Homemade Caesar Salad Dressing
This easy Homemade Caesar Salad Dressing takes a basic Caesar salad and makes it amazing. It's creamy, super fresh, and has that familiar briny kick.
- 2 small cloves garlic
- 1/3 cup mayonnaise
- 2 tablespoons fresh lemon juice from 1/2 a lemon
- 1 teaspoon anchovy paste or 2 to 3 anchovy fillets
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon water or as needed to reach desired consistency
- 1/4 teaspoon fresh ground black pepper
- 1/4 cup extra virgin olive oil
- 1/4 cup vegetable or canola oil
Place the garlic in a food processor and pulse until finely chopped. Add remaining ingredients, except olive and vegetable oil, and pulse until well combined.
With the unit running, add the olive and vegetable oil through the feed tube of the food processor. Process for a minute or two until creamy and emulsified. If you would like a thinner dressing, add an additional 1 to 2 teaspoons of water and process until combined.
Transfer to a mason jar or other airtight container and refrigerate immediately. Best if made a couple of hours in advance. Keeps well in the refrigerator for 5 to 7 days.
This recipe yields 2/3 cup of dressing.
- I like to add both olive oil and a neutral oil like vegetable or canola oil to my salad dressing recipes. Olive oil has a strong flavor and we want the other ingredients in this recipe to shine.
- Anchovy paste is a vital ingredient in any Caesar salad dressing recipe. It adds that must-have briny kick. You can substitute 3 canned anchovy fillets, if preferred.
Serving: 2.5tablespoons | Calories: 373kcal | Carbohydrates: 2g | Protein: 1g | Fat: 41g | Saturated Fat: 15g | Cholesterol: 9mg | Sodium: 203mg | Potassium: 12mg | Sugar: 1g | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg