Caesar Dressing
The ultimate creamy, tangy Caesar Dressing is here to elevate your salads. With a balance of rich flavors from anchovies, Parmesan, and a hint of lemon juice, this dressing is a must-try. Perfect for casual dinners or special occasions, it's easy to whip up and even better made ahead!
Equipment
- Grater
- Mixing Bowl
Ingredients
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon balsamic vinegar
- 1 teaspoon Worcestershire sauce
- 4 whole anchovy fillets minced then mashed
- 2 cloves garlic finely minced
- 1/4 teaspoon salt plus more to taste
- 1/4 teaspoon pepper plus more to taste
- 1/3 cup Parmesan cheese finely, freshly grated
- as needed milk
Instructions
- Add all of the dressing ingredients to a mixing bowl except the Parmesan cheese. Mix until smooth; then mix in the Parmesan cheese.
- Add milk 1 tablespoon at a time to reach desired consistency. Taste and adjust with salt/pepper and additional lemon juice if desired.
- Chill for at least one hour before using.
Notes
- To prep anchovies: Start by chopping the anchovies until finely minced. Next, use the side of your knife to mash the anchovies by pressing down and sliding the knife against the cutting board to form a paste.
- Anchovies: A key ingredient that adds a savory, complex depth without leaving it “fishy-tasting.” Don't skip this!
- Leftover anchovies: Can be stored submerged in olive oil in an airtight container for up to 2 months.
- Storage: This recipe is good for up to 2 weeks in the refrigerator.
- Vegan Caesar Dressing: Replace with vegan sour cream, mayonnaise, and anchovies can be substituted with capers.