Caesar Salad Dressing

Creamy, smooth, and packed with umami 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 need for raw eggs!

Makes about a cup

Course Condiment

Cuisine American, Fusion

Diet Gluten Free

Prep Time 10

Total Time 10

Servings

Calories 188kcal

Author Imma

Ingredients

3 oil-packed anchovies, drained and chopped (about 1 tablespoon)
2 cloves garlic, minced
½ teaspoon (2g) kosher salt (or more to taste)
¼ cup (60g) sour cream
½ cup (112g) mayonnaise
2 tablespoons (30ml) fresh lemon juice
1 teaspoon (5g) Worcestershire sauce
1 teaspoon (5g) Dijon mustard
2 tablespoons (30ml) olive oil
¼ cup (30g) finely grated Parmesan
¼ teaspoon (1g) black pepper
2 teaspoons (8g) sugar (optional)

Instructions

In a medium bowl, whisk the anchovy, garlic, salt, sour cream, mayonnaise, lemon juice, Worcestershire, Dijon mustard, olive oil, Parmesan, and pepper. Whisk continuously until fully combined. Taste, add sugar if desired, and adjust seasonings to your liking.
Chop up Romaine lettuce, top with parmesan cheese and croutons, and drizzle the salad dressing over the salad. Enjoy.

Notes

You can also blend all the ingredients in a blender or food processor for a smooth texture.
Freshly grated Parmesan is so much better on this salad. But if you only have a pre-grated jar of Parmesan, use what you have.
Please remember that the nutritional information is a rough estimate and can vary greatly based on the ingredients used in the recipe.

Nutrition