This easy Caesar dressing with mayo is creamy, garlicky, and ready in about five minutes. A little anchovy paste, garlic paste, fresh lemon juice, and black pepper turn a cup of mayonnaise into the kind of dressing that makes you want a bigger salad.

Confession: other than developing this recipe so I could share actual measurements with you, I NEVER measure when I make this dressing. I eyeball what looks good, mix it together, and taste. The amounts below are a starting point. More garlic? Less anchovy? Make this YOURS.

Yes, you need the anchovies

Before you decide you don’t like anchovies, give them a chance in the dressing. They bring that salty, savory depth that makes Caesar taste like Caesar. We’re mixing paste into a creamy dressing, not asking you to eat a fish straight from the tin. Around here, we don’t eat like toddlers. Taste it first, then tell me what you think!

You can absolutely use a little less anchovy paste if that suits your taste. Just don’t leave it out and expect the same flavor.

Keep these on hand for a Caesar salad emergency

Garlic paste and anchovy paste are two little shortcuts worth keeping around. No peeling, chopping, or mashing required. Keep them in the fridge after opening as directed on their labels, along with mayonnaise, and keep a fresh lemon handy. A Caesar salad emergency is a very real thing, and I like to be prepared.

Use a mayonnaise you enjoy, such as Kraft mayonnaise. It forms the creamy base, so its flavor matters. Fresh lemon adds brightness, garlic paste brings the bite, and anchovy paste does the savory heavy lifting. Finish with two generous pinches of black pepper.

How I make Caesar dressing

Juice half a fresh lemon into a bowl first. Mix the anchovy and garlic pastes thoroughly into the lemon juice, then fold in the mayonnaise, mixing until smooth. Season with black pepper, taste, and adjust. That’s it—no blender required.

Start with one tablespoon of garlic paste, or work up to two if you’re a garlic lover. If you want a thinner dressing, stir in water a teaspoon at a time until it’s just right. You can always add more, but you can’t take it back out.

Creamy Caesar dressing pouring from a white pitcher over shrimp pasta salad — Serving inspiration from my Shrimp Caesar Pasta Salad: creamy dressing drizzled over romaine, pasta, and shrimp. This original photo shows that salad’s dressing; use the quick paste-based recipe below for this version.

Make a salad worth getting excited about

Toss the dressing with crisp romaine, then add your favorite Caesar toppings. Or split romaine hearts lengthwise, lightly oil the cut sides, and give them a quick turn on a hot grill until lightly charred. Spoon the dressing over them after grilling.

My crouton tip: crush them to the texture of coarse panko instead of leaving every piece whole. You get little crunchy bits throughout the salad instead of trying to spear a giant crouton with your fork. Keep some texture—you want crumbs, not dust.

For more Caesar inspiration, try my Calamari Caesar Salad, Shrimp Caesar Pasta Salad, or Kale Caesar Salad with Pickled Red Onions and Artichoke Hearts. And if you’re putting together dinner, my Air Fryer Leek Gratin with Creamy Parmesan Sauce is another creamy, savory side to add to the table.

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