Creamy, salty, briny with a ton of umami. Caesar salads are one of our favorites and this dressing is so easy and delicious!
What’s in this Caesar Dressing?
Mayo Dukes Mayonnaise is a must! I’ve had to make it with other dressings, and its not the same! You can make your own homemade mayo, if that’s your preference.
Anchovy Paste We like to get Anchovy Paste at our house because it stays fresh and a little bit goes a long way. If you have regular anchovies, add two minced anchovies into the dressing. If you want to omit anchovies, add a few extra dashes of Worcestershire sauce.
Whole Grain Mustard HEB and Central Market have my favorite Whole Grain Mustard.
Worcestershire Worcestershire has an acidic, sweet and spicy flavor. It add such a unique flavor to the Caesar dressing.
Caper Brine Capers have the tang of the lemon and the brininess of a green olive. The brine of the capers give this dressing a zesty pop!
Garlic Fresh Garlic and Garlic Powder both work in this recipe.
Parmesan Cheese I like using grated parmesan cheese because it offers a smoother dressing.
Pepper Fresh Cracked Pepper gives Caesar Dressing a touch of pepperiness and heat.
Spaghetti Bolognese is the perfect pairing to a Caesar salad! Click here to get my Ultimate Caesar Salad Recipe.
Recipe
Caesar Dressing
This Caesar Dressing is creamy, salty and briny with a ton a umami. Caesar salads are one of our favorites and this dressing is so easy and delicious.
Ingredients
- 1/2 cup Dukes Mayonnaise
- 1 tsp. Anchovy Paste, or 2 anchovies (adjustor person preference)
- 1 tsp. Whole Grain Mustard
- 1 tsp. Worcestershire sauce
- 1 tsp. Caper Brine, or Green Olive Brine
- 1/2 tsp. Garlic Powder, or 1 clove of Minced Garlic
- 1/4 cup Parmesan Cheese, Grated
- 1/2 tsp. Cracked Black Pepper
- 1 Tbsp. Water, to thin out the dressing
- Kosher Salt, to taste
Directions
- Step 1 Combine all ingredients in a medium bowl. Whisk or stir until combined. Add water to thin the dressing out to your liking. Season to taste. Enjoy!
About the Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
