With this quick and easy homemade Caesar salad dressing, you’ll never buy store-bought dressing again.
Fresh ingredients make the best dressing. Use fresh garlic and freshly squeezed lemon juice for the best flavor. Now, you eagle-eyed blog readers might notice that I’ve got some anchovies in there. I am here to say, “Don’t fear the fish!” While anchovies might not be the prettiest fish in the sea, they add a nice layer of flavor that will take your dressing from average to spectacular. Now, you Caesar salad purists may notice that I do fear the raw egg and have used a little mayo instead.
I promised you this dressing would be super easy and it is. Just put all the ingredients except for the oil in the food processor. Process until smooth, which will take about 2 minutes.
While the food processor is running, add the oil in a slow, steady drizzle. Process until smooth and voila, you’re finished!
You can also make this dressing without a food processor. Mince the the anchovies and garlic until they are very fine. Transfer to a bowl and add the rest of the ingredients except for the oil and whisk until smooth. Pour in the olive oil in a slow steady drizzle while continuously whisking the mixture. Whisk until smooth and creamy.
Easy Homemade Caesar Salad Dressing
Easy recipe for homemade Caesar Salad Dressing.
Yield: 1 1/2 cups
1 tbsp grainy Dijon mustard
3 tbsp real mayo
3 anchovies (don't be scared of the small fish)
4 good sized cloves of garlic
1/3 cup fresh lemon juice
1/2 teaspoon salt
1 teaspoon fresh ground pepper
I cup olive oil
Put the mustard, mayo, anchovies, garlic, lemon juice and salt and pepper in the bowl of a food processor. Process until very smooth (about 2 min).
While the processor is running, add the olive oil in a very slow stream. Mix until thick.
You can make this dressing without a food processor by mincing the anchovies and garlic until they are very fine. Whisk the mustard, mayo, anchovies, garlic, lemon juice, salt and pepper until smooth. Now at this point you need three hands or a helper. One hand to hold the bowl, one hand to continually whisk and one hand to add the olive oil in a very slow steady stream. Whisk until smooth and creamy.
Refrigerate until ready to use.
*Note, I rarely add Parmesan cheese directly to the dressing. I like the flavor better when I add it directly to the salad.