Batman's Best Caesar Dressing

Batman's Best Caesar Dressing

110 Reviews 5 Pics
  • Prep

    15 m
  • Ready In

    15 m
John Marshall
Recipe by  John Marshall

“Fast, easy, creamy Caesar salad dressing that is also an excellent marinade for chicken or fresh seafood. Best when allowed to sit refrigerated for a day or two.”

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Adjust Servings

Original recipe yields 2 cups



  1. In a food processor or blender, combine the olive oil, vinegar, lemon juice, Worcestershire sauce, anchovy paste, mustard, garlic, sour cream and Parmesan cheese. Process until smooth. Pour into a glass container, seal, and refrigerate until ready to use.

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Reviews (110)

Rate This Recipe


It's a good start but I didn't like the taste with the anchovy paste (a little to fishy) so I left it out the second time and added a little salt. I also blended all the ingredents but the oil and then slowly added the olive oil down the funnel while blender is going. It seemed to separate when blended all at once. Also doing it this way I seemed to use a little less oil. Thanks for the recipe, I have been looking for a tasty caesar dressing!

Mjjk (aka Sammy)

Mjjk (aka Sammy)

This is fantastic! The first time, I did half the recipe and 2 cloves of garlic was just right for me. I used less oil (about 3/4 c.), less cheese (about half of recipe) and no anchovies (yeck). I didn't have any sour cream so I used a splash of buttermilk. I put in 1/4 c. olive oil into the blender first to 'catch' the rest of the ingredients, chucked everything else in and I did drizzle the last of the olive oil in while the blender was on. I dressed the romaine with it and added sauted greek chicken on top--all cold for a really hot day. WoW! My husband (v fussy) DEVOURED it and came home the next night saying 'I'm craving that salad again!' (Good thing I had more!) Will definitely do this again and am bringing some over to a friend. =-) <><

Kitchen Serendipity

Kitchen Serendipity

Yum! Much tastier than the store-bought stuff we just ran out of. I didn't have any anchovy paste or parmesan on hand, so I put in a rounded teaspoon of kosher salt and substituted pecorino romano cheese. I also added freshly ground black pepper and a rounded teaspoon of sugar. I forgot to add the mustard powder, but didn't miss it -- I'll have to remember to include it next time. I had some really good extra virgin olive oil, and I'm sure that made a big difference in the overall flavor.

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Amount Per Serving (20 total)

  • Calories
  • 165 cal
  • 8%
  • Fat
  • 17.4 g
  • 27%
  • Carbs
  • 1.3 g
  • < 1%
  • Protein
  • 1.4 g
  • 3%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 235 mg
  • 9%

Based on a 2,000 calorie diet



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Raspberry Balsamic Dressing


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Caesar Vinaigrette