Caesar Dressing with a Mayonnaise Base
Makes about 1/2 cup
This is great recipe for Caesar dressing that uses no eggs. It is especially good for a small salad or drizzled on sandwiches, but you can make it in a larger amount as needed. If you have a mini-processor, make it in there. Otherwise, use a small bowl and a whisk, crushing the garlic before you begin. For a classic Caesar salad dressing, as well as additional eggless versions, see the similar and related recipes links.
- 2 cloves garlic, peeled
- 3 tablespoons mayonnaise (can use reduced-fat or canola)
- 2 tablespoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 1 teaspoon anchovy paste
- 4 teaspoons olive oil
- 1-1/2 tablespoons freshly grated Parmesan cheese
- Salt and pepper taste
Place the garlic, mayonnaise, lemon juice, Worcestershire sauce, mustard and anchovy paste in a mini-processor, or, as stated above, a small bowl. Process or whisk until well combined. Slowly add the oil, processing or whisking until emulsified. Add the cheese, then salt and pepper to taste and whisk or process until combined.
Notes: Dressing can be made ahead and refrigerated for up to three days.