Description
This homemade gluten free caesar dressing is rich, creamy, and made completely from scratch without raw eggs! Mayonnaise, anchovy fillets, minced garlic, fresh lemon juice, Dijon mustard, gluten free Worcestershire sauce, and Parmigiano-Reggiano blend together in just 10 minutes for the most flavorful gluten free caesar salad dressing. Keto and low carb friendly and so much better than anything from a bottle!
Ingredients
- 1 cup Mayonnaise
- 2 Tbsp. Minced Garlic
- 6 Anchovy Fillets
- 2 Tbsp. Lemon Juice
- 2 tsp. Dijon Mustard
- 1 tsp. Gluten Free Worcestershire Sauce
- 1/3 cup Parmigiano-Reggiano, finely grated
- 1/2 tsp. Sea Salt
- 1/2 tsp. Ground Black Pepper
Instructions
In a glass jar (I like to use leftover mayonnaise jars or wide mouth canning jars) place the mayonnaise, garlic, anchovy fillets, lemon juice, Dijon mustard, gluten free Worcestershire sauce, parmesan cheese, salt and pepper. Using an emersion blender, blend the ingredients until they are smooth and creamy.
If you don't have an emersion blender you can also make this dressing in a food processor.
Store in an air tight container in the refrigerator for up to one week.
Notes
Please always read the labels of the ingredients you purchase to be sure they are gluten free. Gluten free Worcestershire sauce is available at my grocery store, but maybe not at yours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dressing
- Method: Blending
- Cuisine: American