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The Best Caesar Salad Dressing

I have been working with chefs for years and found out how to make the best Caesar dressing. I thought I would share!
Print Recipe
Prep Time 10 minutes
Total Time 8 hours 10 minutes
Course lunch/dinner
Cuisine American
Servings 10 people
Calories 1944.2 kcal

Equipment

  • 1 Blender Ensures a smooth, emulsified dressing.
  • 1 Airtight Container For proper refrigeration and flavor development.
  • 1 Set of Measuring Cups and Spoons For accurate ingredient portions.
  • 1 Cutting Board
  • 1 Chef's knife For finely chopping garlic.

Ingredients
  

Main

  • 1 cup mayonnaise
  • ¼ cup egg substitute
  • ¼ cup freshly grated Parmesan cheese
  • 2 tablespoons water
  • 3 cloves garlic finely chopped
  • 1 ½ tablespoons lemon juice
  • 1 tablespoon anchovy paste
  • 2 teaspoons white sugar
  • ½ teaspoon dried parsley
  • salt and ground black pepper to taste

Instructions
 

  • Blend mayonnaise, egg substitute, Parmesan cheese, water, garlic, lemon juice, anchovy paste, sugar, parsley, salt, and pepper in a blender until smooth, about 1 minute.
  • Transfer dressing to an airtight container and refrigerate 8 hours to overnight.

Notes

For optimal flavor, always use freshly grated Parmesan cheese and fresh lemon juice; their brightness elevates the dressing significantly. While the recipe uses dried parsley, a small amount of fresh, finely minced parsley can add a vibrant green fleck and fresher aroma. The resting period in the refrigerator is crucial – it allows the flavors to fully meld and deepen, transforming a simple blend into a complex, cohesive dressing. When blending, ensure all ingredients are at room temperature to facilitate a smooth emulsion. Taste and adjust seasoning (salt, pepper, lemon) after the initial blend to achieve perfect balance, keeping in mind the dressing will mellow slightly during refrigeration. If a richer, more authentic texture is desired (and if food safety permits), consider incorporating a single raw egg yolk instead of egg substitute, emulsifying it slowly with the mayonnaise for a creamier mouthfeel.