Forget the store-bought stuff; this homemade Caesar dressing is a game-changer. Fresh, flavorful, and foolproof, it’s the secret to elevating your salads from meh to magnificent.
Why This Recipe Works
- Uses fresh garlic and anchovies for that authentic, umami-packed flavor.
- Combines creamy mayonnaise with tangy lemon juice for the perfect balance.
- Quick and easy to whip up, no fancy equipment needed.
- Customizable to taste, adjust the garlic or lemon as you like.
- Stays fresh in the fridge for up to a week, making it a great make-ahead option.
Ingredients
- 1 cup mayonnaise
- 2 cloves garlic, minced
- 2 anchovy fillets, minced
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Equipment Needed
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Garlic press (optional)
Instructions
Step 1: Combine the Base Ingredients
In a mixing bowl, whisk together the mayonnaise, minced garlic, and minced anchovies until well combined. The anchovies might sound scary, but they’re the secret to that deep, savory flavor Caesar dressing is known for.
Step 2: Add the Tangy Elements
Stir in the lemon juice, Dijon mustard, and Worcestershire sauce. These ingredients add the perfect amount of tang and complexity to the dressing. Taste as you go; if you like it zingier, feel free to add a bit more lemon juice.
Step 3: Incorporate the Cheese
Fold in the grated Parmesan cheese. This not only thickens the dressing but also adds a nutty, salty flavor that’s irresistible. For the best texture, use freshly grated Parmesan rather than the pre-shredded kind.
Step 4: Season to Perfection
Season the dressing with salt and pepper to taste. Remember, the Parmesan and anchovies are already salty, so go easy on the salt at first. You can always add more, but you can’t take it out!
Step 5: Let It Rest
Cover the bowl and let the dressing sit in the fridge for at least 30 minutes before serving. This resting time allows the flavors to meld together beautifully, resulting in a more cohesive and delicious dressing.
Tips and Tricks
For a smoother dressing, you can blend all the ingredients in a food processor or blender. If you’re not a fan of anchovies, you can substitute them with a teaspoon of anchovy paste for a milder flavor. To make the dressing lighter, you can replace half of the mayonnaise with Greek yogurt. Always use fresh lemon juice for the best flavor; bottled lemon juice can taste artificial. If the dressing is too thick, thin it out with a tablespoon of water or milk until you reach your desired consistency.
Recipe Variations
- Add a teaspoon of capers for an extra briny kick.
- For a spicy version, mix in a few dashes of hot sauce or a pinch of cayenne pepper.
- Substitute the Parmesan with Pecorino Romano for a sharper taste.
- For a vegan version, use vegan mayonnaise, omit the anchovies, and add a bit of miso paste for umami.
- Throw in some fresh herbs like parsley or chives for a herby twist.
Frequently Asked Questions
Can I make this dressing ahead of time?
Absolutely! This dressing can be made up to a week in advance and stored in an airtight container in the refrigerator. The flavors actually improve over time, so making it ahead is a great idea.
What can I use if I don’t have anchovies?
If you’re out of anchovies or just not a fan, you can use a teaspoon of anchovy paste instead. Alternatively, a dash of soy sauce or Worcestershire sauce can provide a similar depth of flavor, though the taste won’t be exactly the same.
How can I thin out the dressing if it’s too thick?
If your dressing is thicker than you’d like, simply whisk in a tablespoon of water, milk, or even more lemon juice until it reaches your desired consistency. Add the liquid slowly to avoid over-thinning.
Summary
This homemade Caesar dressing is creamy, zesty, and packed with flavor. Easy to make and customizable, it’s the perfect way to elevate any salad. With fresh ingredients and a few simple steps, you’ll never go back to store-bought dressing again.