Mary Berry’s Caesar Dressing is a creamy, punchy condiment that brings the classic flavors of aged Parmesan and savory anchovies to any crisp salad. Ideally the anchovies should be mashed into a fine paste with the flat side of a knife before mixing to ensure their salty, umami depth is distributed evenly throughout the creamy base.
Mary Berry Caesar Dressing Recipe Ingredients
- 6 tbsp high-quality mayonnaise
- 2 tbsp finely grated Parmesan cheese
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 anchovy fillets in oil, drained and finely chopped (or 1 tsp anchovy paste)
- 1 garlic clove, crushed
- Salt and freshly ground black pepper to taste
- 1-2 tsp milk (optional, to thin the dressing)
How To Make Mary Berry Caesar Dressing Recipe
- Prepare the Anchovies: Place the drained anchovy fillets on a cutting board. Use the side of a large knife to mash them repeatedly until they form a smooth, dark paste.
- Combine Aromatics: In a small mixing bowl, whisk together the anchovy paste, crushed garlic, Dijon mustard, and Worcestershire sauce. Mixing these intense flavors first ensures they don’t clump together in the thicker mayonnaise.
- Incorporate the Base: Add the mayonnaise and the finely grated Parmesan cheese to the bowl. Stir vigorously until the mixture is uniform.
- Brighten with Citrus: Pour in the fresh lemon juice and season with a generous amount of freshly ground black pepper. Taste the dressing before adding salt, as both the anchovies and the Parmesan are naturally quite salty.
- Adjust Consistency: If the dressing feels too thick to drizzle over lettuce, whisk in one or two teaspoons of milk until you reach your desired consistency.
- Chill: Transfer the dressing to a jar or cover the bowl and refrigerate for at least thirty minutes before serving. This resting period allows the garlic and anchovy flavors to mellow and blend.
Recipe Tips
- Parmesan Quality: For the best results, use a wedge of real Parmigiano-Reggiano and grate it yourself using the finest side of a box grater. The pre-shredded stuff in tubs is often coated in cellulose and will result in a grainy texture.
- The “No Anchovy” Trick: If you are cooking for someone who is wary of fish, do not tell them about the anchovies! They dissolve completely into the sauce and provide the “secret” savory backbone that makes a Caesar salad taste professional.
- Garlic Intensity: If you find raw garlic too harsh, you can blanch the whole clove in boiling water for one minute before crushing it. This removes the “sting” while keeping the flavor.
- Mayonnaise Choice: Use a full-fat, high-quality mayonnaise for the most luxurious mouthfeel. A light mayonnaise can be used, but the dressing will be significantly thinner and less rich.
What To Serve With Mary Berry Caesar Dressing
Dressing accompaniments are fresh, crisp additions frequently served to highlight the bold, savory notes of the Parmesan and garlic. Ideally the romaine lettuce leaves should be washed, dried thoroughly, and chilled before being tossed in the dressing to ensure the sauce clings to the greens without becoming watery.
- Classic Caesar Salad (with sourdough croutons and shaved Parmesan)
- Grilled chicken breast or garlic butter shrimp
- A dip for crispy pizza crusts or breadsticks
- Roasted cauliflower florets
How To Store Mary Berry Caesar Dressing
- Refrigerate: Store the dressing in an airtight container or a glass jar in the refrigerator for up to five days.
- Stir Before Use: The oil from the mayonnaise or anchovies may slightly separate over time. Give the jar a good stir or a shake before serving to restore the emulsion.
- Freeze: This recipe is not suitable for freezing. The mayonnaise-based emulsion will break upon thawing, resulting in a greasy, separated mess.
Mary Berry Caesar Dressing Nutrition Facts
- Calories: 95 kcal (per two-tablespoon serving)
- Carbohydrates: 1g
- Protein: 2g
- Fat: 9g
- Fiber: 0g
- Sugar: 0.5g
Nutrition information is estimated per serving based on six servings.
FAQs
Yes. To make a vegetarian Caesar dressing, omit the anchovies and Worcestershire sauce. Substitute them with one teaspoon of capers (mashed) and a teaspoon of soy sauce to maintain that salty, fermented depth.
English mustard or a mild yellow mustard can be used, but use only half the amount as they can be much sharper and may overpower the cheese.
The ingredients are naturally gluten-free, but you must check your Worcestershire sauce label, as some brands contain barley malt vinegar which contains gluten.
Try More Recipes:
- Mary Berry French Salad Dressing Recipe
- Mary Berry Lamb Tagine Recipe
- Mary Berry Beef Chow Mein Recipe
Mary Berry Caesar Dressing Recipe
Description
A rich, authentic, and creamy Caesar dressing made with real Parmesan, anchovies, and garlic.
Ingredients
Instructions
- Mash the anchovies into a fine paste using a knife.
- Whisk the paste with garlic, mustard, and Worcestershire sauce.
- Fold in the mayonnaise and grated Parmesan until smooth.
- Stir in the lemon juice and season with pepper.
- Thin with a teaspoon of milk if the dressing is too thick.
- Chill for thirty minutes before tossing with fresh romaine.
Notes
- This dressing is much thicker than store-bought versions.
- Ensure your Parmesan is very finely grated so it incorporates smoothly.
- For a spicy twist, add a tiny pinch of red chili flakes.
