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gluten free caesar dressing surrounded by caesar salad ingredients

Easy Caesar Dressing Recipe (Gluten-Free)

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5 from 1 review

  • Author: Emily Dixon, One Lovely Life
  • Total Time: 5 minutes
  • Yield: 3/4 cup dressing 1x
  • Diet: Gluten Free


Our Easy Caesar Dressing recipe is perfect for weeknight salads, wraps, and more. No anchovy paste required! (Gluten-Free)


  • 1/2 cup mayonnaise (we recommend best-quality mayo, like Hellmans or Best Foods)*
  • 1 Tablespoon fresh lemon juice
  • 11 1/2 teaspoons Dijon mustard (we recommend Annie’s**)
  • 1/21 teaspoon gluten-free Worcestershire sauce (like Lea & Perrins)
  • 1/21 clove garlic, very finely minced
  • 1/4 teaspoon black pepper (or more, to taste)
  • 1/81/4 teaspoon kosher salt (more or less, to taste)
  • 1/3 cup freshly grated Parmesan cheese***


  1. Prep Your Ingredients. If you haven’t already, grate the Parmesan cheese with a microplane zester and set aside. Measure all ingredients and have them ready to go.

  2. Start Your Dressing. In a jar, small bowl, or liquid measuring cup, combine mayonnaise, lemon juice, 1/2 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1/2 clove minced garlic, and the pepper. Whisk to combine.

  3. Add The Cheese. Mix in the Parmesan cheese and stir to combine.

  4. Taste And Adjust. There’s a lot of variation between brands of mayonnaise, Dijon, and even Parmesan cheese, so you’ll want to tweak this to your taste. Taste the dressing and add more Worcestershire sauce, Dijon mustard, garlic, salt, pepper, or Parmesan, as needed. (I like 1 teaspoon Worcestershire, 1 1/2 teaspoons Dijon, 1/8 teaspoon kosher salt, 1/4 teaspoon pepper, and 1/2 clove garlic). 

  5. Thin, If Needed. To thin the dressing to a pourable texture, whisk in a little water 1 teaspoon at a time, until you reach your desired consistency. 
  6. Serve Or Store. Enjoy immediately, or store in an airtight container in the fridge 4-5 days.


*Feel free to use paleo mayo or veganaise as well! 

**Depending on how strong your Dijon mustard is, you may like more or less than I call for here. Annie’s and Good & Gather are my two favorite brands. Both are on the more mild side, so I use 1 1/2 teaspoons. If you’re using a strong mustard, you may prefer to use 1 teaspoon (or even less). If you’re nervous, start small and let your tastebuds guide you!

***I recommend freshly grating the Parmesan with a microplane zester because you’ll get the most delicate and fine texture. It blends in better. If you’re using pre-grated parmesan that’s hard, you may want to mince it a bit before adding it, so it doesn’t make the dressing chunky. If you’re using finely grated (powdery) Parmesan, you may want to reduce the amount to 1/4 cup or it can get too salty. 

  • Prep Time: 5 minutes
  • Category: Salad
  • Method: No Cook
  • Cuisine: American