Forget store-bought dressings—grab your blender and whip up this rich, creamy homemade Caesar salad dressing in just 2 minutes! It's always a hit, and not just for Caesar salads either. It adds a burst of flavor to grilled veggies, sandwiches, and more. And if you’re not a fan of anchovies, no problem. You can easily skip them and still create a fantastic, flavor-packed dressing. Say goodbye to the bottle and bring new life to your salads with this easy, delicious recipe!
While you might think the classic Caesar salad is Italian, it's not; it's actually a Mexican salad created in Tijuana over 100 years old. And Caesar salad has a very famous (and delicious) salad dressing. So here is the the best homemade Mexican Caesar salad dressing recipe. I I hope you will too. Creamy and rich, make it in a minute in the blender! And yes,
This homemade Caesar salad dressing is creamy, rich, and won't disappoint. Make it as thick or thin as you prefer. While it's terrific on Romaine lettuce leaves for the classic Caesar salad, it works well on other lettuces too. And drizzle it over steamed vegetables. Homemade beats a bottle.
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Caesar Dressing Ingredients
I use olive oil, lemon for acidity, Dijon mustard for a little sharp flavor, plus a raw egg yolk to support the emulsification. Parmesan cheese adds salty richness, and a little worcestershire and balsamic for depth of flavor.
The debatable ingredient for many is anchovy, but please read below!
- Lemon: Using fresh lemon juice is the best.
- Egg: You only need the yolk, emulsifies the dressing.
- Mustard: I prefer the flavor of Dijon and mustard is a natural emulsifier in dressings.
- Anchovy: The paste in the tube adds a subtle depth of flavor without being fishy, but it is optional. Trust me, I can't stand anchovy but it's good in this dressing.
- Garlic: Fresh is best.
- Vinegar: Balsamic vinegar adds more flavor and richness.
- Worcestershire sauce: A must! Adds a savory, umami boost to Caesar dressing.
- Extra virgin olive oil (note below)
- Parmesan cheese: Adds a salty, savory flavor. (or Mexican Cotija)
Please see the recipe card for measurements, salt and pepper.
Substitutions and Variations
- Hate the thought of anchovies? Skip it. And skip for vegetarians.
- Instead of Parmesan cheese try Mexican Cotija. It's salty and crumbly so be careful with extra salt.
- Don't like olive oil? Avocado oil works. For a neutral tasting, healthy oil that is not vegetable oil, try this cultured oil. It's become a favorite alongside olive oil. Another option, use half olive oil and half of another oil.
- Don't like Dijon? Use your favorite mustard, but it will taste different.
- Try using lime juice for lemon. Limes are more acidic.
- Too thick? Use water or more lemon juice.
- Can't get Romaine? Try kale leaves, arugula, spinach, or thinly sliced Napa cabbage.
Chef's tip: Remember the lettuce and dressing rule: sturdy leaves for sturdy, creamier dressing, light dressing (like fluid vinaigrettes) for lighter, softer leaves.
Ingredient Tips
- Gluten-free worcestershire: Lea and Perrins Original, Wizard's Classic, and French's are all gluten, even if the bottle does not say so.
- Raw egg yolk: For the food safety rules and who is at risk read about consuming raw egg yolk. They say 1 in 20,000 eggs have the bacteria but do what is safest for your family.
Chef's tip on using raw egg yolk: If you are not in the risk categories and if your egg is clean, fresh, and not cracked you should be fine using a raw yolk. If you are still concerned, look for pasteurized eggs at your market. They've been heated to 140°F for a specific time to kill any potential salmonella bacteria. Personally, I use raw egg yolk and have never had a problem. Buy eggs from a refrigerated case, check eggs over when buying, before using, and refrigerate as you get home. Do not leave them or store them on the counter.
How to Make Caesar Dressing
You can make Caesar salad dressing either in a blender or by hand without a blender. It is much easier and faster with a blender. An emulsion blender works too. Use a tall narrow container to make the dressing for best emulsification.
Blender Method
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Add the lemon juice egg yolk, mustard, anchovy paste (if using), garlic, vinegar, and Worcestershire sauce to the blender and puree on lowest speed for a few seconds.
Next, with the blender running on low, begin to drizzle the oil slowly through the center opening of the lid, lid on, to reduce splattering. When most of the oil is added, turn the
Caesar Salad Dressing by Hand
You can make Caesar dressing by hand but it might not be as creamy. First stabilize a bowl in a curled up kitchen towel. You'll need to use both hands making the dressing.
Place the egg yolk, mustard and lemon juice in a medium bowl and whisk strongly until smooth. Next, begin to very slowly drizzle the oil into the bowl whisking constantly. As the dressing thickens (begins to emulsify) you can add the oil a little faster.
When all of the oil is added, whisk in the Parmesan cheese unti smooth, taste and adjust with more lemon, salt and pepper.
Serving Suggestions
To make a Caesar salad, chop crisp Romaine lettuce crosswise into ribbons or chop into bite-size pieces and drizzle with the dressing. You can also buy hearts of Romaine, leave the leaves whole, and serve it as a salad to be cut up by the diner.
- Add croutons and grated or shaved Parmesan. For a main dish salad, add grilled shrimp or chicken.
- For a Mexican twist, toasted pumpkin seeds are a terrific and tasty garnish, along with chopped fresh cilantro.
- Add finely sliced red onions, corn kernels, or thin strips of bell peppers for color and creativity.
- Instead of croutons, crush tortilla chips over the top or use these homemade tortilla strips.
- Homemade garlicky, gluten-free croutons are the best and super easy to make,
Storage
Store dressing in a sealed jar or airtight container with lid. Keeps for 2-3 days because of the raw egg yolk. If you have a blender, it's easy to make a fresh batch to be safe if it is older than that.
Recipe FAQs
Thin it down with a little water or more lemon juice, but add a little at a time so you don't make it too thin.
If the mere mention of anchovy makes you run for the hills, you have two options for your Caesar dressing. Sure, you can skip it and the dressing will still taste great, or do what I do. Use just a little anchovy paste in a tube. I am not an anchovy lover at all, but a small bit of the paste adds a depth of flavor and that umami-ness to the Caesar dressing. And the best part? You won't taste the anchovy.
Yes, either use a vegan-parmesan or use nutritional yeast, which gives foods a savory cheesy flavor without the cheese. Find it on health most markets and online. Nutritional yeast is a deactivated yeast powder that has a bright yellow color, so it adds a golden hue to your dairy-free Caesar dressing as well.
More Terrific Salad Dressing Recipes
Within these salad recipes are easy and delicious vinaigrettes. Find more on the salads recipe index page.
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📖 Recipe
Homemade Mexican Caesar Salad Dressing
Equipment
Ingredients
- 3 tablespoons fresh squeezed lemon juice
- 1 large egg yolk
- 1 teaspoon Dijon mustard
- ½ teaspoon anchovy paste in a tube optional
- 1 garlic clove finely chopped
- 1 teaspoon worcestershire
- ½ teaspoon balsamic vinegar
- ½ cup extra virgin olive oil
- 2 tablespoon finely grated Parmesan cheese or Mexican Cotija
- 1 pinch sea salt
- 1 pinch white pepper
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Instructions
- Place the lemon juice egg yolk, mustard, anchovy paste, garlic, vinegar, and Worcestershire sauce in a blender and puree on lowest speed for a few seconds to blend.With the blender top on and the center top removed, slowly stream the oil into the blender until dressing is creamy and emulsified. Increase the speed as you go. Add the Parmesan and puree until creamy. If the dressing gets too thick, add either a little more lemon juice or warm water to make it the consistency you prefer. Taste and adjust the salt and pepper if desired.
Fred Thomas says
An excellent dressing though I use at least double the cheese. Plus I use Parmesan Reggiano and it really makes a difference. This strange squeamishness about anchovies is ridiculous. I always add a couple for the umami effect. My wife does not even realize the dressing has anchovy.
Sally Cameron says
Hi Fred, yes real Parm-Reg makes a difference. That is all I use too. Yes again, from one Parm love to another, more is always good! And yes at last on the anchovy paste. Not fishy in the dressing, but gives it that depth of flavor, the umami...which is why we love Parmesan! Thanks for your comment and nod of approval.