Description
Homemade Caesar Salad Dressing brings classic Italian-American flavors straight to your kitchen. Rich anchovy and garlic notes blend seamlessly with creamy egg yolk and tangy lemon, creating a restaurant-worthy sauce you can easily master at home.
Ingredients
Scale
Main Ingredients:
- 1 cup mayonnaise
- ½ cup freshly grated Parmigiano-Reggiano
Flavor Enhancers:
- 2 tablespoons (30 milliliters) freshly squeezed lemon juice
- 1 teaspoon (5 milliliters) Worcestershire sauce
- 1 teaspoon (5 milliliters) Dijon mustard
- 1 teaspoon (5 milliliters) anchovy paste (or 2 anchovy fillets, minced)
Aromatics and Seasonings:
- 2 small garlic cloves, minced
- ¼ teaspoon (1.25 milliliters) salt
- ¼ teaspoon (1.25 milliliters) freshly ground black pepper
Instructions
- Crush the garlic cloves into a fine paste using the back of a knife, releasing their robust, pungent essence into a medium mixing vessel.
- Incorporate the anchovy paste, creating a rich, umami foundation that will elevate the dressing’s depth of flavor.
- Squeeze fresh lemon juice directly into the bowl, ensuring no seeds slip through, and whisk vigorously to integrate the citrusy brightness.
- Add Dijon mustard and Worcestershire sauce, blending these complex condiments until they form a harmonious, glossy emulsion.
- Gently fold in the mayonnaise, stirring with a smooth, circular motion to maintain a silky, consistent texture.
- Sprinkle the grated Parmigiano-Reggiano, allowing the cheese to gradually melt and infuse the mixture with its nutty, salty profile.
- Season with a delicate balance of salt and freshly cracked black pepper, tasting and adjusting to achieve a perfectly calibrated flavor.
- Seal the bowl with a tight-fitting lid or plastic wrap, then nestle in the refrigerator for a minimum of 30 minutes, enabling the ingredients to intermingle and develop a more pronounced, sophisticated taste.
Notes
- Emulsify ingredients thoroughly to ensure a smooth, creamy texture without lumps or separation.
- Use fresh lemon juice for the brightest, most vibrant flavor profile compared to bottled alternatives.
- Adjust anchovy paste quantity for those sensitive to strong fishy tastes, or substitute with mashed capers for a vegetarian version.
- Grate Parmigiano-Reggiano fresh for maximum flavor intensity and avoid pre-packaged grated cheese which can taste stale.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 220
- Sugar: 1 g
- Sodium: 640 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 35 mg