Requiring only a few pantry items, this creamy Homemade Caesar Salad Dressing is easy to make, by hand, in a blender or food processor or with an immersion blender.
In a blender jar, food processor bowl or a bowl, add the mayonnaise, Dijon mustard, garlic, lemon juice, Worcestershire sauce, white wine vinegar, salt, and black pepper.
Puree the ingredients on low until totally mixed. If using an immersion blend, blend the ingredients together.
With the blender or food processor running on low, slowly add the olive oil in a steady drizzle.
Add the parmesan cheese and blend for 2 to 3 seconds longer or until well mixed.
Pour into a jar or serving jug. This dressing is best used immediately.
By Hand
Place the mayonnaise, Dijon mustard, garlic, lemon juice, Worcestershire sauce, white wine vinegar, salt, and black pepper in a bowl and whisk.When mixed together, slowly add the olive oil in a steady drizzle while continuing to whisk. You need to mix until the oil in fully incorporated into the mixture. The dressing will look like thinned out mayonnaise.Add the parmesan cheese and whisk until well mixed.
Make Caesar Salad
Serve the dressing over freshly chopped romaine lettuce with croutons and freshly grated Parmesan cheese.
To make vegan, exchange the Worcestershire sauce and mayonnaise for vegan substitutes.
A high quality olive oil works best. Other oils can be substituted if needed.
The finished dressing is best if served immediately but can be stored at room temperature for 2 hours or in the refrigerator for up to 1 week. If the dressing separates in the refrigerator, just shake to blend.
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.