Homemade Caesar Salad Dressing

This creamy homemade dressing is just what you need the next time you're craving a classic Caesar Salad. Made fresh garlic and lemon juice, umami-rich kewpie mayo and anchovies, and no raw egg yolks!

Course Salad

Cuisine Italian

Keyword Caesar Dressing, Homemade Dressing, Salad Dressing

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 171kcal

Author Cara Harbstreet

Equipment

medium mixing bowl
Whisk
citrus juicer

Ingredients

1 cup kewpie mayo or full fat, regular mayonnaise
1/3 cup grated parmesan cheese
2 1/2 tbsp lemon juice or the juice of 1/2 lemon
2 tsp dijon mustard
2 tsp anchovy paste or 2-3 anchovy fillets, mashed
2-3 cloves garlic finely minced
1/4 tsp cracked black pepper

Instructions

If preparing your own anchovy paste, line a cutting board with parchment paper. Remove 2-3 anchovy fillets from the tin. Use the back of a clean fork to mash the fillets into a chunky paste.
Add the anchovy paste to a medium mixing bowl along with the minced garlic, lemon juice, and dijon mustard. Whisk together to combine.
Add the kewpie mayo, grated parmesan cheese, and cracked black pepper. Whisk or fold together to combine until thick and creamy. Transfer to a serving bottle or storage container and serve as the dressing for classic Caesar salad or other recipes.

Notes

Store leftovers in an airtight container and refrigerate. Use within one week for best results.

The recipe, as written, yields approximately 1 1/4 cups of dressing. Serving size is estimated based on amount recommended for side salads. Adjust accordingly for main entrees or other recipes.

Nutrition