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Johnny B's Caesar dressing has become my go-to when I want a creamy, tangy salad without fussing with eggs or tricky emulsions. It is bold and rich yet quick to whip up, perfect for drizzling over crisp romaine or using as a dip for crunchy veggies.
The first time I made this dressing I could not believe how much better it tasted than anything store-bought. Now it is the only Caesar my family asks for during summer cookouts and winter potlucks alike.
Ingredients
- Mayonnaise: For structure and creaminess, make sure it is high quality and full fat for the best result
- Yellow mustard: For a hint of tang and depth, look for a smooth texture and fresh aroma
- Anchovy paste: For that signature Caesar umami, always check for tube freshness and avoid cans with sharp odor
- Worcestershire sauce: To layer savory notes, choose one with lower sugar to avoid too much sweetness
- Garlic cloves: For sharp bite and aroma, use fresh cloves with tight skins and no sprouting
- Lemon juice: For freshness and acidity, squeeze right before using for best flavor
- Lemon zest: For a bright boost, pick unwaxed lemons and zest only the yellow skin
- Parmigiano-Reggiano: For nutty complexity, grate your own from a block if you can for a more pronounced taste
- Black pepper: For gentle heat, grind fresh for maximum flavor
Step-by-Step Instructions
- Prepare the Flavor Base:
- Grate the Parmigiano-Reggiano cheese and zest and juice the lemon with care. This ensures fresher flavors and the right texture for the creamy dressing.
- Mix Everything Together:
- In a medium-sized mixing bowl, whisk together mayonnaise, mustard, anchovy paste, Worcestershire sauce, minced garlic, lemon juice, lemon zest, grated cheese, and black pepper. Whisk steadily for one to two minutes so the mixture becomes smooth and thick.
- Adjust to Your Liking:
- Taste a spoonful to check saltiness, tang, and texture. If it feels too sharp, add extra cheese or mayonnaise. A little more lemon or pepper can brighten or spice up the dressing as needed.
- Serve Up Fresh:
- Pour the velvety dressing over chopped romaine leaves and crunchy croutons. Toss well so every bite is coated with the bold sauce.
- Store for Later:
- Transfer any leftovers to a clean jar or airtight container in the refrigerator. Use within a week for best flavor and creaminess.
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On my birthday last year, my littlest asked for Caesar dressing as their steak dip, and that was the first time I realized just how versatile and addictive this recipe can be. The creamy tang of Parmigiano-Reggiano is my favorite part, and I always sneak in an extra spoonful just for depth.
Storage Tips
Keep your Caesar dressing in a tightly sealed glass jar or plastic container in the coldest part of your fridge. Shake or stir before each use to refresh the emulsion. If it thickens too much, a splash of milk or lemon juice can bring it back to pouring consistency.
Ingredient Substitutions
If anchovy paste feels too bold, swap it for a teaspoon of minced capers for a briny twist. Vegan mayonnaise makes an easy plant-based swap and still tastes great. You can change the cheese to Grana Padano or Pecorino and experiment with Dijon instead of yellow mustard for a smoother tang.
Serving Suggestions
Apart from tossing with classic romaine lettuce and croutons, this dressing loves to be drizzled on roasted potatoes or spooned onto grilled chicken wraps. Try it as a dipping sauce for fresh vegetables like bell peppers, cucumber or even steamed asparagus for a picnic-ready snack.
About Classic Caesar Dressings
Traditional Caesar dressing uses raw egg and anchovies mashed from whole filets, but modern pivots like this one offer similar flavors without the raw ingredients. The umami and zing are still there with pantry-friendly swaps so you can enjoy a timeless taste at your own table no fuss needed.
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This creamy Caesar dressing will change your salad game. Enjoy every tangy, savory bite!
Frequently Asked Questions
- → Can I use fresh anchovies instead of anchovy paste?
Yes, finely chop fresh anchovies to substitute for paste. Start with the same amount and adjust to taste.
- → How long does the dressing last in the fridge?
Stored in an airtight container, the dressing keeps for up to 7 days refrigerated.
- → Can I make this dressing without mayonnaise?
You can swap mayonnaise for Greek yogurt or sour cream, but expect a tangier, lighter result.
- → Which salads work best with this dressing?
Classic romaine lettuce and homemade or store-bought croutons are ideal partners for this dressing.
- → Can I adjust the garlic intensity?
Absolutely, add or reduce minced garlic to suit your taste preferences for a milder or bolder flavor.