5-Minute Keto Caesar Salad Dressing

Ingredients

• 15 ml (3 teaspoons)fresh garlic
• 7.5 ml (1½ teaspoons)anchovy paste
• 5 ml (1 teaspoon)Worcestershire sauce
• 30 ml (2 tablespoons)lemon juice
• 7.5 ml (1½ teaspoons)Dijon mustard
• 180 ml (¾ cup)mayonnaise
• to tastesalt and pepper

Instructions

1. 1

   Prepare the garlic

   Mince the garlic or press it with a garlic press, then put it in a large bowl.

2. 2

   Whisk the seasonings

   Add the anchovy paste, Worcestershire sauce, lemon juice and Dijon mustard to the garlic. Whisk until combined.

3. 3

   Mix the dressing

   Add the mayonnaise and whisk until well combined. Season with salt and pepper to taste.

4. 4

   Serve the dressing

   Spoon the dressing over Caesar salad and finish with freshly shaved Parmesan.

What is Caesar dressing?

Caesar dressing is a savoury, tangy dressing traditionally served with crisp lettuce, croutons and Parmesan. Caesar salad is commonly associated with Tijuana and restaurateur Caesar Cardini, who was born in Italy.

This quick version uses mayonnaise as its creamy base, with garlic, anchovy, Worcestershire sauce, lemon and Dijon for its characteristic savoury-tart flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1164 calories, 3g protein, 6g carbs, 125g fat.

The listed serving's fat and calories are driven mainly by the mayonnaise; the small amounts of garlic and lemon contribute most of the carbohydrates, while the anchovy paste and other seasonings provide only a little protein. Balance the plate by serving a moderate amount of dressing with plenty of crisp lettuce and a protein such as chicken or egg.

Why these ingredients work

Mayonnaise: it provides the creamy body of the dressing, so there is no need to make an egg-and-oil emulsion from scratch.

Anchovy and Worcestershire: both contribute a deep savoury note. Lemon juice and Dijon bring brightness and a gentle sharpness to balance the richness.

Make the garlic fine

Garlic: mince it finely or use a press so that it disperses evenly through the mayonnaise. Large pieces can make individual bites taste much sharper than the rest of the dressing.

Mixing order: whisk the garlic with the anchovy paste, Worcestershire sauce, lemon and mustard before adding the mayonnaise. This helps distribute the concentrated seasonings throughout the finished dressing.

Check the texture and flavour

Texture: whisk until the dressing looks smooth and evenly combined, with no visible streaks of mayonnaise or clumps of seasoning.

Seasoning: taste after mixing, then add salt and pepper as needed. The anchovy paste and Worcestershire sauce are already savoury, so adjust salt gradually.

Keep the five-minute timing

Preparation: the only chopping is the garlic, and a garlic press makes that step quicker. Measure the remaining ingredients before you start whisking.

Finish: the method is simply to combine the seasonings and then whisk in the mayonnaise. It is ready as soon as it is smooth and seasoned to your liking.

Serve it with

Salad: toss the dressing with crisp romaine lettuce, then add shaved Parmesan and croutons if you like. Start with a little dressing and add more until the leaves are lightly coated.

Beyond salad: use it as a dip for crunchy vegetables or as a spread in a sandwich. Add it just before serving if you want the lettuce to stay crisp.

Recipe notes & tips

• Use a garlic press for a fine, evenly distributed garlic flavour.
• Whisk the seasonings together before adding the mayonnaise.
• Taste before adding salt, as anchovy paste and Worcestershire sauce are savoury.
• Add the dressing to the lettuce gradually so you can control how heavily it is coated.
• Shave the Parmesan just before serving for a fresh finish.

Variations

• Extra lemon: whisk in a little more lemon juice for a sharper dressing.
• More garlic: add a small amount of extra minced garlic for a stronger bite.
• Peppery finish: add freshly ground black pepper to taste.
• Herb note: stir in finely chopped parsley for a fresh flavour.
• Thinner texture: whisk in a small splash of water until the dressing reaches your preferred consistency.

Common mistakes to avoid

• Coarse garlic: large pieces can overwhelm a bite; mince it finely or use a garlic press.
• Adding salt too soon: the anchovy and Worcestershire are already savoury; taste the finished mixture before seasoning.
• Whisking everything at once: the seasonings may not distribute evenly; combine them first, then whisk in the mayonnaise.
• Overdressing the lettuce: too much can weigh down the leaves; add the dressing a little at a time.
• Leaving the dressing out: mayonnaise-based dressing should be kept chilled when not being served.

How to store

Keep the dressing in a clean, airtight container in the fridge and use it within 3–4 days. Stir before serving, and do not leave it at room temperature for extended periods.

Frequently asked questions