For Silkier Caesar Dressing, Stir in This Unexpected Ingredient

Bottled salad dressings are undeniably convenient. That said, it often feels like you're taking a chance when selecting a new option off the supermarket shelves. Some dressings are too sweet, others taste too processed and artificial, and creamy dressings, Caesar in particular, often lack the proper richness and desired consistency.

After a string of poor purchasing choices that left me with several disappointing bottles of store-bought Caesar dressing in my refrigerator, I decided to get creative and improve the dressings so they wouldn’t end up unused.

If you've ever made homemade Caesar dressing, you'll know that eggs and oil are key ingredients. Combined with anchovies, Dijon, lemon juice, black pepper, garlic, and Parmesan cheese, the fats in the eggs and oil emulsify as the mixture is blended, creating a thick, creamy, and stable dressing.

Now, say you have a thin, lackluster bottle of Caesar dressing from the grocery store that could use a little oomph. How can you thicken it? Look no further than the jar of mayonnaise in your refrigerator, whose primary ingredients are also eggs and oil.

How To Add Mayonnaise to Caesar Dressing

When upgrading a Caesar dressing, you can either improve the entire bottle all at once or work in individual portions. If doing the whole bottle of dressing, pour it into a food processor with a quarter cup of mayonnaise. Pulse a few times and then taste; if the dressing is still too thin, continue adding mayonnaise, one tablespoon at a time, until the desired consistency is reached. Voilà: a new-and-improved dressing.

If you simply want to upgrade an individual portion of dressing, combine one tablespoon of mayonnaise with two tablespoons of dressing in a small bowl. Then, whisk the two ingredients together vigorously until evenly blended.

It’s important to note that adding mayonnaise to a bottle of Caesar dressing can reduce its shelf life. Typically, it is best to enjoy an improved bottle of Caesar dressing within two weeks. If you don’t think you’ll go through an entire bottle in that time, it’s best to upgrade your dressing in smaller batches you’ll use right away.

How To Use Mayonnaise to Make Homemade Caesar Dressing

Mayonnaise isn’t just for upgrading dressings from the store; it’s also great for making easy homemade Caesar dressing without raw eggs. Mayonnaise allows you to bypass this traditional ingredient and create a rich and creamy dressing.

Another benefit? Caesar dressings made with mayonnaise typically have a longer shelf life. Caesar dressings made with raw eggs should generally be enjoyed within a day or two. Conversely, mayonnaise-based dressings typically last around one week.

When selecting a mayonnaise for Caesar dressing, choose a full-fat option. Reduced-fat varieties are not as thick or rich and often contain extra sugar, making the Caesar dressing too sweet. While any regular mayonnaise will work, my favorites are those made with olive oil. They have a wonderful, robust flavor and give the dressing depth and complexity.

Another secret trick for a perfect homemade Caesar dressing is to omit anchovy paste in favor of Worcestershire sauce (which is made with anchovies). In fact, the original Caesar salad was made this way, so it’s not so much a hack as a return to the recipe's roots.