My Best Creamy Caesar Salad Dressing

My Best Creamy Caesar Dressing

In my opinion, the best Caesar salad dressing I’ve ever made. It’s the only recipe I have used for years. It’s creamy, easy and delicious!

I was thinking the other day about “best” recipes. I started running down things that I make that fall in to that category, the list was surprisingly short. Fact is, there are really only a handful of things that I can honestly say that I’ve stopped looking for a “better” recipe. This Creamy Caesar Dressing is one of them.

This dressing is dreamy, creamy, full of garlic and with a hit of fresh lemon juice and Parmesan. It has enough garlic to satisfy any garlic-lover, but not so much that it overpowers the other flavours. It’s a thing of beauty!

Cook’s Notes for My Best Creamy Caesar Dressing

This recipe makes lots of dressing, more than you’ll need for a single salad. Keep the extra in the fridge for more salads and veggie dipping!

PLEASE NOTE! This salad dressing contains a raw, uncooked egg. Pregnant women and/or anyone with a compromised immune system should be made aware before consuming and may wish to avoid.

Favourite Caesar Salad Ingredients

The ingredients for a Caesar salad assembled in my kitchen. I rarely photograph in my kitchen, as it’s really dark and I have to shoot at a really high ISO (so it’s grainy), but I kind of liked the moody effect.

My Best Creamy Caesar Dressing

My Best Creamy Caesar Dressing

Course: Salad
Cuisine: American
Keyword: best caesar salad dressing, easy homemade caesar salad dressing, how to make caesar salad dressing from scratch
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8 servings
Energy: 65 kcal
Author: Jennifer

PLEASE 8NOTE: This salad dressing contains a raw, uncooked egg. Pregnant women and/or anyone with a compromised immune system should be made aware before consuming and may wish to avoid.



  • 2 cloves garlic finely chopped or minced
  • 1/4 tsp. salt
  • 2 Tbsp white vinegar
  • 1 large egg
  • 1/2 tsp Dijon mustard
  • 1 tsp anchovy paste Optional (I don't use myself)
  • 1 cup vegetable, canola or other neutral oil canola or other neutral oil
  • Juice of 1/2 a fresh lemon
  • 1/4 tsp. pepper
  • 1/4 cup. freshly grated Parmesan cheese plus more for garnish


  1. Place the minced garlic into a food processor or blender. Add the salt, vinegar, egg and Dijon mustard and process lightly until the ingredients are mixed. With the processor running, very slowly add the oil (a drop at a time at first!), then increasing to a trickle, until all the oil is added and completely mixed in. Add the lemon juice, pepper and Parmesan cheese and mix in.

  2. Use immediately or refrigerate for up to 1 week.


Tags from the story


  • No anchovies? That’s ok, we can still be friends :) This salad sounds great, I love the smokey bacon addition — I’m sure it well makes up for the anchovies! I totally want to try your version. The croutons sound perfect, and I agree with your texture preference.

    I was going to comment on that great moody, darker shot and then I read your comment! Maybe you should shoot there more often! If it isn’t too trying. I keep my camera clear of my kitchen — floresent lighting, blahk!

    Though there are so many ways to make potatoes into soup, this is a favorite best-ever of mine. Although, in the cookbook I have, this same recipe is not served cold, but hot. It’s perfect! Creamy and simple. Looking forward to more of your best-evers!

    • I think the bacon does provide that salty element that anchovies usually add. And the croutons are awesome. I will often make them up when I have some bread getting stale. They keep pretty well.

      I’d love to shoot more in my kitchen. It would be a lot more convenient than dragging stuff around my house. I’ll have to experiment.

      LOVE your soup suggestion! I am a huge fan of cold soups. So velvety smooth and refreshing. I’m going to try this recipe for sure. Thanks for sharing it.

    • Thanks Laura. The homemade croutons are delicious (and super easy). Difficult to go back to store-bought after trying these!

  • I love this recipe- homemade Caesar salad beats most restaurant versions, hands down! And I like that you didn’t crisp the living daylights out of your croutons; I like em with just a little give, too.

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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