Caesar Dressing Recipe

Ingredients & Substitutions

Here I explain the best ingredients for my Caesar dressing recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Mayonnaise – This makes the dressing super creamy. I usually make my own with an immersion blender, but store-bought is totally fine too. You can also swap in plain Greek yogurt if you want something lighter, but the flavor will be a little different.
• Olive Oil – I usually use regular or extra virgin olive oil, but avocado oil works too.
• Lemon Juice – Adds that bright, tangy kick. I’ll use bottled lemon juice when I’m short on time, but fresh lemon juice definitely tastes better.
• Anchovy Paste – Don’t skip it! It gives the dressing that classic Caesar flavor without tasting fishy. I always go for the paste instead of canned anchovy filets because it’s way easier to use and store.
• Worcestershire Sauce – Adds a rich, savory flavor. If you’re out, coconut aminos or soy sauce swaps work in a pinch.
• Garlic – I like using fresh garlic, but if you’re in a hurry, 3 teaspoons of jarred garlic or even garlic powder (about 3/4 teaspoon) works fine too.

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VARIATION: Add some Dijon mustard!

I left it out of this caesar salad dressing recipe since my homemade mayo already has it, but if yours doesn’t, I’d toss in 1–2 teaspoons.

How To Make Caesar Dressing

Making this Caesar dressing couldn’t be easier. Just whisk everything together in a bowl until it’s smooth and creamy. Taste it, then add more salt or pepper if you want.

I usually keep mine in an airtight container like this jar in the fridge, but these salad dressing containers work great too if you’re meal prepping for the week.

Serving Ideas

This Caesar dressing recipe is perfect on greens, but I’ve used it in way more than just salads. You can check out all my salad recipes here, but here are a few other favorites:

• Salads (of course!) – I love it on a classic Caesar salad, chicken Caesar or shrimp Caesar salad with romaine, tomatoes, and parmesan cheese, but I’ve also swapped it into cucumber noodles or used it in place of Italian dressing on marinated artichoke salad.
• Veggie drizzles & dips – This dressing is just as good on roasted asparagus or broccoli as it is with raw ones like cucumbers and carrots. Sometimes I just use it as a dip when I don’t feel like making a full salad.
• Seafood boost – Try it with pan seared salmon or drizzle it over shrimp or scallops. It adds just the right creamy, savory flavor without overpowering anything.