Ultimate Caesar Dressing with Anchovy Charm
Ingredients
- 1 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon anchovy paste
- 4 anchovy fillets, finely chopped
- 2 large cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
1. Prepare the Garlic and Anchovies:
- Mince the garlic cloves until they are nearly a paste. You can use the back of a knife to achieve a fine texture.
- Finely chop the anchovy fillets and set aside.
2. Combine Wet Ingredients:
- In a medium bowl, whisk together 1 cup of mayonnaise, 2 tablespoons of fresh lemon juice, and 2 tablespoons of Dijon mustard until smooth.
3. Add Flavor Enhancers:
- Stir in 2 teaspoons of Worcestershire sauce and 1 teaspoon of anchovy paste. Mix until the paste is fully incorporated.
4. Incorporate Garlic and Anchovies:
- Add the minced garlic and chopped anchovies to the mixture. Whisk thoroughly to blend all the robust flavors together.
5. Integrate Cheese and Seasonings:
- Fold in 1/2 cup of freshly grated Parmesan cheese, ensuring an even distribution. Season with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Mix until everything is well combined.
6. Refrigerate and Meld Flavors:
- Transfer the dressing to a jar with a tight-fitting lid. Place in the refrigerator for at least one hour before serving to let the flavors meld together perfectly.
7. Serve and Enjoy:
- Once chilled, use this Caesar dressing to elevate fresh salads, serve as a zesty sandwich spread, or pair with roasted vegetables for a flavorful lunch delight.
Preparation & Cooking Times
- Preparation Time: PT15M
15 minutes
- Cooking Time: N/A
- Total Time: PT1H15M
1 hour 15 minutes
Type of Dish
Lunch
Keywords
Caesar dressing, anchovy dressing, lunch recipe, parmesan cheese, garlic dressing, creamy dressing, lemon juice, Dijon mustard, homemade dressing, sauce recipe
Recipe Yield
Serves 4 adults
Calories
Total Calories: 1450
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