How to make our favorite creamy Caesar Salad Dressing with very little effort. Do this by hand, in a blender, in a food processor, or with an immersion blender. Switch to the Caesar Salad Dressing recipe
watch the video
When it comes to Caesar Salad, I like my dressing to be full of flavor, a little spicy, and extra creamy. This easy recipe gets high marks across the board, and as a bonus, it’s quick to make!
More: We use this dressing to make our favorite homemade Caesar Salad! This dressing recipe is just as easy to make as our Italian Dressing, this creamy Ranch Dressing, and our acclaimed Blue Cheese Dressing (it’s delicious)!
The ingredients you need
For a full ingredient list with ingredient amounts, see the recipe section below this article. Here I’ll walk you through them quickly in case you have any questions.
egg — My favorite Caesar dressing starts with raw egg. I use fresh, locally sourced eggs (just like I use when making homemade mayonnaise). If you’re concerned about using raw egg yolks, find and use pasteurized eggs at the store. We also shared an egg-free Caesar dressing which is delicious if it’s more like what you were looking for.
Fresh Lemon Juice — Fresh is best here and I like to add some. Lemon reduces the creaminess of the dressing and brings out all the flavors. If you’re sensitive to lemon, hold back and just squeeze in a little more once the dressing is ready, as needed.
Dijon mustard — Mustard makes a few things for the Caesar dressing. First, it helps with emulsification, which just means it helps hold the dressing together and makes it ultra creamy. Mustard also adds its own spicy element to the party.
anchovies — I use the real thing and buy oil-packed anchovies because I love the flavor they add to the dressing. You can buy anchovy paste in tubes, which also works, just remember that the whole anchovies add the best flavor.
garlic — Fresh garlic is a must for this salad dressing. I use 2 medium cloves, which makes the dressing quite garlicky. You can reduce or increase depending on how much you love raw garlic.
neutral oil — Some recipes call for olive oil to make this dressing, but we prefer a more neutral oil, which really lets the lemon, anchovies, and garlic shine.
parmesan cheese — I always add a handful of shaved Parmesan to my salad, but I also like to add a few tablespoons of grated Parmesan to the dressing.
How to make Caesar dressing
As I mentioned above, you have a few options for preparing the dressing. Let me walk you through them all:
- By hand — This takes about 10 minutes and requires a bowl and whisk. You’ll have to add a little elbow grease to the stirring of the oil in the dressing, but it won’t take long (promise). Start by beating the egg yolks, lemon juice and mustard until fluffy, then slowly pour in the oil. Keep whisking all the time until the oil is incorporated and the dressing looks like diluted mayonnaise. Finally, stir in the finely chopped anchovies, garlic and grated parmesan.
- In a blender, food processor, or with an immersion blender — This takes less than 5 minutes and means all the work is done for you. No stirring. (If you’re using a food processor, we recommend if you have a small bowl attachment.) For all options, first puree everything except the oil, then, while the machine is running, slowly pour in the oil until the dressing comes together.
I usually make the dressing by hand because I hate doing extra dishes. I also love the texture of the handmade dressing, which leaves tiny bits of garlic and anchovies scattered throughout. Whichever method you choose, the dressing will be amazing.
recipe variations
Egg-free (and mayonnaise-free) dressing: Check out our Egg-Free Caesar Salad Dressing.
Vegan Caesar Salad Dressing: Substitute vegan mayonnaise (1/2 to 1 cup) for the egg and oil, and replace the anchovies with about a tablespoon of chopped capers. Hummus or tahini are also excellent bases for the dressing. You should also leave out the parmesan.
Prepared without anchovies: If you don’t like anchovies, try capers instead. Use 1 to 2 tablespoons drained capers and chop very well before adding to the dressing. A little drizzle of Worcestershire sauce is also a nice addition to replace the salty umami flavors missed by leaving out the anchovies.
More homemade dressing recipes
Our favorite Caesar salad dressing
Homemade Caesar dressing is easy to make and can be prepared a number of ways: by hand, in a blender, in a food processor, or with an immersion blender. All methods are simple and fast. I especially like making this by hand and enjoy seeing little bits of garlic and anchovies in the dressing.
Makes 2/3 cup (about 10 tablespoons)
Watch us make the recipe
you will need
3 to 5 anchovies in oil, depending on taste
2 medium garlic cloves
1 large egg yolk
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
4 tablespoons grated parmesan cheese
1/3 cup neutral oil (like grapeseed, safflower, or avocado oil) plus more as needed
Salt and freshly ground black pepper
directions
- make by hand
- Make in a blender or food processor
- Prepare with a blender
Using a chef’s knife, chop the anchovies and garlic into small pieces. Using the side of the knife, mash them into a very fine paste by pushing and pulling the pile of anchovies and garlic across the cutting board. Put aside.
In a medium bowl, beat the egg yolks, lemon juice and mustard until fluffy. Placing a tea towel under the bowl will help stabilize it as you stir.
Assume a comfortable striking position and while striking with one hand, slowly pour in the oil with the other hand. You want to add the oil in tiny drops and you’ll notice the mixture in the bowl lightens and thickens as you stir in the oil.
When all the oil has been added, check the consistency. If it’s too thick, stir in a teaspoon or so of water. If it’s too thin, keep beating and pour in a little more oil.
Finally, stir in the pureed anchovies, garlic and Parmesan cheese. Taste and season generously with salt and pepper.
If you use a food processor and have a small bowl attachment for your food processor, it’s best to use it.
Combine anchovies, garlic, egg yolks, lemon juice, mustard, and Parmesan cheese in the bowl of a blender or food processor. With the blender or processor running, slowly drizzle in the oil until a smooth dressing forms. If it seems too thick after adding all the oil, add about a teaspoon of water to thin it out. If it’s too thin, slowly drizzle in a little more oil with the machine on. Taste and season generously with salt and pepper.
Combine anchovies, garlic, egg yolks, lemon juice, mustard, and Parmesan cheese in the bottom of a mug that just fits on the head of an immersion blender.
With the mixer running, slowly drizzle in the oil until you have a smooth dressing. If it seems too thick after adding all the oil, add about a teaspoon of water to thin it out. If it’s too thin, slowly drizzle in a little more oil with the machine on. Taste and season generously with salt and pepper.
Advice from Adam and Joanne
- Anchovy paste: 1 anchovy fillet equals 1/2 teaspoon anchovy paste (anchovy fillets and anchovy paste taste slightly different, so add to taste)
- Nutritional Information: The nutritional information below is an estimate. We used the USDA database to calculate approximate values.
If you make this recipe, take a picture and tag #inspiredtaste – we love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutrition per serving: serving size 1 tablespoon / calories 78 / total fat 8.1g / Saturated Fatty Acids 1.5g / cholesterol 20.9mg / sodium 91.9mg / carbohydrate 0.5g / fiber 0g / total sugar 0.1g / protein 1.4g