Homemade Caesar Salad Dressing is better than the bottle! So creamy with fresh garlic, dijon mustard, mayonnaise, and seasoning! No anchovies.
A DELICIOUSLY CREAMY SALAD DRESSING
If you’ve never attempted to make your own salad dressing, I'm telling ya that you gotta try it now. The depth of flavor just cannot be captured in a bottle. Now don’t get me wrong, I’m not above using the bottled stuff but sometimes I want to bring something special to the table and this really does the trick. Especially if the salad is going to be the main star of your meal.
NO ANCHOVY PASTE
Did you know that traditional Caesar Salad Dressings contain anchovy paste? It's actually one of the main ingredients and a lot of people don't even realize it. However, when I was creating this recipe, a lot of people asked me to make sure there was no anchovy paste. So, there is no anchovy paste. So, this isn't an "authentic" Caesar dressing but it still tastes amazing!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- garlic cloves
- mayonnaise
- egg yolk
- Parmesan cheese
- water
- extra virgin olive oil
- freshly squeezed lemon juice
- sugar
- Worcestershire sauce
- dijon mustard
- salt and pepper
HOW TO MAKE HOMEMADE CAESAR SALAD DRESSING:
In a food processor, finely process the garlic until minced. Add the rest of the ingredients and blend until smooth.
Put dressing into a lidded container and pop it into the fridge for a few hours (or overnight) to give the flavors time to blend together (trust me, this makes a BIG difference in taste.)
Cook’s Notes: If you are squeamish about using a raw egg yolk in your dressing, I would suggest purchasing pasteurized eggs. However, if you are using very fresh eggs, you should have no problems with your egg yolks. Just crack it into a separate bowl first, to ensure the color and texture look normal for an egg.
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Homemade Caesar Salad Dressing (+Video)
Ingredients
- 2 cloves garlic
- 1 cup mayonnaise
- 1 egg yolk
- ¼ cup freshly grated Parmesan cheese
- 2 Tablespoons water
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon freshly squeezed lemon juice
- 2 teaspoons granulated white sugar
- ½ teaspoon Worcestershire sauce
- ½ teaspoon dijon mustard
- salt and pepper to taste, about ¼ to ½ teaspoon each
Instructions
- In a food processor, finely process the garlic until minced.
- Add the rest of the ingredients and blend until smooth.
- Put dressing into a lidded container and pop it in the fridge for a few hours or overnight to give the flavors time to blend together (trust me–this makes a big difference in taste).
Video
Notes
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally Published: June 2011
Updated & Republished: May 2019
Teri
Very very tasty! Thank you for posting this.
Trina
If you wanted to add anchovies or paste, how many or much would you add. This looks like the perfect recipe, but I have always had it with anchovies. It seems to add a much more in depth flavor. I'm so excited to try your recipe. Thanks for your time.
Lorraine
Ceasar dressing salad: how many days can I keep in the fridge? Thank uou
Brandie @ The Country Cook
The dressing can keep fresh in the fridge for up to two weeks. 🙂
Jolene Carrera
Great recipe! Super easy and yummy. May I ask what kind of food processor you are using in the Tube video? I have 2, one was too small and one Is too big, yours looked just right!! Thanks!
Brandie @ The Country Cook
Hi Jolene! So happy you love it!! It's a 3.5 quart Kitchen Aid food processor. 🙂
Jolene Carrera
Thank you so much!! Hope you had a great holiday weekend. 🙂