Discover the secret to Outback Steakhouse’s legendary Caesar salad dressing! This restaurant-quality recipe creates a rich, creamy dressing that’s incredibly versatile and stays fresh for up to two weeks. With simple ingredients and foolproof technique, you’ll never need store-bought Caesar dressing again.
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Why this Recipe Works
This Outback copycat achieves restaurant perfection through balanced ratios and proper technique. Using mayonnaise as the base creates incredible richness, while anchovy paste provides authentic umami depth without overpowering fishiness. The electric mixer method ensures perfect emulsification, creating that signature smooth, creamy texture that clings beautifully to lettuce leaves.
What Makes a Great Caesar Salad
If you make a lot of salads, you know what works and what doesn’t. Remember these salad tips next time you plan to make a Caesar salad.
- Always buy the freshest of ingredients. If you are unsure if the lettuce is at its best, put it in ice-cold water to help make it extra crisp. Make sure to dry it before adding the dressing.
- After you buy your romaine lettuce, remove the outer layer and discard. These leaves tend to have a bitter taste.
- Instead of cutting up the lettuce, consider leaving it alone and arranging the long leaves on a plate with the dressing and accessories on top
- Splurge on the Parmesan cheese! It’s always nice to have quality cheese for anything, but especially a Caesar salad. Make sure you pick up Parmigiano-Reggiano aged for at least 24 months. This will give your salad the perfect sharp flavor.
Ingredients
Making a Caesar Salad dressing is easy — and did I mention it’s suitable for up to two weeks? Here’s what you’ll need:
Creamy Base:
- Mayonnaise – Creates the rich, smooth foundation for authentic texture
- Egg substitute – Adds traditional Caesar richness without raw egg concerns
- Olive oil – Provides Mediterranean flavor and helps achieve perfect consistency
Flavor Builders:
- Grated Parmesan cheese – Essential for that signature sharp, nutty taste
- Fresh lemon juice – Adds bright acidity that balances rich ingredients
- Anchovy paste – Provides authentic umami depth (the secret ingredient!)
- Chopped garlic – Essential aromatic that defines Caesar flavor profile
Balance Elements:
- Sugar – Balances acidity and rounds out flavors
- Salt and pepper – Essential seasoning to enhance all other flavors
- Parsley – Adds fresh color and subtle herbal notes
How to Make Outback Caesar Dressing
It’s super simple to mix up, and then you can make the salad by adding the romaine lettuce, croutons to a bowl, and maybe some fresh Parmigiano-Reggiano cheese for the top! Add some grilled chicken or shrimp for a hearty dinner salad.
- Place all ingredients in a bowl.
- Beat with an electric mixer for about 1-2 minutes.
- Cover and refrigerate for several hours.
Storage & Safety Guidelines
- Quality Indicators: Fresh dressing should smell pleasant and maintain a smooth consistency. Separation is normal and can be whisked back together.
- Refrigerator Storage: Store in airtight containers for up to 2 weeks maximum. Always keep refrigerated to prevent bacterial growth.
- Safety Rules: Discard if left at room temperature for more than 2 hours. Check for off smells or appearance changes before using.
Homemade Salad Dressing Recipes
- Ginger Salad Dressing
- Homemade Blue Cheese Dressing
- Homemade French Dressing
- Hot Bacon Dressing
- Japanese Dressing Recipe
- Olive Garden Italian Dressing Recipe
- Oriental Dressing
- Pesto Ranch Dressing
- Russian Dressing
Favorite Outback Steakhouse Copycat Recipes
- Alice Springs Chicken
- Blooming Onion Recipe
- Outback Fries
- Outback Mushrooms
- Outback Steakhouse Quesadilla
Be sure to check out more of my easy salad dressing recipes and the best Outback Steakhouse copycat recipes here on CopyKat!
Outback Caesar Dressing Recipe – Restaurant Copycat
Ingredients
- 1 cup mayonnaise
- 1/4 cup egg substitute
- 1/4 cup grated parmesan cheese
- 2 tablespoons water
- 2 tablespoons olive oil
- 1 1/2 tablespoons lemon juice
- 1 tablespoon anchovy paste
- 2 teaspoons chopped garlic
- 2 teaspoons sugar
- 1/2 teaspoon coarsely ground pepper
- 1/4 teaspoon salt
- 1/4 teaspoon crushed dried parsley
Instructions
- Combine all ingredients in a bowl. Beat with an electric mixer for about 1-2 minutes. Cover and chill for several hours. This salad dressing stays fresh for about two weeks.
Nutrition
Special thanks to gnvdude for this recipe.
Is egg substitute egg beaters?
Yes, Egg Beaters are a brand of egg substitutes.
I have had this dressing and I make far better at home. Genuine Caesar Dressing does not have mayo, egg substitutes,water or sugar. I use real anchovy and crush it in the bowl.Real egg yolks are used as well,
Can this be frozen?
I would not freeze salad dressing.
Too runny, not thick like Outback’s dressing. I think if you cut back on the Mayo it would taste better.
HOW LONG WILL THIS DRESSING KEEP IF MADE WITHA FRESH EGG?
I would toss it after the first useage.
Do I have to use egg substitute?
Can I use fresh eggs? If so please advise.
You can use fresh eggs, you do not need to use an egg substitute.
SO…CAN FRESH EGG BE USED IN THIS SALAD INSTEAD OF EGG SUBSTITUTE?
Yes, you could use a fresh egg.
Anchovy paste is also in the famous Zaxbys Chicken Sauce.
Good to know about Zaxbys.
I didn’t think it tasted a lot like outback. Also too runny.
I worked at Outback Steakhouse for several years so I was very excited to see this recipe because Outback honestly has the best Caesar dressing in my opinion. I was disappointed that this didn’t taste anything like it- this had a very mayonnaise-y taste to it.I followed the directions to the T and even let the dressing sit overnight. I made some adjustments that made the dressing taste similar. I didn’t measure anything but I added the following ingredients. Hope this helps:
– added about 1/4 cup more olive oil
-added about 2-3 tablespoons of Worcestershire
– added about 2 more tsps of lemon juice
-added about 2- 3 tablespoons of dijon mustard
– added about 1 tablespoon of raw horseradish
– added about 1 tablespoon of seasoned parmesan cheese
Yea this is way of
I personally worked for Outback Steakhouse for 5 years. I made this dressing daily for 2 1/2 years. This was an oil based dressing and was prepared in a blender. Also the key to this recipe was the fact that real anchovies were used in the recipe among other spices u do not have listed in your recipe.
thanks for not sharing, lol. would have been nice if you said what the ingredients were.
Where os the recipe? Seu Arrombado
And where is this recipe? We would all like to know. Please? Ty!
does it taste the same as outback with out the anchovy paste ? just wondering 🙂
Excellant recipe. Anchovy paste is key. Raves all around. Yum, Yum.
Nope, it needs anchovy paste. It gives he dressing the special zip.
This is an outstanding recipe. Now we can have Ceasar Salad at home as good as the Outback. What a treat! I omitted the anchovy paste. I tastes better the longer you chill it. You must try this. Don’t forget to put big croutons before you serve it. MMMMMMMMMMMMMM Good!
I have read that Worcestershire Sauce is a good substitution for anchovy paste because it contains anchovy paste.