Homemade Mexican Caesar Salad Dressing
Classic and creamy with a hint of lemon, this homemade Caesar dressing is easy to make and beats anything from a bottle. Use for a Caesar and other salads too!
Servings: 6 ¾ cup yield
Calories: 179kcal
Equipment
Ingredients
- 3 tablespoons fresh squeezed lemon juice
- 1 large egg yolk
- 1 teaspoon Dijon mustard
- ½ teaspoon anchovy paste in a tube optional
- 1 garlic clove finely chopped
- 1 teaspoon worcestershire
- ½ teaspoon balsamic vinegar
- ½ cup extra virgin olive oil
- 2 tablespoon finely grated Parmesan cheese or Mexican Cotija
- 1 pinch sea salt
- 1 pinch white pepper
Instructions
- Place the lemon juice egg yolk, mustard, anchovy paste, garlic, vinegar, and Worcestershire sauce in a blender and puree on lowest speed for a few seconds to blend.With the blender top on and the center top removed, slowly stream the oil into the blender until dressing is creamy and emulsified. Increase the speed as you go. Add the Parmesan and puree until creamy. If the dressing gets too thick, add either a little more lemon juice or warm water to make it the consistency you prefer. Taste and adjust the salt and pepper if desired.
Notes
Dressing will keep up to 2-3 days in the refrigerator well chilled and covered, but no longer because of the raw egg yolk. Better to make in small batches and keep it fresh (and safe).
Nutrition
Serving: 2tablespoons | Calories: 179kcal | Carbohydrates: 1g | Protein: 1g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 32mg | Sodium: 54mg | Potassium: 22mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 55IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 0.3mg