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!

caesar salad with my best homemade caesar salad dressing

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 and the best Caesar salad dressing you can make at home, in my opinion.

Ingredient Notes

Eggs – this recipe calls for 1 whole, raw eggs. If you are concerned about using raw eggs I suggest using pasteurized eggs. Pasteurized whole eggs are available in cartons (out of the shell) and you can measure out the amount equal to two eggs.

Oil – I prefer this salad dress with vegetable, canola or any other neutral-tasting oil. If you prefer, you can use olive oil, though it will alter the taste of the finished dressing.

Anchovy – if you are a fan, add 1 tsp of anchovy paste to the salad dressing, or more, to taste.

Cook’s Notes

This salad dressing will keep well in the fridge for 7 days. Enjoy left-overs as a vegetable or pizza dip!

Raw Egg Advisory

PLEASE NOTE! This salad dressing contains a raw, uncooked egg. Pasteurized eggs are recommended. Look for whole eggs in the carton that have been pasteurized. Even with pasteurized eggs, pregnant women, the very old or very young or anyone with a compromised immune system should be made aware before consuming and may wish to avoid consuming, out of an abundance of caution.

caesar salad with my best homemade caesar salad dressing

caesar salad with my best homemade caesar salad dressing

Get the Recipe: My Best Creamy Caesar Dressing

PLEASE NOTE: This salad dressing contains a raw, uncooked egg. Pregnant women, the very young, the very old and/or anyone with a compromised immune system should be made aware before consuming and may wish to avoid.
5 stars from 2 ratings
Prep Time: 5 mins
Total Time: 5 mins
Yield: 8 servings


  • 2 cloves (2 cloves) garlic, finely chopped or minced
  • 1/4 tsp. (1.23 g) salt
  • 2 Tbsp (29.57 ml) white vinegar
  • 1 large (1 large) egg, pasteurized egg recommended
  • 1/2 tsp (2.46 ml) Dijon mustard
  • 1 tsp (4.93 ml) anchovy paste, Optiona (I don't use myself)
  • 1 cup (182 ml) vegetable, canola or other neutral oil
  • Juice of 1/2 a fresh lemon
  • 1/4 tsp. (1.23 g) pepper
  • 1/4 cup (25 g) freshly grated Parmesan cheese, plus more for garnish


  • 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.
  • Use immediately or refrigerate for up to 1 week.
Cuisine: American
Course: Salad
Author: Jennifer
Calories: 65kcal, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 28mg, Sodium: 218mg, Potassium: 15mg, Vitamin A: 90IU, Vitamin C: 0.2mg, Calcium: 94mg, Iron: 0.2mg
Tried this recipe?Mention @seasonsandsuppers on Instagram or tag #seasonsandsuppers.


Bonus! Homemade Croutons Recipe

6-8 slices bacon
1/2 a slightly stale baguette, cut into cubes
pinch of salt and pepper
pinch of oregano
pinch of basil
pinch of mustard powder
pinch of thyme

1. Fry bacon until crisp. Remove from fat and break in to small bits. Reserve the bacon bits for the salad and pour the bacon fat into a large bowl.
2. Add the cubes of baguette to the bowl with the bacon fat. Add the salt and pepper, oregano, basil, mustard powder and thyme and toss until the cubes are completely coated.
3. Place the bread cubes on a baking sheet and bake in a 350° F. oven until they are golden brown, stirring occasionally to ensure that they brown evenly and don’t burn. Remove from the oven and set aside to cool completely.
4. Use once cooled for your Caesar salad or make ahead and store in an airtight container at room temperature once thoroughly cooled.

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