There’s nothing better than a quick and easy salad when you’re looking for a light meal or snack and the right dressing is really what makes the salad complete. I absolutely adore this super creamy homemade Caesar salad dressing and I hope you will too!
I’ve been using this recipe for years now and it always goes down a treat with friends and family. It’s super versatile and I like to use it for dipping vegetables (this is a definite favourite of mine with some carrot sticks when I’m out on the go) or pairing with my homemade Caesar salad and some delicious homemade croutons.
How to Make Homemade Caesar Salad Dressing
- Combine all of the ingredients excepting the salt and pepper into a container that you can use an immersion or hand blender in to mix the ingredients. Alternatively, you can place this all in your blender.
- Process and blend all of the ingredients together, adding in more garlic and lemon to taste if you want (I am Ukrainian so there is always room for more garlic!).
- Add in the salt and pepper to taste (I rarely need to salt this).
- This will store in the fridge for a week and yields around 1 cup of dressing.
How Long Does Homemade Caesar Salad Dressing Last?
This homemade creamy Caesar salad dressing doesn’t contain eggs so it’ll last for up to 7 days in the refrigerator. But if you ever make a salad dressing with eggs it’ll cut the time in half, so just keep that in mind! I don’t recommend freezing your Caesar salad dressing as it just never really works out very well.
How to Make Caesar Salad Dressing without Eggs
I don’t use eggs in this Caesar salad dressing recipe. I use a lovely creamy mayonnaise instead, which turns out super tasty! It also lasts a few days longer as I noted above, which can come in handy if you’ve made a bit extra. Just check out the recipe and instructions below.
How Much Sugar is in Caesar Salad dressing?
Store-bought Caesar salad dressings can contain sugar, so it’s best to check the label, but my homemade creamy Caesar salad dressing is sugar-free!
Do all Caesar Dressings have Anchovies?
The first ever Caesar salad dressing didn’t actually contain anchovies, but they’ve since become a bit of a staple ingredient. I personally use anchovy paste in this recipe, but it’s completely up to you whether you want to add it or not. The Worcestershire Sauce in this recipe will ensure you still get that slight fishy flavour even if you decide to leave the anchovies out. In fact, Caesar Cardini who first invented the Caesar salad didn’t use anchovies at all; he used Worcestershire Sauce in his recipe too! Fun fact: it was Cardini’s brother who first started adding actual anchovies to the recipe!
What to do with Caesar Salad Dressing
The first and most obvious thing to do with your homemade creamy Caesar salad dressing is to pair it with my yummy homemade croutons for a delicious homemade creamy Caesar salad! But there are actually lots of ways you can use your Caesar salad for a variety of dishes.
If you’re cooking chicken, Caesar salad works as a great marinade. Just toss the chicken in the dressing, leave it in the refrigerator overnight, and grill or roast it when you’re ready to eat. The dressing will sock into the chicken making it super tender and moist!
Caesar salad dressing is also a great alternative to olive oil when you’re roasting potatoes and/or veg. They’ll turn out super caramelized and extra crispy and even more tasty! Corn on the cob is another vegetable that you can get creative with by drizzling it with a little Caesar dressing.
Oh, and if you fancy changing things up with your regular old burgers and sandwiches, try swapping the usual condiments for a slathering of Caesar dressing instead! It’ll pair really well with ham, roast beef, turkey, and any kind of vegetables.
Let me know what you guys think in the comments below, I honestly LOVE LOVE LOVE this recipe, it’s my go-to from now on!
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Homemade Creamy Caesar Salad Dressing
Making Homemade Creamy Caesar Salad Dressing is easier than you think and you will never go back to using bottled dressing again after you try this recipe!
- Prep Time
- 10 minutes
- Total Time
- 10 minutes
- Karlynn Johnston
- 1 tablespoon minced garlic
- 3/4 cup mayonnaise
- 2 1/2 teaspoons anchovy paste
- 1 teaspoon Dijon style mustard
- 1/3 cup grated Parmesan cheese
- 1 teaspoon Worcestershire sauce
- 1-2 tablespoons lemon juice to taste
- salt to taste
- ground black pepper to taste
Combine all of the ingredients excepting the salt and pepper into a container that you can use an immersion or hand blender in to mix the ingredients. Alternatively, you can place this all in your blender.
Process and blend all of the ingredients together, adding in more garlic and lemon to taste if you want. ( I am Ukrainian so there is always room for more garlic!)
Add in the salt and pepper to taste. ( I rarely need to salt this)
This will store in the fridge for a week and yields around 1 cup of dressing.
It IS traditional to add in raw egg yolks to Caesar Salad Dressing, but I skip that part. This recipe has the egg omitted.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.