Does Caesar dressing have anchovies?

The good modern day ones do. The original Caesar dressing didn't, but it did have Worcestershire sauce which has anchovies as one of the ingredients. The anchovies add an umami blast that makes the dressing so tasty. But if working with anchovy fillets makes you squeamish, using anchovy paste which comes in squeezable tubes is the next best thing in terms of flavor. Contrary to what one might think, it won’t make the dressing taste fishy or smelly. It is hardly discernible once mixed together with everything else. But you’ll definitely feel that something is missing if you leave it out.

Is Caesar dressing keto?

Caesar salad dressing can be made keto friendly if you skip the Worcestershire sauce (it has added sugar). You can replace it with a little more anchovy paste. Also, you can opt to use Romano instead of Parmigiano Reggiano cheese, which has slightly less carbs per gram. The rest of the ingredients are all part of a keto friendly diet. Just be sure to use keto friendly croutons in your Caesar salad. These halloumi croutons sound delicious!

How long will it keep?

About 5-7 days if stored properly in a sealed airtight container or jar in the fridge.

Homemade Caesar Salad Dressing (2-Step Recipe!)

Homemade Caesar Salad Dressing

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This Homemade Caesar Salad Dressing starts with mayonnaise as the base and is quick and easy to whip up in just a few minutes, full of savory and bold umami notes, and irresistibly creamy!

Author: Lavina
Prep Time: 8
Total Time: 8 minutes
Yield: 1-1/3 cups 1x
Category: Salad Dressing
Method: Mix
Cuisine: Italian-American
Diet: Gluten Free

Ingredients

Scale

2 Garlic cloves – peeled
¾ cup Mayonnaise (full-fat works best – I like Kraft Mayonnaise)
3 TBLS Sour Cream
2 TSP freshly squeezed Lemon Juice
1 TSP Anchovy Paste
½ TSP Worcestershire Sauce
1 TSP Dijon Mustard
¼ TSP Kosher Salt, to taste
¼ TSP freshly cracked Black Pepper, to taste
1 TSP fresh flat-leaf Parsley – finely chopped
¼ cup freshly grated Parmigiano Reggiano Cheese
1 TBLS Extra Virgin Olive Oil
2 TBLS Whole Milk (optional)

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Instructions

Smash the garlic: Smash the garlic into a smooth paste using a mortar and pestle.
Mix everything together: Combine the mayonnaise, smashed garlic paste, sour cream, lemon juice, anchovy paste, Worcestershire sauce, Dijon mustard, kosher salt, black pepper, chopped fresh parsley, Parmigiano Reggiano cheese, and extra virgin olive oil in a large liquid measuring cup or medium sized bowl. Mix well with a spoon until evenly combine. Taste and adjust seasonings by adding more lemon juice, salt, or black pepper if desired. Add milk if you’d like the dressing to be more fluid (see note 2).
Serve: Use in Caesar salads, wraps, sandwiches, as a dip with crudités, or try my Caesar Pasta Bake with Grilled Cajun Shrimp!
Storing: Store in a sealed airtight container or jar in the fridge and consume within 5-7 days.

Anchovy Paste

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Notes

Mortar and pestle: Use a mini blender to blend the garlic into a paste if you don’t own a mortar and pestle. Alternatively, crush the garlic with the flat side of your knife, and then use the back of the knife to smash it into a paste.
Whole Milk: I find that the extra virgin olive oil and sour cream makes the dressing smooth enough for my preference. But feel free to add milk if you prefer a more fluid dressing that’s of drizzling consistency.
Worcestershire sauce: It’s typically made with anchovies, seasonings, and spices. However, there are anchovy-free brands available. Note that the anchovy-free brands may use soy, so check the ingredients label if you are following a gluten-free diet.