Homemade Ceasar Salad Dressing
Quick and easy Caesar dressing recipe with mayonnaise, Parmesan, lemon, and garlic—smooth, bold, and perfect for salads or more.
Ingredients
- 1/2 cup high-quality mayonnaise
- 1/4 cup parmesan cheese grated
- 1 tbsp extra-virgin olive oil
- 2 anchovy fillets finely mashed
- 2 cloves garlic finely mashed
- 2 tbsp freshly squeezed lemon juice
- 1 tsp dijon mustard
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 tsp Worcestershire sauce
Instructions
- In a medium bowl, combine the minced garlic, anchovy paste, lemon juice, Dijon mustard, olive oil, and Worcestershire sauce. Whisk until smooth and well blended.
- Add the mayonnaise to the bowl and whisk until the mixture becomes smooth and cohesive.
- Stir in the freshly grated Parmigiano-Reggiano until fully combined.
- If the dressing feels too thick, add a small splash of water or a few drops of lemon juice and whisk until you reach a smooth, pourable consistency.
- Add salt and freshly ground black pepper, then taste and adjust if needed.
- Use immediately or transfer to an airtight container and refrigerate. Stir well before serving.
As a chef, I always adjust texture depending on how I want to use the dressing—slightly looser for salads, thicker for spreads.
Notes
- Balance the Flavor
Taste at the end and adjust the lemon juice, anchovy, or salt to your preference—the dressing should be bold, but well balanced. - Use Freshly Grated Parmesan
Pre-grated cheese won’t melt as smoothly and lacks depth—fresh Parmigiano-Reggiano makes a noticeable difference in both texture and flavor. - Adjust the Consistency
If the dressing is too thick, add a small splash of water or extra lemon juice to loosen it until smooth and pourable. - Let It Rest
Allow the dressing to sit for a few minutes before serving so the flavors can fully develop and come together.