Description
A rich, creamy, and tangy homemade Caesar dressing made with anchovies, Parmesan, and lemon juice—perfect for salads, dips, or marinades.
Ingredients
Scale
- 1 cup mayonnaise
- 2 cloves fresh garlic
- 4 anchovy fillets or 2 tsp anchovy paste
- 1/4 cup freshly grated Parmesan cheese
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- Salt to taste
- Black pepper to taste
- 1/4 cup olive oil
- 1–2 tbsp water (optional, for thinning)
Instructions
- In a blender or food processor, combine garlic, anchovies, lemon juice, Dijon mustard, and Worcestershire sauce. Blend until smooth.
- Add the mayonnaise and Parmesan cheese. Blend again until fully incorporated.
- While the machine is running, slowly drizzle in olive oil to create a creamy, emulsified dressing.
- Season with salt and black pepper to taste.
- Thin with water if needed to reach desired consistency.
- Transfer to an airtight container and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- Add a raw egg yolk for a more traditional texture.
- Use Greek yogurt instead of mayonnaise for a lighter version.
- Add a pinch of cayenne pepper for spice.
- Include capers for extra briny flavor.
- Try a vegan version using vegan mayo and omitting anchovies.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blender/Food Processor
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180
- Sugar: 0g
- Sodium: 300mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg