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+ servings
Creamy caesar salad dressing in a bowl
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5 from 6 votes

Caesar Salad Dressing

Creamy homemade Caesar salad dressing is infinitely better than store bought and so quick to make. Bright and acidic, with a punch from from the garlic and anchovies. No egg added! All you need is 5 minutes. The only Caesar salad dressing recipe you'll ever use!
Prep Time5 mins
Cook Time0 mins
Total Time5 mins
Course: Condiment
Cuisine: American
Keyword: anchovies, caesar salad, salad dressing
Servings: 6 servings
Calories: 75kcal
Author: Ari Laing


  • Food processor fitted with blade attachment


  • ¾ cup good mayonnaise
  • 2 anchovies
  • 2 Tbsp fresh parsley
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp grated parmesan cheese
  • 1 clove garlic minced (about 1 Tbsp)
  • 1 ½ tsp Dijon mustard


  • Combine all ingredients in the bowl of a food processor fitted with blade attachment. Process until smooth and creamy, about 30 seconds, scraping down the sides as needed. Store in an airtight container and refrigerate until needed.
    Homemade caesar dressing in a food processor


  • Dressing will last up to 1 week in a refrigerator.
  • Don't have anchovies? Substitute 1 tsp anchovy paste
  • If you prefer, finely chop all ingredients then whisk together in a bowl instead of using a food processor.


Sodium: 238mg | Calcium: 15mg | Vitamin C: 4mg | Vitamin A: 126IU | Sugar: 1g | Potassium: 16mg | Cholesterol: 6mg | Calories: 75kcal | Saturated Fat: 1g | Fat: 7g | Protein: 1g | Carbohydrates: 3g | Iron: 1mg
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