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5.0 from 9 votes

Easy Homemade Caesar Dressing

This fabulous restaurant-style Caesar dressing recipe is easy to make and delicious to enjoy on salads, wraps, or as a creamy and tangy dipping sauce. PLUS we're sharing a simple recipe for crunchy croutons to add onto the best Caesar salad!

Prep Time
10 mins
Total Time
10 mins
Servings: 12 servings
Calories: 144 kcal
Course: Salad , Condiments
Cuisine: Italian , American

Ingredients

  • 1 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 8 anchovy filets minced, about 1 tb (from a can)
  • 1 clove garlic minced
  • 1/3 cup grated parmesan
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce 
  • salt and pepper

Instructions

    Cup of Yum
  1. Finely mince the anchovies and garlic cloves. Squeeze 2-3 tablespoons of fresh lemon juice.
  2. Set out a small mixing bowl or measuring pitcher. Combine the mayonnaise, 2 tablespoons of fresh lemon juice, minced anchovy, and minced garlic. Whisk until smooth.
  3. Add the grated Parmesan cheese, Dijon mustard, and Worcestershire sauce. Whisk again until smooth. Taste, then salt and pepper as desired. If desired, you can add a little more lemon juice for an extra tangy dressing.
  4. Cover the dressing and refrigerate until ready to serve. The salad dressing can be kept for up to two weeks in an airtight container in the refrigerator.

Notes

  • 5 cups rustic Italian bread cubes, approx. 1 inch size
  • 6 tablespoons 
  • unsalted butter
  • 1/4 teaspoon 
  • garlic powder
  • Salt
  •  and pepper
  • 2 large egg yolks
  • 1 teaspoon 
  • Dijon mustard
  • 1 1/2 – 2 tablespoons lemon juice
  • 3 tablespoons 
  • oil,
  •  grapeseed or vegetable
  • 1 tablespoon 
  • extra virgin olive oil
  • 8 anchovy fillets, from a 2 -ounce can
  • 2 cloves 
  • garlic
  • 5 tablespoons 
  • grated Parmesan cheese
  • 12 ounces romaine lettuce, roughly chopped
  • Homemade Caesar Dressing
  • Homemade Croutons
  • Shaved Parmesan Cheese for garnish
  • Set a large skillet over medium heat. Add the butter. Once the butter is melted, add in the bread cubes. Toss well.
  • Toast the bread cubes on all sides, tossing every minute for even browning. After 3 minutes, sprinkle the croutons with garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon cracked black pepper.
  • Continue turning and cooking another 3-4 minutes until golden. Remove from heat and cool.
  • Whisk the egg yolks, Dijon mustard, and 1 1/2 tablespoons lemon juice together in a small bowl. Slowly drizzle in both oils, while whisking the mixture vigorously. This emulsifies the dressing for a thick silky texture.
  • Finely mince the anchovy fillets and garlic together. Whisk the anchovies, garlic, and grated Parmesan cheese into the dressing.
  • Taste, then whisk in another 1/2 tablespoon lemon juice if desired. Salt and pepper to taste.
  • Chop the lettuce and place it in a large salad bowl. Drizzle two-thirds of the dressing over the lettuce. Toss well to coat.
  • Add more dressing if needed, but do not drench the lettuce.
  • Then toss in the croutons. Garnish with shaved Parmesan cheese if desired. Serve immediately!
  • To Store: Pour the dressing into an airtight container and keep in the fridge for up to 10-14 days. Give it a good stir before serving.
  • 5 cups rustic Italian bread cubes, approx. 1 inch size
  • 6 tablespoons unsalted butter
  • 1/4 teaspoon garlic powder
  • Salt and pepper
  • 2 large egg yolks
  • 1 teaspoon Dijon mustard
  • 1 1/2 – 2 tablespoons lemon juice
  • 3 tablespoons oil, grapeseed or vegetable
  • 1 tablespoon extra virgin olive oil
  • 8 anchovy fillets, from a 2 -ounce can
  • 2 cloves garlic
  • 5 tablespoons grated Parmesan cheese
  • 12 ounces romaine lettuce, roughly chopped
  • Homemade Caesar Dressing
  • Homemade Croutons
  • Shaved Parmesan Cheese for garnish
  • Set a large skillet over medium heat. Add the butter. Once the butter is melted, add in the bread cubes. Toss well.
  • Toast the bread cubes on all sides, tossing every minute for even browning. After 3 minutes, sprinkle the croutons with garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon cracked black pepper.
  • Continue turning and cooking another 3-4 minutes until golden. Remove from heat and cool.
  • Whisk the egg yolks, Dijon mustard, and 1 1/2 tablespoons lemon juice together in a small bowl. Slowly drizzle in both oils, while whisking the mixture vigorously. This emulsifies the dressing for a thick silky texture.
  • Finely mince the anchovy fillets and garlic together. Whisk the anchovies, garlic, and grated Parmesan cheese into the dressing.
  • Taste, then whisk in another 1/2 tablespoon lemon juice if desired. Salt and pepper to taste.
  • Chop the lettuce and place it in a large salad bowl. Drizzle two-thirds of the dressing over the lettuce. Toss well to coat.
  • Add more dressing if needed, but do not drench the lettuce.
  • Then toss in the croutons. Garnish with shaved Parmesan cheese if desired. Serve immediately!

Nutrition Information

Serving 2tb Calories 144kcal (7%) Carbohydrates 1g (0%) Protein 2g (4%) Fat 15g (23%) Saturated Fat 3g (15%) Polyunsaturated Fat 8g Monounsaturated Fat 3g Trans Fat 0.03g Cholesterol 12mg (4%) Sodium 181mg (8%) Potassium 27mg (1%) Fiber 0.03g (0%) Sugar 0.2g (0%) Vitamin A 38IU (1%) Vitamin C 1mg (1%) Calcium 31mg (3%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 144

% Daily Value*

Serving 2tb
Calories 144kcal 7%
Carbohydrates 1g 0%
Protein 2g 4%
Fat 15g 23%
Saturated Fat 3g 15%
Polyunsaturated Fat 8g 47%
Monounsaturated Fat 3g 15%
Trans Fat 0.03g 2%
Cholesterol 12mg 4%
Sodium 181mg 8%
Potassium 27mg 1%
Fiber 0.03g 0%
Sugar 0.2g 0%
Vitamin A 38IU 1%
Vitamin C 1mg 1%
Calcium 31mg 3%
Iron 0.2mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.