Caesar Salad Dressing without Anchovies
This creamy Caesar Salad Dressing without Anchovies tastes so much better than any store bought brand. You'll love how simple it is to make. It's super creamy and delicious on salads and so much more.
Servings: 10
Calories: 159kcal
Equipment
- mason jar
- measuring cups
- measuring spoons
- box grater
Ingredients
- ½ cup extra virgin olive oil
- 5 tablespoons mayonnaise
- ⅓ cup grated Parmesan cheese
- juice of ½ lemon about 2 tablespoons
- 1 teaspoon Dijon mustard
- 1 teaspoon no anchovy Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
Instructions
- In a mason jar add the extra virgin olive oil, mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce, garlic powder, kosher salt, and pepper.½ cup extra virgin olive oil, 5 tablespoons mayonnaise, ⅓ cup grated Parmesan cheese, juice of ½ lemon, 1 teaspoon Dijon mustard, 1 teaspoon no anchovy Worcestershire sauce, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon fresh ground black pepper
- Screw on the lid and give the jar a vigorous shake to combine the ingredients.
- Let the dressing sit for 5-10 minutes to combine and emulsify. Give the jar another vigorous shake. The dressing should be creamy and thick.
- Store the dressing in the mason jar in the refrigerator for up to 1 week. Shake before using.
Video
Notes
Serve with:
Expert tip:
Be sure to let the Caesar salad dressing sit for 5-10 minutes after making it. Then give it another vigorous shake for a minute or so. The resting time and second shake help the ingredients combine and emulsify resulting in a creamy and luxurious dressing.
Nutrition
Serving: 2tablespoons | Calories: 159kcal | Carbohydrates: 3.2g | Protein: 1.3g | Fat: 16.5g | Saturated Fat: 2.8g | Cholesterol: 5mg | Sodium: 259mg | Fiber: 0.1g | Sugar: 1.5g
