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Nothing beats a creamy, delicious homemade Caesar Salad dressing. Made without raw eggs, this dressing has just the right balance of flavors!
A Caesar Salad is one of my favorite salads to order whenever I see it on the menu. Nothing beats a good one in my opinion. I had really never made one at home until recently. With the pandemic and not visiting restaurants like we usually do I was craving a good Caesar Salad. I’ve always bought Caesar salad dressing before and there are a couple of good store brands that I like but since we all know that homemade is always better than store bought I decided to make a homemade version.
There are two things I love about this recipe, first, there are no eggs in it. Because I used mayonnaise as the base, and there are eggs in mayonnaise, I didn’t add any additional eggs. This eliminates the problem of and worry of raw eggs in the dressing.
Usually when I order a Caesar Salad I ask for them to leave the anchovies out. This is a common ingredient in Caesar salad and can give it a fishy taste if there is too much of it in the dressing. I’m not a big fan of anything that is too fishy but I do like a little bit of that tang that the anchovies can give the dressing. I used a small amount of anchovy paste. It can be found in the grocery aisle with all the canned meats such as tuna, chicken etc. Go easy on it at first and add more according to your personal taste.
Ingredients Needed
- Mayonnaise, full fat
- Parmesan cheese or Parmigiano-Reggiano
- Garlic
- Anchovy Paste
- Sugar
- Lemon, for juice
- Parsley
- Salt and Pepper
How to Make Caesar Salad Dressing
- Grate Parmesan.
- Mince garlic cloves.
- Combine all ingredients except for the water into a blender. I like using my small personal size blender for this since the recipe only makes about a cup of dressing and it kind of gets lost in my big blender.
- Blend well until all the ingredients combined and the cheese blended in and the dressing is smooth and creamy. If the dressing is too thick, add a little water to get desired consistency. Just add a teaspoon at a time.
- Store dressing in an airtight container in the refrigerator until ready to use.
Tips from leigh Anne
- Use a good quality cheese, preferably one from Italy for the best flavor. The cheese is used in the dressing and then a sprinkle on top to finish off the salad.
- Don’t skip the anchovy paste. The dressing really does benefit from the flavor.
- Use fresh garlic for the best flavor. I love to use the pre chopped garlic you buy in the produce department for other recipes, but for this I always chop my own.
- Always use fresh squeezed lemon juice.
Check out more of my favorite salad recipes:
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Caesar Salad Dressing Recipe
Ingredients
- 1 cup mayonnaise
- 1/3 cup Parmesan cheese or Parmigiano-Reggiano, freshly grated
- 3-4 cloves garlic minced
- 1/2 tsp anchovy paste more to taste
- 2 tsp sugar
- 1 1/2 Tbsp lemon juice fresh
- 1/2 tsp parsley dried, 1 tsp fresh
- salt and pepper to taste
- water as needed to thin
Instructions
- Combine all ingredients except for water into a blender and blend until smooth.
- Add water a teaspoon at a time, if needed to thin dressing.
- Store in an airtight container in the refrigerator for up to a week.
Tips & Notes:
Nutrition Facts:
Mones says
It is so yammy