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Homemade Caesar Salad Dressing
David Atikson

Homemade Caesar Salad Dressing That Tastes Better Than Store-Bought

Creamy, balanced Caesar salad dressing made with mayo, lemon juice, Dijon, anchovy paste, and Parmigiano-Reggiano. No eggs or blender required.`,  
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Prep Time 10 minutes
Servings: 1 ⅓ cups
Course: Dressings
Calories: 184
Ingredients Method Notes

Ingredients
  

  • 2 small garlic cloves minced
  • 1 teaspoon anchovy paste
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 cup mayonnaise
  • ½ cup freshly grated Parmigiano-Reggiano
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Method
 

  1. In a medium bowl, whisk together garlic, anchovy paste, lemon juice, mustard, and Worcestershire sauce.
  2. Add mayo, Parmigiano-Reggiano, salt, and pepper.
  3. Whisk until fully combined and smooth.
  4. Taste and adjust seasoning as needed.
  5. Chill for 30 minutes before serving for best flavor.

Notes

Anchovy paste adds umami without overpowering the flavor.
Use fresh lemon juice and fine parmesan for best results.
Dressing keeps for up to 1 week in the fridge.