15-Minute Homemade Caesar Dressing
A creamy Caesar dressing balancing rich mayo and olive oil with bright vinegar, umami from Worcestershire, and sharp Parmesan. The garlic mellows when made ahead, making this ideal for weeknight dinners, salad bars, or as a dip. Cathy's version skips anchovies for a gentler profile while maintaining classic Caesar character through cheese and savory depth.
Ingredients
- ½ cup olive oil
- 4 tablespoon mayonnaise, Hellmann's brand preferred
- 2 large clove garlic, smashed and minced, or to taste
- 2 tablespoon white wine vinegar, or fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon granulated sugar
- 1 teaspoon Worcestershire sauce, or slightly less
- ½ cup Parmesan cheese, grated, divide between dressing and salad
Instructions
- 1
Whisk together olive oil, mayonnaise, and smashed minced garlic in a bowl or measuring cup.
- 2
Add vinegar, salt, pepper, sugar, and Worcestershire sauce; whisk to combine.
- 3
Whisk in half the Parmesan cheese; reserve remaining half for salad if desired.
- 4
Let dressing rest before serving to allow flavors to mellow.
Tips
Make ahead: prepare dressing several hours or a day before serving so garlic flavor mellows and flavors integrate. Keeps refrigerated for days.
Customize acid: swap vinegar for fresh lemon juice or use half of each; adjust to taste preference for brightness.
Cheese split: add half the Parmesan to dressing and sprinkle the other half directly on salad for texture contrast and flavor distribution.
Good to Know
Refrigerate in airtight container up to 7 days. Shake or whisk before serving if separated.
Prepare 4-12 hours ahead for optimal flavor mellow. Flavors intensify and integrate overnight.
Dress salad just before serving. Drizzle over greens, vegetables, or use as a dip for crudites.
Common Mistakes
Add garlic too early and whisk too aggressively to avoid harsh raw bite; smashing and mincing releases oils efficiently.
Whisk by hand with intention to avoid over-emulsifying, which can cause splitting; stop when fully combined.
Reserve Parmesan division for serving to avoid soggy dressing if salad sits; fresh cheese on top provides crunch.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make this without mayonnaise?
Yes. Use equal parts Greek yogurt or sour cream for creaminess, though texture and richness shift slightly. Emulsification relies less on mayo, so whisk steadily.
How long will this keep refrigerated?
Up to 7 days in an airtight jar. Flavors strengthen over time. Shake well before each use; separation is normal and doesn't indicate spoilage.
What if my dressing tastes too vinegary?
Add more sugar or mayonnaise in small increments to balance acidity. Alternatively, make ahead and let rest overnight; harsh vinegar notes soften naturally.