Description
This Caesar Salad Dressing is tangy and delicious without the anchovies, anchovy paste and has no raw eggs! Skip the preservatives from the jarred bottle and make it yourself in less than 10 minutes.
Ingredients
Scale
- 1/3 cup mayonnaise, Hellmanns is my preference.
- 3 tablespoons fresh lemon juice, about 1 lemon
- 1 teaspoon dijon mustard
- 1 tablespoon Worcestershire sauce *substitute for vegan brand if vegan or allergic to anchovies
- 1 tablespoon whole milk
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup high quality Extra Virgin Olive Oil
- 2/3 cup parmesan cheese, shredded fine
Instructions
- Into a food processor, add the mayonnaise, Worcestershire, minced garlic, lemon juice, milk, dijon mustard and salt and pepper. Pulse together a few time to blend.
- Turn speed to low and slowly pour in the olive oil to emulsify the dressing.
- Next, add in the parmesan cheese and pulse about 10 times or until fully blended.
- Refrigerate for 30 minutes to an hour before serving. Enjoy!
Notes
I recommend shredding your own cheese from the block for the best taste.
Pour the olive oil slowly into the food processor with the speed on low. If you don't have a food processor, use a blender or immersion blender and add 1 tablespoon in at a time and then blend and repeat.
Store the dressing in the fridge for 30 minutes to an hour before serving to allow it to cool and thicken.
- Prep Time: 10 minutes
- Fridge cooling time: 30 minutes
- Cook Time: 0 minutes
- Category: salad dressing
- Method: food processor
- Cuisine: Italian