Homemade Caesar Dressing (no raw egg)
Usually I make homemade salad dressings or just use oil and vinegar, but for some reason I have always bought Caesar dressing – I think the raw eggs scared me.  Turns out a little mayonnaise solves that problem as it contains pasteurized eggs. Disclaimer: I realize this recipe is not 100% “traditional” Caesar dressing – (see quotation marks in recipe title)  However, it’s super delicious and better than anything you can buy in a bottle.  I loved the creamy, lemony and Parmesan flavor so much, I was using it as a dressing, spread and dip all week long!
Homemade Caesar Dressing (no raw egg)
Usually I make homemade salad dressings or just use oil and vinegar, but for some reason I have always bought Caesar dressing – I think the raw eggs scared me.  Turns out a little mayonnaise solves that problem as it contains pasteurized eggs. Disclaimer: I realize this recipe is not 100% “traditional” Caesar dressing – (see quotation marks in recipe title)  However, it’s super delicious and better than anything you can buy in a bottle.  I loved the creamy, lemony and Parmesan flavor so much, I was using it as a dressing, spread and dip all week long!
Servings
1 3/4cups
Servings
1 3/4cups
Ingredients
  • 1/2cup finely ground or shreded parmesan cheese(or to grind yourself – use 4, 1″ x 1″ chunks of parmesan)
  • 1-2 garlic cloves(depending how much you like garlic – I used 1 small)
  • 1cup mayonnaise(I used light Hellman’s)
  • 2tablespoon lemon juice
  • 1/2teaspoon coarse kosher salt(it’s what I always use at home, if using regular table salt, use a little less)
  • 1/4teaspoon pepper
  • 1teaspoon worcestershire sauce
  • 1 1/2teaspoons dijon mustard
  • 1teaspoon anchovy paste(optional)
  • 3tablespoons oil
Instructions
  1. If grinding your own cheese, go ahead and do that.
  2. To the ground cheese, add your garlic clove(s) and process until finely minced with the cheese.
  3. Add the rest of the ingredients except for the oil and process until smooth.
  4. With the machine running, drizzle in slowly 3 tablespoons oil.