Creamy Caesar Dressing (No Anchovies)
Skip the fish but keep all the bold Caesar flavor with this creamy, tangy dressing. It’s quick to whip up with pantry staples and perfect for salads, wraps, or dipping.
Equipment
- Mixing bowl
- Whisk
- Garlic press or microplane optional, for garlic paste
- Measuring spoons and cups
- Jar or airtight container for storage
Ingredients
- 1 cup mayonnaise
- 1/4 cup grated Parmesan cheese freshly grated preferred
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 2 garlic cloves minced or crushed into a paste
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2-3 tablespoons water as needed, to thin
Instructions
- In a medium bowl, combine mayonnaise, Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, garlic, salt, and pepper.
- Whisk until smooth and fully blended.
- Add water 1 tablespoon at a time to adjust consistency as needed.
- Taste and adjust seasoning if necessary.
- Transfer to a jar or airtight container and refrigerate for up to 5 days.
Video
Notes
- Use fresh Parmesan: It melts in smoothly, unlike pre-shredded types.
- Balance the flavors: Lemon juice and mustard cut through the richness of mayo.
- Garlic paste > minced: Crushing garlic creates a smoother, more even flavor.
- Adjust texture: Thin it for salad, or leave thicker for dipping.
- Let it sit: Even 10 minutes in the fridge enhances the flavor.