I grew up in a vinegarette caesar salad family. Creamy was frowned upon and jokingly beneath us. However, turns out I quite love creamy caesar, and married a man who does as well!
I came up with this recipe, which comes together quickly, and if doubled, makes a quart jar full. It lasts a good week or so in the fridge…if it really lasts that long before you use it up!
I ALWAYS make a double batch, but if your family isn’t XL with XL appetites, here’s a smaller batch for you. We enjoy it as a salad dressing, coleslaw dressing, vegetable dip, sauce for wraps or dipping pizza crusts!
Are all the ingredients necessary? ewww do you have to use anchovy paste? If you want the end product to taste how I intend, yes. But it will still be yummy…just slightly different…
If you made this recipe when I first posted on instagram years ago, there was no balsamic vinegar in it…that a newer addition, that I think you should give a try, as it gives it an extra pop.
I included a basic mayo recipe below as well, so that you can try making your own. I dont always make my own, but for a dressing that uses so much…I think its worth my time to make a batch.
Kates Creamy Caesar Salad Dressing
- 2-4 cloves garlic preferably fresh
- 1 tsp anchovy paste OR 1 tbsp asian fish sauce
- 2-3 tbsp lemon juice
- 2-3 tbsp balsamic vinegar optional
- 1 tsp worcestshire sauce
- 1 tsp mustard whatever you’ve got!
- 1 cup mayo homemade or store-bought
- 1/2 c grated parmesan cheese NOT powdered shelf stable please
- 1/4 tsp salt
- 1/4 tsp pepper
- My favourite method is this- in a quart jar, put the garlic, anchovy, lemon, balsamic, worchestshire and mustard.
- Blend with an immersion blender until well combined.
- Add in mayo and gently blend.
- Add parmesan, salt and pepper, give a shake or a gentle blend and taste.
- Alternatively you could put the garlic through a garlic press and mix by hand. Or put the first ingredients in a blender and blend well before adding the mayo etc.
I’ll admit- we buy mayonnaise…we often dont use a lot of mayo, just a bit needed for a sandwich or something, and its handy to have a jar in the fridge. However, when I need to make a salad dressing like my creamy Caesar or ranch dip…it uses a lot more mayo and its worth my time to make mayo.
You can do this in a jar with an immersion blender (my preferred method) or in a blender. An ‘asparagus jar’ or pint and a half jar is the perfect size for this!
Simple Immersion Blender Mayo
- 2 whole eggs
- 1 tbsp lemon juice
- 1 tsp mustard whatever you've got
- 1 fat pinch salt
- 1 1/2 cup “light” oil such as sunflower avocado or canola oil. Olive oil can be used for upto half of this but we dont like it as the main oil…and I love olive oil, so just trust me here.
- In your jar/blender, add eggs, lemon juice, mustard and salt.
- Blend til combined.
- If using immersion blender- keep blender down in the egg mix, I kind of use the immersion blender with the jar to hold the jar against me with it still on the counter to hold it steady.
- With the immersion blender on low, slowly pour in your oil so that it takes about 15-20 seconds to pour it all in.
- Slowly lift the blender up the jar as the liquid level rises. You'll notice it changing from liquid to emulsified mayo!! Woohoo!
- Give it a few pumps up and down after you’ve added all the oil and voila, you’ve got mayo!
- It will get a bit thicker after it is in fridge and cold.
- If you mayo doesnt come together and stays runny/separated, get a new jar, and put everything but the oil in it.
- Blend it, and then instead of using oil to slowly pour in, slowly pour in your “failed” mayo, it should come together well!
- Keeps in fridge about a week.
Want more dressings and dip ideas?