Easy Homemade Caesar Dressing

Name: Easy Homemade Caesar Dressing
Prep time: 10 min
Total time: 10 min
Yield: 12 servings
Ingredients: 1 cup mayonnaise; 2 tablespoons fresh lemon juice; 8 anchovy filets; 1 clove garlic; 1/3 cup grated parmesan; 1 teaspoon Dijon mustard; 1 teaspoon Worcestershire sauce; salt and pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
12 servings
Calories
144 kcal
Course
Salad, Condiments
Cuisine
Italian, American

Easy Homemade Caesar Dressing

Gael Hudson

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This fabulous restaurant-style Caesar dressing recipe is easy to make and delicious to enjoy on salads, wraps, or as a creamy and tangy dipping sauce. PLUS we're sharing a simple recipe for crunchy croutons to add onto the best Caesar salad!

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Ingredients

Servings

1 cup mayonnaise
2 tablespoons fresh lemon juice
8 anchovy filets minced, about 1 tb (from a can)
1 clove garlic minced
1/3 cup grated parmesan
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
salt and pepper

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Instructions

Finely mince the anchovies and garlic cloves. Squeeze 2-3 tablespoons of fresh lemon juice.
Set out a small mixing bowl or measuring pitcher. Combine the mayonnaise, 2 tablespoons of fresh lemon juice, minced anchovy, and minced garlic. Whisk until smooth.
Add the grated Parmesan cheese, Dijon mustard, and Worcestershire sauce. Whisk again until smooth. Taste, then salt and pepper as desired. If desired, you can add a little more lemon juice for an extra tangy dressing.
Cover the dressing and refrigerate until ready to serve. The salad dressing can be kept for up to two weeks in an airtight container in the refrigerator.

Notes

5 cups rustic Italian bread cubes, approx. 1 inch size
6 tablespoons
unsalted butter
1/4 teaspoon
garlic powder
Salt
and pepper
2 large egg yolks
1 teaspoon
Dijon mustard
1 1/2 – 2 tablespoons lemon juice
3 tablespoons
oil,
grapeseed or vegetable
1 tablespoon
extra virgin olive oil
8 anchovy fillets, from a 2 -ounce can
2 cloves
garlic
5 tablespoons
grated Parmesan cheese
12 ounces romaine lettuce, roughly chopped
Homemade Caesar Dressing
Homemade Croutons
Shaved Parmesan Cheese for garnish
Set a large skillet over medium heat. Add the butter. Once the butter is melted, add in the bread cubes. Toss well.
Toast the bread cubes on all sides, tossing every minute for even browning. After 3 minutes, sprinkle the croutons with garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon cracked black pepper.
Continue turning and cooking another 3-4 minutes until golden. Remove from heat and cool.
Whisk the egg yolks, Dijon mustard, and 1 1/2 tablespoons lemon juice together in a small bowl. Slowly drizzle in both oils, while whisking the mixture vigorously. This emulsifies the dressing for a thick silky texture.
Finely mince the anchovy fillets and garlic together. Whisk the anchovies, garlic, and grated Parmesan cheese into the dressing.
Taste, then whisk in another 1/2 tablespoon lemon juice if desired. Salt and pepper to taste.
Chop the lettuce and place it in a large salad bowl. Drizzle two-thirds of the dressing over the lettuce. Toss well to coat.
Add more dressing if needed, but do not drench the lettuce.
Then toss in the croutons. Garnish with shaved Parmesan cheese if desired. Serve immediately!
To Store: Pour the dressing into an airtight container and keep in the fridge for up to 10-14 days. Give it a good stir before serving.
5 cups rustic Italian bread cubes, approx. 1 inch size
6 tablespoons unsalted butter
1/4 teaspoon garlic powder
Salt and pepper
2 large egg yolks
1 teaspoon Dijon mustard
1 1/2 – 2 tablespoons lemon juice
3 tablespoons oil, grapeseed or vegetable
1 tablespoon extra virgin olive oil
8 anchovy fillets, from a 2 -ounce can
2 cloves garlic
5 tablespoons grated Parmesan cheese
12 ounces romaine lettuce, roughly chopped
Homemade Caesar Dressing
Homemade Croutons
Shaved Parmesan Cheese for garnish
Set a large skillet over medium heat. Add the butter. Once the butter is melted, add in the bread cubes. Toss well.
Toast the bread cubes on all sides, tossing every minute for even browning. After 3 minutes, sprinkle the croutons with garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon cracked black pepper.
Continue turning and cooking another 3-4 minutes until golden. Remove from heat and cool.
Whisk the egg yolks, Dijon mustard, and 1 1/2 tablespoons lemon juice together in a small bowl. Slowly drizzle in both oils, while whisking the mixture vigorously. This emulsifies the dressing for a thick silky texture.
Finely mince the anchovy fillets and garlic together. Whisk the anchovies, garlic, and grated Parmesan cheese into the dressing.
Taste, then whisk in another 1/2 tablespoon lemon juice if desired. Salt and pepper to taste.
Chop the lettuce and place it in a large salad bowl. Drizzle two-thirds of the dressing over the lettuce. Toss well to coat.
Add more dressing if needed, but do not drench the lettuce.
Then toss in the croutons. Garnish with shaved Parmesan cheese if desired. Serve immediately!

Nutrition Information

Show Details

Serving 2tb Calories 144kcal (7%) Carbohydrates 1g (0%) Protein 2g (4%) Fat 15g (23%) Saturated Fat 3g (15%) Polyunsaturated Fat 8g Monounsaturated Fat 3g Trans Fat 0.03g Cholesterol 12mg (4%) Sodium 181mg (8%) Potassium 27mg (1%) Fiber 0.03g (0%) Sugar 0.2g (0%) Vitamin A 38IU (1%) Vitamin C 1mg (1%) Calcium 31mg (3%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 144 kcal

% Daily Value*

Serving	2tb
Calories	144kcal	7%
Carbohydrates	1g	0%
Protein	2g	4%
Fat	15g	23%
Saturated Fat	3g	15%
Polyunsaturated Fat	8g	47%
Monounsaturated Fat	3g	15%
Trans Fat	0.03g	2%
Cholesterol	12mg	4%
Sodium	181mg	8%
Potassium	27mg	1%
Fiber	0.03g	0%
Sugar	0.2g	0%
Vitamin A	38IU	1%
Vitamin C	1mg	1%
Calcium	31mg	3%
Iron	0.2mg	1%