This homemade Caesar dressing delivers a rich, creamy version of the classic without using raw eggs or a food processor. Made with mayonnaise, anchovy fillets, Parmesan cheese, and fresh lemon juice, it is a reliable, from-scratch dressing that tastes balanced, bold, and timeless.
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More Than a Dressing
Caesar dressing is one of those recipes every home cook eventually wants to master, whether it is for a classic Caesar salad, a homemade crouton situation, or simply giving everyday greens a little gourmet touch.
This version stays true to the flavor of traditional Caesar dressing while keeping the process approachable, using simple tools instead of a food processor, immersion blender, or raw egg yolks, and relying on smart ingredient balance rather than shortcuts.
Why Mayonnaise Works So Well in Caesar Dressing
When you understand how sauces are built, you can use that knowledge to your advantage, and mayonnaise is a perfect example. Because it is already an emulsion of egg and oil, mayonnaise acts as a built-in shortcut for creating a creamy dressing like Caesar without starting from raw egg yolks or slowly whisking in oil.
Using mayonnaise allows you to achieve the texture and richness of classic Caesar salad dressing while keeping the process simpler, more consistent, and more approachable for home cooks who want great results without extra equipment or risk.
Serving Suggestion
This homemade Caesar dressing is perfect for classic romaine salads, homemade croutons, and freshly grated Parmesan cheese, and pairs beautifully with protein-forward meals.
My favorite way to serve it is on a Caesar salad, topped with chopped chicken tenders, drenched in hot buffalo sauce, and finished with extra freshly grated Parmesan for a bold, crave-worthy contrast. And works perfectly in wraps as a spread. Yum!
Why You'll Love This Recipe
- No Raw Eggs Required - This creamy dressing uses mayonnaise instead of raw egg yolks, making it more accessible and food-safe for home cooks.
- Creamy but Balanced - Anchovy fillets, Parmesan cheese, and fresh lemon juice create depth without overpowering the salad.
- No Special Equipment Needed - Skip the food processor, immersion blender, or Magic Bullet; a whisk and bowl get the job done.
- Customizable Texture - Thin it for drizzling or keep it thick for coating romaine leaves and homemade croutons.
- Classic Flavor, Modern Method - You get the taste of classic Caesar salad dressing with an easy, everyday approach.
Note From Chef Maika
The origin of Caesar salad is one of my favorite culinary stories. It was created in the 1920s in Tijuana, where the dressing was traditionally made tableside using raw egg yolks, anchovies, garlic, lemon, and olive oil, long before bottled versions ever existed.
Even today, traditional Caesar dressing remains a core teaching recipe in culinary education because it demonstrates balance, emulsification, and seasoning, and it continues to be one of the most loved and recognizable dressings in the United States.
If you love learning history, Check out The Story Behind Caesar Salad by National Geographic. FYI, you might need a subscription, so I looked around and found another article: "No croutons, no anchovies, no bacon: the 100-year-old Mexican origins of the Caesar salad," from the University of Newcastle, Australia.
Recommended Reads
- Caesar Salad with Egg Tomatoes and Chili-Infused Croutons
- Easy Oven Baked Pecorino Basil Pesto Corn on the Cob
- Creamy Lemon Greek Yogurt Dressing | Easy 5-Minute
- Grilled Lemon Oregano Dressing & Vinaigrette Recipe
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Ingredients with Steps
In a mixing bowl, whisk together the mayonnaise, freshly grated Parmesan cheese, fresh lemon juice, Dijon mustard, minced garlic, anchovy fillets, and Worcestershire sauce until smooth and fully combined.
Taste the dressing, then season with fresh-ground black pepper; add salt only if needed. If the dressing is too thick, whisk in a little water at a time until it reaches a creamy, pourable consistency.
Culinary Glossary
This section concisely defines the key ingredients and techniques covered in this post to enhance understanding and improve cooking skills.
Ingredients
- Mayonnaise - A creamy, emulsified sauce made from oil and eggs that acts as a shortcut base for dressings and sauces.
- Anchovy Fillets - Small cured fish packed in oil or salt that adds savory depth, known as umami, to sauces without tasting fishy.
- Worcestershire Sauce - A fermented condiment made with vinegar, anchovies, and spices that enhances savory flavors in dressings.
- Dijon Mustard - A smooth French mustard that adds tang and helps stabilize emulsified dressings.
- Freshly Grated Parmesan Cheese - Hard-aged cheese grated just before use for better flavor and smoother texture in sauces.
Techniques
- Emulsion - A mixture of two ingredients that normally do not stay combined, like oil and egg, held together by whisking or blending.
- Whisking - A mixing technique that rapidly blends ingredients together while incorporating air and smoothing textures.
- Season to Taste - Adjusting salt and pepper gradually after mixing, rather than adding a fixed amount upfront.
- Creamy Consistency - A smooth, thick but pourable texture that lightly coats the back of a spoon.
- Umami - A savory taste created by ingredients like anchovies and Parmesan that adds depth and richness to food.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Grate the Parmesan cheese into the mixing bowl. Get this Microplane grater.
Add the mayonnaise, lemon juice, Dijon mustard, garlic, anchovies, and Worcestershire sauce to a mixing bowl. Get this Pyrex Glass Mixing Bowl.
Whisk until the dressing is smooth, creamy, and fully combined. Taste and season with fresh ground black pepper, adding salt only if necessary.
If the dressing is too thick, whisk in water gradually until the desired consistency is reached.
Equipment List
Here's what you'll need to make this recipe with ease:
- Mixing Bowl - Provides enough space to whisk the dressing smoothly without splashing.
- Whisk - Helps fully combine the ingredients and create a creamy, emulsified texture.
- Micro Grater - Produces finely grated Parmesan that melts easily into the dressing. Learn about Zesting and the Microplane.
- Garlic Press or Chef's Knife - Ensures the garlic is finely minced, blending evenly.
- Measuring Cup or Small Pitcher - Useful for thinning and storing the dressing once finished.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
My Review: I love the clean, classic look of this Pyrex 3-piece glass mixing bowl set. It’s a staple in my kitchen. Pyrex is known for its durability, and these bowls definitely live up to that reputation. I use them for everything from mixing batters to storing leftovers, and the fact that they’re microwave-safe makes them super multifunctional. They’re also easy to clean and stack nicely in the cabinet. The only reason this isn’t a five-star for me is because I always have that little fear of breaking them when I’m using or storing them, even though they’re made to last.
My Review: First of all, I love the look of these Walfos silicone whisks. The sleek design instantly caught my eye. They’re sturdy, heat-resistant, and perfect for mixing in non-stick pans without scratching. A dependable, stylish set that gets regular use in my kitchen.
My Review: Over the past decade, this Microplane has been and still is my favorite! My replacement was once when someone came to borrow it in the kitchen and left it next to an open flame at the Ritz! And it scorched the metal. Honestly, it worked great, but I was young and concerned about aesthetics. Go figure! This was a professional kitchen staple. You can use it to enhance the citrus flavor and presentation of foods, from pureed soups to beautiful French custards, just like my Green Kale Lentil Soup, which has a delicious lemon broth. It’s the original, and it’s my must-have go-to item.
Storage Instructions
Learn how to properly store leftovers to keep them fresh and flavorful. Learn more about Understanding Food Temperature Safety Zones: Cook, Store & Serve Safely.
Refrigeration
Store the homemade Caesar dressing in an airtight container in the refrigerator for up to 4 days. Stir well before using, as natural separation may occur, and keep the dressing chilled until ready to serve for the best flavor and texture.
Freezer
Freezing is not recommended for mayonnaise-based dressings like this Caesar dressing. Once thawed, the emulsion can break, causing the dressing to separate, become grainy, and lose its creamy texture. For best results, prepare this dressing fresh or in small batches and store it in the refrigerator for short-term use.
Food Safety Note: This Caesar dressing is made with mayonnaise, which already contains pasteurized eggs, making it safer than traditional versions that use raw egg yolks. Always keep the dressing refrigerated; do not leave it at room temperature for more than 2 hours (or 1 hour in hot weather). Use clean utensils each time to prevent contamination. Helpful JMC article, What Is HACCP and Why Every Home Cook Should Care About It.
Substitutions
Find easy ingredient swaps to fit dietary needs or what you already have in your pantry.
Dairy Free
- This recipe is already dairy-free.
Gluten-Free
- This recipe is already gluten-free.
Vegetarian
- This recipe is already vegetarian.
Convenience
- Mayonnaise - Use light mayonnaise, avocado oil mayonnaise, or a half-and-half mixture of mayonnaise and Greek yogurt for a lighter, tangier dressing.
- Fresh Lemon Juice - Substitute red wine or white wine vinegar for acidity when lemons are unavailable.
- Parmesan Cheese - Use grated Pecorino Romano or shelf-stable grated Parmesan in a pinch, adjusting salt to taste.
- Anchovy Fillets - Swap with anchovy paste, Worcestershire sauce (add a little extra), or soy sauce for savory depth.
- Dijon Mustard - Use yellow mustard or stone-ground mustard; yellow mustard is milder and slightly sweeter.
- Fresh Garlic - Substitute garlic powder if needed, using a small amount to avoid overpowering the dressing.
- Worcestershire Sauce - Replace with soy sauce or a splash of balsamic vinegar for added umami.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
5 Quick Cooking Tips
Cook's Notebook is your Cooking Tips Resource Guide. Become a better home cook with tips to help you cook more efficiently.
- Grate the Parmesan Finely - Use a micro grater so the cheese melts smoothly into the dressing instead of clumping or sinking.
- Start with Less Seasoning - Anchovies and Parmesan are naturally salty, so always taste the dressing before adding extra salt.
- Adjust Thickness Slowly - Add water a little at a time while whisking to control the final consistency without over-thinning.
- Let the dressing rest Before Serving - Allowing the dressing to sit for a few minutes helps the flavors blend and mellow.
- How to Fix a Broken or Too-thick Dressing? - If the dressing looks grainy or overly thick, whisk in a small splash of water or an extra spoonful of mayonnaise until it becomes smooth and creamy again.
Frequently Asked Questions
Here, you will find a list of common questions that I have answered. If you have questions, please write them in the comment section below.
Yes. Anchovies add depth and umami, but you can leave them out or replace them with a small amount of anchovy paste, Worcestershire sauce, or soy sauce for a similar savory effect.
Traditional Caesar dressing relies on raw egg yolks to create an emulsion with oil, but this homemade version uses mayonnaise instead to achieve the same creamy texture without food safety concerns.
No. This recipe is designed to be made with a whisk and mixing bowl, so you do not need a food processor, immersion blender, or Magic Bullet.
Caesar dressing should be thick enough to coat the back of a spoon but still pourable. If it becomes too thick, whisk in water a little at a time until the desired consistency is reached.
Absolutely. This dressing works well as a spread for wraps, a drizzle for roasted vegetables, or a sauce for grilled or buffalo-style chicken.
More Dressing Recipes
Looking for other dressing recipe ideas like this? Try these:
- 5-Minute Spicy Sesame Soy Dressing Recipe
- Spicy Nuoc Cham Sauce (Vietnamese Fish Dipping Sauce)
- Grilled Lemon Oregano Dressing & Vinaigrette Recipe
- Fresh Cranberry Ginger Chutney | Quick and Easy
Cooking Tips and Tutorials
If you found this tutorial helpful, you'll love my Cook's Notebook collection. From knife skills and flavor bases to time-saving tricks and essential equipment guides, this section is packed with chef-tested lessons to help you cook with confidence.
- Best Food Audiobooks for Chefs & Home Cooks
- Winter Seasonal Produce Guide: What's In Season
- What Is HACCP and Why Every Home Cook Should Care About It
- Holiday Kitchen Safety Tips: How to Cook, Serve, and Store
📖 Recipe
Homemade Caesar Dressing Recipe (Creamy & Classic)
Ingredients
- 1 cup mayonnaise
- ½ cup Parmesan cheese freshly grated
- ¼ cup resh lemon juice
- 2 tablespoons Dijon mustard
- 4 cloves garlic minced
- 2 teaspoons Worcestershire sauce
- 6 fillets canned anchovies optional
- Kosher salt and cracked black pepper to taste
- Up to ¼ cup water to thin if needed
Equipment
Instructions
- Save Time in the Kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Combine Ingredients: In a mixing bowl, whisk together the mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, garlic, anchovies, and Worcestershire sauce until smooth and fully combined.
- Adjust as Needed: Taste the dressing, then add cracked black pepper. Add salt only if needed. If the dressing is too thick, whisk in water, one tablespoon at a time, until the desired creamy consistency is reached.
Notes
- Yield: 1 pint (2 cups)
- Serving Size: 2 tablespoons
- Servings: 16
Nutrition
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Chef Maika Frederic-Liebman
Chef and Educator
Haitian-American chef and educator Maika Frederic blends bold flavors with approachable recipes. With a background in professional kitchens, classrooms, and children's therapy, she brings a thoughtful, inclusive touch to every dish as a trained chef, former teacher, and technician. Through her platform, Just Maika Cooking, she shares diverse meals and practical tips to empower home cooks of all ages and levels.
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