Caesar Dressing Recipe
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There are Caesar dressings that taste like bottled afterthoughts… and then there are the ones that make you stop mid-bite and whisper, “Oh… that’s how it’s supposed to taste.”
This recipe is the second kind; classic in taste but streamlined in technique. With a velvety immersion-blender mayo, real Parmesan, anchovy paste (or clever substitutes), and a hit of lemon, you get a restaurant-level dressing without any fuss. It’s foolproof for weeknight dinners yet special enough for date nights or dinner parties.
If you’ve ever wanted a Caesar dressing that’s both classic and quietly elevated, with simple steps, big flavor, and a recipe you can customize to your mood, this is the one you’ll keep coming back to.
Why You’ll Love this Recipe
- All the classic Caesar flavor with an easier technique.
- Customizable to your taste.
- A dependable, from-scratch staple.
What You’ll Walk Away Knowing
- How to make a no-fail immersion blender mayonnaise
- How to balance acidity, salt, umami, and creaminess for a perfect Caesar
- How to adjust the dressing when something tastes “off”
- How to thin, thicken, or personalize the recipe
Ingredient List
Mayonnaise: The creamy backbone. I make mine homemade using sous-vide pasteurized eggs, but store-bought works beautifully too. I have a post that delves deeper into homemade mayo using sous-vide eggs if you’re interested.
Buttermilk: Adds tang and thins the dressing to that perfect drizzle. You can substitute milk, heavy cream, or Greek yogurt. If you want a thick dip consistency, skip the buttermilk altogether.
Parmesan Cheese: Salty and nutty. Shaving it with a microplate allows it to melt into the dressing, instead of floating. You can use pre-grated, but it changes the texture and salt levels. If subbing, reduce the added salt.
Anchovy Paste: The salty, savory depth Caesar is known for. If anchovies aren’t your thing, add a touch more Worcestershire or even fish sauce (trust me—it works).
Lemon: Provides acidity and brightness.
Garlic & Garlic Powder: Fresh garlic gives the bite; garlic powder brings warmth and depth.
Worcestershire: Adds complexity and a subtle anchovy-adjacent savoriness.
Avocado Oil: Use a neutral oil for the mayonnaise like avocado. Olive oil has too strong of a flavor.
How to Make Caesar Dressing
Make the Mayonnaise
- Add a whole egg, salt, Dijon mustard, and lemon juice to a tall cup.
- Pour avocado oil on top.
- Nestle your immersion blender at the bottom, turn it on, and don’t move it.
- Once the bottom turns to mayo, slowly move the blender up and down until everything emulsifies into a thick, dreamy mayonnaise.
Make the Caesar Dressing
- Zest the lemon and grate the garlic into a mixing bowl.
- Add lemon juice, Dijon, garlic, Worcestershire sauce, garlic powder, anchovy paste, black pepper, and salt. Mix until smooth.
- Stir in the mayonnaise.
- Add buttermilk a splash at a time until you reach your ideal consistency—spoonable or pourable.
- Fold in Parmesan.
- Refrigerate for at least 1 hour so the flavors mellow, deepen, and marry.
- Taste and adjust: more lemon for brightness, more anchovy for salt and umami, more pepper if you like a sharper edge.
Expert Tips
Always use a microplane. Lemon zest, garlic, and Parmesan melt seamlessly into the dressing instead of clumping.
Balance the dressing:
- Too tart → add a bit more anchovy paste or Worcestershire
- Too bland → add lemon juice or a pinch of salt
- Too thick → add more buttermilk
- Too thin → stir in extra mayo or Parmesan
Let it rest. Caesar dressing tastes its best after an hour in the fridge.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
Classic Caesar salad: Toss it with crisp romaine, homemade croutons, and plenty of Parmesan for the timeless Caesar you’ll crave again and again.
Chicken Caesar salad wraps: Spread it inside a warm tortilla with sliced chicken and greens for a quick, satisfying wrap that feels both fresh and indulgent.
Drizzled over roasted vegetables: Pour it over roasted broccoli, Brussels sprouts, or potatoes to give them a bright, savory punch.
As a dip for chicken tenders, fries, or crudité: Serve it as a creamy, flavorful dip that makes even simple snacks taste a little more special.
If you like this recipe, I also have a ranch dressing and blue cheese dressing recipe you should check out.
FAQs
Absolutely. Use only garlic powder or roast a whole head of garlic for a sweeter, softer flavor. Roasted garlic turns the dressing into something creamy, mellow, and deeply aromatic.
Yes, and it’s shockingly good. Start with ¼ teaspoon and taste as you go. It adds the same umami backbone with a slightly sweeter finish.
Let the grated garlic sit in lemon juice for 5 minutes before mixing the dressing. The acid “cooks” it slightly, softening the bite. You can also use lacto-fermented garlic which is mellowed with the fermentation process.
It probably needs either lemon juice or anchovy paste. Caesar is all about the triangle of acid, salt, and umami. Adding a sprinkle of Parmesan can also revive it.
Yes, use low-sodium Worcestershire, reduce Parmesan, skip added salt, and rely on lemon juice for brightness.
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Caesar Dressing
Equipment
- Microplane
Ingredients
Mayonnaise
- 1 whole egg
- 1 tablespoon lemon juice or white vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- 1 cup avocado oil
Caesar Dressing
- 1 cup mayonnaise
- ¼ cup buttermilk
- ⅓ cup Parmesan cheese grated
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire
- ½ teaspoon garlic grated
- ½ teaspoon anchovy paste
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt or to taste
Instructions
Mayonnaise
- In a tall container, add 1 whole egg, 1 tablespoon lemon juice or white vinegar, 1 teaspoon Dijon mustard, and ¼ teaspoon salt in that order. The egg needs to be at the bottom.
- Add 1 cup avocado oil on top.
- Place your immersion blender all the way to the bottom of the cup.
- Turn the blender on and hold it at the bottom of the cup. Do not move for about 20 seconds.
- When the mixture goes from oil to a thick white color, slowly lift the immersion blender up and down to incorporate all of the oil into the egg.
- When the entire container is consistently mixed, turn off the blender.
Caesar Dressing
- Zest the lemon and grate the garlic into a mixing bowl.
- Add 1 tablespoon lemon juice, 1 teaspoon lemon zest, 2 teaspoons Dijon mustard, ½ teaspoon garlic, 1 teaspoon Worcestershire, 1 teaspoon garlic powder, ½ teaspoon anchovy paste, ¼ teaspoon black pepper, and ¼ teaspoon salt . Mix until smooth.
- Stir in 1 cup mayonnaise.
- Add ¼ cup buttermilk a splash at a time until you reach your ideal consistency—spoonable or pourable.
- Fold in ⅓ cup Parmesan cheese.
- Refrigerate for at least 1 hour so the flavors mellow, deepen, and marry.
- Taste and adjust: more lemon for brightness, more anchovy for salt and umami, more pepper if you like a sharper edge.
Notes
- Too tart → add a bit more anchovy paste or Worcestershire
- Too bland → add lemon juice or a pinch of salt
- Too thick → add more buttermilk
- Too thin → stir in extra mayo or Parmesan
This dressing is a must for Chicken Caesar Wraps.