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Caesar Salad Dressing

Caesar Salad Dressing

Caesar Salad Dressing - creamy and smooth homemade Caesar salad dressing packed with savory goodness from Worcestershire sauce and anchovies, tanginess from sour cream and lemon juice, nuttiness from Parmesan cheese and a slight hint of sweetness. It's way more flavorful than the bottled ones. And NO RAW eggs required!

Course Condiment
Cuisine American
Keyword salad dressing
Prep Time 10 minutes
Total Time 10 minutes
Servings 15 tablespoons (or about 1 cup)
Calories 86kcal
Author Imma


  • 3 oil-packed anchovy fillets (1 tablespoon) , drained and chopped
  • 2 garlic cloves , minced
  • ½ teaspoon (2.5 g) (or more) kosher salt
  • ¼ cup (57 g) sour cream
  • ½ cup (116 g) mayonnaise
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1 teaspoon (5 g) Worcestershire
  • 1 teaspoon (5 g) Dijon mustard
  • 2 tablespoons (28 ml) olive oil
  • ¼ cup (25 g) Parmesan , finely grated
  • ¼ teaspoon (0.5 g) black pepper
  • 2 teaspoons (8 g) sugar (optional)


  • In a medium bowl, whisk together the anchovy, garlic, salt, sour cream, mayonnaise, lemon juice, Worcestershire, Dijon mustard, olive oil, Parmesan and pepper, whisk continuously until fully combined. Add sugar, if desired. Taste and adjust to your liking.
  • Serve with croutons, romaine hearts or on Caesar salad.


  1. You can also blend all the ingredients in a blender or food processor for a smooth texture. 
  2. The dressing will keep well in the fridge in an airtight container for about a week.
  3. Use good mayonnaise and fresh Parmesan for great results. 


Serving: 1tablespoon | Calories: 86kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 163mg | Potassium: 12mg | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 0.9mg | Calcium: 26mg | Iron: 0.1mg