This Caesar dipping sauce is a quick, creamy condiment made with mayonnaise, anchovy paste, fresh Parmesan, and bright lemon juice. It's ideal for serving alongside roasted vegetables like Brussels sprouts and comes together in under five minutes.
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In a medium bowl, combine mayonnaise, Dijon mustard, Worcestershire sauce, and garlic paste.
Add salt, pepper, fresh lemon juice, and anchovy paste to the bowl.
Mix everything together until well combined and smooth.
Stir in the shredded Parmesan cheese.
Serve as a dipping sauce with roasted Brussels sprouts or your favorite vegetables.
Refrigerate in an airtight container for up to 4 days. Stir well before each use; the sauce may separate slightly but recombines with stirring.
Yes. Store it in an airtight container in the refrigerator for up to 4 days. The flavors meld and deepen over time.
Roasted Brussels sprouts, broccoli, cauliflower, bell peppers, and carrots all work well. It also complements celery and cucumber for a raw option.
Start with 1 tsp anchovy paste as written. If the flavor is too strong, reduce to 1/2 tsp; for more depth, increase to 1.5 tsp.
No—it contains mayonnaise and Parmesan cheese. For vegan, substitute vegan mayo and nutritional yeast; dairy-free requires vegan mayo and dairy-free Parmesan alternative.
Yes, use 1 tsp pre-minced garlic, though garlic paste dissolves more smoothly and avoids visible bits in the sauce.
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