Last updated on January 30th, 2026
A simple, make-at-home version of traditional creamy, tangy Caesar Salad Dressing. A must-have for your next pizza or pasta night, it’s incredibly easy to make and tastes so much better than anything you can buy in a store.
When I make Caesar salad it’s all about the dressing and the crisp, crunchy greens. You won’t find any bacon and I rarely use croutons. What you will find is a creamy, lemony dressing so savoury and delicious you’ll want to eat it by the spoonful!
Here’s everything you’ll need to make it
- 3 garlic cloves, finely chopped
- 6 olive-oil packed anchovy fillets, finely chopped
- 1 large egg yolk or 1 tablespoon (14 grams) mayonnaise
- 2 tablespoons (30 grams) white balsamic vinegar
- 2 tablespoons (30 grams) fresh lemon juice, plus more to taste
- 1 cup (225 grams) extra-virgin olive oil
- Kosher or flaky salt
- 2-3 tablespoons water (optional)
The salty anchovies work with the Parmesan in your salad to produce the defining umami notes in this crowd-pleasing favourite. You can use either a whisk or an immersion blender to mix it together.
Why you’ll love this Caesar Salad Dressing
- All you need is a bowl and a whisk and you can whip it up in minutes. For a smoother, fluffier dressing, mix with an immersion blender or food processor.
- You can make it ahead of time. Caesar dressing can be made and refrigerated several days in advance to get a head start on prepping for weekend guests or for quick meals through the week.
- You know everything that goes into it. Homemade dressings are made with fresh ingredients and taste so much better than their store-bought counterparts.
- Dairy is optional. This dressing is dairy free as is, leaving the addition of Parmesan to your salad up to you.
- It’s a crowd-pleaser. This dressing is a fresh and creamy, savoury classic you can have ready in minutes, making it especially handy for your next family gathering or pizza night!
Variations & substitutions
Egg yolk: If you’re not comfortable using an egg yolk, you can achieve the same effect with mayonnaise. Both work well in this recipe.
Anchovies: Substitute 2 teaspoons Worcestershire sauce for similar depth of flavour.
Vinegar: Substitute any other mild white vinegar or red wine vinegar for a bolder, smoky dressing.
Large batch: This recipe can be doubled easily to feed a crowd and will keep well in the fridge for up to 2 weeks.
This homemade Caesar Salad Dressing is a game changer. Try drizzling it on grilled chicken or fish or as a dip for crusty bread!
Try this Best Homemade Balsamic Vinaigrette or this Ginger Miso Dressing next.
If you make this recipe, please tag me on Pinterest or Instagram so I can see!
And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!
Caesar Dressing
Equipment
- Sharp knife
- Cutting board
- Mixing bowl
Ingredients
- 3-4 garlic cloves finely chopped
- 6 olive-oil packed anchovy fillets finely chopped
- 1 large egg yolk or 1 tablespoon (14 grams) mayonnaise
- 2 tablespoons white balsamic vinegar
- 2 tablespoons fresh lemon juice, plus more to taste
- 1 cup extra-virgin olive oil
- Kosher or flaky salt
- 2-3 tablespoons water optional
Instructions
- Add chopped garlic, anchovies, egg yolk, white balsamic vinegar and lemon juice to a small bowl and whisk together until well combined. Slowly stream in the olive oil while continuing to whisk until fully emulsified. Taste, season with a pinch of salt and add a little more lemon juice if you wish. To thin, add water a tablespoon at a time until the consistency is right for you. Transfer to a sealable storage jar and keep in the fridge for up to 2 weeks.
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