30 Second Caesar Salad Dressing Recipe

It all started with my 30 second mayonnaise

My 30-second mayonnaise was one of those kitchen aha moments. Once I saw how quickly an immersion blender could turn a few basic ingredients into thick, creamy mayo, I started wondering what else I could make with the same method.

The process couldn’t be easier: everything goes into a tall jar, the immersion blender goes in, and about 30 seconds later you’ve got Caesar dressing.

What gives Caesar dressing its classic flavor

Anchovies: Use whole anchovy fillets or anchovy paste. They give Caesar dressing its deep savory flavor without making it taste fishy.

Parmesan: Freshly grated Parmigiano Reggiano gives the dressing much better flavor and texture than pre-shredded cheese.

Egg: The whole egg is what helps this dressing turn thick and creamy in seconds. Use a pasteurized egg if raw egg is a concern.

Dijon mustard: This adds tang and also helps hold the dressing together.

equipment

• an immersion blender and a tall jar
• or a regular blender

How to make Caesar salad dressing with an immersion blender

1. Add all the ingredients to a wide-mouth mason jar or the tall container that came with your immersion blender.
2. Set the blender head flat against the bottom of the jar and turn it on. Hold it there for a few seconds, until the dressing begins to thicken, then slowly lift the blender through the mixture until everything is creamy and emulsified.
3. Stir, taste, and adjust as needed. Add more lemon, anchovy, salt, or cracked pepper until it tastes right to you.
4. Cover and refrigerate promptly.

Tips and FAQs for homemade Caesar salad dressing

Can I make Caesar dressing in a regular blender?
Yes. Add everything except the oil and blend to combine. With the blender running, slowly drizzle in the oil until the dressing is thick and emulsified. If your blender jar is very large, you may need to double the recipe so the blades can catch the ingredients.

What kind of oil is best for Caesar dressing?
Use a mild extra-virgin olive oil, a neutral oil such as avocado oil, or a combination of the two. A strongly flavored olive oil can turn bitter when blended at high speed.

I’m not comfortable eating raw eggs. What can I use?
Use a pasteurized egg, which has been treated to reduce the risk of harmful bacteria without cooking the egg. The FDA recommends pasteurized eggs for recipes in which eggs will be served raw or undercooked.

Can I omit the anchovies?
Yes, although you’ll lose some of the deep savory flavor that makes Caesar dressing distinctive. Taste the finished dressing and adjust the Parmesan, lemon, salt, or Worcestershire sauce as needed.

How long does homemade Caesar dressing last?
Keep it covered and refrigerated and use it within 3–4 days.

Can I make Caesar dressing without the egg?
To avoid raw egg, replace it with 1/4 cup mayonnaise. For a completely egg-free dressing, use vegan mayonnaise.

The immersion blender I recommend

I use my immersion blender a lot in my kitchen and this is the one I recommend. I have always used it to blend soups etc., right in the pot, but I have to say that ever since I discovered how easy it is to make homemade mayonnaise and dressings like this Caesar salad dressing, it’s become one of my most beloved tools. It’s not expensive, it’s very easy to clean because the top screws right off for rinsing, and it has a solid, heavy feel to it.

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Caesar Salad Dressing Recipe

3.58 from 191 votes

Caesar salad dressing recipe made in 30 seconds with an immersion blender…this authentic Caesar dressing is incredible!!

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Prep Time:5 minutes minutes

Total Time:5 minutes minutes

Servings: 16

Video

Equipment

• an immersion blender or regular blender

Ingredients

 

US CustomaryMetric

• 1 pasteurized egg, at room temperature
• 1 cup olive oil, mild or extra virgin, your choice, at room temperature
• 1/4 cup grated Parmigiano Reggiano cheese
• 1 clove garlic, smashed (add 1 more clove if you love garlic)
• 4 Tbsp fresh lemon juice
• 1 1/2 tsp Dijon mustard
• 1/2 tsp salt
• 1/2 tsp fresh cracked black pepper
• 1 1/2 tsp anchovy paste

Instructions

• Put all the ingredients in a large mason jar. Make sure your egg and oil are at room temperature.
• Put an immersion blender down into the jar, and turn on. Blend, pulling up as you go, until the dressing has emulsified. This will only take a few seconds. Give it a stir, and then taste to adjust the seasoning. Tasting is key to getting it just perfect. You may want a little more anchovy, or lemon. I always add more cracked pepper.
• Keep refrigerated and eat within 3-4 days.

NOTES ~ Click here to add your own private notes.

Course: Sauce

Cuisine: American

Author: Sue Moran

Keyword: hollandaise sauce, immersion blender, salad dressing

Nutrition

Serving: 1 Tbsp · Calories: 132 kcal · Carbohydrates: 1 g · Protein: 1 g · Fat: 14 g · Saturated Fat: 2 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 12 mg · Sodium: 128 mg · Potassium: 15 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 28 IU · Vitamin C: 2 mg · Calcium: 23 mg · Iron: 1 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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