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.
Servings: 4
Calories: 373kcal
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
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