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!
Keyword salad dressing
Prep Time 10minutes
Total Time 10minutes
Servings 15tablespoons (or about 1 cup)
3 oil-packed anchovy fillets (1 tablespoon), drained and chopped
2 garlic cloves, minced
½teaspoon(2.5 g) (or more) kosher salt
¼cup(57 g) sour cream
½cup(116 g) mayonnaise
2tablespoons (30 ml) fresh lemon juice
1teaspoon(5 g) Worcestershire
1teaspoon(5 g) Dijon mustard
2tablespoons (28 ml) olive oil
¼cup(25 g) Parmesan, finely grated
¼teaspoon(0.5 g) black pepper
2 teaspoons(8 g) sugar (optional)
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 withcroutons, romaine hearts or on Caesar salad.
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.