Description
Creamy, tangy, and packed with bold flavor, this homemade Caesar dressing is miles ahead of store-bought versions. It’s quick to make and elevates any salad with rich, savory goodness.
Ingredients
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1 garlic clove, minced
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2 anchovy fillets (or 1 tsp anchovy paste)
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1 tablespoon Dijon mustard
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1 tablespoon lemon juice
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1 teaspoon Worcestershire sauce
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1 egg yolk (or 2 tbsp mayonnaise for no-raw-egg version)
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½ cup olive oil
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¼ cup finely grated Parmesan cheese
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Salt & black pepper, to taste
Instructions
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Mash & mix: Mash garlic and anchovies into a paste. Whisk in mustard, lemon juice, Worcestershire, and egg yolk (or mayo).
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Add oil: Slowly drizzle in olive oil while whisking until thick and creamy.
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Finish: Stir in Parmesan. Season with salt and pepper to taste.
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Serve or store: Use immediately or refrigerate up to 3 days in a sealed jar.
Notes
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For a vegetarian version, skip anchovies and add extra Worcestershire and umami-rich cheese.
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Blend with a hand mixer or food processor for an ultra-smooth texture.
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Great on romaine lettuce with croutons and extra Parmesan.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
Nutrition
- Calories: 160
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 3g
- Carbohydrates: 1g
- Protein: 2g