Homemade Caesar salad dressing is so easy to make and tastes so much better than store-bought! Use it to make Caesar salad but not only! Creamy and tangy – it’s great with everything, even as a dipping sauce.
Here’s what you need to make perfect Caesar salad dressing:
- Mayo – make the sauce creamy, thick, and adds flavor. Some recipes call for adding oil and raw egg yolks (which are actually used in the original recipe), but I think it’s just easier to add mayo which is made from oil and egg yolks! With this no-egg recipe, you don’t have to worry about serving raw eggs to your kids. Please use a good quality mayonnaise, such as Hellmann’s.
- Sour cream – adding some sour cream in place of mayo reduces the calories a bit and adds a pleasant tang to the sauce. You could also use Greek yogurt instead.
- Anchovies – a controversial ingredient but I think the sauce won’t taste like a classic Caesar dressing without them. The sauce won’t taste fishy – anchovies add lots of umami flavor (‘meaty’, complex and rich flavor). Choose anchovies in oil that are sold in a jar. If you really don’t want to add anchovies, you can omit them but the sauce will taste more flat.
- I prefer anchovies in oil vs. anchovy paste because they have a better flavor and keep longer in the fridge – about a month while the paste is good for about a week (after being open).
- If you’re wondering what to do with leftover anchovies – try this pasta puttanesca or make Nicoise salad dressing! You can also freeze them and use them some other time.
- Lemon juice – adds tang to the sauce. If you’d like your sauce less tangy, reduce the amount.
- Worcestershire sauce – adds great flavor to the sauce.
- Dijon mustard
- Fresh garlic – you could also use maybe a 1/2 teaspoon of garlic powder.
- Parmesan – there’s no omitting it, it adds great flavor and thickens the sauce. Please use real Parmigiano-Reggiano from Italy.
- Milk – is optional. I’m adding just half a tablespoon to thin out the sauce a bit. If you prefer it thicker you don’t need to add it. Add more if you want it thinner.
How to make it step by step
Making homemade Caesar dressing couldn’t be simpler – add all the ingredients into a food processor container and blitz until smooth! You could also use a hand blender. Season with salt and pepper to taste.
If you don’t have either of these appliances, simply finely chop the garlic and anchovies, grate the Parmesan (preferably on a Microplane), then stir thoroughly with the remaining ingredients.
Caesar dressing keeps very well. You can keep it in the fridge even for a week.
- the best and obvious choice is of course Caesar salad with homemade croutons
- it will also be good with any other salad, this recipe is pretty universal
- it will also be great as a dipping sauce!
Caesar Salad Dressing
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- 1/4 cup sour cream 55g
- 1/2 cup mayo 110g
- 3 anchovy fillets in oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 clove garlic
- 1/4 cup grated Parmesan 22g
- 1/2 tablespoon milk optional
- salt and pepper
- Add all the ingredients into food processor and pulse until smooth. Season the dressing with salt and pepper.
- You can also use a hand blender. If you don’t have either of these appliances, simply finely chop the garlic and anchovies, grate the Parmesan (preferably on a Microplane), then stir thoroughly with the remaining ingredients.
- Calories = whole recipe (almost a cup). This is only an estimate!