Never buy bottled salad dressing again!
Don’t buy bottled dressing ever again! Here is a recipe for homemade Caesar salad dressing that is so much better than store-bought. I used to buy bottled salad dressing before I tried to make my own. I wrongly assumed that it would take too much time and effort to make my own. This recipe takes less than 10 minutes and requires less than 10 ingredients!
Use High-Quality Ingredients
To get that creamy restaurant-quality flavor, it is important to use high-quality ingredients with this recipe. The most important being the Parmigiano-Reggiano cheese. Make sure you use imported Parmigiano-Reggiano from Italy. If you use domestic Parmesan it will drastically alter the flavor (not in a good way!).
For an authentic Caesar salad flavor I would not recommend substituting any of the ingredients. However, if you would like a brighter flavor you can add in a small amount of lemon zest. Also, for an authentic Caesar flavor you need to include the anchovy paste. If you are unable to find anchovy paste or anchovies you can omit it. The result without the anchovies is still a great garlic/lemon/parmesan dressing!
No Raw Eggs!
Ok, so technically authentic Caesar salad dressing does include raw eggs and olive oil. This recipe does not include raw eggs or olive oil and instead using mayonnaise as the base. This way you don’t have to worry about serving this dressing to small children! My kids love getting to help make dinner by mixing up the salad dressing!
Homemade Caesar Salad Dressing
- 2 Garlic cloves minced
- 1 tsp Anchovy paste
- 1 Lemon juiced
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 cup Mayonnaise
- 1/2 cup Parmigiano-Reggiano freshly grated
- 1/4 tsp Salt
- 1/4 tsp Freshly ground black pepper
- Whisk together the garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce.
- Mix in the mayonnaise, Parmigiano-Reggiano, salt, and pepper until well combined.
- Store in an airtight container in the refrigerator for up to 5-7 days.
- It is best to use imported Parmigiano-Reggiano from Italy for this recipe (it will say Parmigiana-Reggiano on the label). Using domestic, pre-grated Parmesan (the stuff in the can) will drastically alter the taste.
- Use a good-quality mayonnaise, I use Best Foods brand.
- Anchovy paste stinks… but this recipe really needs it for an authentic flavor! Anchovy paste is usually sold in a tube in the tuna section of your grocery store. If anchovy paste is unavailable you can substitute it with 2 minced anchovies.
- Try adding in a little lemon zest for a brighter flavor!