Parmesan Caesar Salad Dressing-creamy, garlicky, with Parmesan cheese in every bite. This dressing is SO EASY to make and only takes 10 minutes!
Walk down the salad dressing aisle at your local supermarket and you’ll see a variety of different options. They look so colorful and pretty, especially in those beautiful designer glass jars. I’m especially scared to touch those in fear of knocking several off the shelf (I’m a bit of a clutz!).
Every week at the grocery store I found myself staring at bottles of dressing, trying to decide what flavor to try next. More times than not I ended up purchasing some fancy, high priced brand only to find out it tasted horrible. Most of the time it, was way too sweet when it should have been savory. So. I decided to start making homemade dressings. Parmesan Caesar Dressing is one of my favorites. It has a classic Caesar taste combined with the nuttiness of Parmesan cheese.
Parmesan Caesar Dressing only takes 5 to 10 minutes to make and lasts several days in the refrigerator. Traditional Caesar has raw eggs, but this dressing uses mayonnaise as a base. You can use freshly shredded or grated Parmesan cheese. If you use grated, I recommend you find a good quality cheese from the deli, not from a can on a shelf.
There are a couple of different ways to make this dressing. I’ve made it both ways and both work equally well.
Make the Dressing with a Bowl and Whisk
Make the Dressing with a Hand Blender
Place all the ingredients in a tall, slender container or jar. Use a hand blender to combine the ingredients and make sure the garlic is thoroughly combined. No one likes a chunk of raw garlic in their dressing!
This recipe makes about 12 ounces (enough for 6, 2-ounce servings) and can be stored in an airtight container for up to 5 days. The dressing will thicken some after it is refrigerated. Enjoy and Happy Cooking!
- 1-1 1/2 teaspoons anchovy paste to taste
- 2 medium garlic cloves minced or pressed
- 1 teaspoon Dijon mustard
- 2 Tablespoons fresh squeezed lemon juice juice from 1 lemon
- 1 teaspoon Worcestershire sauce
- 1 cup mayonnaise I like Duke’s
- 1/2 cup Parmesan cheese freshly shredded or grated
- 1/4 teaspoon salt
- Pinch black pepper
Combine anchovy paste, lemon juice, garlic, Dijon mustard, Worcestershire sauce, mayonnaise, Parmesan cheese, salt, and pepper in a bowl and whisk until well combined.
If using a hand blender, place all ingredients in a tall, slender container or jar and use the hand blender to combine.
Store Parmesan Caesar Dressing in an airtight container in the refrigerator for up to 5 days.
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