Homemade Caesar dressing happened because I got tired of buying bottles that promised bold flavor and delivered… vibes. Thin vibes. I wanted that thick, creamy, restaurant-style Caesar that clings to lettuce as it means it.
The first time I made this, I fully expected to mess it up. I grated garlic too aggressively and worried I’d ruined everything. I tasted it, paused, tasted again, and immediately dipped a spoon back in like no one was watching. Spoiler. I was alone. No shame.
It turns out Caesar dressing is one of those things that sounds serious but is actually very chill. Whisk, taste, adjust, repeat. That’s my kind of cooking.
Why I Keep Making This Dish (Daniel’s Real Reasons)
- Way Better Than Bottled: Once you make this, store-bought feels like a prank.
- No Anchovy Panic: Big Caesar flavor without opening tiny fish cans.
- Thick and Creamy: This dressing shows up and does its job.
- Fast to Make: Takes less time than choosing one at the store.
- Highly Adjustable: Too thick? Too sharp? You’re in control.
- Garlic Forward: As it should be.
- Makes Salads Exciting: Which is saying something.
Tips That Always Helped Me!
- Grate the Garlic: Chopping it chunky makes surprise bites. Not fun.
- Whisk First, Cheese Later: Adding cheese too early makes it clumpy.
- Taste Before Salting: Parmesan already brings salt to the party.
- Lemon Juice Matters: Fresh lemon makes everything brighter.
- Don’t Overdo the Oil: Too much and it starts feeling heavy.
- Black Pepper Is Important: Caesar needs that little bite.
- Thin It Slowly: A teaspoon of water goes a long way.
- Rest Helps: Give it a few minutes, and it settles into itself.
Variations You Can Mess Around With!
- Extra Garlicky: Add half a clove more if you’re feeling bold.
- Lighter Version: Use a little less mayo and more lemon.
- Spicy Kick: A pinch of chili flakes wakes it up.
- Extra Cheesy: Because Parmesan makes life better.
- Lemon Lover: Add more juice if you like it sharp.
- No Mayo Experiment: Greek yogurt works, but it’s different.
- Herby Twist: A little parsley makes it feel fancy.
Homemade Caesar Dressing Recipe
Ingredients
Equipment
Method
- In a large measuring cup or bowl, whisk together the mayonnaise, olive oil, lemon juice, Dijon mustard, grated garlic, Worcestershire sauce, salt, and pepper until smooth.
- Stir in the grated Parmesan cheese until fully combined.
- Taste and adjust seasoning with more salt or pepper if needed.
- If the dressing feels too thick, add a little water, one teaspoon at a time, until it reaches your preferred consistency.
- Use right away on a Caesar salad or store in an airtight container in the refrigerator.
How I Like to Serve This?
- Classic Caesar Salad: Obviously.
- Chicken Dip: I regret nothing.
- Wrap Spread: Instantly upgrades lunch.
- Roasted Veggies: Surprisingly good.
- Side Sauce: For fries or potatoes when ketchup feels boring.
- Big Bowl Salads: I’m generous with it.
Storage, Leftovers, and Next-Day Thoughts!
- Fridge Friendly: Keeps well for about five days.
- Airtight Is Key: It picks up fridge smells fast.
- Stir Before Using: It settles a little.
- Flavor Improves: Day two is elite.
- Texture Thickens: Add a splash of water if needed.
- Not a Freezer Fan: Creamy things don’t like freezing.
FAQs (Real Questions People Actually Ask)
- Is this safe without anchovies?
Yes. And it’s still very Caesar-y. - Can I make it ahead of time?
Absolutely. It actually gets better. - Why is mine too thick?
Just whisk in a little water. Easy fix. - Can I use bottled lemon juice?
You can, but fresh tastes brighter. - Do I have to use Parmesan?
For Caesar vibes, yes. It’s doing a lot. - Can I blend it instead of whisking?
You can, but whisking works just fine. - Why does mine taste sharp?
Add a little more mayo or oil to balance. - Is this just for salad?
Nope. It’s a sauce now.
The Last Bite
Homemade Caesar dressing is one of those small wins that makes you feel way more put together than you actually are. It doesn’t have to be perfect. It just has to taste good. If you lick the spoon afterward, that’s not a mistake. That’s part of the process.
