Homemade Caesar Salad Dressing
This homemade Caesar salad dressing comes together in minutes and adds fresh, creamy flavor to salads, wraps, and vegetables.
Servings: 10 2-tablespoon servings
Calories: 261kcal
Ingredients
- 1 clove garlic finely minced or grated
- 1 teaspoon anchovy paste
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice from 1 lemon
- 1 cup mayonnaise
- ½ cup olive oil
- ¼ cup finely grated Parmesan cheese
- ¼ teaspoon black pepper
- ¼ teaspoon salt or to taste
Instructions
- In a medium bowl, whisk together 1 clove garlic (minced), 1 teaspoon anchovy paste, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon lemon juice, and 1 cup mayonnaise until smooth.
- While whisking constantly, slowly drizzle in ½ cup olive oil until the dressing thickens and becomes creamy.
- Whisk in ¼ cup finely grated Parmesan cheese and ¼ teaspoon black pepper. Taste and adjust with additional lemon juice or ¼ teaspoon salt if desired.
- Use immediately or refrigerate for 20–30 minutes to let the flavors meld.
Notes
- Refrigerate dressing in a covered jar or container and use within 7 days for best flavor.
- Anchovy paste can usually be found in the condiments aisle of the grocery store. This Caesar dressing can also be made without anchovies.
- If the consistency is too thick, just add an extra splash of lemon juice or water to thin it out to your liking.
Nutrition
Serving: 2 tablespoons | Calories: 261kcal | Carbohydrates: 1g | Protein: 1g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 12mg | Sodium: 280mg | Potassium: 21mg | Fiber: 0.05g | Sugar: 0.2g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 0.2mg
