Kewpie mayo is a Japanese-style mayonnaise made with only egg yolks (rather than whole eggs), rice vinegar, and a touch of MSG, giving it a richer, creamier, and slightly tangier flavor than regular mayonnaise. In Caesar dressing, it creates an ultra-silky texture and adds a natural umami depth that takes the flavor to the next level. It also means no raw eggs needed — a big win for food safety!

Anchovies are what give Caesar dressing its signature salty, savory, umami flavor. However, if you are not a fan, you can substitute with:
Worcestershire sauce (a few dashes)
Anchovy paste (easier to measure and blend)
Capers (for a briny, vegetarian alternative)
Keep in mind that skipping anchovies altogether will result in a milder, less complex dressing.

Fresh lemon juice is strongly recommended for the best flavor. Bottled lemon juice tends to have a flat, slightly bitter taste that can throw off the balance of the dressing. Fresh lemon juice gives it a bright, clean tanginess that makes all the difference!

The half & half adds a subtle creaminess and lightens the dressing slightly, giving it a smoother, more pourable consistency. If you prefer a thicker dressing, you can reduce the amount of half & half. For a richer version, you can substitute heavy cream.

Fresh garlic gives the dressing its bold, punchy flavor and is highly recommended. If you are in a pinch, you can substitute with ¼ teaspoon of garlic powder per clove, but the flavor will be noticeably milder and less vibrant.

Always use freshly grated Parmesan for the best results. Pre-shredded or powdered Parmesan (like the kind in the green can) contains anti-caking agents that can affect the texture and flavor of the dressing. A good quality Parmigiano-Reggiano will give you the most authentic, nutty, savory flavor.

Stored in an airtight container or jar, this homemade Caesar dressing will keep in the refrigerator for up to 5–7 days. Give it a good stir or shake before each use, as the ingredients may naturally separate over time

Freezing is not recommended for this recipe. The mayo and half & half base can separate and become grainy when thawed, significantly affecting the texture and overall quality of the dressing.

Too thick? Add a splash more half & half or a teaspoon of water and whisk to combine.
Too thin? Add a little more Kewpie mayo or freshly grated Parmesan to thicken it up.

So many things! This dressing is incredibly versatile:
–Caesar wraps and sandwiches — spread it on instead of mayo
–Pizza sauce — use it as a white pizza base
–Dip for vegetables, chicken tenders, or fries
–Drizzle over roasted vegetables like broccoli or Brussels sprouts
–Pasta salad dressing — toss with pasta, chicken, and croutons
–Marinade for grilled chicken before cooking

Most of the ingredients in this recipe are naturally gluten-free, but always check your labels — particularly on the Dijon mustard and Worcestershire sauce (if using), as some brands may contain gluten. When in doubt, opt for certified gluten-free versions.

Because this recipe uses Kewpie mayo instead of raw eggs, it eliminates one common concern. However, anchovies are a high-sodium ingredient and some pregnant women are advised to limit certain fish. It’s always best to consult your healthcare provider with specific dietary questions during pregnancy.