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Caesar Salad Dressing

10 mins

1 1/2 cups dressing

Recipe you are creating:

Caesar Salad Dressing

We are huge fans of Caesar Salad! But the dressing?

Every bottled type you can buy has a different taste. The same goes for Caesar dressing in a restaurant -- no two are ever alike!

Our take on the classic dressing is made without the anchovies. Not many of us have anchovies in our cupboard. And some of us just don't like all that fishy taste or smell.

We created our anchovy-free dressing with a secret ingredient. Get ready to experience love at first bite!

Recipe Ingredients:

  • 2 garlic cloves, minced

  • 1 teaspoon Hoisin sauce

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon Dijon or brown mustard

  • 1 teaspoon Worcestershire sauce

  • 1 cup Best Foods mayonnaise

  • 1/2 cup grated Parmesan cheese

  • Salt and pepper to taste

Recipe Directions:

  1. Combine all ingredients in the bowl of a food processor.

  2. Process until blended.

  3. Taste for seasoning, add salt and pepper if needed.

  4. Refrigerate overnight to blend flavors.

  5. Store left over dressing in the refrigerator.


  • Substitute Best Foods light or fat free mayonnaise.

  • If you love anchovies, substitute anchovies for the Hoisin sauce.

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Related Products:

Check out these mason jars we use for storing our broths and making salad dressing in!

A note about ingredients used in our recipes:

When creating our recipes we use the following unless otherwise noted in the recipe:

  • Eggs = Large Eggs

  • All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic

  • Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic

  • Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour

  • Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour 

  • Almond Flour = Bob’s Red Mill Super-Fine Almond Flour 

  • Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch)

  • Sour Cream = Full Fat Sour Cream

  • Yogurt = Full Fat Yogurt

  • Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk

  • Butter = Unsalted Sweet Cream butter unless otherwise noted


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