As someone who is very picky about Caesar salad and in turn, Caesar dressing, I can tell you that nothing comes close to a good Homemade Caesar Dressing. It’s rich, creamy, garlicky, tangy and has that perfect savory punch that makes Caesar salad one of the most popular salads in the world for a reason.

I know making Caesar dressing from scratch can feel a little intimidating, but I promise it’s easier than you think. And once you have, you’ll never buy bottled dressing again.

Homemade Caesar Dressing in glass bottle.

Ingredients and Substitutions

Caesar dressing is an emulsion-based dressing. This means the oil and lemon juice are emulsified with the help of an egg yolk and dijon mustard. If you’re worried about eating raw eggs, use a pasteurised egg yolk.

Egg yolk. I always use organic or free-range eggs.
Lemon juice. Use fresh-squeezed lemon juice for the most delicious end result.
Fresh garlic. This is not the place for garlic powder or jarlic. Use fresh-minced garlic.
Anchovies. The key ingredient to any good Caesar dressing recipe is anchovies. I use anchovies that come jarred in olive oil. I like my dressing anchovy heavy so I add more than stated below. Add to your own taste preference. Anchovy paste from a tube also works.
Parmesan cheese. Again, grating your own will make the world’s difference. You want the sharp, aged depth of flavor of freshly grated Parmesan cheese.
Dijon mustard.
Oil. I use avocado oil to keep things more on the neutral side. Olive oil can be used too but will make a difference to the flavor. Other neutral oils like canola oil or sunflower oil can also be used.
Salt and black pepper.

Tips for the Perfect Caesar

Don’t skip the anchovies. Seriously. Anchovy paste is easy to use and dissolves right into the dressing. You won’t taste fish, just incredible depth of flavor.
Use freshly grated Parmesan. The pre-grated stuff in a shaker doesn’t melt or blend the same way. Grab a block and grate it yourself.
Go heavy on the garlic. Caesar dressing should be unapologetically garlicky. Start with 1 clove and add more if you feel it needs it.
Emulsify properly. If you’re not using an immersion blender, add the oil slowly while whisking to get that thick, creamy texture. Drizzle it in rather than dumping it all at once.

Homemade Caesar Salad with Garlic Bread Croutons

Serving Suggestions

The classic move is tossing it with crisp romaine lettuce, croutons and shaved Parmesan. But this dressing also works beautifully as a dip for roasted vegetables, a spread on sandwiches and wraps, or drizzled over grilled chicken or salmon.

It keeps in the fridge for about 4 to 5 days, so a batch can be used across many meals. Use my healthy yogurt-based caesar dressing if you want something a little lighter.