Caesar Dressing (Mayonnaise & Anchovy Paste)

caesarsaladdressing A quick and easy variation of the traditional Caesar Dressing using mayonnaise as its base.

1 cup Hellmann's mayonnaise
¼ cup Parmesan cheese, grated
2 cloves garlic, freshly grated
3 Tbsp. lemon juice, freshly squeezed
1 Tbsp. anchovy paste
2 tsp. Worcestershire sauce
2 tsp. Dijon mustard
¼ tsp. black pepper, freshly ground

Combine all dressing ingredients together and mix until combined.

Taste the dressing and season with salt and additional black pepper as needed.

Store in the refrigerator for up to five days.

Makes 4 servings.

Cook's Notes:

Anchovy is a staple in Caesar salad and for good reason. I personally do not like really fishy flavours but this honestly makes the dressing so much better. It adds umami, an earthy savoury flavour that is hard to replace.
Using a paste makes it evenly incorporate into the dressing (rather than trying to mash or cut up anchovy filets) and it keeps in the fridge for a while for future dressings and recipes.
No Anchovy Paste? No Problem. If you don’t have anchovy paste (or really don’t want to use it) it adds a briny salty flavour to this dressing and lots of umami. Capers are a great substitution and can be mashed or very finely chopped and added in.