Homemade Caesar Salad Dressing
My family loves this rich and creamy Caesar salad dressing. It’s not overly garlicky or fishy — it’s just right.
Total: 10min
Yield: Makes 1⅓ cups (enough for about 10 starter salads)
Serving Size: About 2 tablespoons
Nutrition Facts: servingSize About 2 tablespoons, calories 184, Fat 19g, Carbohydrate 1g, Protein 2g, Saturated Fat 1g, unSaturated Fat , Sugar 0g, Fiber 0g, Sodium 296mg, Cholesterol 13mg
Ingredients:
- 2 small garlic cloves, minced
- 1 teaspoon anchovy paste (see note)
- 2 tablespoons freshly squeezed lemon juice, from one lemon
- 1 teaspoon Dijon mustard (I like the brand Maille)
- 1 teaspoon Worcestershire sauce
- 1 cup mayonnaise, best quality such as Hellmann’s Real
- ½ cup freshly grated Parmigiano-Reggiano
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instruction:
- In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.
- Note: Anchovy paste can be found near the canned tuna in the supermarket.
Our Favorite Caesar Salad Dressing
Homemade Caesar dressing is simple to make and can be done a few different ways: by hand, in a blender, in a food processor or by using an immersion blender. All methods are simple and quick. I particularly love doing this by hand and enjoy seeing little bits of the garlic and anchovy in the dressing.
Prep: 10min
Total: 10min
Yield: Makes 2/3 cup (about 10 tablespoons)
Serving Size: 1 tablespoon
Nutrition Facts: servingSize 1 tablespoon, calories 78, Fat 8.1g, Saturated Fat 1.5g, Cholesterol 20.9mg, Sodium 91.9mg, Carbohydrate 0.5g, Fiber 0g, Sugar 0.1g, Protein 1.4g
Ingredients:
- 3 to 5 anchovies packed in oil, depending on taste
- 2 medium garlic cloves
- 1 large egg yolk
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 4 tablespoons grated parmesan cheese
- 1/3 cup neutral oil (like grape seed oil, safflower oil or avocado oil), plus more as needed
- Salt and fresh cracked black pepper
Instruction:
- Using a chef’s knife mince the anchovies and garlic into small bits. Using the side of the knife mash them into a very fine paste by pushing and pulling the mound of anchovies and garlic across the cutting board. Set aside.
- In a medium bowl, whisk the egg yolk, lemon juice and mustard together until frothy. Placing a dishcloth underneath the bowl helps to steady it as you whisk.
- Get into a comfortable whisking position and while you whisk with one hand, slowly stream in the oil with the other hand. You are looking to add the oil in tiny drips and will notice that as you whisk in the oil, the mixture in the bowl will start to lighten in color and thicken.
- When all of the oil has been added, check the consistency. If it’s too thick, whisk in a teaspoon or so of water. If it’s too thin, continue to whisk and stream in a little more oil.
- Finish by whisking in the mashed anchovies, garlic and parmesan cheese. Taste and generously season with salt and pepper.
- When using a food processor, if you have a small bowl attachment for your food processor, it’s best to use it.
- Combine anchovies, garlic, egg yolk, lemon juice, mustard, and parmesan cheese in the bottom of a blender or food processor bowl. With the blender or processor running, slowly drizzle in the oil until a smooth dressing forms. If after adding all of the oil, it seems too thick, add a teaspoon or so of water to thin it out. If it is too thin, with the machine on, slowly drizzle in a bit more oil. Taste and generously season with salt and pepper.
- Combine anchovies, garlic, egg yolk, lemon juice, mustard, and parmesan cheese in the bottom of a cup that just fits the head of an immersion blender.
- With the blender running, slowly drizzle in the oil until a smooth dressing forms. If after adding all of the oil, it seems too thick, add a teaspoon or so of water to thin it out. If it is too thin, with the machine on, slowly drizzle in a bit more oil. Taste and generously season with salt and pepper.
Homemade Caesar Salad Dressing – Kitchen Conundrums with Thomas Joseph
FAQ
What is real Caesar salad dressing made of?
What is Caesar dressing sauce made of?
How to make Caesar salad dressing Gordon Ramsay?
