Caesar Salad Dressing

Caesar Salad Dressing - creamy and smooth homemade Caesar salad dressing packed with savory goodness from Worcestershire sauce and anchovies, tanginess from sour cream and lemon juice, nuttiness from Parmesan cheese and a slight hint of sweetness. It's way more flavorful than the bottled ones. And NO RAW eggs required!

Course Condiment

Cuisine American

Prep Time 10

Total Time 10

Servings tablespoons (or about 1 cup)

Calories 86kcal

Author Imma

Ingredients

3 oil-packed anchovy fillets (1 tablespoon) , drained and chopped
2 garlic cloves , minced
½ teaspoon (2.5 g) (or more) kosher salt
¼ cup (57 g) sour cream
½ cup (116 g) mayonnaise
2 tablespoons (30 ml) fresh lemon juice
1 teaspoon (5 g) Worcestershire
1 teaspoon (5 g) Dijon mustard
2 tablespoons (28 ml) olive oil
¼ cup (25 g) Parmesan , finely grated
¼ teaspoon (0.5 g) black pepper
2 teaspoons (8 g) sugar (optional)

Instructions

In a medium bowl, whisk together the anchovy, garlic, salt, sour cream, mayonnaise, lemon juice, Worcestershire, Dijon mustard, olive oil, Parmesan and pepper, whisk continuously until fully combined. Add sugar, if desired. Taste and adjust to your liking.
Serve with croutons, romaine hearts or on Caesar salad.

Notes

You can also blend all the ingredients in a blender or food processor for a smooth texture.
The dressing will keep well in the fridge in an airtight container for about a week.
Use good mayonnaise and fresh Parmesan for great results.

Nutrition