Homemade Caesar Dressing
The perfect blend of creamy and tangy, Homemade Caesar Dressing elevates your salad game! This easy-to-make dressing is fresh, flavorful, and perfect for any occasion. Whip it up tonight and enjoy the taste of homemade goodness!
Equipment
- Whisk
- Grater
- Mixing Bowl
Ingredients
- 1/2 cup Mayonnaise
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 2 Garlic cloves grated or pressed
- 3 Tbsp Fresh lemon juice from 1 large lemon
- 1/2 tsp Salt
- 1/2 tsp Freshly ground black pepper
- 1/2 cup Extra light olive oil not extra virgin
- 1/2 cup Freshly grated parmesan cheese
Instructions
- In a large mixing bowl, combine 1/2 cup mayonnaise, 2 tsp Dijon mustard, 2 tsp Worcestershire sauce, grated garlic, 3 Tbsp lemon juice, salt, and pepper. Use a whisk to mix the ingredients until they are well combined.
- As you whisk, it's time to introduce the oil. While whisking vigorously, slowly drizzle in 1/2 cup extra light olive oil. This step is crucial as it helps to emulsify the dressing, making it creamy and thick.
- Keep whisking until all of the olive oil is incorporated, and the dressing takes on a smooth, velvety consistency. Look for it to become creamy and slightly thick when it’s done.
- Now, add 1/2 cup freshly grated parmesan cheese to the bowl. Gently fold it into the mixture, ensuring it’s evenly distributed throughout the dressing.
- Once everything is well mixed, transfer your Homemade Caesar Dressing to a mason jar or a sealed container. This will keep it fresh and make it easy to use later.
- Cover the jar with a lid and refrigerate your dressing until you're ready to serve it. Letting it chill for a bit allows the flavors to meld beautifully.
Notes
- Tip 1: Depending on the brand of Worcestershire sauce, it may contain gluten and anchovies. For gluten-free, look for a Worcestershire sauce labeled gluten-free.
- Tip 2: Use a mild-flavored oil and avoid using extra virgin olive oil which will give it a different flavor profile.
- Tip 3: Whisking vigorously while slowly drizzling in the oil is key to keeping the dressing emulsified and thick.