Classic Caesar Salad Dressing Recipe

classic caesar salad dressing

There are lots of Caesar Salad Dressing recipes out there. I’ve tried a lot of them. I keep coming back to one that’s close to the original (or what’s thought to be the original). There are two issues with creating a Caesar Dressing that mimics the original recipe:

One, it used a coddled egg (an egg submersed in boiling water for 1 minute) which most people- including me- don’t want to deal with. Some recipes try to use sour cream or yogurt to recreate the creaminess from the eggs, but I choose to use our homemade mayonnaise, which is egg-based so seems closer to the original idea.

Second is the issue of anchovies vs. Worcestershire.

A reading of the history of the dressing and salad’s origins reveals that Caesar Cardini only used Worcestershire sauce for a hint of anchovy flavor, but that his brother expanded the recipe a few years later to include actual anchovies.

You know what? I don’t particularly like all the ingredients in Worcestershire sauce (one of which is often HFCS), and if I want a hint of anchovy flavor, I can just add a bit of anchovies to the dressing. I like to buy a tube of paste so I can add just the amount I want and not have to worry about leftovers from a can.

This is personal preference, though, and the recipe I’ve come up with allows for either– just in case we’re in the mood for Caesar Salad and I don’t have anchovies in the house (remember how we use what we have around here?).

We’ve talked about how simple salad dressings are, and this is no exception. Put all the ingredients into a blender or food processor. Pulse until the garlic is minced and everything blended.

Add the oil as the motor is running to emulsify the dressing.

Bottle and use. Yep. That’s it.

Classic Caesar Salad Dressing Recipe
Prep time
Cook time
Total time
Easy and flavorful, this classic Caesar salad dressing will quickly become part of your everyday menu.
Yield: 1 cup
  • ¼ c. mayonnaise (preferably homemade)
  • 2 Tb. lemon juice
  • 3 cloves garlic
  • ⅓ c. Parmesan (adds more body to the dressing- you can omit if you only want it on the salad)
  • 1 tsp. anchovy paste or 1-2 anchovy fillets (OR 1 tsp. Worcestershire sauce)
  • ½ tsp. cracked black pepper
  • salt to taste (usually don't need)
  • ½ to ¾ c. olive oil (start with less and add more if desired)
  • NOTE: if I'm using anchovies, I'll add adrizzle of honey to the dressing to cut the acidity- no need for it if using Worcestershire as it is usually has a sweetener)
  1. Place the first six ingredients into the bowl of a food processor or jar of a blender. Blend until garlic is chopped and all is combined.
  2. With motor running, add the oil in a stream to let the dressing emulsify together. Add honey, if using, and salt to taste and blend again.
  3. Store in refrigerator.




  1. says

    Jami – How long would you say this would last in a fridge? I love the idea of my own dressing, but it’s just me and my husband and I would be worried that it would go bad before we ate all of it.

  2. says

    I’ve recently been thinking about making it a personal goal to not buy store-bought dressings anymore. It would only take a short time for making it to become a habit. I have a vinaigrette that I make for myself all the time, but The Dad’s fave is creamy Caesar. I’m definitely giving this a whirl.

  3. says

    Oh my gosh I’m so not allowed to have “real” Caesar dressing until I pop this baby out, but since yours uses mayo instead of egg I will NEED to try this recipe! I’ve been craving Caesar dressing for 9 months!

  4. Marelie says

    Hello Jami,
    I am your newest follower.I saw that you have this dressing that I like…thank you so much.Would you like to know about Filipino Food?Please do come and visit me…

  5. Jami @An Oregon Cottage says

    SKM- The longest the dressing has been in our fridge was about three weeks- but it was fine and I think it might last longer…we just used it up! You could make a smaller amount, but I like having some in the fridge for lunch salads. :-)

    Mindy- Good for you! They are super easy and a fraction of the price. :-) If your hubs likes it more creamy, you can up the mayo part, I think!

    Kelly- Yes, with store-bought you’d be good. I use my homemade and it still has a raw egg in it.

  6. says

    I checked out my Lea & Perrins Worcestershire bottle and it has no HFCS. In fact, nothing scary at all, unless you count anchovies!

  7. Jami @An Oregon Cottage says

    Jenny- My Lea & Perrins must be older (it takes awhile to use it up…). So glad to know they changed it!

  8. Michele says

    Just made this with the homemade mayo recipe…I’m making traveling caesar salad…individual leaves dressed with parmesan cheese sprinkled on them for a finger food salad! The dressing is delish! Thanks!

  9. Dawn says

    This was delicious. Mine turned out much thicker than yours even with the whole 3/4 c. of oil added…Maybe it’s because I measured 1/3 c. grated parmesan and it looks like yours is more shredded so probably would be less dense in the measuring cup. Will try cutting it down next time so it will pour rather than having to spread it with a spoon. Also will be trying the caesar slaw with it, maybe in a wrap with some chicken…Wish my husband/kids would eat it, too, so I could serve it for dinner. Oh well, more for me!

    • says

      I’m not sure, Hank – mine has never done that :( Did you use a homemade mayo using a different kind of oil (I’m just guessing here!).


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