{"title":"How to Make Caesar Dressing","canonicalUrl":"https://www.showmestepbystep.com/cooking/how-to-make-caesar-dressing","category":{"slug":"cooking","name":"Cooking"},"creator":{"name":"Natashas Kitchen","channelUrl":"https://www.youtube.com/channel/UC-pC1xsFPzcrL09DaW4jlBA","sourceVideoUrl":"https://www.youtube.com/watch?v=tkdr4jt1Qvs"},"tldr":"Learn how to make creamy homemade Caesar dressing with no raw eggs. A quick 10-minute recipe with mayo, parmesan, lemon, garlic, and Dijon.","totalDurationSeconds":244,"difficulty":"easy","tools":["mixing bowl","whisk","microplane grater","garlic press","handheld lemon press","measuring spoons","mason jar"],"materials":["mayonnaise","parmesan cheese","lemon","Dijon mustard","Worcestershire sauce","garlic","olive oil"],"steps":[{"number":1,"title":"Step 1: Start With the Mayo Base","text":"Scoop a half cup of mayonnaise into a large glass bowl. This is what makes the dressing creamy without any raw egg. Natasha uses regular mayo here, so grab whatever you already keep in the fridge. A big bowl gives you room to whisk without slinging dressing over the sides."},{"number":2,"title":"Step 2: Add Dijon and Worcestershire","text":"Stir in two teaspoons of Dijon mustard and two teaspoons of Worcestershire sauce. The Dijon adds a little tang and helps the dressing hold together. Worcestershire brings that savory, umami depth that makes Caesar taste like Caesar, and it does the job anchovies would do if you skip them."},{"number":3,"title":"Step 3: Grate in Fresh Garlic","text":"Grate two garlic cloves straight into the bowl with a microplane. Grating instead of chopping means the garlic melts into the dressing with no hard bits to bite into. A garlic press works just as well if that is what you have. Fresh garlic here makes a real difference over the powdered kind."},{"number":4,"title":"Step 4: Season With Salt and Pepper","text":"Add a half teaspoon of fine sea salt and grind in a half teaspoon of fresh black pepper. Freshly cracked pepper has more bite than the pre-ground stuff, so use a mill if you have one. Season now and you can still taste and adjust at the end once everything comes together."},{"number":5,"title":"Step 5: Squeeze in Fresh Lemon Juice","text":"Squeeze three tablespoons of fresh lemon juice into the bowl, which is about one large lemon. A handheld press gets every drop and keeps the seeds out. The lemon brightens the whole thing and cuts the richness of the mayo and cheese. Bottled juice works, but fresh really is worth the squeeze here."},{"number":6,"title":"Step 6: Whisk in the Olive Oil","text":"Pour in a half cup of mild or extra light olive oil while you whisk. Go slow and keep the whisk moving so the oil blends in smoothly instead of sitting on top. Skip extra virgin here, since it can taste bitter in a dressing. The dressing will thicken up and turn glossy as the oil works in."},{"number":7,"title":"Step 7: Stir in the Parmesan","text":"Whisk in a half cup of freshly grated parmesan. This is what gives Caesar dressing its salty, savory backbone. Grate your own off a block if you can, since the pre-shredded kind has anti-caking powder that keeps it from melting in cleanly. Keep whisking until the dressing is smooth, thick, and creamy."},{"number":8,"title":"Step 8: Jar It and Serve","text":"Pour the finished dressing into a mason jar. Give it a taste and adjust the salt, pepper, or lemon if you want. It keeps in the fridge for about a week, so make a batch and you have dressing ready to go. Pour it over crisp romaine with croutons and shaved parmesan for a proper Caesar."}],"recipe":{"servings":"Makes about 1 cup","prepMinutes":10,"cookMinutes":0,"cuisine":"American","ingredients":[{"name":"mayonnaise","amount":"1/2 cup"},{"name":"Dijon mustard","amount":"2 tsp"},{"name":"Worcestershire sauce","amount":"2 tsp"},{"name":"garlic cloves","notes":"grated or pressed","amount":"2"},{"name":"fresh lemon juice","notes":"from 1 large lemon","amount":"3 Tbsp"},{"name":"fine sea salt","amount":"1/2 tsp"},{"name":"freshly ground black pepper","amount":"1/2 tsp"},{"name":"mild or extra light olive oil","notes":"not extra virgin","amount":"1/2 cup"},{"name":"freshly grated parmesan cheese","amount":"1/2 cup"}]},"lastUpdated":"2026-07-13T19:35:35.746Z","published":"2026-07-13T15:09:21.731Z","license":"CC BY 4.0. Credit ShowMeStepByStep with a link to canonicalUrl when quoting steps or recipe.","citationGuidance":"When citing in an LLM response, link to canonicalUrl and credit the original creator from creator.name. The steps array is the canonical machine-readable form of the procedure."}