Caesar Dressing
Classic creamy Caesar dressing made with mashed anchovies and garlic, mayonnaise, lemon juice, Dijon mustard, grated Parmesan, and seasonings.
Equipment
- Food Processor
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 the anchovy fillets on a cutting board, then mash them into a paste using the flat side of a knife or the back of a fork. Peel and finely mince the garlic cloves, then mash them into a paste as well; combine the garlic with the anchovy paste.
- Transfer the mashed anchovy and garlic to a medium bowl (or place them in the bowl of a food processor if you prefer).
- Add the mayonnaise, lemon juice, salt, dijon mustard, ground black pepper, and grated parmesan cheese to the bowl or food processor.
- If using a bowl, whisk vigorously until the dressing is smooth and well combined. If using a food processor, pulse or blend until the dressing is creamy and smooth.
- Taste and adjust seasoning as desired, then serve.
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.