Caesar Dressing
Classic Caesar-style dressing made with mayonnaise, anchovies, garlic, lemon, Dijon mustard, Parmesan, and simple seasonings.
Servings: 6 servings
Ingredients
Ingredients
- ?3/4 cupmayonnaise
- ?4 anchovy filletsminced then mashed
- ?2 clovesgarlicmashed
- ?1 tablespoonlemon juice
- ?1/2 teaspoonsalt
- ?1 teaspoondijon mustard
- ?1/4 teaspoonground black pepper
- ?1/4 cupparmesan cheesegrated
Instructions
Instructions
- Finely mince 4 anchovy fillets on a cutting board, then mash them together with 2 cloves garlic until nearly paste-like (use the side of a knife or the back of a fork).
- Put ¾ cup mayonnaise into a medium mixing bowl.
- Add the mashed anchovies and garlic, 1 tablespoon lemon juice, ½ teaspoon salt, 1 teaspoon Dijon mustard, ¼ teaspoon ground black pepper, and ¼ cup grated Parmesan cheese to the bowl.
- Whisk everything vigorously until the dressing is smooth and creamy, scraping the sides of the bowl as needed.
- (Optional) For an extra-smooth texture, combine all ingredients in a food processor and pulse or blend until smooth.
- Taste and, if desired, adjust seasoning using the existing ingredients (salt, lemon juice, or pepper). Refrigerate before serving if you prefer a chilled dressing.
Equipment
- Food Processor
Notes
Store homemade Caesar dressing in a sealed container, jar, or bottlefor up to a week.
You can eitheruse mayonnaise or a mix of mayo and Greek yogurtfor a lighter version.
I normally use anchovy fillets as they result in a better flavor, butanchovy paste is also great.Use two teaspoons.If you’re not a fan of anchovies, thenyou can substitute the fish with 1-2 teaspoons of Worcestershire sauce. For a vegetarian version, leave the anchovies out.
High-quality cheese is what will take this dressing to the next level.Try to find cheese that is labeled as Parmigiano Reggianorather than just Parmesan.
You can eitheruse mayonnaise or a mix of mayo and Greek yogurtfor a lighter version.
I normally use anchovy fillets as they result in a better flavor, butanchovy paste is also great.Use two teaspoons.If you’re not a fan of anchovies, thenyou can substitute the fish with 1-2 teaspoons of Worcestershire sauce. For a vegetarian version, leave the anchovies out.
High-quality cheese is what will take this dressing to the next level.Try to find cheese that is labeled as Parmigiano Reggianorather than just Parmesan.