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Homemade Caesar Salad Dressing

Serves 8

Prep 10 min

A rich, creamy homemade Caesar dressing that’s balanced—savory and tangy without being overly garlicky or fishy.

  • 3 cloves garlic, minced
  • 1 tsp anchovy paste
  • 1 Tbsp (15 g) lemon juice, freshly squeezed (from one lemon)
  • 1 tsp (5 g) dijon mustard, I like the brand Maille
  • 1 tsp (5 g) Worcestershire sauce

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce.

  • 1 cup (220 g) mayonnaise, best quality such as Hellmann's or Duke's
  • 1⁄2 cup parmigiano reggiano, finely grated, freshly
  • 1⁄4 tsp (2 g) salt
  • 1⁄4 tsp (1 g) black pepper, freshly ground

Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined.

Taste and adjust to your liking.

Notes
  • The dressing will keep well in the fridge for about a week.

Cooked on / · Rating 1 2 3 4 5 · Made it

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