I have been working with chefs for years and found out how to make the best Caesar dressing. I thought I would share!

Recipe Summary

prep:
10 mins
additional:
8 hrs
total:
8 hrs 10 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Transfer dressing to an airtight container and refrigerate 8 hours to overnight.

Nutrition Facts

180 calories; protein 2.1g; carbohydrates 2.6g; fat 18.3g; cholesterol 10.9mg; sodium 354.2mg. Full Nutrition
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Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/05/2015
We really enjoyed this dressing on 'Knife and Fork Grilled Caesar Salad' from AR. I mixed this up in the morning so it had about 10 hours for the flavors to blend. After reading lutzflcat review I omitted all the water while the flavors blended. In the evening when I mixed the dressing I still liked the consistency so I did not add the water. I made a half batch and it was enough for four salads. I love how you can taste the fresh Parmesan cheese in the dressing. Thank you Patricia K for sharing your recipe. We eat a lot of salads in the summer so I know I will be using this one again. Read More
(11)

Most helpful critical review

Rating: 3 stars
03/20/2014
Recipe is ok. I did not put sugar in it. I have used raw eggs in my dressing for 30 years. Even when we are in Mexico, and the eggs are not kept cooled. I have never had a problem with that. I do coddle the eggs, but that is what gives the flavor. Read More
(10)
48 Ratings
  • 5 star values: 35
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/04/2015
We really enjoyed this dressing on 'Knife and Fork Grilled Caesar Salad' from AR. I mixed this up in the morning so it had about 10 hours for the flavors to blend. After reading lutzflcat review I omitted all the water while the flavors blended. In the evening when I mixed the dressing I still liked the consistency so I did not add the water. I made a half batch and it was enough for four salads. I love how you can taste the fresh Parmesan cheese in the dressing. Thank you Patricia K for sharing your recipe. We eat a lot of salads in the summer so I know I will be using this one again. Read More
(11)
Rating: 3 stars
03/20/2014
Recipe is ok. I did not put sugar in it. I have used raw eggs in my dressing for 30 years. Even when we are in Mexico, and the eggs are not kept cooled. I have never had a problem with that. I do coddle the eggs, but that is what gives the flavor. Read More
(10)
Rating: 4 stars
02/23/2014
Do allow enough chilling time to maximize the flavor of this dressing. I followed the recipe to the letter tasted and added a little more of the anchovy paste. It was a little on the thin side so in the future I'll reduce the water a bit. I always have Egg Beaters in the fridge and I liked the fact that I didn't need to be concerned about a raw egg in the dressing. Enjoyed will make again. Read More
(7)
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Rating: 5 stars
03/21/2014
I am giving this 5 stars even though I make this 'mock' Caesar dressing a bit different --for the most part it is the same as mine. my recipe doesn't use the egg substitute. unless you want a really eggy dressing it is not necessary as there are eggs in mayo. also I use canned anchovies sometimes:) my favorite dressing. Read More
(4)
Rating: 4 stars
07/29/2015
I like the dressing but I added a whole egg and a couple Tbsp. of olive oil for taste whole anchovies and I omitted the sugar due to diabetes and I don't like it sweet anyway. I only gave it 4 stars since I've made better. Read More
(4)
Rating: 5 stars
03/16/2015
I'm surprized this only has 4 comments on this amazing dressing. I do not put any egg substitute in this and it is the best dressing ever. For best results make a double batch the day before you want to use it. P.s I've been making this for a year. My wife can't have any other or friends and family. Read More
(4)
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Rating: 4 stars
07/08/2016
You don't need the egg or sugar (since using mayo). Keep it simple with mayo garlic Parmesan parsley lemon and anchovie paste! Delicious Read More
(3)
Rating: 5 stars
04/05/2020
This was a great! I added 1/2 teaspoon of horseradish and went heavy on the black pepper, but that's me. Although I love salty, it didn't need much salt thanks to the large amount of anchovy paste. Read More
(1)
Rating: 5 stars
01/23/2017
I'll definitely make it again. I used 6-7 garlic cloves and skipped the water and sugar but added a dash of worcestershire sauce and hot sauce and made it a day ahead as others recommended and served it at a dinner party. Everybody loved it. Read More
(1)
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