Outback Steakhouse Caesar Salad Dressing Copycat Recipe

This Outback Steakhouse Caesar salad dressing recipe brings that thick, garlicky, restaurant-style dressing to your kitchen in about 10 minutes.

Most Caesar dressings you find online are thin and sharp. Outback’s version is richer and more anchovy-forward, which is exactly what makes it stick to the romaine instead of pooling at the bottom of the bowl.

Why I Love This Recipe

This is the version I keep coming back to for weeknight salads. The anchovy paste gives it a salty, savory depth without tasting fishy, and the Worcestershire sauce adds a faint smokiness that rounds it out.

It coats well because the ratio of mayo to lemon juice keeps it emulsified and thick. You get that restaurant-quality cling on every leaf without needing a blender or any special equipment.

Recipe Ingredients

• 3 tbsp anchovy paste – Tube anchovy paste is easiest; canned anchovies mashed to a paste also work
• 3 cloves garlic – Fresh garlic only; pre-minced jarred garlic tastes dull here
• 1/2 cup mayonnaise – Full-fat gives the best body; light mayo works but thins it slightly
• 2 tbsp fresh lemon juice – About 1 lemon; bottled lemon juice is a flat substitute
• 1 tsp Worcestershire sauce – Adds depth and a faint smoky note
• 1 tsp Dijon mustard – Helps bind the dressing and adds a mild sharpness
• 1/2 cup freshly grated Parmesan – Finely grated so it dissolves into the dressing, not chunky
• 1/4 tsp black pepper – Freshly cracked is noticeably better
• 1/4 tsp salt – Add at the end; the anchovies and Parmesan are already salty
• 2 tbsp olive oil – Extra-virgin; adds body and a faint fruity finish
• 1 tbsp cold water – Only if needed, to loosen the dressing to your liking

Variations / Substitutions

• No anchovy paste – Use 1 tbsp Worcestershire sauce in its place; you lose some depth but the dressing is still savory.
• Vegan mayo – Swaps in without issue; the texture stays close to the original.
• Add heat – A pinch of cayenne or a few drops of hot sauce gives the dressing a quiet kick without changing its character.
• Lemon swap – White wine vinegar works in a 1:1 swap and makes the dressing slightly sharper and less bright.
• Dairy-free – Skip the Parmesan and add an extra pinch of salt plus 1 tsp nutritional yeast to approximate the savory note.
• Extra garlic – Four cloves instead of three makes it noticeably more pungent; great if you are serving it with a bold protein.

If you like making restaurant sauces at home, the Outback Steakhouse Blooming Onion Sauce Recipe is worth trying next.

How To Make Caesar Salad Dressing

Step 1: Mince the Garlic and Anchovy Paste

Mince the 3 cloves of garlic as finely as you can, then use the flat side of your knife to press and drag the minced garlic across the cutting board, turning it into a smooth paste. Scrape it into a medium bowl. Add the 3 tbsp anchovy paste and mash both together with a fork until they are fully combined, about 30 seconds.

This step matters because small pieces of raw garlic stay sharp and separate in the dressing. When you work it into a paste, it distributes evenly and the flavor mellows just slightly, the way it does in Outback’s version.

Step 2: Whisk in the Base Ingredients

Add the 1/2 cup mayonnaise, 2 tbsp fresh lemon juice, 1 tsp Worcestershire sauce, and 1 tsp Dijon mustard to the garlic-anchovy paste. Whisk everything together firmly for about 1 minute until the mixture is smooth and one consistent color with no white streaks of mayo visible.

The dressing should look creamy and slightly off-white at this point. If you still see streaks, keep whisking. A well-blended base is what makes the Parmesan incorporate cleanly in the next step.

Step 3: Fold in the Parmesan and Season

Add the 1/2 cup freshly grated Parmesan and 1/4 tsp black pepper, then stir until the cheese is fully worked in, about 30 seconds. Taste the dressing before adding any salt, since between the anchovy paste and the Parmesan it may not need much. Add the 1/4 tsp salt only if it tastes flat, then stir again.

The texture should be thick and a little glossy. If it feels too stiff to pour, whisk in the 2 tbsp olive oil now, which both loosens it and adds a faint richness. Add up to 1 tbsp cold water after that only if you want it even thinner.

Step 4: Dress the Romaine and Plate

Tear or chop your romaine into pieces and pile them into a wide serving bowl. Drizzle about half the dressing over the top, then toss with tongs until every leaf has a coating. Add more dressing to your liking. Finish with a small handful of extra Parmesan shaved or grated over the top, and serve immediately.

Recipe Tips

• Use room-temperature lemon juice. Cold lemon juice can cause the mayo to seize slightly when you whisk it in. A minute on the counter is enough.
• Taste before salting. Anchovy paste and Parmesan together can make the dressing salty enough on their own. Salt at the very end, not at the start.
• Grate the Parmesan finely. Coarsely grated Parmesan sits in the dressing as visible flakes instead of melting in. A microplane or the fine side of a box grater gives you the right texture.
• Rest it for 15 minutes if you have time. The garlic and anchovy flavors sharpen noticeably after a short sit in the fridge, and the dressing thickens slightly too.

Yield per tablespoon of dressing varies depending on how thickly you dress the salad. This recipe makes roughly 1 cup of dressing, enough to generously coat a salad for 4 people or lightly dress salads for 6.

How To Store

• Refrigerate – Pour the dressing into a jar or airtight container and keep it in the fridge for up to 5 days. It will thicken when cold; stir in a few drops of water to loosen it before using.
• Serve Cold – This dressing is best straight from the fridge. No reheating needed.

What To Serve With Caesar Salad Dressing

A classic pairing is grilled chicken sliced over romaine with croutons. The fat in the dressing handles the lean chicken well, and the crisp croutons give you something to contrast the creamy coating.

Grilled or blackened shrimp also works well here. The char on the shrimp cuts through the richness of the dressing in a way that plain boiled shrimp simply does not.

For a full Outback-style meal at home, serve this salad alongside a seared ribeye. The bright lemon and salty anchovy in the dressing hold their own next to the fat of a well-marbled steak without getting lost.

Frequently Asked Questions

Can I make this dressing ahead of time?

Yes. It keeps in the fridge for up to 5 days, and the flavor is actually better after the first few hours once the garlic has had time to mellow into the base.

Is this dressing safe to eat since it contains no raw egg?

Yes. This recipe uses mayonnaise instead of raw egg yolk, so it carries none of the raw-egg risk of a traditional from-scratch Caesar.

Can I use this as a dipping sauce or a sandwich spread?

Yes, both work well. It is thick enough to spread on a wrap or use as a dip for crudités without any modification.

Can I make a smaller batch for just one or two people?

Easily. Cut every ingredient in half and you will have enough dressing for 2 generous salads. The ratios hold at any scale.

Outback Steakhouse Caesar Salad Dressing Recipe

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 3 tbsp anchovy paste
• 3 cloves garlic
• 1/2 cup mayonnaise
• 2 tbsp fresh lemon juice
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 cup freshly grated Parmesan
• 1/4 tsp black pepper
• 1/4 tsp salt
• 2 tbsp olive oil
• 1 tbsp cold water (optional, to thin)

Method

 

1. Mince the garlic finely, then press it into a paste with the flat of your knife. Add to a medium bowl with the 3 tbsp anchovy paste and mash together with a fork for about 30 seconds.
2. Add the 1/2 cup mayonnaise, 2 tbsp lemon juice, 1 tsp Worcestershire sauce, and 1 tsp Dijon mustard. Whisk for about 1 minute until smooth with no white streaks.
3. Stir in the 1/2 cup Parmesan and 1/4 tsp black pepper. Taste, then add the 1/4 tsp salt if needed. Whisk in the 2 tbsp olive oil to loosen and add body. Add up to 1 tbsp cold water if you want it thinner.
4. Toss with romaine in a wide serving bowl, add more dressing to taste, finish with extra Parmesan on top, and serve immediately.

Notes

This dressing thickens noticeably in the fridge, so if you make it ahead, give it a good stir and add a few drops of water before tossing it with the salad. The garlic flavor also builds overnight, so if you are sensitive to strong garlic, start with 2 cloves and taste before adding a third.