5 from 20 votes

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

Name: HOMEMADE CAESAR SALAD DRESSING
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 2 cloves garlic; 1 cup mayonnaise; 1 egg yolk; ¼ 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; ½ tsp Worcestershire sauce; ½ tsp dijon mustard; tsp salt and pepper to taste (about ¼ to ½ tsp. each)

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.

Caesar salad in a white bowl with homemade dressing drizzled on top

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, dijon dressing, olive oil, fresh garlic, Parmesan Cheese, Worcestershire, salt and pepper, fresh lemon juice

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.

blended ingredients for Caesar salad dressing

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.

finished Caesar salad with Parmesan Cheese and homemade Caesar salad dressing

Enjoy!

Originally Published: June 2011
Updated & Republished: May 2019