The Best Caesar Salad Dressing

The Best Caesar Salad Dressing is typically a black and white situation. You either love it, or you hate it. It’s creamy, a little peppery, has a bit of a tang, but mellows out with a slight cheesiness. I will say that restaurant and store bought dressings do not come close to homemade dressings. I have converted many, many people who swear they’ve never likes it at all.

Just take a peek…

I have always loved salads; but here lately I’m sooo loving Caesar salad.

One of those cravings, I suppose? We all have those cravings of our favorite foods and just have to have it.

I won’t go into my entire list, but a few are Caesars, spaghetti and meatballs, tacos, a good pizza, and oh MY let’s not forget a good burger!

The Best Caesar Salad Dressing

So I gotta ask this.

Do y’all like Red Lobster?

I can’t stand it, actually, but my husband is obsessed with it and I give in once a year and go with him, maybe sometimes more than that, but that’s my average. I have absolutely no idea why he has such a ridiculous infatuation with it….but he does.

He absolutely adores it.

I think it’s like a damn novelty for him, because the man really does know good food. He’s well traveled, has eaten in some of the top restaurants in the country and is pretty much a sushi connoisseur.

However, he truly feels that “Lobsterfest” is something that’s life changing, and he acts like a 10 year old when the commercial comes on. I’m so glad I gave in to that shit a few months ago and got it out of the way for a while.

The man has to have his fix, and I’m a good wife.

I mean, what can I say. 

The Best Caesar Salad Dressing

Anyway, several years ago I went to a work luncheon there and had a lobster and crab Caesar salad that ultimately was really, really good.

What I realized is that before that point I really had never given Caesar salads much thought at all.

I was always a Ranch or Blue Cheese dressing girl.

I was so naive with my preferences then…*sigh*

Then I Decided to Make The Best Caesar Salad Dressing

On and off since then, I’ve been trying to make my own dressing, and I think I finally nailed it.

This is now officially my favorite.

My recipe does not involve raw eggs; that’s just gross. Also, instead of anchovies, I use anchovy paste.

I know you anchovy haters out there are saying, “um, yeah no, that will not be going in my dressing”. What you need to understand is that anchovies are one of the little things that sets Caesar dressing apart from all the other dressings.

It’s not a fishy taste, per se, what it adds is more of a special saltiness that Caesar is known for. Just trust me, please, and try it.

If you don’t like it, then leave it out the next time, but you will.

I’m confident.

I promise you…The Best Caesar Salad Dressing

And, no, what you see isn’t Romaine – it’s red leaf lettuce. I don’t play by the rules; you should already know that about me by now. 

If not, you’ll get it soon.

One of the most important aspects of this dressing, in my opinion, is the Worcestershire sauce.

It isn’t the same without it. Sometimes I just want to go overboard with it, but then I reign myself in.

Sometimes you can ruin something with too much of a good thing.

And the cheese, it’s imperative that you get a block of Parm and grate instead of buying pre-shred; there’s a very real difference.


In addition to the best Caesar salad dressing, all you need is good fresh Romaine, green leaf or red leaf lettuce (even iceberg will do), croutons, pepper and good quality, fresh Parmesan cheese.

Just don’t use that powder shit.

Here’s your printable-

The Best Caesar Salad Dressing

The Best Caesar Salad Dressing

Yield: 1 qt
Prep Time: 15 minutes
Additional Time: 1 hour
Total Time: 1 hour 15 minutes

Caesar Salad Dressing for caesar salad lovers; this dressing has rich taste, just enough lemony bite, and no raw eggs!


  • 1 cup Mayo (full fat)
  • 1 tbsp cold milk
  • 1 tsp Worcestershire sauce
  • 1 tsp Anchovy paste
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tbsp garlic, minced
  • 1/4 cup Parmesan cheese, shredded
  • Salt and pepper, to taste


    Combine everything in a mason jar and shake until thoroughly combined, or add ingredients to a food processor and pulse until combined.


*I usually wait an hour before serving; it's usually best the next day.

*Lasts up to 7 days refrigerated, unless you can it.

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Did you make this recipe?

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Want more dressing/sauce/marinade love? 

Honey Key Lime Dressing from Yours Truly

5 Easy Chicken Marinades from Gimme Some Oven   

Jerk Marinade Recipe from The Black Peppercorn 

This article was updated on May 17th, 2023.


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 6 Comments

  1. Elizabeth Leavell

    I made a half recipe. Used just one anchovy. Will add 2-3 next time. It was much better on day 2 and 3. Very nice and I love that there is no raw egg.

    1. Shea

      Thanks Elizabeth! Yes, it can handle more anchovies if needed, and the no-egg is my favorite part (after the taste)!!

  2. Tanya V

    I made this dressing tonight and it is wonderful! You are right, it was so easy to make. I couldn’t find anchovy paste so I made my own from canned anchovies. I put all of the ingredients in my food processor and it was a snap! I’m making a large salad for an event and I doubled the recipe so I would have leftover dressing for the week. Thanks so much!

  3. Love the ingredients in this dressing – I’m a huge fan of anchovies, but not of raw egg. And it looks so creamy!

  4. Nichole

    Caesar salads are my new fave, again. I go through phases. I’ve made my own dressing for a while now and it’s more Paleo than not and usually it’s good but lately, I’ve wanted something more. I’ll need to try your version!

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