I haven’t purchased store-bought caesar dressing in eons. That’s because it is so darn easy to make it from scratch, in a matter of seconds, from ingredients I always have on hand. And it just tastes so much better!
I am admittedly taking certain liberties in using the term from scratch. True made-from-scratch caesar dressing starts with oil emulsified with egg yolks, enriched with mashed anchovies.
The purist version is more of a dinner guests treat for me, whereas the recipe I’m sharing today is an everyday weeknight recipe; it skips the fresh eggs in favour of mayo, and lightens up with buttermilk.
The salty anchovy flavour is imparted by worcestershire sauce – which, for those who don’t know, owes it’s savoury bite to the fermented little fishies. I have just ruined worcestershire sauce for some people, haven’t I? You could alternatively use anchovy paste or a splash of thai fish sauce (also anchovy based).
Toss crisp romaine with some homemade croutons (torn day-old bread tossed with olive oil & a clove of garlic, salt & pepper, baked at 400 degrees for 5-10 minutes), this dressing, et voila!
A scrumptious salad that gives its bottle-based counterpart a swift kick in the rear end.
Creamy Homemade Caesar Dressing
Ingredients
- ½ cup mayonnaise
- ¼ cup buttermilk or to desired thinness
- ½ cup finely grated parmesan cheese
- ½ tsp worcestershire sauce
- 1 large clove garlic minced
- 1 tbsp lemon juice
- â…› tsp ground black pepper
- ¼ tsp salt or to taste
Instructions
- Whisk together all dressing ingredients, adding more buttermilk if thinner consistency is desired. Adjust seasoning to taste.
- Keeps well for up to ten days in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
