Other Recipes Sides

Creamy basil dressing with anchovies


The last few months there has been a lot of work behind the scenes to create a new website for TLT. And now it’s finally here! The biggest change may be the fact that the current site can be shown in English as well as in Dutch. The correct language will be automatically selected, but you can always change by clicking on ENG/NL at the right top. I am extremely satisfied with the new design and hope the site will please you as a reader as well.

Naturally, a new site asks for a delicious new recipe and this dressing will definitely please. My go-to Caesar dressing is definitely not authentic, but taste absolutely wonderful and is made in no time. Last time I made it, I added some fresh basil leaves and that turned out to be a great variation. This bright green dressing is pretty to look at, tastes salty, fresh and creamy at the same time and has that intense sweet basil smell.

The dressing is delicious drizzled over a salad with grilled chicken and homemade croutons (cut white bread or baguette into pieces, toss with olive oil and roast in the oven) or over sweet roasted baby tomatoes, crunchy endive leaves or grilled asparagus.

You can easily keep this dressing in the fridge for at least a day. Just make sure to stir it again just before serving.


Serves 2-4


5 tablespoons mayonnaise
1 tablespoon yogurt
5 anchovies
half a clove or garlic
4 tablespoons lemon juice
drop of Worcester sauce
small bunch of fresh basil


1. Blend all ingredients with a stick blender until you’ve got a smooth, creamy dressing.

2. Taste and add extra ingredients when necessary. Want a fresher dressing? Add lemon juice. Creamier? Add mayonnaise. Saltier? More anchovies.

3. Store the dressing in fridge until serving. Add some water or lemon juice too thin out when necessary.

Related posts