Martha Stewart Caesar Dressing Recipe

No raw egg, no blender, no fuss. Martha Stewart’s Caesar Dressing uses mayo instead of egg yolk for a creamy, rich homemade caesar salad dressing made with garlic, anchovies, lemon juice, and Dijon mustard.

I keep this in a jar in the fridge and it lasts all week. Once I started making my own eggless caesar dressing I stopped buying the bottled stuff because it is not even close.

Try More Dressing Recipes:

• Vinaigrette
• 4 Easy Salad Dressings
• Classic Dressing

Why Martha Uses Mayo Instead Of Egg Yolk

Traditional Caesar dressing uses a raw egg yolk to emulsify the oil and make the dressing creamy. Martha skips that and uses a tablespoon of mayo, which gives the same richness without the raw egg concern.

This also means you can store it in the fridge for days without worrying. I make a batch on Sunday and use it all week on salads, as a dip, and even drizzled over grilled chicken.

Caesar Dressing Ingredients

• 2 cloves garlic
• 4 anchovy fillets
• 1/2 teaspoon coarse salt
• 3 tablespoons fresh lemon juice
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• Freshly ground black pepper

How To Make Martha Stewart Caesar Dressing

1. Mash the garlic: Mince the garlic cloves, sprinkle with the coarse salt, and mash into a smooth paste using the flat side of your knife or the back of a fork.
2. Add the anchovies: Chop the anchovy fillets finely, add them to the garlic paste, and mash together until you have a smooth, briny paste.
3. Whisk the dressing: Transfer the paste to a bowl and whisk in the lemon juice, mayonnaise, Dijon mustard, and pepper until the dressing is creamy and smooth.
4. Chill: Refrigerate for at least 15 minutes before using. The garlic mellows and the flavours come together as it sits.

Do The Anchovies Make It Taste Fishy

They do not and this is the thing people worry about for no reason. Once the anchovies are mashed into the garlic and salt they dissolve into the dressing and add a salty, savoury depth that you would never identify as fish.

I was nervous about it the first time too. Now I cannot imagine making Caesar dressing without them because that anchovy umami is what makes it taste like Caesar and not just lemony mayo.

What I Put This On

Romaine is the obvious choice but I use this dressing on way more than salad. It goes on roast chicken straight from the oven, tossed with warm croutons, or as a dip for raw vegetables when I am too lazy to make a full salad.

A grilled steak salad with this dressing is one of my favourite dinners. Even drizzled over a simple tomato beet salad it adds enough punch to make the whole plate feel more interesting.

How Long Does It Keep

Five days in the fridge in a sealed jar. It gets better after a day because the garlic settles and the lemon softens into the mayo instead of sitting on top of it.

Give the jar a good shake before each use because it separates slightly. If it thickens too much after a few days, add a teaspoon of lemon juice and stir.

FAQs

• Can I add Parmesan to the dressing? Martha keeps the Parmesan out of the dressing and sprinkles it on the salad instead. I do the same because the cheese clumps up in the dressing if it sits overnight.
• What if I do not have anchovies? A teaspoon of anchovy paste from a tube works as a substitute. Without any anchovy at all, the dressing just tastes like garlic lemon mayo, which is fine but not really Caesar.

More Salad Recipes:

• Caesar Salad
• Rice Salad
• Watermelon Feta Salad

Nutrition Facts

(1 serving, serves 4)

• Calories: 60
• Total Fat: 4g
• Saturated Fat: 1g
• Cholesterol: 8mg
• Sodium: 480mg
• Total Carbohydrates: 2g
• Protein: 3g