caesar salad dressing, including grated cheese, mayonnaise, and mustard.
  • Garlic: You’ll use two garlic cloves for this dressing, mashing them until a paste forms. I find the side of a chef’s knife’s blade can be helpful for this!
  • Anchovy paste or capers: Anchovies are classic in Caesar salad dressing and anchovy paste is easy to use (it comes in a squeezable tube). Capers are a friendly substitute that still has the briny bite this dressing needs.
  • Mayonnaise: This will add creaminess! I like to use a good avocado oil-based mayo.
  • Parmesan cheese: I recommend finely grating the Parmesan cheese so it’s easy to mix into the dressing.
  • Lemon: You’ll use both the zest and the juice here.
  • Dijon mustard and Worcestershire sauce: This duo adds tanginess to the Caesar salad dressing!
  • Pepper: You don’t need to add extra salt, but black pepper is welcome.
  • Use anchovy fillets. Instead of anchovy paste, you could use whole fillets. Just make sure to chop them finely before mashing them. (Anchovy bits in a dressing? Not so great!)
  • Make the dressing tangier. I will sometimes swap in some of the mayonnaise for Greek yogurt for a lighter, tangier dressing.
  • Add fresh herbs. While it’s not traditional, stirring fresh, minced herbs into Caesar salad dressing would be delicious! Try basil, dill, or parsley.

How to Make Caesar Salad Dressing With or Without Anchovies

Below you’ll find instructions on how to make homemade Caesar salad dressing using capers or anchovy paste, whichever you prefer!

How to Make Caesar Dressing with Anchovies

Minced garlic on a wooden cutting board.
Step 1: Mince the garlic until it forms a paste.
Minced garlic and anchovy paste on a wooden cutting board.
Step 2: Add the anchovy paste, continuing to mince until the garlic and anchovies are combined. Then, transfer to a small jar.
Caesar dressing ingredients unmixed in a small glass jar.
Step 3: Add the rest of the ingredients to the jar.
Creamy Caesar salad dressing in a glass jar.
Step 4: Whisk until smooth and creamy, adding more lemon juice if desired.

How to Make Caesar Dressing with Capers

Minced garlic on a wooden cutting board.
Step 1: Mince the garlic until it forms a paste.
Minced garlic and capers on a wooden cutting board.
Step 2: Add the capers, continuing to mince until the garlic and capers are combined. Then, transfer to a small jar.
Caesar dressing ingredients unmixed in a small glass jar.
Step 3: Add the rest of the ingredients to the jar.
Creamy Caesar salad dressing with capers in a glass jar.
Step 4: Whisk until smooth and creamy.

Tips for Making the Best Tasting Caesar Salad Dressing

  1. Blend the dressing for a smoother consistency. For a super-smooth dressing, transfer it to a blender (or use an immersion blender) and blend until smooth! In this case, I recommend making a double batch of the dressing. The blender can handle it…and you’ll thank yourself later.
  2. Thin out the dressing. Because of the mayonnaise, this dressing will be thick! While I love it like this, if you want it thinner, whisk in water a tablespoon at a time until it reaches the consistency you like.
  3. Look for juicy lemons. I don’t know when I learned not all lemons are the same, but they’re not! Some have very little juice, which is not what you want for this recipe. The juiciest lemons have smooth, thin skin and feel slightly soft to the touch.
Two jars of Caesar salad dressing on a wooden cutting board.

What to Serve With Caesar Salad Dressing

Frequently Asked Questions

How long will Caesar salad dressing last in the fridge?

Because you’re using mayonnaise in this Caesar salad dressing (not raw eggs), the dressing will keep in the fridge for up to a week!

I want to make a lighter version of this dressing. Any suggestions?

For a lighter version, you can replace the mayonnaise with a low-fat Greek yogurt. This will give the dressing a lighter texture and lower the fat content while still keeping it creamy. The taste will have a little more zing to it so, you might need to up the parmesan and lower the lemon. It’s really going to be something you’ll have to taste as you go.

Can I use a combination of anchovy paste and capers in the dressing?

Yes, you can definitely blend both anchovy paste and capers. If you want to use both, I recommend using 1 teaspoon of anchovy paste and 1 tablespoon of capers. This combination balances without overpowering the dressing. Just mince the capers well before adding them to ensure they blend smoothly into the mixture.

Can I make this dressing vegan?

To make a vegan Caesar dressing, you can substitute the mayonnaise with vegan mayo and use a plant-based Parmesan cheese alternative. Skip the Worcestershire sauce or find a vegan version, as traditional Worcestershire sauce contains anchovies. You can also use Soy sauce in its place.

Two small glass jars of Caesar salad dressing.

I know this Caesar Salad Dressing is for lettuce, but it’s so good I find myself looking for things to dip and serve with it, be it carrot sticks or roast chicken! Make it once, and you’ll be like me: rarely without a jar of it in the fridge.

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Caesar Salad Dressing – 2 Ways

This classic Caesar salad dressing recipe has 2 variations using either anchovies or capers and takes only a few minutes to make.
No ratings yet
Author Yumna Jawad
Servings 4 servings
Course Condiments, Tutorial
Calories 183
Prep Time 15 minutes
Cook Time 0 minutes
0 minutes
Total Time 15 minutes
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Ingredients
  

With Anchovies

With Capers

Instructions

  • Place the garlic cloves on a small cutting board and mince until it forms a paste.
  • Add the anchovy paste or the capers on top and continue to mince until well combined. Transfer to a small jar.
  • Add the mayonnaise, parmesan cheese, lemon zest and lemon juice, dijon mustard, Worcestershire sauce and black peppers. Whisk together until smooth and creamy.
  • Taste and add salt or lemon juice, if needed.

Equipment

Notes

*The serving size and nutrition information is per recipe.
Storage: Because you’re using mayonnaise in this Caesar salad dressing (not raw eggs), the dressing will keep in the fridge for up to a week!

Nutrition

Serving: 2ounces, Calories: 183kcal, Carbohydrates: 5g, Protein: 4g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 4g, Trans Fat: 0.04g, Cholesterol: 18mg, Sodium: 456mg, Potassium: 110mg, Fiber: 1g, Sugar: 1g, Vitamin A: 97IU, Vitamin C: 15mg, Calcium: 98mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Condiments, Tutorial

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Comments

  1. Denise says:

    I prefer to use Greek yogurt instead of mayonnaise to make it a healthier choice. It works well. Your thoughts Yumna? Thanks for another easy and delicious staple recipe. 😊

    Reply
    1. Yumna J. says:

      I often do the same, Denise! It makes for a lighter, tangier dressing.

      Reply