American•quick
Caesar Salad Dressing
Caesar Salad Dressing - creamy and smooth homemade Caesar salad dressing packed with savory goodness from Worcestershire sauce and anchovies, tanginess from sour cream and lemon juice, nuttiness from Parmesan cheese and a slight hint of sweetness. It's way more flavorful than the bottled ones. And NO RAW eggs required!
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 15 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 oil-packed anchovy fillets (1 tablespoon) (, drained and chopped)
- 2 garlic cloves (, minced)
- ½ teaspoon (2.5 g) (or more) kosher salt
- ¼ cup (57 g) sour cream
- ½ cup (116 g) mayonnaise
- 2 tablespoons (30 ml) fresh lemon juice
- 1 teaspoon (5 g) Worcestershire
- 1 teaspoon (5 g) Dijon mustard
- 2 tablespoons (28 ml) olive oil
- ¼ cup (25 g) Parmesan (, finely grated)
- ¼ teaspoon (0.5 g) black pepper
- 2 teaspoons (8 g) sugar ((optional))
Instructions
- 1
In a medium bowl, whisk together the anchovy, garlic, salt, sour cream, mayonnaise, lemon juice, Worcestershire, Dijon mustard, olive oil, Parmesan and pepper, whisk continuously until fully combined. Add sugar, if desired. Taste and adjust to your liking.
- 2
Serve with croutons, romaine hearts or on Caesar salad.