You’ll never want store-bought Caesar salad dressing again after trying this incredible, restaurant-quality version. Great as a dip for various vegetables or in your typical Caesar salad. WILL NOT let you down! Toss with finely chopped romaine in a salad bowl before topping with Parmesan cheese and seasoning with salt, black pepper, and fresh lemon juice.
| Prep Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 32 |
| Yield: | 2 cups |
Ingredients
- 2 anchovy fillets
- 2 cloves garlic, chopped, or to taste
- 1 cup mayonnaise
- ⅓ cup grated Parmesan cheese
- ¼ cup half-and-half
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
Instructions
- Combine anchovy fillets with garlic in a food processor and pulse several times to form a paste. Process mayonnaise, Parmesan cheese, half-and-half, lemon juice, Dijon mustard, and Worcestershire sauce with anchovy mixture until dressing is creamy. Refrigerate for 1 hour or more before serving.
- For a low-fat version, substitute light mayo and low-fat milk for regular mayo and half-and-half.
Reviews
I make my own mayo from olive oil using an immersion blender, so this was an easy recipe for me. I just made a cup of mayonnaise, added the ingredients and whipped it up with the blender. Omit the mustard if you already use it as an emulsifier in the mayo. Makes exactly 2 cups and thus ends my search for a healthy caesar salad dressing that tastes good.
Maybe not the last but certainly a good recipe!
Was and is fantastic…this is my go to recipe. It’s sooooo good. The trick is to leave it once it’s mixed for at least an hour in the fridge. All the ingredients marinate together and it just meshes well.
Fantastic recipe! The quality of the parmasan cheese is a huge factor!
I took this to a family event and everyone loved it. My only complaint is that it was super-thick – think dip-like consistency (maybe because I don’t have a food processor and just used my blender instead). My brother, who is a chef, doctored it with a bit of milk to make it more of a dressing consistency.
True, this is a fabulous Caesar salad dressing. I used dried shrimp instead of anchovies and that was enough fishiness for me.
If I could give this 10 stars I would. Thee BEST Caesar dressing I’ve ever had
excellent! will never buy bottled again…so easy to make
The best dressing even when not used for Romaine,
I used to make a very traditional Caesar dressing but saw this recipe and decided to try it. It’s fantastic, I make it often and it never disappoints. Even people that aren’t wild about Caesar dressing love this when I’ve served it.
I love the taste!
After reading the reviews, I used Anchovy paste to calibrate to taste. Delicious!
This dressing is the best!
We made this without the anchovy, just couldn’t do it. It was wonderful! Figures a tablespoon for a serving, the calories aren’t bad either. Printed it off for my book. Enjoy!
My mouth is watering.
This is an excellent recipe. It provides a depth of flavour unmatched by premade options. We have been pleased the mix will last 10-14 in fridge after use. Highly recommended!!
Hands down the BEST fresh homemade Caesar dressing. I made it per the recipe the first time, the family & friends went Hail Caesar over it! The next time I doubled it & increased the garlic by a clove or 2, keeps great in a quart/pint canning jar. We love garlic & this did not miss. Ideal blend of everything that makes Caesar salad so scrumptious. Can easily be thinned if desire for personal preferences.
This is the best creamy Caesar dressing I have ever had. I have to make it for everyone in the family.
It was way too mayo tasting. Mayonnaise overpowered the dressing.
I’ve been using this recipe for years. I often use anchovy paste, it’s easier to mix and blend in.
I used a teaspoon of worcestershire sauce in place of the anchovies. tastes great! (Worcestershire does have some anchovy in the ingredients, just isn’t as strong.)