Caesar Salad Dressing Without Anchovies

A spoon lifts creamy Caesar salad dressing from a glass jar. Surrounding the jar are bowls of croutons, shredded cheese, garlic cloves, and a salad in the background, all set on a wooden table.

Caesar Salad Dressing Without Anchovies

Ingredients

50 g mayo (about 4 tbsp)
10 g Worcestershire sauce (1¾ tsp)
5 g dijon mustard (½ tsp)
33 g olive oil (about 3 tbsp)
25 g Parmesan cheese grated, (about ¼ cup)
¼ tsp granulated garlic
1 tsp Freshly cracked black pepper
Pinch salt

Instructions

Step images Step images

In a small bowl, whisk together mayo, Worcestershire sauce, and dijon mustard.
50 g mayo, 10 g Worcestershire sauce, 5 g dijon mustard
While whisking, drizzle in the olive oil until combined.
33 g olive oil
Mix in the parmesan cheese, garlic, pepper and salt.
25 g Parmesan cheese, ¼ tsp granulated garlic, Pinch salt, 1 tsp Freshly cracked black pepper

Notes

Storage. Keep it covered in the fridge. The mayo has the shortest clock of anything in here, so the date on that jar is your outside limit. The usual advice for a homemade mayo-and-cheese dressing is a week or two. I've kept mine a month and it was fine. Look at it and smell it before you use it, and if it smells sharp or the texture has gone strange, toss it.

It firms up cold, and that's fine. I don't warm it or stir it back out. Spoon it on straight from the fridge and toss, and the moisture coming off the lettuce loosens it up for you.

Granulated garlic, not fresh. Fresh garlic is peppery, and there's already a full teaspoon of cracked black pepper in this.

Nutrition

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