Caesar Salad Dressing– Easy Outback Steakhouse Copycat

This homemade Outback Steakhouse Caesar Salad Dressing is salty, garlicky, and unapologetically creamy. It comes together fast with pantry basics and hits that sharp, tangy-smooth balance every good Caesar needs. No stove, no fuss — just a bowl, a blender, and a little personal vengeance if needed.

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Quick Summary

• Prep time: 5 mins
• Cook time: none
• Flavor: creamy, salty, lemony sharp
• Great for: salads, wraps, sandwiches, emotional resets

Why I Like This Recipe

I wasn’t trying to be productive, okay? I just needed something I could actually control. And honestly, whisking this together felt… steady. I’ve made it four times since. No notes.

Ingredients

• 1 cup mayonnaise
• ¼ cup egg substitute
• ¼ cup grated Parmesan cheese (fresh!)
• 2 tbsp water
• 2 tbsp olive oil
• 1½ tbsp lemon juice
• 1 tbsp anchovy paste
• 2 tsp chopped garlic
• 2 tsp sugar
• ½ tsp black pepper
• ¼ tsp salt
• ¼ tsp dried parsley

How To Make Caesar Salad Dressing

1. Dump it all in: Every ingredient goes in one bowl. No drama. Just move.
2. Blend until smooth: Hand blender works best. Let it go for a minute or two — we want creamy, not grainy.
3. Taste and adjust: Want it sharper? Add lemon. Too much? A pinch of sugar. You’re in charge now.
4. Chill it down: Fridge for 2 hours (or longer). The flavors need to sit and vibe. Trust me.
5. Serve cold: Stir gently and pour it over crunchy greens, grilled chicken, or even roasted veggies. It’s not just for salad.

Tips for Success

• Use fresh garlic and fresh cheese — makes a huge difference
• Don’t skip chilling it — tastes flat if you serve it warm
• Blend longer than you think — Caesar dressing gets better with air
• Anchovy paste = non-negotiable. It’s not fishy, it’s flavor

Storage and Reheating

• Fridge: Keep in a sealed jar or airtight container up to 2 weeks. Stir before using.
• Freezer: Nope. It won’t survive the thaw. Just make a fresh batch next time.
• Reheat: Don’t. It’s a cold dressing, babe. Use straight from the fridge.

Frequently Asked Questions

• Can I skip the anchovy paste?
  Technically, yes. But it won’t taste like a real Caesar. It’s what gives the depth.
• What can I sub for egg substitute?
  Use pasteurized egg yolk if you’re cool with that. Or even a spoon of Greek yogurt for extra tang.
• Do I have to use a blender?
  A whisk works, but you’ll get a thicker, smoother dressing with a hand blender or small food processor.
• How long does it last in the fridge?
  Up to 2 weeks if sealed tight. Give it a stir before using each time.
• Can I use shredded Parmesan from the bag?
  Please don’t. Fresh grated Parm melts into the dressing. Pre-shredded stays grainy.

Common Mistakes and How to Dodge Them

• Using pre-shredded Parmesan: It doesn’t blend well and leaves your dressing chunky. Grate it yourself.
• Not blending long enough: If it’s too thick or gritty, blend more. This dressing loves air.
• Too much lemon too fast: Start with less, taste, then add more if you want that extra zing. Easy to overdo.
• Skipping the chill time: It’ll taste flat or weird warm. Letting it sit makes the flavors come alive.
• Subbing out anchovy paste with random stuff: Worcestershire or soy sauce is not the same thing. If you’re scared of anchovy, try a little at first — you’ll be surprised.

Nutrition Facts (Per Serving)

• Calories: 166 kcal
• Total Fat: 17g
• Saturated Fat: 3g
• Cholesterol: 10mg
• Sodium: 290mg
• Potassium: 25mg
• Total Carbohydrate: 1g
• Dietary Fiber: 0g
• Sugars: <1g
• Protein: 2g

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