Small Batch Caesar Salad Dressing
This small batch Caesar dressing is creamy, flavorful, and made without raw eggs. It’s quick to make and perfectly sized for one or two servings.
Servings: 4 servings
Equipment
- mini food processor or blender
Ingredients
- 1 clove garlic -rough chopped
- ¼ cup mayonnaise
- ½ tablespoon lemon juice
- ¼ teaspoon dijon mustard
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon anchovy paste
- 2 tablespoons grated Parmesan cheese
- salt and black pepper (optional) - to taste
Instructions
- In a blender or small food processor, combine the garlic, mayonnaise, lemon juice, dijon mustard, Worcestershire sauce, anchovy paste, and Parmesan cheese. Blend until smooth.Pro Tip: Taste the dressing after blending. Add more lemon juice for brightness, extra Parmesan for a cheesier flavor, or a pinch of salt and black pepper if needed.
- Transfer to a jar, cover and refrigerate until ready to use.
Notes
Storage Suggestions: Caesar salad dressing will keep for 5 to 7 days in the refrigerator when stored in an airtight container. Give it a stir or shake before using, as it may separate slightly.
Anchovy Paste: Gives Caesar its signature savory taste. A little goes a long way. You can use capers instead.
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- Leftover anchovy paste lasts a long time in the fridge. Use a small amount to add savory depth to pasta, salad dressings, marinades, stir-fries, soups, or stews.
Nutrition
Serving: 1serving | Calories: 107kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 153mg | Potassium: 18mg | Fiber: 0.03g | Sugar: 0.2g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 0.1mg
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