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This Caesar Salad Dressing is the creamy, garlicky, restaurant-quality recipe my family asks for every single week, and it comes together in one bowl in just 5 minutes. I started making it from scratch years ago when I realized how much better it is than the store-bought bottles, and now we put it on everything. Try it with our baked Parmesan chicken tenders for an easy chicken Caesar.
No blender needed, just mash, whisk, and chill.
Caesar Salad Dressing Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 5 minutes
- 🍽️ Serving: 1.5 cups
- ⚡ Calories: 90kcal
- 🌶️ Flavor Profile: Creamy, garlicky, tangy, and savory
- ✋ Difficulty: Very easy, as simple as our homemade poppy seed dressing
Quick Answer
To make Caesar salad dressing, mash a smoked sardine into a paste with minced garlic, then whisk in mayonnaise, grated Parmesan, fresh lemon juice, extra virgin olive oil, salt, and pepper until smooth and creamy. Cover and refrigerate for about an hour so the flavors blend, then toss with crisp romaine and croutons. The whole homemade Caesar salad dressing takes just 5 minutes of hands-on time.
Jump to:
- Caesar Salad Dressing Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Caesar Salad Dressing
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Caesar Salad Dressing FAQs
- Other Recommended Easy Dressing and Salad Recipes
- Caesar Salad Dressing
Why This Recipe Works
Click to see the technique science
- No raw egg, no fuss. A mayonnaise base gives you that classic creamy texture without the worry of raw egg yolks.
- The sardine is the secret. Mashed into a paste, it melts in and delivers the deep, savory umami that makes Caesar taste like Caesar, no anchovy paste required.
- Fresh lemon and garlic shine. Real lemon juice and a fresh clove of garlic keep the dressing bright, sharp, and far better than anything bottled.
- Comes together in one bowl. Just mash and whisk, no blender or food processor to drag out and clean.
- It gets better as it sits. An hour in the fridge lets the garlic mellow and the flavors meld into the creamy Caesar you love.
- Endlessly useful. Toss it on salad, drizzle it on grilled chicken, or use it as a dip for crunchy vegetables.
Why You’ll Love This Recipe
- It is creamy, garlicky, and tastes just like your favorite steakhouse Caesar.
- It comes together in one bowl in just 5 minutes with no blender.
- It is fresher and better than any bottle, perfect over crisp romaine or our kale and quinoa salad.
Key Ingredients
Just a handful of simple ingredients make this homemade Caesar salad dressing taste restaurant-worthy.
- Mayonnaise: The creamy base that gives the dressing its rich, smooth body with no raw egg.
- Smoked sardine: Mashed into a paste, it brings the deep, savory umami that defines a real Caesar.
- Parmigiano-Reggiano: Freshly grated for a salty, nutty richness, skip the pre-shredded for the best flavor.
- Garlic and lemon juice: A fresh clove and real lemon keep it bright, sharp, and punchy.
- Extra virgin olive oil: Adds a silky finish and rounds out all the flavors.
See recipe card for exact quantities.
Variations and Substitutions
Make this Caesar salad dressing exactly how you like it with these easy swaps.
- Use anchovies: Swap the smoked sardine for 2 to 3 oil-packed anchovy fillets or a teaspoon of anchovy paste.
- Add Dijon: A teaspoon of Dijon mustard adds extra tang and helps the dressing emulsify.
- Make it lighter: Replace some of the mayonnaise with plain Greek yogurt for a tangier, lighter dressing.
- Thin it out: Whisk in a teaspoon of water or extra lemon juice at a time until it reaches your favorite consistency.
- Add Worcestershire: A few drops deepen the savory flavor, the same trick we use in our apple cider vinegar dressing.
How to Make Caesar Salad Dressing
- Place the smoked sardine in a medium bowl and mash it into a smooth paste with the back of a fork, then stir in the finely minced garlic.
- Add the mayonnaise, grated Parmesan, fresh lemon juice, olive oil, salt, and pepper, and whisk until smooth and creamy. Cover and refrigerate for about an hour so the flavors blend, then toss with your favorite salad.
Recipe Tips & Tricks
- Mash the sardine well into a smooth paste so it melts seamlessly into the dressing with no fishy bits.
- Grate the Parmesan fresh, the pre-shredded kind has anti-caking agents that keep it from melting into the dressing.
- Let it rest in the fridge for at least an hour so the garlic mellows and the flavors come together.
- Use real lemon juice, fresh-squeezed makes a noticeable difference over the bottled kind.
- Serve it on more than salad, it is fantastic drizzled over our grilled chicken or as a veggie dip.
- Adjust the consistency with a splash of water or extra lemon juice if you like a thinner, pourable dressing.
Serving Ideas and Suggestions
The classic way to use this Caesar salad dressing is tossed with crisp chopped romaine, shaved Parmesan, and crunchy croutons for a steakhouse-worthy Caesar salad. Add sliced grilled chicken, like our Cracker Barrel grilled chicken, to turn it into a hearty main-dish chicken Caesar.
It is far more versatile than just salad, though. Drizzle it over roasted vegetables, spoon it onto a grain bowl, use it as a creamy sandwich or wrap spread, or set it out as a dip for crunchy raw vegetables and breadsticks.
For a full spread, pair a big Caesar salad with our baked Parmesan chicken tenders or a bowl of soup and warm bread. Leftover dressing keeps beautifully in the fridge, so a single batch flavors meals all week long.
Caesar Salad Dressing FAQs
This recipe uses a smoked sardine mashed into a paste, which gives the same deep, savory umami as anchovies without the strong fishy bite. You can also use 2 to 3 oil-packed anchovy fillets, a teaspoon of anchovy paste, or, for a milder version, a dash of Worcestershire sauce and a little extra Parmesan.
No. Traditional Caesar dressing is made with raw egg yolks, but this homemade Caesar salad dressing uses mayonnaise as the creamy base instead. That gives you the same rich, smooth texture with no food-safety worries, and it makes the recipe much faster to throw together.
Stored in an airtight jar or container in the refrigerator, this Caesar salad dressing keeps for 5 to 7 days. Give it a good stir or shake before each use, as it can separate slightly as it sits. Because it contains fresh garlic and dairy, it should always be kept chilled.
Absolutely, and it is actually better when made ahead. Mixing it at least an hour before serving lets the garlic mellow and the flavors meld. Make it up to a few days in advance and store it covered in the fridge so it is ready whenever you want a quick salad.
Mayonnaise brands and the amount of lemon juice affect the final thickness. If your dressing is too thick, whisk in a teaspoon of water or extra lemon juice at a time until it is pourable. If it is too thin, add a little more mayonnaise or grated Parmesan to thicken it back up.
Toss it with romaine, Parmesan, and croutons for a classic Caesar salad, or add grilled chicken or shrimp for a main-dish version. Beyond salad, it is delicious drizzled over grilled chicken or roasted vegetables, spread on sandwiches and wraps, or set out as a creamy dip for crunchy raw vegetables.
Love making your own dressings? Try our bright homemade poppy seed dressing next for another easy from-scratch favorite.
Caesar Salad Dressing
Ingredients
- 1/2 cup mayonnaise
- 1 clove garlic minced fine
- 1 smoked sardine backbone removed
- 1/2 cup fresh grated Parmigiano-Reggiano Cheese
- 2 Tablespoons lemon juice fresh squeezed
- 5 Tablespoons extra virgin olive oil
- Salt and Pepper to taste
Instructions
- Place sardine in a medium-sized bowl and mash to a paste.
- Add the remaining ingredients and whisk to combine.
- Refrigerate covered for an hour so the flavors will blend.
- Add to your favorite salad and enjoy!
Nutrition
Love This Recipe?
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I love salads so much. The simplicity of this one is nice. Admittedly, everyone’s favorite part are the croutons 😉 Thanks for sharing on Weekend Bites
I love salads and this looks full of great flavors! I would love for you to share this over at my new link party Making Memories Mondays going on now!
Cathy