Short Cut Caesar Dressing
This short cut Caesar dressing is so quick and simple to make that you will wonder why you ever bought the stuff at the store.
Now, technically this isn’t your classic recipe. It doesn’t contain anchovies and there is no raw egg yolk, but the flavors are bold and delicious all the same. It’s way easier to make and it only has a few simple ingredients.
The fact that you can make this dressing without a blender, and all in one jar makes it ideal for those of us cooking in a tight space. And…there is no cleanup. Once it’s made, just pop the jar in the fridge and store it for up to two weeks. Easy right?
I like to use this dressing on salads, in wraps, or as a topping for burgers or chicken sandwiches. Let your imagination run wild.
Let’s gather up the ingredients:
- Mayonnaise– Classic Caesar dressing recipes call for oil and egg yolk, which turn into mayonnaise during the process of making the recipe. We’re taking a short cut and starting with store-bought mayonnaise.
- Garlic– Just one clove of garlic will do the trick unless you REALLY love garlic, then throw in two. Use a garlic press, grate in on your Microplane or mince it finely by hand.
- Lemon Juice– Lemon juice is one of several tangy ingredients in this dressing, so we only need a couple of teaspoons (one lemon will be more than plenty).
- Dijon Mustard– Dijon mustard lends a distinct flavor to Caesar dressing. You probably won’t discern it in the final product, but it makes a big difference.
- Worcestershire Sauce– Just a small amount of Worcestershire sauce makes this Caesar dressing taste complete! Worcestershire sauce adds a rich umami flavor that makes this dressing taste complex and irresistible. In the absence of anchovies, Worcestershire sauce is key.
- Parmesan Cheese– Parmesan gives the dressing an additional salty, umami flavor and a rich, cheesy texture. Finely grated Parmesan is best here.
- Salt, Pepper & Water– Many of the ingredients in this recipe are already salty, so be careful when adding additional salt. Remember that you can always add more, but you can’t take it away. We will, however, load up this dressing with fresh cracked black pepper! Lastly, the dressing will be thick so we will add enough water so it reaches a drizzly consistency. Start with 1 tablespoon and then add more until you get the consistency that you like.
I make this dressing in a Mason Jar. I am a big fan. I use them for all sorts of things like making dressings and saving bacon grease, to storing soups and sauces. You can even use them to layer salads for a quick and convenient lunch option. You could definitely make this dressing in a bowl with a whisk though. Just transfer any leftover dressing to an air tight container before refrigerating.
Now let’s get cooking!
Actually, there will be no cooking today. Simply add all of the ingredients to a wide-mouth mason jar and give it a shake. Once everything is well combined, taste and adjust the seasoning and add more water to thin it out if necessary.
That’s it! Now all that is left to do is decide on all of the delicious ways you can use it. Tonight it’s going on a simple salad that we are going to have with my Italian Bowtie Pasta and then tomorrow I’ll use it in the Ceasar Chicken Wraps with Bacon and Avocado that I plan to make for lunch!
As always, if you decide to make this Short Cut Caesar dressing, please be sure to give it a rating and let me know how yours turned out and how you incorporated it into your recipes. I love hearing your feedback and I will do my best to answer any questions you have as quickly as I can.
I will be back next week with more delicious recipes from my RV kitchen to yours!
Short Cut Caesar Dressing
- Mason jar
- Garlic press or microplane
- ½ cup mayonaise
- 1 garlic clove, minced or grated
- 2 teaspoons lemon juice
- 1 teaspoon dijon mustard
- ½ teaspoon Worcestershire sauce
- ⅛ teaspoon salt
- ⅓ cup finely grated Parmesan cheese
- 1 tablespoon water
- Freshly cracked black pepper to taste
- Place all of the ingredients into a wide mouth mason jar. Screw the lid on tightly and shake until all of the ingredients are well combined.
- Taste and adjust seasonings as desired.
- If you want a more authentic version of this recipe, you could add 1 teaspoon of anchovy paste.
- Like a little spice? Add a few red pepper flakes to the mix.
- This can be refrigerated and stored for up to 2 weeks right in the mason jar.