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Caesar Dressing

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Easy and quick

The Best Caesar Dressing

This caesar dressing is umami-rich and delicious. It uses 1/2 to one whole tin of anchovies. I have served this dressing to many people who upfront tell me, "please none for me. I hate anchovies!" After what is often a lot of cajoling, I talk them into a tiny taste and next thing I know they are asking for the recipe.

Why Anchovies Make Caesar Dressing So Delicious

I think anchovies get a bad wrap from the image of whole salty, oily fish laying on top of a pizza. Anchovies are so much more! Anchovies are packed with umami, the 6th taste, that literally means "delicious." Check out my post to learn more about umami.

Worcestershire and Fish Sauce

Worcestershire sauce is made from anchovies and you never hear anyone saying "I don't like Worcestershire sauce." Likewise, the fish sauce that makes Thai and Vietnamese food so delicious is also made with anchovies. A teaspoon or two of worcestershire or fish sauce will make a bland tomato sauce, hamburger patty, marinade or soup great. Go on...add a splash of liquid anchovy to your cooking and be prepared for a pop of deliciousness.

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Prefer a Creamy Caesar Dressing?

If you like your Caesar dressing creamy, just add some mayonnaise. Start with a tablespoon and then add more to taste. Print

Caesar Dressing

This is the last Caesar dressing recipe you will ever need. It is umami rich and delicious. Makes enough for multiple salads. Also delicious drizzled on roasted vegetables or avocado toast.

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 cup 1x
  • Cuisine: American, Mexican


  • 7 cloves garlic, peeled
  • 1/2 to 1 whole tin anchovies, drained
  • 1 T Worcestershire sauce
  • 1 t or more tabasco, sriracha or other hot sauce
  • 1 t Dijon or whole grain mustard
  • 1/4 c lemon juice
  • 1/2 cup first press virgin olive oil
  • Kosher salt and pepper to taste


  1. Put garlic in a food processor and whirl to finely chop. Add anchovies, Worcestershire sauce, hot sauce, mustard, and lemon juice. Whirl to combine. using feeder tube, slowly add olive oil with motor running. Season to taste with salt and pepper.
  2. Store in the fridge for up to one week.

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