Caesar Dressing yummy (1)
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  • Food: Caesar Dressing
  • Writer: Nicolas Wilson
  • Content-Type: Food Blog

This Caesar dressing is delicious. I love vinaigrettes, but there are occasions when only a creamy dressing would suffice. I’ve been feeling nostalgic recently, so I decided to indulge in a classic Caesar salad.

Only a few pantry goods are needed to make this Caesar salad dressing. You’re ready to enjoy top-notch restaurant-quality Caesar salads at home by mixing them while baking some croutons.

This Caesar dressing is extremely easy to create when compared to other Caesar dressing recipes. We’ll start with a mayonnaise base, which is both easier and more foolproof than emulsifying oil and egg.

This Caesar dressing is anchovy-free, making it appropriate for vegans and others who are allergic to shellfish. (Anchovies are technically fish, but they are more prone to induce problems in people who have shellfish allergies.)

It will also appeal to those who are sensitive to the flavor of anchovies. Without the anchovies, this dressing has a robust, authentic Caesar flavor.

Ingredients for Caesar Dressing


To create this Caesar dressing, simply combine the following ingredients in a mixing bowl:


Some Caesar dressing recipes call for oil and egg yolk, which are transformed into mayonnaise during the cooking process. We’re going to start with store-bought mayonnaise because it’s the simplest option.

These days, you can find a variety of mayonnaise options in most well-stocked grocery stores; I like organic mayonnaise made with olive or avocado oil.


It only takes one garlic clove to get the job done. Use a garlic press or finely chop the garlic by hand.

Juice of a lemon

We only need a couple of teaspoons of lemon juice because it’s one of several acidic ingredients in this dressing (one lemon will be more than plenty).

Mustard Dijon

Caesar dressing gets a boost of flavor from dijon mustard. Although you won’t notice it in the finished product, it makes a significant difference.

Worcestershire Sauce (Worcestershire Sauce)

This Caesar dressing is made perfect with a modest bit of Worcestershire sauce. The strong umami flavor of Worcestershire sauce adds complexity and irresistibility to this dressing. Worcestershire sauce is essential in the absence of anchovies.

Note about anchovies and dietary restrictions:

If you’re a vegetarian or have a shellfish allergy, choose your Worcestershire sauce carefully. Although traditional Worcestershire sauce contains anchovies, some companies (Wizard’s, Annie’s, and Whole Foods 365 come to mind) manufacture anchovy-free Worcestershire sauce.

If you’re concerned about soy, keep in mind that these sauces usually contain it.


With a salty, umami flavor and a thick, cheesy texture, parmesan ups the ante. The best Parmesan to use is finely grated. Try the vegetarian-friendly Whole Foods 365 or BelGioioso brands of Parmesan cheese (most Parmesans contain animal rennet).

Water, salt, and pepper

We won’t add much salt because several of the ingredients in this recipe are already salty. We shall, however, season this dressing to taste with black pepper. Finally, we’ll add a tablespoon of water to thin the dressing to a drizzling consistency.

Caesar Dressing

Time to prepare: 5 minutes

5 minutes in total

Serving: 6 servings

This recipe for Caesar dressing is simple to make and has a typical flavor. As long as you choose your Worcestershire sauce wisely, this easy mayonnaise-based dish is anchovy-free (see recipe note). The recipe makes about 3/4 cup, which is plenty for 6 side salads.



  • ½ cup mayonnaise
  • 1 medium garlic clove, minced
  • 2 teaspoons lemon juice, to taste
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Worcestershire sauce*, to taste
  • ⅛ teaspoon fine salt
  • ⅓ cup (1 ounce) finely grated Parmesan cheese
  • 1 tablespoon water
  • Freshly ground black pepper, to taste

Instructions For Caesar Dressing

  1. Combine the mayonnaise, garlic, lemon juice, Dijon, Worcestershire sauce, and salt in a liquid measuring cup or bowl. To blend, stir everything together.
  2. After that, add the Parmesan and the water. To taste, season generously with black pepper. I normally find the dressing to be about the ideal, but if you want it to be a little bolder, add another 14 teaspoon of Worcestershire sauce or up to 1 teaspoon extra lemon juice. As desired, serve.


  • STORAGE SUGGESTIONS: Leftover dressing will keep for up to 5 days in the refrigerator, covered.
  • WORCESTERSHIRE NOTE: Choose your Worcestershire sauce carefully to ensure that this salad dressing is vegetarian/fish-free, as most include anchovies. Annie’s, The Wizards, and Whole Foods 365 are some of my favorite brands (note that some anchovy-free Worcestershire sauces contain soy).