Homemade Caesar Salad Dressing (5 Minutes, One Bowl)
Caesar Salad Dressing is considered to be one of the most popular dressings you can buy. Learn how to make you own here.
Equipment
- Small mixing bowl
- Whisk or fork
- Microplane or fine grater (for garlic)
- Small airtight jar or container (for storage)
Ingredients
- 2 tablespoons mayonnaise 30g
- 2 teaspoons fresh lemon juice 10ml, plus more to taste
- ½ teaspoon Dijon mustard 2.5g
- 1 small garlic clove finely minced, about 1/2 teaspoon
- ½ teaspoon Worcestershire sauce 2.5ml, plus more to taste
- 1 teaspoon anchovy paste 5g, or 1 small anchovy fillet, finely minced
- ¼ cup extra-virgin olive oil 60ml
- 1 pinch salt to taste
- 1 pinch freshly ground black pepper to taste
Instructions
- In a small mixing bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, and anchovy paste until smooth. Slowly drizzle in the olive oil while whisking constantly until the dressing is creamy and fully emulsified.2 tablespoons mayonnaise, 2 teaspoons fresh lemon juice, 1/2 teaspoon Dijon mustard, 1 small garlic clove, 1/2 teaspoon Worcestershire sauce, 1 teaspoon anchovy paste, 1/4 cup extra-virgin olive oil
- Taste the dressing on an actual piece of romaine lettuce — not off a spoon. Adjust lemon juice first to brighten, then Worcestershire for savoury depth, then season with salt and black pepper to taste.2 teaspoons fresh lemon juice, 1/2 teaspoon Worcestershire sauce, 1 pinch salt, 1 pinch freshly ground black pepper
- Serve immediately, or transfer to an airtight jar and refrigerate for up to 3 days. Let the dressing sit at room temperature for 10 minutes and stir well before serving.
Notes
Storage: Refrigerate in an airtight jar for up to 3 days. The garlic flavour will intensify overnight — taste and adjust lemon juice before serving.
Make-ahead: This dressing actually improves after a few hours in the fridge as the flavours meld. Make it in the morning for dinner.
Substitutions: Swap anchovy paste for 1 teaspoon of white miso paste for a vegetarian version with similar umami depth. Greek yoghurt can replace half the mayonnaise for a lighter dressing.
Pro tip: Taste the dressing on an actual piece of romaine, not off a spoon. Lettuce dilutes flavour significantly, so always season to taste on the leaf, not in the bowl.
Scaling: Double the batch if topping your salad with grilled chicken or steak — proteins absorb dressing and you will need extra coverage.
Nutrition
Serving: 1servingCalories: 346kcalCarbohydrates: 1gProtein: 1gFat: 38gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 22gTrans Fat: 0.03gCholesterol: 8mgSodium: 252mgPotassium: 45mgFiber: 0.1gSugar: 0.4gVitamin A: 13IUVitamin C: 3mgCalcium: 14mgIron: 0.5mg
Feedback is key!Rate this Recipe !