While traditional Caesar dressing is made with raw egg yolk, I understand why some people feel intimidating the concept. The treatment of raw egg yolk with oil to make the creamy base can be a little difficult and easily lead to a divided or separate dressing. Fortunately, there is a simple problem bypass – mayonnaise! By adding ingredients such as Worcestershire Sauce, fresh garlic and anchovies to a Mayo base, your favorite sandwich will be extended into a creamy Caesar dressing in a few minutes.
Regardless of whether you make a classic Caesar salad, hit the taste in a sandwich or a wrap or want something else about immersing homemade potato chips and chicken wings, this creamy dressing provides so much taste. I hope you and your family love it as well as we do!
Key ingredients
These main ingredients are important to produce the best Caesar dressing. The full list of ingredients can be found in the recipe card below.
Mayonnaise – Feel free to use a high -quality brand bought in the store or exchange you in homemade mayonnaise. For all my Miracle Whip fans out there, the homemade Caesar salad dressing is really best with classic Mayo.
Anchovy paste – This Umami boosting ingredient is iconic for Caesar dressing! Since the recipe only needs a small amount, I like to use the particularly comfortable paste because it is delivered in a squeezable pipe. No mashing is required and you will not open full can of anchovy fillets if you only need a few.
Olive oil – You don’t need anything special, even though you should use an olive oil you like. Note that olive oil can vary from grassy to spicy to buttery to fruity. I like a butter -like, mild olive oil outside of the virin, but a normal olive oil or one with a different taste profile also works!
Parmesan cheese – I always recommend that it tastes better your own cheese-has a better consistency and is usually cheaper than buying beforehand. Tips can be found below how to rub fresh parmesan cheese for this recipe.
Lemon juice – Make sure you use fresh lemon juice for the best results. The variety of bottles has a bitter undertone that confuses the taste and does not taste fresh.
Garlic – Raw garlic has a sharp, spicy taste that is essential for Caesar dressing. Flocking a fresh clove on a microplan is the best way to extract the greatest taste from your clove.
How to make Caesar salad dressing
This simple variation of the authentic Caesar dressing jumps the trouble of whisk with oil until a thick emulsion forms. Instead, start with Mayo, then lemon juice, Dijon -Sensf, Worcestershire -Sauce, Knoblauch, anchovy paste and a few spices. At the end of salty parmesan cheese and stir in a lot of black pepper! This simple recipe makes a thick and creamy salad dressing so quickly without the dressing differ and turns into a thin, oily chaos. Instead, you are guaranteed to have a creamy dressing in no time!
Caesar dressing recipe
If the thought of making homemade Caesar dressing in the past, trying out my simple recipe. This foolproof recipe does not require raw eggs and instead uses Mayo for a creamy dressing that simply slows together.
Recipe for printing
Instructions
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Combine in a medium -sized bowl mayonnaise, olive oil, 2 tablespoons of lemon juice, garlic, anchovy paste and Worcestershire -Sauce. Whisk until they are smooth.
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Sprinkle the parmesan cheese, salt and pepper and stir to combine. Made the aromas of the dressing with more lemon juice, salt and pepper and/or Worcestershire. Cover and cool until use. This makes about 1 cup of dressing.
Notes
- Exchange the paste for regular anchovies. You can finely dark 1 or 2 anchovy fillets to use instead. The paste is practical and does not require a full can or a glass with guard, but both options make a delicious dressing! Anchovy paste is usually filled with doses tuna in grocery stores.
- Let the dressing rest. It is best to make this dressing a few hours before serving so that the taste of the garlic and the anchovies can develop. In addition, the meal makes the meal even easier if the dressing is already prepared! For the best texture, the Caesar dressing is best eaten within 24 hours after production.
Nutrition
Calories: 179Kcal | Carbohydrates: 1G | Protein: 2G | Fat: 19G | Saturated fat: 3G | Polyunes unsaturated fat: 9G | Monoons unsaturated fat: 6G | Transfett: 0.04G | Cholesterol: 12mg | Sodium: 373mg | Potassium: 26mg | Fiber: 0.1G | Sugar: 0.3G | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 0.2mg
*Diet exclusion
Pro tips for creating this recipe
Use a larger bowl than you think you need. This helps to avoid the oil on your worktops when you whisk the salad together.
Make sure that the dressing is beautiful and cold before throwing it with green ones. I want to let it rest in an airtight container in the fridge for about an hour to cool down. As a bonus, this rest period helps to deepen the flavors!
Vary the lemon juice to your taste
I personally prefer a more powerful Caesar dressing with lemon striker, so I use all 3 tablespoons of lemon juice. If you like a creamier, less acid dressing, start small (only 1 tablespoon) and add more if the taste is desired.
Run the cheese with a microplan
Fine grated parmesan is the key to do the texture of the dressing correctly – it helps to thicken it! If you are still trying to use a microplan, I cannot recommend it enough. A parmes’ part will turn into a cloud -like bunch of cheese that melts slightly in your mouth. Simply rub the cheese block back and forth on the microplan and measure the grated parmesan cheese or weigh it.
If you don’t have a micropan, use the smallest holes on a box area. The use of the large hold creates large, thick parmesan stripes (crushed Parmesan) that do not stir into the dressing at all. You can also chop the cheese block in a kitchen machine and then ground very finely, but this makes a slightly granular dressing.
How to use Caesar dressing
Obviously, the most classic use for this homemade dressing Caesar salad. It is also a great creamy dressing for other salads and can be used for a lot of pasta salad.
I also love to exchange traditional Mayo for Caesar -Dressing when I make sandwiches or wraps – this additional piece of spice and tang adds a lot of excitement. I also like to drizzle a bit of Caesar about vegetables like my air fry -broccoli, Brussels sprouts or roasted potatoes! Or use it as a dip instead of ranch with air fry potato carving, air roast -chicken wings or fresh vegetable bowl.
Frequently asked questions
You don’t have to, but remember that you cannot taste “anchovies” in the dressing. It only adds Umami! If you do not eat fish, exchange it with other Umami boosters such as Miso paste, caperne salt or eating yeast for a similar taste.
I do not recommend it because the texture is divided during thawing. If you want to freeze it, place the assassinated dressing with a little more Mayo or oil at a low to medium speed to emulsify it again before serving.
Absolutely! If you do not use olive oil, I recommend using a neutral -taste -flavor alternative such as avocado oil or rapeseed oil.
If you have tried this recipe for Caesar dressing, don’t forget to evaluate it and let me communicate in the comments below. I love to hear from you!