8 Homemade Caesar Dressing Recipes That Will Make You Ditch Store-Bought Forever

Caesar dressing is a classic favorite for salads, but there’s no need to stick to just one recipe. Whether you prefer a traditional approach or want to try something new, we’ve got 8 delicious Caesar dressing recipes to suit every taste. From creamy and tangy to vegan and dairy-free options, these recipes will elevate your salad game and impress your guests.

Get into these varied takes on Caesar dressing and find your new favorite way to enjoy this timeless dressing.

Authentic Caesar Dressing (No Mayo)

This Caesar dressing is rich creamy and so much better homemade than from a jar. You are going to love how simple this really is and the savory flavor is going to WOW you! It will change the way you eat anything Caesar forever!

• Prep: 15 mins
• Servings: 32 tablespoons

Ingredients

• 6 anchovies in oil
• 2 egg yolks*
• 3 garlic cloves
• 1/4 cup lemon juice
• 2 teaspoons dijon mustard
• 1/2 cup olive oil
• 1/2 cup parmesan cheese grated

Instructions 

1. In a food processor add the anchovies, egg yolks, garlic and lemon juice. Pulse until smooth and creamy. Add in the dijon mustard, olive oil and parmesan cheese. Continue to pulse until smooth.

Note

*If you don’t want to use raw eggs, greek yogurt or mayonnaise is a good substitute.

Anchovy-Free Caesar Dressing

This quick homemade creamy Caesar dressing is more delicious than store bought and it’s made without raw anchovies or anchovy paste!

• Prep: 10 mins
• Servings: 12

Ingredients

• 1/3 cup mayonnaise
• 2 teaspoons Dijon mustard
• 2 medium garlic cloves (pressed)
• 2 Tablespoons freshly squeezed lemon juice
• 1 Tablespoon white wine vinegar
• 1 teaspoon Worcestershire sauce *(see notes, contains anchovies, optional – but recommended)
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon freshly cracked black pepper
• 1/2 cup grapeseed oil (or vegetable oil)
• 1/2 cup freshly grated parmesan cheese

Instructions

1. Add the mayonnaise, Dijon mustard, garlic, lemon juice, white wine vinegar, Worcestershire sauce, salt, and pepper to a food processor. Blend until the ingredients are pureed.
2. Very slowly pour the oil into the food processor while it’s pureeing until the mixture has thickened and emulsified. If you’re worried that you’ll pour it in too quickly, it’s best to do this a Tablespoon at a time.
3. Add in the parmesan cheese and pulse about 5 or 6 times.

Notes

*For this recipe to be gluten free, it’s very important to make sure that you’re using a certified gluten free Worcestershire sauce.

*Worcestershire sauce contains anchovies, so it’s a great addition if you want the flavor but can’t find anchovy paste. If you need this dressing to have no fish, then either omit the Worcestershire sauce or replace it with a vegan Worcestershire sauce. One of the most popular brand of traditional Worcestershire sauce is Lea & Perrins, and my favorite vegan gluten free brand is The Wizard’s Worcestershire Sauce.

If you want this recipe to be egg-free, replace the mayonnaise with a vegan brand. My favorite brand for this recipe is the Follow Your Heart Grapeseed Oil Vegenaise.

Greek Yogurt Caesar Salad Dressing (No Egg)

Creamy Greek Yogurt Caesar Salad Dressing is made with classic ingredients like Parmesan cheese, lemon and anchovies, lightened up with Greek yogurt.

• Prep: 5 mins
• Servings: 12 tablespoons

Ingredients

• 1/3 cup grated Parmigiano Reggiano
• 1/4 cup fresh lemon juice
• 1 small garlic clove
• 1/2 tbsp Dijon mustard
• 2 anchovy fillets
• 1 tbsp extra virgin olive oil
• 5 tbsp fat free Greek yogurt

Instructions

1. In the bowl of a food processor add the cheese, the lemon juice, garlic clove, mustard and the anchovies.
2. Turn the machine on and let it run for 15 to 20 seconds.
3. Add the oil and yogurt and let the machine run for another 15 seconds.

Notes

If you prefer to use anchovy paste here, a good rule of thumb is 1 anchovy fillet = 1/2 teaspoon anchovy paste.

And for those of you who don’t like anchovies, sure you can leave it out, but I think they make the dressing.  Your choice!

Vegan Caesar Dressing

The best vegan caesar dressing recipes you’ll ever make! This easy, creamy vegan caesar salad dressing is nut free thanks to tahini and filled with delicious flavor from fresh lemon juice, capers and a little dijon mustard. Add it to salads, veggies bowls and more!

• Prep: 5 mins
• Serves: 4

Ingredients

• 1/4 cup drippy tahini (we use Soom tahini)
• Juice from ½ large lemon (about 2-3 tablespoons fresh lemon juice)
• 1 clove garlic, grated or finely minced
• 1 teaspoon very finely diced capers
• 2 teaspoons caper brine (from the jar of capers)
• 1 teaspoon dijon mustard (we love a grainy dijon!)
• 1-3 tablespoons warm water, to thin out dressing a bit to your liking
• Freshly ground salt and black pepper, to taste.

Instructions

• Mix the dressing ingredients together in a small bowl until smooth: tahini, fresh lemon juice, garlic, diced capers, caper brine, dijon mustard, warm water and freshly ground black pepper. Taste and add a pinch of salt, if necessary.

Notes

Please note that most caesar dressings are pretty heavy on the salt and that’s also important in this recipe to bring out the flavor and make it taste like a true Caesar salad dressing. Be generous with your salt and pepper!

Keto Caesar Dressing

Our easy Keto Caesar dressing recipe is rich and creamy, with the savory flavors of Parmesan, dijon, and Worcestershire sauce. We add anchovy paste for a traditional flavor, but we’ve included an option for skipping it.

• Prep: 5 mins
• Serves: 12

INGREDIENTS

• 1 ¼ cup mayonnaise
• ½ cup grated Parmesan, see notes
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon olive oil
• 2 teaspoons dijon mustard
• 1 teaspoon anchovy paste, see notes
• 1 teaspoon Worcestershire sauce
• 2 cloves garlic
• 1/2 teaspoon salt
• Cracked pepper, to taste

INSTRUCTIONS

1. Add the mayonnaise, Parmesan, lemon juice, olive oil, dijon, anchovy paste, and Worcestershire sauce to a small bowl.
2. Mince the garlic and then sprinkle with a bit of the salt. Use the back of your knife to press the garlic into a paste.
3. Add the garlic to the mayonnaise mixture along with the rest of the salt and the pepper.
4. Whisk the dressing together to combine. Add a bit of water to thin the dressing, if desired. Taste and adjust seasoning to suit your preferences.
5. Serve immediately or store in a sealed jar in the fridge for up to 5 days.

TIPS & NOTES:

We prefer to use freshly grated Parmesan or the kind from the cheese counter – not the kind in the green can.

You can find anchovy paste in a tube near the canned tuna. If you leave this out, you’ll be missing a lot of flavor but can add in extra Worcestershire + salt to make up for it.

To make a classic Caesar salad, toss romaine, shredded or shaved Parmesan, and keto croutons with this dressing. To make keto croutons, chop a few slices of store-bought or homemade keto bread, toss with melted butter, and season with garlic salt and onion. Toast in a hot pan over medium heat until golden and crispy.

Classic Caesar Salad Dressing

Creamy, tangy classic Caesar Salad Dressing is hard not to love. This recipe is perfect for our Caesar salad, pasta salad, or as a dip. A fresh & delicious alternative to store-bought dressing!

• Prep: 10 mins
• Servings: 3/4 cup

Ingredients

• 4 cloves garlic
• 1/4 teaspoon salt
• 4–6 anchovy filets in olive oil or anchovy paste (see notes)
• 2 egg yolks *see notes
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice, more to taste
• 2 teaspoons dijon
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon pepper
• 1/2 cup mild olive oil

Instructions 

1. Smash together garlic and salt until broken down and juicy.
2. Add anchovies, mashing together with the garlic until a paste forms.
3. Whisk in egg yolks, lemon juice and zest, dijon, worchestshire, and black pepper.  Combine thoroughly.
4. Dribble olive oil into the mixture whisking all the while, little by little until the dressing is smooth and emulsified.

NOTES

*If you prefer not to consume raw eggs, you can pasteurize egg yolks (cracked and separated) in a bowl with a bowl of hot water underneath until they come up to 160 degrees.

For pure anchovy flavor use the filets, but either will work.  Anchovy paste has other ingredients added, but still gives that wonderful umami taste. 1 anchovy filet= 1/2 teaspoon anchovy paste.

Substitute 1/4 cup mayo for egg yolks.

Extra virgin olive oil can sometimes give a bitter tang.  If you do not prefer this, use regular olive oil.  Or half extra virgin and half a neutral oil (such as avocado).

3 Minute Skinny Caesar Dressing

No egg, no oily can of fish, low calorie, big flavored dressing! – A super easy and flavorful caesar dressing that won’t chub you up! Made with simple ingredients, you will never miss the full fat version!

• Prep: 3 mins
• Servings: 1 1/2 cups

Ingredients

• 2 tablespoons olive oil
• 1 cup plain greek yogurt, I use fat free
• 1/3 cup fresh lemon juice, about 2 lemons
• 2 tablespoons dijon mustard
• 1 clove garlic
• 2 tablespoons anchovy paste
• 1 teaspoon worcestershire sauce
• 1/3 cup grated parmesan cheese
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper

Instructions

1. Add all ingredients to blender or food processor.
2. Blend for about 10 seconds until smooth. Taste for seasoning.  More salt, pepper, anchovy paste?
3. Store in glass or plastic container.   
4. Chill for 30 minutes before serving.

Notes

If using a thicker brand of yogurt such as FAGE, you may want to thin with a couple tablespoons of milk.

Johnny B’s Caesar Dressing

Everyone needs a good Caesar Salad Dressing, and I am convinced you just found your new favourite recipe. This is a tried and true recipe that my family has been making for decades. It’s rich, creamy, garlicky, zesty, and so delicious.

• PREP: 15 mins
• SERVINGS: 8 people

Ingredients 

• 1½ cups mayonnaise
• 1 tbsp yellow mustard
• 1 tbsp anchovy paste
• 1 tbsp + 1/4 tsp worcestershire
• 4 garlic cloves, minced
• 1/2 lemon, juiced
• 1 tsp lemon zest
• 1¼ cup parmigiano-reggiano, finely grated
• 1/4 tsp black pepper

Instructions 

1. Begin by grating the parmigiano-reggiano.Set aside until ready to use.
2. Zest and juice the lemon.Set aside until ready to use.
3. To a medium sized bowl whisk all of the ingredients together really well.About 1-2 minutes.
4. Taste to adjust seasioning accordingly.
5. Pour over chopped romaine lettuce and croutons, and toss to combine.
6. Enjoy!