Sauces
Homemade Caesar Salad Dressing
Creamy, balanced Caesar dressing — not too garlicky, not too fishy. Whisk together in under 10 minutes. Adapted from Gourmet magazine.
Source: Jennifer Segal — Once Upon a Chef Total Time: 10 minutes Yield: ~1⅓ cups (10 starter salad portions) | Cuisine: Italian-American
Ingredients
- 2 small garlic cloves, minced
- 1 teaspoon anchovy paste (see note)
- 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
- 1 teaspoon Dijon mustard (Maille is recommended)
- 1 teaspoon Worcestershire sauce
- 1 cup mayonnaise (best quality — Hellmann's or Duke's)
- ½ cup freshly grated Parmigiano-Reggiano
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Whisk the aromatics — In a medium bowl, whisk together garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce.
- Add creamy base — Whisk in the mayonnaise, Parmigiano-Reggiano, salt, and pepper until smooth and well combined.
- Taste and adjust — Adjust lemon, anchovy, or seasoning to preference.
- Store — Keeps well in the fridge for about a week.
Notes
- Anchovy paste — Look for it near the canned tuna in the supermarket.
- Mayo quality matters — This dressing is mostly mayo, so use one you love.
Nutrition (per serving, 10 servings)
| Calories | Fat | Sat. Fat | Carbs | Protein | Cholesterol | Sodium |
|---|---|---|---|---|---|---|
| 184 kcal | 19g | 1g | 1g | 2g | 13mg | 296mg |
Tags: #recipe #sauces #dressing #caesar #salad
Original source: onceuponachef.com