Homemade Caesar dressing is
rich, creamy, cheesy, tangy, and packed with umami flavor! It’s ready in just
minutes and so much better than store-bought!
As much as I love simple
vinaigrettes and other light and tangy salad dressings like ginger salad
dressing or honey mustard, sometimes I crave rich creaminess, and that’s where
this homemade Caesar dressing recipe excels.
I always thought making Caesar
salad dressing at home would be tricky, with raw eggs and anchovies
involved. But guess what? A little
cheat— Hellman’s mayonnaise—makes it super easy!
This creamy, tangy dressing is
packed with umami flavor, perfect for salads, burgers, wraps, or dipping. No
single ingredient overpowers the others; it's just delicious!
Yield 2.5 cups
Ingredients
1.5 cups mayonnaise full-fat
works best
3 oz Parmesan/Romano
cheese 1.5 cups grated
1/2 cup extra virgin
olive oil with a light flavor so it doesn't overwhelm. Do not use Avacado
Oil!
1 Tbsp Worcestershire
sauce use gluten-free if needed
1/2 Tbsp minced
garlic from 3 garlic cloves
6 anchovy filets or 1/2 Tbsp
anchovy paste
1/2 tsp black pepper
water 1/4-1/3 cup to thin
the sauce
sea salt only if needed
since the anchovies are salty
Instructions
Peel and finely mince the
garlic and grate the cheese, I only use Parmesan/Romano cheese.
Combine all the ingredients in
a food processor and process until smooth and creamy. Pause to scrape down the
sides 1-2 times, as needed.
An immersion blender/blender
will also work.
Slowly drizzle in the water,
one tablespoon at a time, until the dressing is thin enough to flow slowly off
a spoon.
Taste the dressing and adjust
the seasoning (or any of the ingredients) to your liking.
For the best flavor, chill the
dressing for at least 30 minutes before serving. This allows the flavors to
meld and enhance and provides better consistency.
Storage Instructions
Store the dressing in a
sterile, airtight jar for up to a week. Give it a good shake each time before
using, and optionally add more water, if needed, if it's thickened.
Elizabeth Kilbride is a Writer
and Editor with forty years of experience in writing, with 12 of those years in
the online content sphere. Author of 5 books and a Graduate with an Associate
of Arts degree in Business Management, then a degree. Mass Communication and
Cyber Analysis from Ashford University, then on to Walden University for her
master’s in criminology with emphasis on Cybercrime and Identity Theft and is
currently studying for her Ph.D. degree in Criminology. Her work portfolio
includes coverage of politics, current affairs, elections, history, and true
crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her
spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and
pastels. As a political operative who has worked on over 300 campaigns during
her career, Elizabeth has turned many life events into books and movie scripts
while using history to weave interesting storylines. She also runs 7 blogs
ranging from art to life coaching, food, writing, Gardening, and opinion or
history pieces each week.
Salad Dressings/marinades, Kilbride, Potpourri of Frugality,
Homemade, Do it yourself
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