Caesar Dressing

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by Chef s Melinda Blanchard and Robert Blanchard

Yield: Makes 1 1/4 cups



  • 1 cup mayonnaise
  • 3/4 teaspoon anchovy paste
  • 1 teaspoon Worcestershire sauce
  • 3 1/2 tablespoons freshly squeezed lemon juice
  • 3 medium garlic cloves minced
  • 3/4 teaspoon coarsely cracked black pepper


  1. Put all the ingredients into a medium bowl and whisk until well blended.


Melinda and Robert Blanchard note: Look for anchovy paste in convenient tubes. They keep for months in the refrigerator. Recipes reprinted from At Blanchard's Table: A Trip to the Beach Cookbook, Harvard Clarkson Potter 2003 © 2003 Melinda Blanchard and Robert Blanchard Used with permission
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