I swear this is the Best Caesar Salad Dressing, creamy, garlicky, zesty, and it makes even sad lettuce taste like a proper meal.

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I’m obsessed with Johnny B’s Caesar dressing. I love that this version is unapologetically rich and garlicky, with mayonnaise and garlic that actually matter.

It’s the kind of Creamy Caesar Dressing that ruins packaged tubs forever. But it’s not fussy, just bold, zesty, and salty in the right way.

I make this on lazy weeknights and for dinner parties, and everyone fights for the bowl. This is my pick when someone asks for the Best Caesar Dressing Recipe, no drama, just punch-you-in-the-mouth flavor and that smooth, cheesy mouthfeel I crave.

Bring crusty bread for scooping and extra napkins seriously always.

Ingredients

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Mayonnaise: creamy backbone, makes the dressing silky and comforting.
Egg yolk: Basically adds extra silk and richness if you’re feeling indulgent.
Garlic: It’s punchy and brightens everything, use more if you love boldness.
Anchovy paste: Salty umami hit that makes it taste authentically Caesar.
Chopped anchovies: Little salty bites that melt into the dressing, super savory.
Dijon mustard: Adds tang and helps everything come together smoothly.
Worcestershire sauce: Deep, slightly sweet umami that rounds out the flavors.
Lemon juice: Fresh acidity that wakes up the dressing, keeps it lively.
Vinegar: Basically an extra tang option if you want more zip.
Olive oil: Rounds it with fruitiness; use neutral oil for milder taste.
Parmesan cheese: Nutty, salty body that makes it feel like real Caesar.
Kosher salt: Seasons and sharpens, but don’t overdo it.
Black pepper: A little heat and aroma to finish things off.
Sugar or honey: Plus a touch of sweetness to balance the acids.
Water: Thin it out a bit if it’s too thick for your salad.

Ingredient Quantities

1 cup mayonnaise (use a good full fat kind)

1 large egg yolk (room temp, optional but gives extra silkiness)

2 to 3 cloves garlic, minced or grated (use more if you like it bold)

1 to 2 teaspoons anchovy paste or 4 to 6 chopped anchovy fillets

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

2 tablespoons fresh lemon juice (about 1 lemon)

1 to 2 teaspoons red wine vinegar or white wine vinegar, optional

1/3 cup extra virgin olive oil (or a neutral oil for a milder taste)

1/2 to 3/4 cup finely grated Parmesan cheese

1/2 teaspoon kosher salt, adjust to taste

1/4 teaspoon freshly ground black pepper, or to taste

1/2 teaspoon sugar or honey, optional to balance acidity

1 to 2 tablespoons water, as needed to thin the dressing

How to Make this

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1. Put the mayonnaise into a medium bowl, add the egg yolk if you want extra silkiness (room temp is best), and whisk until smooth.

2. Add the minced garlic, anchovy paste or chopped fillets, Dijon mustard, Worcestershire sauce, lemon juice, and the vinegar if using; whisk together so the flavors start to marry.

3. Slowly stream in the olive oil while whisking constantly so the dressing emulsifies, or pulse in a food processor/blender for 10 to 15 seconds if you prefer less arm work.

4. Stir in the grated Parmesan, then season with the kosher salt, black pepper, and the sugar or honey if you want to tame the acidity a bit.

5. Taste and adjust: add more lemon for brightness, more anchovy for umami, or a pinch more salt if it tastes flat.

6. If the dressing is too thick, whisk in 1 to 2 tablespoons of water at a time until you reach the consistency you like for drizzling or tossing.

7. Let the dressing rest 10 to 15 minutes in the fridge if you can, it lets the garlic and anchovy mellow and the flavours come together better.

8. Give it one final stir before serving, then toss with crisp romaine, extra grated Parmesan, and croutons, or keep chilled for up to 3 days.

9. Note about the raw yolk: if you are worried use pasteurized egg yolk or skip it, the dressing will still be excellent with just mayo.

10. Quick hack: if you want a lighter olive oil flavor use neutral oil for the emulsion and finish with a tablespoon of good extra virgin olive oil for aroma.

Equipment Needed

1. Medium mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Garlic press or small grater
5. Sharp knife and cutting board
6. Food processor or blender (optional, for easier emulsifying)
7. Microplane or fine grater for Parmesan
8. Airtight container or jar for chilling and storing

FAQ

Can I skip the raw egg yolk? Yes. The yolk makes the dressing silkier but you can leave it out. Use an extra tablespoon of mayo or a teaspoon of Dijon to help emulsify if you skip it.

What if I dont have anchovy paste? Chop 4 to 6 anchovy fillets or use 1 to 2 teaspoons of very salty fish sauce in a pinch. If you really hate anchovy flavor, add a little extra Worcestershire and Parmesan to keep the savory punch.

How do I fix a dressing thats too thick? Stir in 1 tablespoon of water at a time until you reach the pourable consistency you want. Lemon juice thins it too but will add more tang.

Can I use regular olive oil instead of extra virgin? Yes. Extra virgin gives more fruity, peppery flavor. A neutral oil like canola or light olive oil makes the dressing milder and lets the cheese and garlic shine.

How long will this keep in the fridge? Store in an airtight container for up to 5 days. If you used raw egg, 3 to 4 days is safer. Always smell and give it a quick stir before using.

Why does my dressing taste too sharp or salty? Add a pinch of sugar or a drizzle of honey to tame acidity. If its too salty, stir in a little more mayo or a touch of cream to mellow it out.

Johnny B’s Caesar Dressing Recipe Substitutions and Variations

Mayonnaise (1 cup) substitutions:
- Full-fat Greek yogurt – tangier and lighter, keeps creaminess
- Mashed ripe avocado – rich, more green taste and good for salads
- Sour cream or crème fraîche – similar texture, a bit tangy
Anchovy paste / fillets substitutions:
- Capers plus a pinch of salt – briny, gives that umami without fish chunks
- Worcestershire sauce (extra) – has anchovy in it and gives depth
- Miso (white or light) – adds savory umami, use sparingly
Extra virgin olive oil (1/3 cup) substitutions:
- Avocado oil – neutral, high smoke point, milder flavor
- Light olive oil or grapeseed oil – less peppery, lets other flavors shine
- Neutral vegetable oil blended with a little EVOO – keeps some olive flavor but tamer
Parmesan cheese (1/2 to 3/4 cup) substitutions:
- Pecorino Romano – saltier and sharper, use a bit less

Pro Tips

– Use room temp ingredients when you can, especially the egg yolk and mayo, it helps the dressing go silky and not clump, if you forget just whisk longer and add a teaspoon of warm water to help it come together.

– Taste as you go and add anchovy or salt in tiny amounts, anchovies pack a punch so add, taste, wait a minute, then add more if needed, same with lemon, it’s easy to overdo the acid.

– If you want a cleaner olive oil flavor use a neutral oil for the emulsion and stir in a tablespoon of good extra virgin olive oil at the end for aroma, that way you get the perfume of EVOO without overpowering the dressing.

– Let it rest in the fridge for at least 10 minutes before serving so the garlic and anchovy mellow and blend, and if it firms up too much later, whisk in a little water, lemon, or extra oil to loosen it back up.

Johnny B’s Caesar Dressing Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I swear this is the Best Caesar Salad Dressing, creamy, garlicky, zesty, and it makes even sad lettuce taste like a proper meal.

Servings

servings

Calories

225

kcal

Equipment: 1. Medium mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Garlic press or small grater
5. Sharp knife and cutting board
6. Food processor or blender (optional, for easier emulsifying)
7. Microplane or fine grater for Parmesan
8. Airtight container or jar for chilling and storing

Ingredients

1 cup mayonnaise (use a good full fat kind)
1 large egg yolk (room temp, optional but gives extra silkiness)
2 to 3 cloves garlic, minced or grated (use more if you like it bold)
1 to 2 teaspoons anchovy paste or 4 to 6 chopped anchovy fillets
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons fresh lemon juice (about 1 lemon)
1 to 2 teaspoons red wine vinegar or white wine vinegar, optional
1/3 cup extra virgin olive oil (or a neutral oil for a milder taste)
1/2 to 3/4 cup finely grated Parmesan cheese
1/2 teaspoon kosher salt, adjust to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon sugar or honey, optional to balance acidity
1 to 2 tablespoons water, as needed to thin the dressing

Directions

Put the mayonnaise into a medium bowl, add the egg yolk if you want extra silkiness (room temp is best), and whisk until smooth.
Add the minced garlic, anchovy paste or chopped fillets, Dijon mustard, Worcestershire sauce, lemon juice, and the vinegar if using; whisk together so the flavors start to marry.
Slowly stream in the olive oil while whisking constantly so the dressing emulsifies, or pulse in a food processor/blender for 10 to 15 seconds if you prefer less arm work.
Stir in the grated Parmesan, then season with the kosher salt, black pepper, and the sugar or honey if you want to tame the acidity a bit.
Taste and adjust: add more lemon for brightness, more anchovy for umami, or a pinch more salt if it tastes flat.
If the dressing is too thick, whisk in 1 to 2 tablespoons of water at a time until you reach the consistency you like for drizzling or tossing.
Let the dressing rest 10 to 15 minutes in the fridge if you can, it lets the garlic and anchovy mellow and the flavours come together better.
Give it one final stir before serving, then toss with crisp romaine, extra grated Parmesan, and croutons, or keep chilled for up to 3 days.
Note about the raw yolk: if you are worried use pasteurized egg yolk or skip it, the dressing will still be excellent with just mayo.
Quick hack: if you want a lighter olive oil flavor use neutral oil for the emulsion and finish with a tablespoon of good extra virgin olive oil for aroma.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.