Chex Mix
Lidey Heuck
241 ratings with an average rating of 4 out of 5 stars
241
1 hour, plus cooling
Caesar Salad Dressing
Published June 26, 2024
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1½ cups
- 2garlic cloves
- 4oil-packed anchovies, drained
- 1cup mayonnaise
- ½tablespoon Dijon mustard
- ½tablespoon Worcestershire sauce
- ¼cup lemon juice (from 1 to 2 lemons), plus more to taste
- ¼cup finely grated Parmesan
- Salt and black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
151 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 9 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 213 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Finely mince the garlic cloves. Mince the anchovies: Stack them on top of each other and run your knife down lengthwise, then bunch them up and chop again. Repeat this process until the anchovies are a slightly chunky paste.
- Step 2
Add the garlic and anchovies to a medium bowl, and follow with mayonnaise, mustard, Worcestershire sauce, lemon juice, Parmesan and 2 tablespoons coarsely ground black pepper. Whisk well, then taste and add salt or lemon juice as desired. Store in an airtight container in the fridge for up to four days.
Private Notes
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Cooking Notes
William Wroblicka
Anchovies are not something I use every day in my kitchen, so opening up a tin to get the four fillets called for in this recipe would pose the problem of what to do with the rest. Anchovy paste in a tube to the rescue! Two teaspoons of anchovy paste can be substituted for the four minced fillets (per America's Test Kitchen), and the rest of the tube can be capped and stored in the refrigerator where it will keep for months (per Bon Appetit).
Mike Giuseffi
Add 1tsp red wine vinegar and a tablespoon of olive oil. It makes a world of difference.
cooks4bob
You can get anchovies in a jar. Keeps well in the refrigerator and are there when you want to sneak in some umami.
Linda
Roughly chop the garlic cloves and anchovies. Put dressing ingredients into immersion blender mixing container and blitz till smooth. If raw garlic is too 'explosive' in your gut, double the amount of garlic, but put it into a microwave-proof custard cup, barely cover with water, and zap for 40-60 seconds until it just starts to look translucent. It will have a milder flavor, and not be so hard to digest.
mary ann patterson
So delicious and easy! I did it all in my mini-prep in the same order as the recipe. It’s a keeper!
Chef Anonymous
I found 2 tablespoons of pepper a little too peppery. Will reduce next time.
Matt F.
Mayonnaise?!? Half the fun of making Caesar dressing from scratch is putting together your own emulsion. Omit the mayo here, add an egg yolk and drizzle in extra virgin olive oil as you whisk until you get to the volume and consistency you like. If raw egg bothers you, coddle it in hot water 1st and add a Tbsp of vinegar.
Peony123
Liked it but didn't love it. The best Caesar is at Musso and Frank's, imho. I made some adjustments, but it didn't have that bite.
Dan Kravitz
Leave out the mayonnaise and go back to egg yolks! Far better texture and flavor.
Niki Kobacker
I found it to be a bit too lemony.
Gina
I make a lot of Caesar dressing-it’s my husband’s favorite, and this recipe is nearly identical to my own. However I don’t typically have canned anchovies around. But Red Boat fish sauce is always in my fridge and it’s a great substitute.
LB
way too much mayonnaise - commercial mayo ruins ceasar dressing . should be made with egg yolk and oil drizzled in slowly to emulsify like a mayonnaise would along with the other ingredients
WarrenRI
This is a good recipe. But add a drizzle of good olive oil, a fine grating of Pecorino Romano and some hand-torn crunchy croutons (yes,their craggyness makes a big difference) and you'll have a great one.
Scott
You can “veganize” this by substituting Veganaise (or other non-dairy mayo) and using nutritional yeast in place of the cheese.
Ernest Murphy
Turning one of the world's greatest and least complicated salads into "convenience food" this way is utterly ridiculous. In a modern country, ingredients for the real thing are easily obtained and not expensive. If that's too much for you, you should be drowning a wedge of Iceberg in supermarket ranch dressing. So you end up with left-over anchovy fillets in your fridge? Sauté in butter with veggies or add to tuna or chicken salad. How hard is that?
Colleen Hannigan
Pro tip .. You can buy anchovy paste in a squeeze tube .
The Other StuBeef
ATK has a version we swear by. Mayo makes it last for weeks. To those poo-pooing; making a classic Caesar dressing is basically making mayo in the process.
Chef Anonymous
I found 2 tablespoons of pepper a little too peppery. Will reduce next time.
Kevin
To those nixing the mayonnaise: Eggs, oil, and lemon juice are the recipe for mayo, so it’s not a stretch to use it for a quick and easy dressing.
Dan D
I use four eggs and olive oil instead of mayonnaise and delete the mustard for true Caesar dressing.
SHIRLEY
I substituted olive oil and a 1 minute coddled egg for the mayonnaise. My family think mayo in their Caesar salad is disgusting….
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