Description
This Easy Caesar Dressing takes just 5 minutes to make, and it's made without raw egg yolks! You only need a bowl and a whisk to make it, no blender!
Ingredients
Units
Scale
- 1 tsp anchovy paste
- 1 tsp dijon mustard
- 1 1/2 tbsp freshly squeezed lemon juice (1/2 lemon)
- 1 tsp Worcestershire sauce
- 1 clove garlic, grated
- 1/4 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1 tsp Worcestershire sauce
- 1/2 cup mayonnaise (I recommend olive or avocado oil mayo)
- 1/4 cup grated Parmesan cheese
- 1 tbsp water (optional)
Instructions
- Add anchovy paste, Dijon mustard, freshly squeezed lemon juice, Worcestershire sauce, grated garlic, fine sea salt, and freshly ground black pepper to a medium bowl or a jar.
- Whisk the mixture until well mixed.
- Add the mayonnaise and parmesan and whisk again until smooth. (The grated parmesan may make it look grainy, but it will melt into the dressing more as it chills.)
- Add 1 tbsp of water and whisk again. This is optional, but the dressing will be very thick otherwise. You can add more water if desired until you reach your desired consistency.
- Store it in an airtight container in the fridge or serve right away. I like to chill it in the fridge for at least 30 minutes before serving.
Notes
Storing: Store the dressing in an airtight jar in the fridge for up to 3-4 days. I don’t recommend freezing it because it will separate after defrosting.
Substitutions: You can add ¼ cup mayonnaise and ¼ cup Greek yogurt for a lighter version, or you can use vegan mayo. Keep in mind that Parmesan is often made with animal rennet.