Caesar Salad Dressing (Outback Copycat)

Caesar Salad Dressing (Outback Copycat)

This Caesar Salad Dressing (Outback Copycat) has a mayonnaise base, does not require a raw egg, and tastes just like Outback’s dressing. My husband and I love Outback’s Caesar salad. We order it every time. As a matter of fact, Caesar salad was the only salad my husband would eat for years. So, learning to make this copycat version was a necessity. Plus, I don’t like buying bottled salad dressings. They usually have ingredients I can’t pronounce, and that’s not a good sign for it being real food. Thus, this simple, homemade recipe was born. This recipe is easy because it doesn’t require the traditional whole egg. And, the rest of the ingredients I purposely keep on hand. Just place all the ingredients in a small bowl and stir. Now that’s what I mean by simple!

Do you have to use a raw egg to make Caesar salad dressing?

Even though a classic Caesar dressing uses raw egg, you can use mayonnaise (which usually contains egg) as a short cut. The better quality the mayonnaise, the better the dressing.

Where did Caesar salad originate?

It’s generally acknowledged that Caesar salad was invented by Caesar Cardini, an Italian immigrant living in San Diego. He owned restaurants in the U.S. and in Tijuana, Mexico, and after a particularly busy day he came up with Caesar salad based on what the kitchen had on hand. Traditionally the salad was served with the added flare of being made table side.

Do you have to use anchovies in Caesar salad?

You do not have to use anchovies in a Caesar dressing. The original recipe is thought not to have contained anchovies and they were likely added later. The original anchovy-like flavor was probably from the Worcestershire sauce. However, anchovy paste can now be found in most grocery stores and a teaspoon adds a nice salty, umami flavor. Alternatively, adding a few real anchovies smashed up with a fork is a nice real-food source of omega 3s. Using a few smashed anchovies or store-bought paste does not add a fishy flavor at all. Rather, it makes this Caesar Salad Dressing (Outback Copycat) more complex and nutrient dense.

What are the ingredients for Caesar Salad Dressing (Outback Copycat)?

1/4 cup of Parmesan cheese or a combination of Parmesan and Pecorino Romano
1/4 cup of a good quality mayonnaise (I use Primal Kitchen or avocado oil based or you could make homemade)
2 tablespoons of lemon juice (usually one lemon will work)
1/2 teaspoon of anchovy paste or a few anchovies smashed with a fork
1/2 teaspoon of Worcestershire sauce (I use Annie’s Naturals Organic)
1/4 teaspoon of pepper
1/8 teaspoon of dry mustard or a dash of Dijon mustard
1 or 2 cloves of garlic depending on the size of the cloves and your taste

Step-by-step instructions for simple Caesar Salad Dressing (Outback Copycat)

Finely grate cheese (or cheeses) in a small bowl.

Add mayonnaise to the cheese. If you are feeling ambitious you could make “Homemade Mayonnaise.”

Add pepper and garlic.

Press fresh garlic into the mixture.

Add the dry mustard and Worcestershire sauce.

Squeeze in the anchovy paste.

Pour in the lemon juice and mix thoroughly.

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Caesar Salad Dressing (Outback Copycat) in a small white bowl with a glimps of Romaine and Parmesan cheese in the background.

Caesar Salad Dressing (Outback Copy Cat)

Michele Tedrick, NBC-HWC, A-CFHC, Holistic Chef
This Caesar Salad Dressing (Outback Copycat) has a mayonnaise base, does not require a raw egg, and tastes just like Outback's dressing.
Prep Time 8 minutes
Cook Time 0 minutes
Total Time 8 minutes
Course Salad
Cuisine American, Italian
Servings 4


  • 1/4 cup Parmesan (or a combination or Parmesan and Pecorino Romano)
  • 1/4 cup mayonnaise
  • 1/2 teaspoon anchovy paste (or a few anchovies smashed with a fork)
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon pepper
  • 1/8 teaspoon dry mustard (or a dash of Dijon)
  • 2 cloves garlic (or less depending on clove size and taste)


  • Finely grate cheese (or cheeses) in a small bowl.
  • Add the rest of the ingredients to the bowl: mayonnaise, pepper, garlic, dry mustard, Worcestershire sauce, anchovy paste, and lemon juice to the bowl.
  • Mix thoroughly and adjust salt and pepper to taste.
Keyword Anchovies, Garlic, Mayonnaise, Romaine

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