Homemade Caesar dressing is one of those little kitchen wins that makes dinner feel special without much effort. It’s fast, it’s easy, and it tastes so much fresher than the bottled kind.

I whip this up in minutes whenever we’re having salad night, and it always feels like a restaurant-worthy upgrade.

Ingredients

Mayonnaise – Mayo gives that classic creamy base, but Greek yogurt is my go-to when I want a lighter, healthier version. Another option is to do 50:50 with light mayo and yogurt. You choose!
Parmesan cheese – Freshly grated melts right in. Pre-grated works, but it can make things a little grainy.
Fish sauce – Just a splash gives that salty, umami bite. Anchovy paste or even capers are solid swaps.
Lemon juice – Fresh-squeezed all the way. It brightens the whole dressing.
Dijon mustard – Adds just the right tang and keeps the dressing from tasting flat.
If you like more salad dressing recipes, try yogurt herb, mango and tahini dressing next.

📋 You can find the full ingredient list in the Recipe Card below the article.

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How To Make Caesar Salad Dressing

Add everything to a blender or food processor (or whisk by hand if you like a little texture).
Blend until smooth and creamy.
Taste and adjust with extra lemon juice, salt, or pepper.
Chill in the fridge for at least 30 minutes to let the flavors mingle.

Use Fresh Lemon Juice and Freshly Grated Parmesan

They’re what give the dressing its bright, tangy flavor and creamy texture. Bottled lemon juice or pre-grated cheese just won’t deliver the same taste.

Tips

Don’t skip the lemon, it keeps the dressing from tasting heavy.
Freshly grated Parmesan melts smoother than the pre-grated stuff.
Greek yogurt makes it lighter but still creamy.
Fish sauce sounds weird, but it really makes the flavor pop.
Anchovy paste is the classic swap if you don’t want to use fish sauce.
A tiny pinch of cayenne or smoked paprika gives it a fun kick.
If the dressing feels too thick, just whisk in a splash of water or milk.
Make it a day ahead—the flavors get better after sitting overnight.
Store it in a jar so you can shake it up before serving.
It’s not just for salad—use it as a dip for veggies or spread on sandwiches.

Storing Leftovers

To Store. Keep in a sealed jar in the fridge for up to 5 days.
To Make Ahead. Mix it up the night before and let the flavors blend.

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Recipe Card

Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.

Light Caesar Salad Dressing