Johnny B’s Caesar Dressing

5 from 7 votes
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My dad’s viral Caesar Dressing recipe has to be one of my top 5 favourite family recipes. It’s truly the best dressing I’ve ever had, and I’ve tried A LOT! Pretty much every restaurant I go to I’ll order the side Caesar; and while I’ve had many delicious versions, nothing compares to this one. It’s rich, creamy, garlicky, zesty, salty; all the things you’d want in a good Caesar Dressing This is a tried and true recipe that my family has been making for upwards of 20 years, so rest-assured you’ll love it!

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Here is a quick overview of the ingredients you’ll need to make Johnny B’s Caesar Dressing. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.

  • mayonnaise
  • yellow mustard
  • anchovy paste
  • worcestershire
  • garlic cloves 
  • lemon
  • parmigiano-reggiano 
  • black pepper

Tips before getting started

  1. Use anchovy paste, rather than whole anchovies. It makes it much easier and the flavour is 10/10.
  2. Be sure to use a high quality imported parmigiano-reggiano from Italy. The cheese makes all the difference in this recipe, and the other kinds won’t taste as good.
  3. I use 4 large garlic cloves because I loooove me some garlic, but feel free to scale down the garlic and use 2 large cloves if you aren’t the biggest fan. It still tastes great, but isn’t too overpowering.

Storing instructions

Keep this one in your fridge in an airtight container for up to 7 days

Watch the recipe video

Watch the recipe video on Instagram

5 from 7 votes

Johnny B’s Caesar Dressing

By Sammy Montgoms
Everyone needs a good Caesar Salad Dressing, and I am convinced you just found your new favourite recipe. This is a tried and true recipe that my family has been making for decades. It's rich, creamy, garlicky, zesty, and so delicious.
Prep: 15 minutes
Servings: 8 people


  • cups mayonnaise
  • 1 tbsp yellow mustard
  • 1 tbsp anchovy paste
  • 1 tbsp + 1/4 tsp worcestershire
  • 4 garlic cloves, minced
  • 1/2 lemon, juiced
  • 1 tsp lemon zest
  • cup parmigiano-reggiano, finely grated
  • 1/4 tsp black pepper


  • Begin by grating the parmigiano-reggiano.
    Set aside until ready to use.
  • Zest and juice the lemon.
    Set aside until ready to use.
  • To a medium sized bowl whisk all of the ingredients together really well.
    About 1-2 minutes.
  • Taste to adjust seasioning accordingly.
  • Pour over chopped romaine lettuce and croutons, and toss to combine.
  • Enjoy!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Sammy Montgoms
Prep Time: 15 minutes
Course: Salad
Cuisine: American
Servings: 8 people

About Sammy Montgoms

I am so glad you are here. I am a BIG foodie gal. I am one of those people who lives to eat, rather than eats to live. I love to create nostalgic Italian dishes (especially pasta), but I also love to whip up simple and quick recipes for my family. Hopefully, my page inspires you to do the same. Thank you for being here, and happy eating!

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Recipe Rating


  1. 5 stars
    11/10! We had a really similar dressing growing up but we lost the family recipe card. I subbed Dijon for Yellow mustard and halved the recipe overall. Can’t wait for Caesar salad again later this week.

    1. Hi Deana – WOO! I love it! So glad you enjoyed the dressing and thank you for the review!

  2. 5 stars
    BEST CAESAR EVER! I’ll start be saying, I love Caesar salads. AND very picky about the dressing. I’m sorry but I have yet to find a store bought Caesar dressing that rivals homemade. This was so simple to make. Wonderful topped grilled shrimp or chicken. I could put this particular dressing on cardboard and it would be terrific. Soooo, so good!!!!!

    1. I made this tonight and it was absolutely delicious. Its the only ceasar dressing I’m making from now on👌

  3. Want to make this today and don’t have yellow mustard. I only have brown spicy mustard and Dijon mustard.
    Will any of those work?

  4. I ❤️ a good Caesar dressing, however anchovy can be overwhelming to me. Does using anchovy paste reduce the intensity of the anchovy’s? I can’t wait to try this though…. Thank you!

    1. Hi Cristin, if you can’t use anchovy, you could ask add a few tablespoons of capers and blend it all really well. This will give it a more subtle flavour. You could also reduce the amount of anchovy paste you add. Hope this helps.

  5. 5 stars
    Made this spontaneously and it was the best. I had all the ingredients in the fridge except for anchovy paste. It was delicious and very easy.

  6. 5 stars
    This dressing is absolutely BEYOND YUM!!! Never buying it again!! So easy to make also! Thank you for this, Sammy!!!!