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Creamy Homemade Caesar Dressing (Better Than Store-Bought)
There’s something undeniably satisfying about a truly great Caesar salad — crisp romaine, crunchy croutons, nutty parmesan, and that bold, creamy, tangy dressing that ties everything together. But if you’ve only ever used store-bought Caesar dressing, you’re missing the deep, rich, fresh flavor that only homemade Caesar can deliver. This Creamy Homemade Caesar Dressing is smooth, garlicky, lemony, perfectly savory, and absolutely better than anything from a bottle.
Homemade Caesar dressing has a reputation for being intimidating, mostly because people worry about anchovies or emulsifying the ingredients. But in reality, this recipe couldn’t be easier. With a handful of pantry staples and just a few minutes of whisking or blending, you’ll have a thick, restaurant-quality Caesar dressing that transforms salads, wraps, sandwiches, roasted vegetables, and even pizza crusts into flavor-packed bites.
Whether you prefer a traditional Caesar made with egg yolks or you’d rather use mayonnaise for convenience and safety, this recipe works both ways. It’s customizable, flexible, and guaranteed to become your new go-to dressing.
Why Homemade Caesar Dressing Is So Much Better
1. Fresh Garlic Flavor
Store-bought dressings often use dehydrated or powdered garlic, but homemade uses fresh — giving you a richer, fuller taste.
2. Real Parmesan Cheese
Freshly grated parmesan melts right into the dressing, adding depth you can’t get from commercial dressings.
3. Anchovies for Unmatched Umami
Don’t skip them — they dissolve completely and don’t taste “fishy.” Instead, they create the signature bold Caesar flavor.
4. Perfect Creaminess
You can control the consistency: thick for dipping, thinner for drizzling.
5. No Preservatives, No Fillers
Just clean, wholesome ingredients.
6. Only Takes 5 Minutes
Once you make it yourself, you’ll never go back to store-bought.
Ingredients
Traditional Version (with egg yolk):
- 1 large egg yolk
- 2–3 anchovy fillets (or 1½ tsp anchovy paste)
- 2 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- ½ cup extra-light olive oil (or neutral oil)
- ¼ cup finely grated parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Mayonnaise-Based Version (no raw egg):
- ½ cup mayonnaise
- 2–3 anchovy fillets
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ¼ cup grated parmesan
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1–3 tablespoons water to thin (if needed)
Instructions
1. Mash the anchovies and garlic.
On a cutting board, mash anchovy fillets and garlic together into a paste using the side of a knife.
2. Whisk the base.
In a mixing bowl, whisk together the anchovy-garlic paste, egg yolk or mayonnaise, Dijon mustard, lemon juice, salt, pepper, and Worcestershire.
3. Add the oil (only if using egg yolk version).
Slowly drizzle in the olive oil while whisking vigorously until thick and creamy.
4. Add parmesan.
Whisk in grated parmesan. The dressing will thicken even more.
5. Taste and adjust.
Add more lemon for tang, salt for balance, or water to thin the dressing.
6. Chill before serving.
Refrigerate at least 20 minutes for the flavors to develop.
Creamy Homemade Caesar Dressing (Better Than Store-Bought)
A rich, creamy, ultra-flavorful Caesar dressing made with fresh garlic, parmesan, lemon, and anchovies — far better than any store-bought version.
Ingredients
Equipment
Method
- Mash anchovy fillets and minced garlic together into a paste.
- Whisk the anchovy-garlic paste with egg yolk or mayonnaise, Dijon, lemon juice, Worcestershire, salt, and pepper.
- If using egg yolk version, slowly drizzle in oil while whisking to emulsify.
- Whisk in parmesan cheese until creamy and thick.
- Adjust consistency with water, more lemon, or extra parmesan.
- Refrigerate 20 minutes before serving for best flavor.
Notes
For a lighter dressing, replace half the mayo with Greek yogurt. Store in an airtight jar for up to 1 week.
How to Use This Caesar Dressing
This dressing is incredibly versatile. Try it on:
- Classic Caesar salad
- Kale Caesar
- Grilled chicken salads
- Shrimp Caesar bowls
- Wraps and sandwiches
- Pasta salads
- Roasted veggies (caesar broccoli = amazing)
- Pizza crust drizzles
- Potato wedges
- Grain bowls
Tips, Variations & Expert Notes
Make it Extra Creamy
Add 1–2 extra tablespoons of mayo or Greek yogurt.
Make it Spicy
Add:
- A pinch of cayenne
- Red pepper flakes
- Hot sauce
Make it Lighter
Use half Greek yogurt, half mayo.
Worried About Raw Egg?
Use the mayo version — identical flavor, totally safe.
Make It Without Anchovies
Substitute with 1–2 teaspoons more Worcestershire sauce.
Make it Ultra-Garlicky
Roast the garlic first for a mellow, sweet flavor.
Blender Version
Add everything except parmesan to a blender. Blend. Add parmesan and pulse.
How Long Does Homemade Caesar Dressing Last?
- Mayo-based version: up to 1 week in the refrigerator.
- Egg yolk version: 3–4 days refrigerated.
Always store it in an airtight jar.
Fun Background Note
Caesar dressing was invented in 1924 by Caesar Cardini, an Italian chef working in Tijuana, Mexico. On a busy Fourth of July, with ingredients running low, he famously tossed romaine lettuce with what he had on hand: egg, garlic, olive oil, Parmesan, Worcestershire, and lemon. The salad became iconic, and his simple dressing evolved into the creamy Caesar we know today.
This homemade version stays true to the original spirit — fresh, bold, and deeply flavorful.
