Homemade Caesar Salad Dressing is better than the bottle! So creamy with fresh garlic, dijon mustard, mayonnaise, and seasoning! NO anchovies.
HOMEMADE CAESAR SALAD DRESSING
If you’ve never attempted to make your own salad dressing, I’m telling ya that you gotta try it now. The depth of flavor just cannot be captured in a bottle. Now don’t get me wrong, I’m not above using the bottled stuff but sometimes I want to bring something special to the table and this really does the trick. Especially if the salad is going to be the main star of your meal.
VIDEO INCLUDED BELOW:
NO ANCHOVIES
Did you know that traditional Caesar Salad Dressings contain anchovy paste? It’s actually one of the main ingredients and a lot of people don’t even realize it. However, when I was creating this recipe, a lot of people asked me to make sure there was no anchovy paste. So, there is no anchovy paste. So, this isn’t an “authentic” Caesar dressing but it still tastes amazing!
WHAT YOU’LL NEED:
garlic cloves
mayonnaise
egg yolk
Parmesan cheese
water
extra virgin olive oil
freshly squeezed lemon juice
sugar
Worcestershire sauce
dijon mustard
salt and pepper
mayonnaise
egg yolk
Parmesan cheese
water
extra virgin olive oil
freshly squeezed lemon juice
sugar
Worcestershire sauce
dijon mustard
salt and pepper
HOW TO MAKE HOMEMADE CAESAR SALAD DRESSING:
In a food processor, finely process the garlic until minced. Add the rest of the ingredients and blend until smooth. 
Put dressing into a lidded container and pop it into the fridge for a few hours (or overnight) to give the flavors time to blend together (trust me, this makes a BIG difference in taste.)
Cook’s Notes: If you are squeamish about using a raw egg yolk in your dressing, I would suggest purchasing pasteurized eggs. However, if you are using very fresh eggs, you should have no problems with your egg yolks. Just crack it into a separate bowl first, to ensure the color and texture look normal for an egg.
Enjoy!
Originally Published: June 2011
Updated & Republished: May 2019
HOMEMADE CAESAR SALAD DRESSING
Homemade Caesar Salad Dressing is better than the bottle! So creamy with fresh garlic, dijon mustard, mayonnaise, and seasoning! NO anchovies.
Print Pin RateServings: 6
Calories: 331kcal
Ingredients
- 2 cloves garlic
- 1 cup mayonnaise
- 1 egg yolk
- Ā¼ cup freshly grated Parmesan cheese
- 2 tbsp water
- 2 tbsp extra virgin olive oil
- 1 tbsp freshly squeezed lemon juice
- 2 tsp granulated white sugar
- Ā½ tsp Worcestershire sauce
- Ā½ tsp dijon mustard
- tsp salt and pepper to taste about Ā¼ to Ā½ tsp. each
Instructions
- In a food processor, finely process the garlic until minced.
- Add the rest of the ingredients and blend until smooth.
- Put dressing into a lidded container and pop it in the fridge for a few hours or overnight to give the flavors time to blend together (trust meāthis makes a big difference in taste).
Video
Notes
If you are squeamish about using a raw egg yolk in your dressing, I would suggest purchasing pasteurized eggs. However, if you are using very fresh eggs, you should have no problems with your egg yolks. Just crack it into a separate bowl first, to ensure the color and texture look normal for an egg.
Nutrition
Calories: 331kcal | Carbohydrates: 3g | Protein: 3g | Fat: 35g | Saturated Fat: 6g | Cholesterol: 52mg | Sodium: 312mg | Potassium: 7mg | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 1.3mg | Calcium: 55mg | Iron: 0.2mg
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This dressing looks SO good and SO easy! I'll be making this one!
My taste buds have definitely been rocked and my socks knocked off. Brandie – thanks so much!
Thank you for this recipe
Hi Brandie!I am going to keep your recipe! Just wanted to say hello here. š
You always post yummy recipes I intend to make homemade but never have! I ā„ Ceaser salad!
I love your caesar dressing recipe, because it doesn't have anchovies:)
that looks so so yummy.
Caesar salad is my favorite! I get one from Brueggers almost every day for lunch (not many choices near my work.)
I've never made my own salad dressing. It sounds easy and yummy! Does it keep for the same amount of time as the store bought?
Annie, I don't believe the shelf life for this would be as long as the prepackaged stuff. I think 10 days would probably be about right for this. It only makes a little over a cup of dressing so hopefully you'll get it used up. I've got a recipe coming up soon that you'll be able to use this dressing with! :o)
it looks soooooo good!!!cant`t wait to try it;)
So excited about this caesar dressing recipe!
Excellent!!
Delicious. Wouldn’t change a thing
Thank you for sharing. We made a huge Caesar salad with grilled chicken for a meal and this dressing really set it off!
Woo hoo. Scrumptious and creamy!
Gah – so good!! Thank you Brandie!
I loooove caesar dressing but worry, sometimes when I order it out, that it'll be fishy. Your version sounds perfect! Thanks for such a great idea. I'm sure the husband and I would love this one.
Love, love, love!! So good!
Wow – this was darn good. Didn’t even miss the anchovy paste!
I love this salad, it's great to make it at home, thanks š
Perfection. So nice just to be able to zip it all up in a food processor too!
Used this dressing to make your Caesar Basil Pasta Salad. OMG!!
You just cannot beat a homemade Caesar.Thank you so much for sharing an anchovy-free Caesar dressing. I looked at so many recipes and all of them had anchovies. Just can’t bring myself to add that. LOL
Made it and we all loved it – thank you! I sent some friends to your site to grab the recipe!!
I love this dressing you cant get any better than that.
Great recipe! Super easy and yummy. May I ask what kind of food processor you are using in the Tube video? I have 2, one was too small and one Is too big, yours looked just right!! Thanks!
Hi Jolene! So happy you love it!! It’s a 3.5 quart Kitchen Aid food processor. š
Thank you so much!! Hope you had a great holiday weekend. š
Ceasar dressing salad: how many days can I keep in the fridge? Thank uou
The dressing can keep fresh in the fridge for up to two weeks. š
If you wanted to add anchovies or paste, how many or much would you add. This looks like the perfect recipe, but I have always had it with anchovies. It seems to add a much more in depth flavor. I’m so excited to try your recipe. Thanks for your time.