Caesar Dressing

This is one of my favorite dressings. It’s creamy, rich and lemony, along with the salty tang of anchovy paste and Parmesan cheese.

I know, a traditional Caesar dressing contains raw egg, but I prefer to avoid the potential risk for salmonella, which could be a concern. Instead, I substitute a high quality mayonnaise.

Some store bought versions are way too thick, and very salty. Try making your own, and see the difference!

Caesar Dressing

Servings:  8

  • 1 clove garlic, minced
  • 1 teaspoon anchovy paste
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon red wine vinegar
  • Freshly squeezed lemon juice, (approx. 1 lemon)
  • 2 tablespoons mayonnaise, preferably made from avocado oil
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon black pepper
  • 2/3 cup extra virgin olive oil


Add the first 5 ingredients to a measuring cup and whisk to combine.  Add enough lemon juice to reach 1/3 cup.  Add mayonnaise, cheese and pepper, then slowly add olive oil while whisking until you reach 1 cup.  Transfer to a sealed container.  It will stay fresh in the refrigerator for 2-3 weeks.

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