A classic Caesar dressing is delicious because it is filled to overflowing with umami. Umami is the fifth flavor and delivers a round, rich taste. Unlike the other four flavors of bitter, sweet, salty, and sour, it can be difficult to explain, but foods that deliver umami to the tongue are highly flavorful: beef, pork, oily fish, Parmesan cheese, rich broths, ripe tomatoes, mushrooms, soy sauce or miso, A classic Caesar dressing incorporates anchovies, Worcestershire sauce, and aged Parmesan cheese which are full of umami flavor. Add lemon juice, garlic, and the result is intensely flavorful. The classic version is oil based, vinaigrette style. I love a good vinaigrette, but I prefer my Caesar dressing to be creamy, so I use mayonnaise instead. Because the mayonnaise is already smooth and emulsified, it makes a wonderful base for creamy dressings. A mayonnaise-based dressing will resist separating even after being stored in the refrigerator for a few days. The mayonnaise makes the work of mixing up a batch of delicious homemade dressing a project that comes together in mere minutes. While I have anchovy paste on hand, I don’t always care for it in a recipe that isn’t cooked. It can easily overpower the other ingredients and result in a fishy flavor being the only flavor I taste. The same goes for garlic. I love cooked garlic, but raw garlic can be much stronger than I like. Luckily, I could overcome both of these preferences when making my own version of this dressing. Instead of using raw garlic, I chose garlic powder. It delivers the flavor without the pungency of raw garlic. Instead of using anchovy paste, I decided to substitute something I have on hand that delivers just as much umami flavor: soy sauce. The result was delicious. Soy sauce adds plenty of salt to this dressing, so I don't add salt. If you prefer, you can use reduced sodium soy sauce or tamari and add more salt to the final dressing if needed.This is far from the traditional Caesar dressing my father made on special occasions when I was growing up, but I love it just the same. It has the delicious combination of flavors I love in a creamy, smooth dressing that is delicious on fresh greens. Because it is so easy to create, I can keep it at the ready in the refrigerator for dressing a salad, using as a dip, or even topping a grilled chicken sandwich.
5 minutesmins
Course: Salad
Author: Jennifer from 1840 Farm
Ingredients
½cupbuttermilk
½cupmayonnaise
1tablespoongrated Parmesan cheese
1teaspoonsoy sauce
½teaspoonlemon juice
¼teaspoongarlic powder
black pepper to taste
Instructions
Combine all of the ingredients in a Mason jar with a tight fitting lid or a small bowl. Shake or whisk until completely smooth.
Taste for seasoning. Adjust the ingredients as needed to achieve the flavor you like best. Store covered in the refrigerator for 4 to 5 days.
Notes
This recipe can also be made into a delicious dip for fresh vegetables by using about 2 tablespoons less buttermilk which will create a thicker mixture perfect for dipping.