Easy Caesar Dressing
Posted: September 4, 2025
Updated: December 4, 2025
Instinct Level 4 – Advanced Technique: Patience and precision shine here: complex steps, longer time, sharper skills required.
Instinct Level 3 – Intermediate Balance: A little layering, some timing, and a dash of judgment — you’ve got this.
Instinct Level 5 – Expert Challenge: Multi‑stage, high‑skill cooking with nuanced judgment — a true kitchen adventure.
Instinct Level 2 – Easy with Guidance: Simple skills, short prep, clear steps — just follow along and you’re golden.
Instinct Level 1 – Beginner Friendly: You’ll breeze through this: quick, easy, no judgment calls, barely any cleanup.
Why make Caesar dressing at home? Because it’s faster than a grocery run, fresher than most store-bought versions, and endlessly customizable. This creamy classic comes together with pantry and fridge staples – no fancy emulsifiers or culinary gymnastics required. Whether you lean into extra garlic and anchovy paste (I do…sorry not sorry, dinner companions) or keep it mellow, the flavor payoff is immediate. Once you’ve whisked up your own, you’ll wonder why you ever settled for the bottled stuff.
servings at 2 tablespoons each
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Hands-On Time: 10 minutes
Cooking Time (optional – to roast garlic): 30 minutes
Total Time: 10 to 40 minutes
Equipment
aluminum foil (if roasting garlic)
Switch to Metric
Ingredients
Item
Quantity
Mise en Place / Notes
garlic
3
cloves
roast (optional)
extra virgin olive oil
1
tablespoon
used to roast garlic (otherwise not needed)
freshly squeezed lemon juice
2
tablespoons
juice lemon(s) (1 medium lemon ≈ 3 tablespoons)
parmesan or Romano cheese
2
ounces
roughly chopped
mayonnaise
1
cup
anchovy paste
1 ½
teaspoons
Dijon mustard
1
teaspoon
Worcestershire sauce
1
teaspoon
kosher salt (Morton)
½
teaspoon
(may need extra if roasting garlic)
lemon pepper
½
teaspoon
The Process
Mise en Place
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1.
Roast the garlic (optional): Cut the top off 1 head of garlic, exposing the tops of at least most of the cloves. Place garlic on aluminum foil, sprinkle 1 tablespoon olive oil and ½ teaspoon salt over the top. Scrunch the aluminum foil to cover the garlic completely and place the foil pack in the oven (at 375°F). Allow the garlic to roast for ½ hour (remove early if garlic is starting to smell overly cooked).
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2.
Juice the lemon: Roll lemon(s) on the counter, pushing as you roll for about 15 seconds (until lemon becomes slightly squishy). Cut the lemon in half horizontally and remove seeds. Using a juicer, tongs, or just your hands, squeeze as much as possible to remove the juice.
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3.
Chop the cheese: Roughly chop 2 ounces cheese (presentation doesn’t matter – it will just get blended up anyway).
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Prepare
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4.
Blend the ingredients: Add 1 cup mayonnaise, 3 cloves garlic cloves (either squeezed from roasted garlic or peeled fresh), 2 tablespoons lemon juice, cheese, 1 ½ teaspoons anchovy paste, 1 teaspoon mustard, 1 teaspoon Worcestershire sauce, ½ teaspoon salt, and ½ teaspoon lemon pepper to the cup of a food processor or a blender. Process until smooth and creamy (about 30-60 seconds) and no chunks of cheese remain. Taste and adjust based on your preference. Some suggestions (see troubleshooting section for additional or more detailed suggestions): Doesn’t have enough kick? Add more pepper or mustard. Does it seem a bit bland? Add more garlic, anchovy paste, or lemon juice. Does the flavor seem a bit muddled? Add more salt (start slowly at first). Too much flavor or too thin? Add a bit more mayonnaise. Too thick? Add more lemon juice or water.
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Serve
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5.
Serve over salad or use it as a dip immediately. For leftovers or if not using immediately, pour into an airtight container and refrigerate (will last about 2 weeks or more).
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Notes
Meal Suggestions
Classic Caesar salad with romaine, croutons, and grilled chicken.
Pasta salad dressing for potlucks and meal prep.
Dip for fresh vegetables, breadsticks, or chicken wings.
Marinade for grilled chicken, fish, or roasted vegetables.
Spread for wraps, sandwiches, and burgers.
Shortcuts
Skip roasting garlic - use 2 peeled fresh cloves instead (saves 30 minutes).
Use pre-shredded Parmesan cheese (though fresh tastes better).
Make in a mason jar – add ingredients and shake vigorously – cheese and garlic will need to be chopped/minced beforehand though.
Use immersion blender directly in storage container.
Make Ahead
Prepare up to 2 weeks in advance and refrigerate.
Make double batches for meal prep – stores well.
Pre-roast garlic in bulk and freeze in ice cube trays.
Portion into small containers for grab-and-go convenience.
Troubleshooting
Too thick: Add water or lemon juice, 1 teaspoon at a time.
Too thin: Add more mayonnaise or grated Parmesan.
Lacks flavor: Add more garlic, anchovy paste, or salt.
Too salty: Add more mayonnaise or a splash of water.
Separation: Normal for homemade dressings – shake or whisk before use.
Storage & Leftovers
Store in airtight glass container in main refrigerator (not door) for up to 2 weeks.
Bring to room temperature and shake before using if oil solidifies.
Clean jar rim after each use to prevent bacterial growth.
Shelf-Stable & Frozen Ingredients
Roasted garlic can be frozen in ice cube trays for up to 6 months.
Use shelf-stable grated Parmesan (though fresh is preferred).
Bottled lemon juice works but fresh is recommended for best flavor.
Substitutions & Variations – Keto-Friendly
Recipe is naturally keto with 0.4g net carbs per serving.
Use avocado oil mayonnaise for healthier fats.
Substitutions & Variations – Gluten-Free
Ensure Worcestershire sauce is gluten-free (Lea & Perrins brand recommended).
Substitutions & Variations – Lactose-Free / Dairy-Free
Use aged Parmesan (naturally lower in lactose) or lactose-free hard cheese. Or, vegan Parmesan can be used – I have used this brand with a lot of success.
Nutritional yeast can partially substitute but will change flavor profile.
Add 1 teaspoon white miso paste for extra umami.
Substitutions & Variations – Vegan
Use vegan mayonnaise and nutritional yeast instead of Parmesan (or vegan Parmesan cheese).
Replace anchovy paste with 1 tablespoon of capers plus brine.
Use vegetarian Worcestershire sauce (Annie's or 365 brands) or add 1 teaspoon miso paste, tamari or coconut aminos for umami.
Substitutions & Variations – Vegetarian
Use vegetarian Worcestershire sauce (Annie's or 365 brands).
Ensure Parmesan is made without animal rennet.
FAQs
Q: Can I make this without a food processor?
A: Yes! You can use a blender, immersion blender, or even make it in a mason jar by adding all ingredients and shaking vigorously. If using the jar method, make sure to finely mince the garlic and cheese beforehand.
Q: Is roasting the garlic worth the extra time?
A: Roasted garlic provides a mellower, sweeter flavor compared to raw garlic, but it's entirely optional. Raw garlic gives a sharper, more traditional Caesar taste and saves 30 minutes of prep time.
Q: Can I substitute the anchovy paste?
A: Anchovies can be used instead. For vegetarians, try 1 tablespoon of capers plus their brine, or add 1 teaspoon of white miso paste for umami. For vegans, nutritional yeast combined with a splash of tamari or coconut aminos works well.
Q: What if I don't have Parmesan cheese?
A: Romano cheese or other aged hard cheeses work perfectly. For dairy-free options, use aged Parmesan (naturally lower in lactose) or high-quality vegan Parmesan alternatives.
Q: Can I use bottled lemon juice?
A: Fresh lemon juice is strongly recommended for the best flavor, but bottled can work in a pinch. You'll need about 2 to 3 tablespoons of bottled juice to replace one fresh lemon.
Cost
11 servings
| Ingredient | Per Serving | Total | |||
|---|---|---|---|---|---|
| garlic | $ | 0.02 | $ | 0.24 | |
| oil | 0.02 | 0.18 | |||
| lemon juice | 0.02 | 0.24 | |||
| cheese (parmesan) | 0.06 | 0.70 | |||
| mayonnaise | 0.12 | 1.28 | |||
| anchovy paste | 0.03 | 0.33 | |||
| Dijon mustard | 0.00 | 0.05 | |||
| Worcestershire sauce | 0.01 | 0.06 | |||
| salt | 0.00 | 0.02 | |||
| lemon pepper | 0.01 | 0.07 | |||
| Total | $ | 0.29 | $ | 3.17 |
At about $0.29 per serving, homemade dressing isn't much cheaper than the store version if key ingredients are purchased at regular price; however, purchasing in bulk and freezing, store brands, and sales can reduce the price by about half (about 60% of the price of a mid-priced pre-made version).
Nutrition Facts
serving size: 2 tablespoons
| calories | 156 |
% daily value*
| total fat | 16.7 g | 21% |
| saturated fat | 2.7 g | 13% |
| trans fat | 0.0 g | 0% |
| polyunsaturated fat | 2.0 g | 0% |
| monounsaturated fat | 5.2 g | 0% |
| cholesterol | 12.0 mg | 4% |
| sodium | 262.5 mg | 11% |
| total carbohydrates | 0.9 g | 0% |
| dietary fiber | 0.1 g | 0% |
| sugars | 0.0 g | 0% |
| protein | 0.7 g | 1% |
micronutrients
| vitamin a | 1.8 mcg | 0% |
| vitamin c | 1.0 mg | 1% |
| calcium | 20.3 mg | 2% |
| iron | 0.1 mg | 1% |
| vitamin d | 5.5 mcg | 27% |
| magnesium | 1.9 mg | 0% |
| potassium | 16.7 mg | 0% |
| zinc | 0.1 mg | 0% |
| phosphorus | 13.4 mg | 1% |
| thiamin (b1) | 0.0 mg | 1% |
| riboflavin (b2) | 0.0 mg | 1% |
| niacin (b3) | 0.1 mg | 1% |
| vitamin b6 | 0.0 mg | 2% |
| folic acid (b9) | 1.0 mcg | 0% |
| vitamin b12 | 0.1 mcg | 2% |
| vitamin e | 4.6 mg | 31% |
* Percent Daily Values are based on a 2,000-calorie diet; your needs may differ.
Nutrition information is estimated using USDA databases and may vary based on ingredient brands and preparation methods.
The 2,000-calorie reference is used as a general guide. Individual calorie needs typically range from 1,600-2,400 calories per day for adult women and 2,000-3,000 calories per day for adult men, depending on age, activity level, and other factors.
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Emulsify
To combine two immiscible liquids (like oil and water) into a stable, homogenous mixture using an emulsifier such as egg yolk, mustard, or lecithin. Classic emulsions include vinaigrettes, mayonnaise, and hollandaise sauce. The process involves slowly adding one liquid into another while whisking vigorously to disperse tiny droplets. Proper technique yields smooth, creamy textures and balanced flavors.
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