Creamy Caesar Dressing

I really love this Caesar dressing because it is so close in taste to the traditional one made with egg yolks.

I will never forget the first time I had a Caesar salad. Many years ago I was in a really nice restaurant and ordered the salad as my starter. I did not know the salad also came with a show. The waiter wheeled a cart to the table and began making the dressing and salad right in front of me. I could see all the ingredients he was mixing together, including RAW egg yolk. WHAT?!! I was a little shocked to see raw eggs going in the dressing, but figured I would go ahead and try it since I never heard of anyone getting sick from eating at this restaurant. I also saw the waiter adding Worcestershire sauce, but no anchovy.

I later learned that the Worcestershire sauce was used in the original recipe created by Caesar Cardini at his restaurant in Tijuana, Mexico. Anchovies are a standard ingredient in bottled Worcestershire sauce, so maybe that’s how they became a separate ingredient in some versions of the dressing recipe. I’ve had several different versions of this salad dressing many times, some with Worcestershire sauce and some with anchovy. I prefer the Worcestershire sauce because it has a milder flavor. You can use either one or both in this recipe.

Either way, this Caesar dressing is simple to make at home and is better and fresher tasting than any bottled dressing you can buy in a store .

Print recipe

Ingredients

1/2 Cup Mayonnaise
1/4 Cup Parmesan Cheese (grated)
2 Tablespoon Lemon Juice (freshly squeezed)
1/2 Tablespoon Dijon Mustard
1 Small Clove Garlic (minced)
1 Teaspoon Worcestershire Sauce
1/4 Teaspoon Salt
1/8 Teaspoon Black Pepper
1/4 Teaspoon Anchovy Paste (optional)
2-3 Tablespoons Milk

Note

This recipes makes 1 cup of dressing.

Directions


Whisk together lemon juice, Worcestershire sauce, minced garlic, Dijon mustard, salt, black pepper and optional anchovy paste.

Add mayonnaise, Parmesan cheese and milk. Whisk together until smooth and creamy.