NOTES Ingredients and Substitutions

Mayonnaise: Use a good-quality mayonnaise, preferably a “real” one (egg-based) to achieve the best texture and flavor. The eggs in mayonnaise act as a natural emulsifier, ensuring the dressing stays thick and doesn’t separate. If you love the flavor, a homemade mayonnaise will elevate your dressing even more.

Dijon Mustard: Adds a touch of heat and depth of flavor, as well as acting as a natural emulsifier. Any brand of Dijon will work well.

Worcestershire Sauce: This ingredient is essential for the rich, complex umami flavor of Caesar dressing.

Note for vegetarians/fish allergies: Traditional Worcestershire sauce contains anchovies. If you are vegetarian or allergic to fish, look for vegan or vegetarian Worcestershire-style sauces that do not include anchovies in the ingredients.

Extra Light Olive Oil: It is important to use a neutral-flavored oil such as extra-light olive oil, sunflower oil or canola oil. Robust extra virgin olive oil would alter the classic flavor profile of Caesar dressing.

Garlic: Always use fresh grated or pressed garlic for maximum flavor. Garlic powder or pre-minced garlic from a jar won’t deliver the same punch.

Fresh Lemon Juice: Freshly squeezed lemon juice is essential for the acidity and freshness that balance the richness of the dressing. Avoid bottled concentrate lemon juice, which tastes less vibrant.

Parmigiano Reggiano: Use freshly grated Parmesan for the best flavor. It can be finely grated or coarser depending on your preferred texture. You can also use Grana Padano.

Storage

Transfer the homemade Caesar dressing to a glass jar with an airtight lid or a sealed container. Store it in the refrigerator for up to one week. Its creamy texture will remain intact even when cold, and you can use it straight from the fridge without having to rewhisk it. Remember to put it back into the refrigerator immediately after use to maintain freshness.

Recipe Alternatives and Variations

This dressing is already a classic, but you can personalize it slightly:

With Anchovies (Traditional): If you love the authentic anchovy flavor, you can add 1-2 anchovy fillets (or 1/2 tsp anchovy paste), finely chopped, and incorporate them in the first step with the other liquid ingredients. Although Worcestershire contains anchovies, adding them directly will make the anchovy presence more pronounced.

Lower Calories: For a slightly lighter version, you can replace half the mayonnaise with plain Greek yogurt (nonfat). The texture may be less thick.

Fresh Herbs: Add a teaspoon of finely chopped fresh parsley or a pinch of fresh thyme for an herbal note.

Spicy Kick: A pinch of red pepper powder or a few drops of Tabasco can add a bit of heat.

Lactose-free: Replace Parmigiano Reggiano with an aged lactose-free cheese (e.g., some types of Pecorino) or omit it, although the flavor will be affected. Check that mayonnaise and Worcestershire sauce are lactose-free.

Origins and History of Caesar Dressing

The dressing and the Caesar salad have a fascinating history not connected to the Roman emperor Julius Caesar, but rather to an Italian-American restaurateur named Caesar Cardini. Legend has it that in 1924, during a busy weekend at his restaurant in Tijuana, Mexico (where he had moved to avoid Prohibition), Cardini found himself with few ingredients and improvised a salad with what he had: romaine lettuce, olive oil, raw eggs, lemon juice, Parmesan cheese, Worcestershire sauce and croutons.

The innovative touch was the presentation and the way it was dressed: the ingredients were prepared at the table, mixed all at once. The salad became an immediate success, attracting Hollywood stars crossing the border. Although Cardini’s original recipe was slightly different (it is said it did not include anchovies in the dressing, with umami coming from Worcestershire and the eggs), the version with anchovies or anchovy paste became very popular over time. Its fame spread quickly, making it one of the most loved and recognized salad dressings in the world.