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Caesar salad dressing drips from a spoon into a mason jar.
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5 from 1 vote

Homemade Caesar Salad Dressing

This easy Homemade Caesar Salad Dressing takes a basic Caesar salad and makes it amazing. It's creamy, super fresh, and  has that familiar briny kick.
Prep Time5 mins
Total Time5 mins
Course: Condiment, Dressing, Salad
Cuisine: Italian
Servings: 4
Calories: 373kcal


  • 2 small cloves garlic
  • 1/3 cup mayonnaise
  • 2 tablespoons fresh lemon juice from 1/2 a lemon
  • 1 teaspoon anchovy paste or 2 to 3 anchovy fillets
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon water or as needed to reach desired consistency
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 cup extra virgin olive oil
  • 1/4 cup vegetable or canola oil


  • Place the garlic in a food processor and pulse until finely chopped. Add remaining ingredients, except olive and vegetable oil, and pulse until well combined.
  • With the unit running, add the olive and vegetable oil through the feed tube of the food processor. Process for a minute or two until creamy and emulsified. If you would like a thinner dressing, add an additional 1 to 2 teaspoons of water and process until combined.
  • Transfer to a mason jar or other airtight container and refrigerate immediately. Best if made a couple of hours in advance. Keeps well in the refrigerator for 5 to 7 days.


This recipe yields 2/3 cup of dressing.
  • I like to add both olive oil and a neutral oil like vegetable or canola oil to my salad dressing recipes. Olive oil has a strong flavor and we want the other ingredients in this recipe to shine.
  • Anchovy paste is a vital ingredient in any Caesar salad dressing recipe. It adds that must-have briny kick. You can substitute 3 canned anchovy fillets, if preferred.


Serving: 2.5tablespoons | Calories: 373kcal | Carbohydrates: 2g | Protein: 1g | Fat: 41g | Saturated Fat: 15g | Cholesterol: 9mg | Sodium: 203mg | Potassium: 12mg | Sugar: 1g | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg