Searching for a dressing that’s both easy to make and packed with flavor? Look no further. Our creamy Caesar dressing delivers all the rich, savory goodness you crave, without the fuss of traditional recipes.
Need a Homemade Caesar dressing that isn’t flat?
Perfected through lots of testing, this dressing recipe strikes the ideal balance of creaminess, tanginess, and depth. We’ve streamlined the restaurant classic, using anchovy paste for extra umami—the savory taste that deepens your dining experience and will have your taste buds dancing. Learn why this element is key to making your homemade Caesar salad dressing stand out, and take your grilled Caesar salad up a notch.
Ingredients for Homemade Caesar Dressing Recipe
This recipe guides you through creating a Caesar dressing that’s perfect for a variety of dishes. We skip the traditional method with raw eggs and use mayonnaise to get the job done. It enhances flavors and adds a creamy texture to your favorite salads.
- homemade mayo – or regular store-bought mayo
- Garlic cloves, minced (try smoked garlic confit for extra flavor)
- Grated Parmesan cheese
- Anchovy paste
- Avocado oil (or your favorite neutral oil)
- Fresh lemon juice
- White wine vinegar
- Worcestershire sauce
- Coarse ground black pepper (or freshly ground black pepper)
- Salt, to taste
How to Make this Creamy Caesar Dressing
- Blend the Base:
- In a food processor, combine the mayo, minced garlic, Parmesan cheese, and anchovy paste. Pulse until smooth to create the flavorful foundation of your dressing. Alternatively you could use a whisk, but we find the food processor makes quick work of this process.
- Incorporate Liquids:
- Add lemon juice, white wine vinegar, and Worcestershire sauce to the mixture. Pulse again to blend all the ingredients thoroughly, ensuring a consistent and creamy texture.
- Season:
- Add coarse ground black pepper and pulse to mix. Taste and season with salt as needed, adjusting the seasoning to achieve the perfect balance.
- Store:
- Transfer the dressing to a mason jar or an airtight container and refrigerate until ready to use. This helps the flavors meld together beautifully.
- Storage: You can keep this in the refrigerator for up to 4 days.
Why Does Umami Matter?
- Enhancing Flavors: Umami acts as a flavor enhancer, making the dressing more robust and satisfying.
- Depth and Complexity: Anchovy paste is key to adding this savory richness, which complements the tangy and creamy elements of the dressing.
- Versatility: A good Caesar dressing with a strong umami presence can transform simple dishes into extraordinary ones, proving its versatility in the kitchen.
Girl Carnivore Recipe Tips
- Garlic Confit: Using smoked garlic confit instead of raw garlic can add a subtle smokiness and soften the sharpness, which pairs wonderfully with the umami from the anchovies.
- Adjusting Consistency: If the dressing is too thick, thin it out with a little more lemon juice or oil, depending on your preference.
How to use this Creamy Caesar Dressing
Drizzle this creamy Caesar dressing over a bowl of freshly chopped romaine lettuce, sprinkle with extra Parmesan, add croutons, and perhaps some grilled chicken for a complete meal. But it doesn’t just stop there; it’s also perfect as a dip for crudités or spread on sandwiches and wraps.
Feeling wild? This also makes a great marinade for chicken or pork.
This homemade creamy Caesar salad dressing is a game-changer for any salad lover. With its rich umami flavor, brought to life by anchovy paste, it promises to elevate your salads from ordinary to extraordinary. Whip up a batch and discover just how delicious your salads can be!
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Creamy Caesar Dressing Recipe
Ingredients
- ½ cup Mayo link to homemade aioli
- 3 Garlic cloves minced. Try smoked garlic confit for extra flavor
- 1 tbsp Grated parmesan cheese
- 1 tbsp Anchovy paste
- ¼ cup oil we use avocado oil but use your favorte neutral oil
- 1 tbsp Fresh Lemon juice
- 1 tsp White wine vinegar
- 1 tsp Worcestershire sauce
- ½ tsp Coarse ground black Pepper freshly ground black pepper works too
- Salt to taste
Instructions
- Using a food processor, pulse the mayo with the garlic, parmesan cheese, and anchovy paste until smooth.
- Add the lemon juice, vinegar, Worcestershire, and pulse again to combine.
- Add the coarse ground black pepper and pulse once or twice to combine.
- Season with salt, if desired.
- Transfer to a mason jar and store in the fridge until ready to use.
Notes
Store it in a glass jar in the fridge and give it a good shake before ready to use. This dressing will last 4 to 5 days in the fridge.
Nutrition
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FAQs
100% nope. Not even close.
No, traditional Caesar dressing is not creamy. We like our version better.
We like to make our dressing a day in advance to give the flavors time to marry.
This is similar to our recipe for Caesar dressing – delicious! It’s better than anything in a bottle & better than what you’ll get in most restaurants. We made it last night.
Instead of aioli we use a coddled egg, two if they came from our neighbor’s bantam hens. Add more oil & garlic to compensate for the change.
We use tinned anchovies (not the ones crusted in salt). Over the years we’ve increased the level of anchovy. Originally we used 2-3 fillets, now an entire 2 ounce tin goes in less one fillet that I use for a quality test. FYI if you really don’t like anchovies try white anchovies, adjust the salt.
These are great tips, thank you Mr Wascher!