🍽️ Caesar-inspired · Cold sauces & dressings
Creamy Caesar-Style Dressing
A mayonnaise-based Parmesan and garlic dressing with lemon and wholegrain mustard. This version follows the supplied anchovy-free formula.
Time15 minLevelSee methodMakesFull batch from 10 L mayonnaise; measure after mixing
Illustrative photo: Caesar salad dressed and garnished for service. Salad and croutons are not included in this dressing formula. Photo by Geoff Peters from Vancouver, BC, Canada, licensed under CC BY 2.0. View source. This image illustrates the dish; it is not a photo of a kitchen-tested version of this recipe.
Behind the plate
Batch: Commercial batch.
Equipment: Fine grater, Sanitised mixing container, at least 15 L, Immersion blender.
The recipe
Ingredients
- Base:
- 10 L commercial mayonnaise — Prefer a pasteurised product.
- 200 ml lemon juice
- Flavouring:
- 200 g wholegrain mustard
- 300 g Parmesan — Finely grated.
- 100 g garlic — Peeled and finely minced.
- salt and black pepper — To taste.
Method
- 1. Prepare the flavour base: Put the lemon juice, mustard, minced garlic and a small portion of mayonnaise in a clean jug. Blend until the garlic is evenly dispersed.
- 2. Mix the dressing: Stir this mixture into the remaining mayonnaise. Fold in the finely grated Parmesan, then blend briefly if needed for a uniform texture. A few mustard seeds may remain visible.
- 3. Check the consistency: Taste with a salad leaf and adjust pepper or salt cautiously. The base is intentionally thick; do not add an unspecified quantity of water to the full batch.
- 4. Pack and chill: Measure the finished yield and transfer to clean, labelled tubs or bottles. Refrigerate promptly.
Chef’s notes
- Fine Parmesan disperses more evenly than coarse shavings.
- This is Caesar-style rather than a claim to a traditional Caesar dressing; no anchovy or Worcestershire sauce has been silently added.
- Editorial review: Retitled Caesar-style because the source is a simplified mayonnaise, mustard and Parmesan formula.
- Editorial review: Yield and portions require measuring. Confirm the Parmesan strength in a 10% flavour trial.
- Storage: Keep at 0–5°C. Follow component labels and a validated business shelf life for the finished dressing. Fresh garlic and grated cheese affect the finished product’s storage requirements.
- Conditional allergens: Check the mayonnaise label. Traditional Parmesan is usually made with animal rennet, so do not label this vegetarian without checking the cheese.
At the table
Toss lightly with romaine or use as a sandwich dressing. Croutons, chicken or anchovy toppings are separate ingredients.