30 Second Caesar Salad Dressing comes together almost instantly…it’s a real game changer! The creamy dressing can be used on salads, as a sandwich or burger spread, or as a dip for fries and veggies.
Make authentic Caesar salad dressing in seconds, with your immersion blender
This is the thick, tangy, cheesy Caesar dressing of your dreams, and it turns a plate of lettuce and croutons into a sensuous feast. You don’t have to buy the expensive stuff in the refrigerator case that’s made with additives and less than top notch ingredients. This one is whipped up right in your own kitchen, in 30 seconds, from fabulous ingredients like extra-virgin olive oil, Parmigiano Reggiano cheese, and Dijon mustard. You’ll have a whole mason jar full of the stuff at your disposal. Have your way with it on salads, of course, but don’t underestimate its other talents as a dip, a sandwich spread, and a mayo substitute in things like deviled eggs etc.
” I just tried this and it was phenomenal!!!! And it was so quick and easy. Definitely something I’ll be keeping in the fridge” ~Heather
This is one of those ‘aha!’ moments in the kitchen, and it all started with my 30 Second Mayonnaise
Once I realized how versatile that easy process was, I started to look for other ways to use it. Here’s how it works — all the ingredients go into a large glass, and with the flip of the switch on your handy immersion blender they transform into a gourmet dressing before your eyes. It’s a little bit of instant luxury, and it’s pretty cool.
How to make easy homemade croutons
Because every Caesar salad needs great crunchy croutons, I made a batch of crisp dark pumpernickel croutons to accent our salad. No recipe needed —
- Just cut whatever good bread you have around into cubes. They can be big or small.
- Toss with a little olive oil, salt, pepper, garlic powder, and a bunch of fresh thyme leaves.
- Spread out on a baking sheet and toast in a 375F oven for about 20-30 minutes, or until crisp. Give them a stir every now and again to crisp them evenly.
- You can also toast them in a skillet on the stove top if you prefer.
- I also make Everything Croutons, which have tons of flavor, just like an everything bagel, but with lots of extra crunch! I think they’d be great on this Caesar salad.
Add some rotisserie chicken to your Caesar salad to make an easy meal out of it
This salad was simple and spectacular. Mostly due to that fab dressing. And maybe the croutons helped a bit. Be sure to get really fresh, crisp Romaine lettuce for the best results. I love to buy the packaged hearts which are already cleaned and ready to slice.
blender caesar dressing tips and faqs
If you don’t have an immersion blender, no worries, this Caesar dressing can be made in a regular blender. Put everything BUT the oil in the blender and blend to combine. Then, with the machine running, slowly drizzle in the oil until the mixture emulsifies. Depending on the size of your blender you may need to double the recipe to have enough volume for this to work.
Definitely extra virgin olive oil, the best you can afford.
Raw eggs very rarely contain bacteria that can make you sick, so to avoid that risk you can use pasteurized eggs, which have been heated just enough to destroy any harmful bacteria, but not enough to cook the eggs. You’ll find pasteurized eggs in most supermarkets, and you will use them just like any other raw egg.
Absolutely, just be sure to taste and adjust the other flavorings to compensate.
I like to use my dressing within 2 weeks.
Yes, you can, the dressing will emulsify without the egg, but the texture will not be as creamy or rich.
more spectacular salads
- Fully Loaded Wedge Salad
- Chopped Chef Salad with Creamy Sweet Onion Dressing
- Great Island Curried Chicken Salad Plate
- How to Make the Perfect Niçoise Salad
Authentic Caesar Salad Dressing in 30 Seconds Flat
Equipment
- an immersion blender
Ingredients
- 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 two weeks.
Video
Nutrition
TVFGI recommends
I use my IMMERSION BLENDER a lot in my kitchen. 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 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.
81 Comments
Courtenay
June 15, 2021 at 11:58 amOk, I had my doubts that this would work, but it really does!! I’ve made mayonnaise in the blender many times drizzling the oil in very slowly but this dressing which is a flavored mayo is fast and tastes great. Thanks for this great technique and recipe.
Sue Moran
June 15, 2021 at 1:11 pmThanks Courtenay, try my basic 30 second mayo next!
Linda
June 12, 2021 at 6:55 amExcellent recipe!! made it yesterday and am very happy with it. I’ve been searching for a fabulous Caesar dressing and this is it! and it’s incredibly easy to make using an immersion blender.
Joyce N
June 11, 2021 at 6:06 pmThe recipe I’ve been using for years uses the same ingredients but your idea of using the immersion blender is a game changer! Sometimes I don’t include the egg, and at times I’ve used half olive oil and half avocado oil. That does change the texture but the flavours are still there. Thanks for the inspiration!
DonnaMarie
June 11, 2021 at 2:50 pmWe’ve been making Ina’s Caesar dressing in the food processor THIS saves so much clean up. The only thing I will change is using canned anchovies (we always have them, yummy in pasta recipes ) and I use the olive oil from those in the dressing too! Thanks for all the delicious recipes.
Tracie
June 10, 2021 at 1:32 pmWhat’s your feeling on miso as a sub for the parm and anchovy in order to keep it vegetarian?
Carolyn
June 10, 2021 at 10:24 amI’ve made this twice this month! The fam loves it!
Sharon
June 10, 2021 at 6:19 amHi Sue Thank you for this recipe and we love Cesar salad. Looking forward to my own dressing. If I wanted to thin this out a bit what would I do? Water leaves the lettuce limp, vinegar changes taste, lemon changes ration. Please give me your best suggestion.
Thank you,
Sharon
Sue Moran
June 10, 2021 at 6:38 amHey Sharon ~ if I want to thin it I would go with a little water. Romaine lettuce, which is classic for a Caesar salad, is extra crisp and won’t go limp. Delicate lettuce will go limp not matter what the dressing, so I tend to dress them at the last minute, or serve the dressing on the side.
Sheila
May 24, 2020 at 8:56 amLove the recipe. Mine was a bit bitter. What would that be?
Sue
May 24, 2020 at 9:54 amThe only thing I can think of is maybe your garlic clove was old ~ when they get those green shoots in the center, they can be bitter. Also, olives and olive oil are slightly bitter in flavor, in a good way. You might try a milder olive oil.
Lisa
July 5, 2020 at 11:47 amReally good EVOO can have a bitter taste in mayo/dressings. Try a lighter oil…
Rebecca
May 3, 2020 at 11:35 pmIt was delicious and super easy. I used 2oz anchovy filets, chopped, instead of paste and half EVOO/half ELOO plus a few drops of Worcestershire sauce. Also, my lemon didn’t make quite enough lemon juice, but it was the perfect amount anyway. It’s funny because I was thinking I could make this dressing using your mayo method and then I saw you had directions for one. Thanks for sharing!
Ann Pritchard-Thornhill
March 12, 2020 at 3:27 amI coddle a room temperature egg in boiling water for 45 seconds and remove carefully, plunging immediately in a bowl of ice water. Works for my dressing every time. Great recipe thanks!
Sue
March 12, 2020 at 7:55 amInteresting!
Francine Racette
February 17, 2021 at 6:26 amWhat is ELOO
Sue Moran
February 17, 2021 at 6:29 amMust be extra light olive oil?
Lucie Lena
February 2, 2020 at 9:23 pmIt came out perfectly. My egg wasn’t exactly at room temperature, and I also only used the yolk. Thanks for the easy recipe!! I’ll definitely make it again.
Lindsaye
December 31, 2019 at 2:02 pmMy egg wasn’t exactly room temp and when I went to blend it all in my blender it’s just oily and separated instead of creamy. What did I do wrong? How can I fix it? help!!!
Sue
October 7, 2019 at 1:51 amCan I use anchovy’s rather than paste.
Sue
October 7, 2019 at 7:34 amAbsolutely!
Sharyn
June 9, 2019 at 5:44 amCan you use a fresh egg instead of pasteurized? Looks like a great recipe!
Thanks. Sharyn
Sue
October 10, 2019 at 6:53 pmYes, for sure, as long as you’re comfortable with it.
Mary
May 18, 2019 at 5:55 pmAny sub for anchovy paste? Husband allergic to anything that swims.
Sue
May 18, 2019 at 6:06 pmFeel free to leave it out, or maybe use a touch of soy sauce.
Donna
October 10, 2019 at 6:21 pmJust so you know: most Worcestershire sauce also has anchovies in it.
Cyndee Hinrichs
May 18, 2019 at 3:09 amI’ve been making this dressing in my blender for almost 27 years. Only difference is a few dashes of Worcestershire and I use a raw egg. Yes, raw and i use the whole egg. To date, not one person has become ill. It’s such a great dressing and it has many uses, dip, spread or sauce. Usually keeps for a week, if there’s any left!
Sue
October 10, 2019 at 6:53 pmIt’s a joy, isn’t it?
JJB
March 3, 2019 at 9:37 amCan the raw egg be left out? Is there a sustitute?
Sue
March 3, 2019 at 9:52 amThere isn’t a substitute that I know of, but if you are worried about the raw egg you can buy pasteurized eggs, most supermarkets carry them, and they’ve been heat treated to make them safe.
Jean Hurley
August 12, 2018 at 6:36 pmOMG, my all time favorite recipe and I have gotten rave reviews from others. However, I do a few tweaks so it’s more like the Outback Steakhouse dressing. I only use 1 Tbsp fresh lemon juice, double or triple the garlic, use 1 Tbsp anchovy paste and add 1/4 cup whipping cream. I blend it in a Bullet as I haven’t gotten my immersion blender just yet. Thank you so much for this yummy recipe. If one is adventurous, I add blackened salmon to the Caesar salad, absolutely fabulous!
Sue
August 12, 2018 at 8:40 pmYou’ve sold me Jean ~ whipping cream? Bring it!
annie
April 29, 2018 at 9:16 amthis recipe is unbelievably good and easy. the hardest part about it is waiting for the egg to get to room temp!
Sue
April 29, 2018 at 9:25 amHaha, so glad you liked it, Annie, and here’s my trick for the egg, because I am an impatient cook ~ I just put it in a glass of warm water, it comes up to temperature super quick!
Melanie
January 20, 2017 at 8:54 amI’ve been making homemade mayo (so much healthier) and homemade Caesar dressing with it for years, but I never thought to make it all at once. The immersion technique has never worked for me, but maybe I’ll give it another try. Thanks for the great idea.
Teresa Davis
May 24, 2016 at 11:44 amWay too mustardy for me. Next time I’ll cut by 2/3. (Feel so guilty criticizing one of your recipes, Sue. But I believe this is the first time!! ??)
Sue
May 24, 2016 at 11:48 amOh I welcome your feedback Teresa — it helps everybody out who stops by here!
Cathy
April 12, 2016 at 8:53 amI’ve been reading all your 30 minute recipes. I love all these things fresh and since regular mayo and many dressings in the store have soy, I like making my own. I bought a kitchenaide immersion blender on my last trip to the U.S. and haven’t been crazy about it, so maybe I will get a cuisinart next trip back. I have made mayo in the past with an immersion blender that finally died and it came out great. Not so much so with my current blender, but maybe I just need to play with it more.
Sue
April 12, 2016 at 9:26 amI’m sure immersion blenders vary a bit in quality, i stick with the larger brands and I’ve been happy.
Caitlyn
April 13, 2016 at 5:43 pmHi Cathy,
I would recommend Braun. I have one and it’s about 18 years old! Now that I realize how old it is, maybe they don’t even make them anymore:) Btw Sue, this dressing is amazing and is the only one I use now! Thank you.
Sue
April 13, 2016 at 5:47 pmI’ve used Cuisinart and KitchenAid and loved both. And thanks so much Caitlyn!
Ruth
October 27, 2015 at 2:45 pmHello, cannot wait to make this! I was wondering though if you don’t have an Emerson blender do you use a regular one or maybe beaters?
Thank you!
Sue
October 27, 2015 at 4:09 pmYou should be able to do the same thing in a good blender, Ruth, but I haven’t tried that. The beaters work differently, You would have to beat as you slowly drizzle in the oil, it’s a little tricky. The immersion blenders are inexpensive, and well worth the price!
Heather
September 10, 2015 at 6:42 pmi just tried this and it was phenomenal!!!! And it was so quick and easy. Definitely something I’ll be keeping in the fridge!
Sue
September 10, 2015 at 7:26 pmYay!! Can you imagine the money you can save, too? The refrigerated Caesar dressings are expensive 🙂
forty817
September 1, 2015 at 3:08 pmSo Delicious!!!!!
danielle
June 7, 2015 at 11:19 pmCan’t wait to try this! Normally stuff with eggs only lasts about 5-7 days in the fridge but you said a few weeks! I’m excited about that! Do u know why this is the case? Just because the egg is pasteurized? I make a poppyseed dressing we love that doesn’t have any real fresh ingredients and lasts at least a month in the fridge and I like it cus I can make a huge batch and save time for that month and have quick healthy salad options available for my family! Would love to do something similar with this mouth watering Caesar dressing!
Tracy
June 6, 2015 at 8:54 amWow! This was fantastic! I did not have pasteurized eggs so I simply coddled mine for 60 seconds to rid me of the “raw egg fear”. Outstanding! Thanks so much for such a great recipe.
Sue
June 6, 2015 at 9:05 amThat’s nice to know about the coddling, Tracy. Glad it worked for you!
Marlene
April 25, 2015 at 6:26 pmAMAZING! I usually don’t comment on recipes….but this was incredible! Either that or the cooking gods were on my side tonight!
Marlene
April 25, 2015 at 4:27 pmAMAZING! I never comment on the recipes I use…. but this is worth commenting. Either the cooking gods were on my side tonight or I just finally followed a recipe to the “T”! Delicious!
Sue
April 25, 2015 at 5:09 pmI love this kind of feedback Marlene 🙂 🙂
Michelle
March 11, 2015 at 5:22 pmThis not only looks delicious – it IS delicious. Made it tonight and it really was easy peasy! Thanks for the great recipe.
Sue
March 11, 2015 at 6:51 pmI’m so glad to hear it Michelle — I’ve got a new Caesar salad recipe coming up and I’m going to use it again.
Victoria
January 5, 2015 at 10:18 amThis looks so easy! I’ve never tackled caesar dressing, but I will now!
Sue
January 5, 2015 at 11:29 amIt’s so good Victoria, you’ll find lots of other uses for it, I bet. Thanks for commenting!
anna
December 12, 2014 at 5:35 amAre you using both the white and yellow of the egg? My husband does basically the same recipe but doesn’t use the White’s. Dressing comes out more like a vinaigrette then a creamy Caesar. It is great. This one sounds just a good with a little more body?
Sue
December 12, 2014 at 6:57 amYes, I use the whole egg, Anna, and it always comes out perfectly. There is a little bit of a learning curve, but if you follow everything exactly you should have great creamy dressing!
Amber
November 19, 2014 at 3:53 pmAbsolutely amazing. Didn’t know how simple Caesar dressing was!
[email protected]
April 13, 2014 at 9:15 pmMmmm, I want to jump into your gorgeous photos and devour every last bite of that salad! Also, I’m loving the tip on using this awesome Caesar dressing in place of mayo. Just brilliant! Pinning! 🙂
Averie @ Averie Cooks
April 13, 2014 at 5:10 pmLove how easy this is, Sue! And no blender to clean or food proc to wash. Love it! Pinned
Kitchen Belleicious
April 8, 2014 at 1:31 pmyep! Pinned and a must try in my house tonight! How did you know that Tuesdays are salad night:) LOL!
Sue
April 8, 2014 at 1:58 pmOoooh, I need to institute Salad Tuesdays in our house 🙂
Tricia @ Saving room for dessert
April 8, 2014 at 9:58 amI love a good, easy, delicious Caesar dressing! I would use the pasteurized eggs and not worry one minute about it. Remember the days when we ate raw cookie dough before we knew better 🙂 Love this series and my immersion blender as well!
Monica
April 8, 2014 at 7:50 amWow – this does sound incredibly quick and easy…plus, I have an immersion blender so it’s perfect. Thanks for sharing.
Sue
April 8, 2014 at 9:32 amYou will love this, Monica!
Joanne
April 8, 2014 at 4:58 amI refuse to buy salad dressings, but LOVE Caesar…so this is a must must must make! I see a lot of lettuce dunking happening in my future….
Ashley @ Wishes & Dishes
April 7, 2014 at 10:33 pmI love anything that’s this easy to make!! Looks yummy!
Veronica's Kitchen
April 7, 2014 at 10:30 pmThanks for dropping by at my website. I always worry about using raw eggs for recipes as my daughter once hospitalised for bacterial infection. I’ve not seen any pasteurized eggs in the shop but it would be a great idea!
Sue
April 8, 2014 at 7:26 amI am super cautious as well, Veronica, but I’ve done a lot of reading on the subject and pasteurized eggs really are safe. They are pretty common these days in larger stores, so you might check them out.
Helen @ Scrummy Lane
April 7, 2014 at 8:34 pmThis is a great idea for Mondays – I never feel like being very ambitious in the kitchen on that day. Good tip to make a dressing directly in a mason jar like this, too. I doubt we can get pasteurized eggs so easily over here in Europe (certainly not in Greece where I am right now) but I’ll file this away for when I can! (don’t want to get Sam and Ella! Sorry, that’s a joke from a British comedy that my husband is always quoting. I couldn’t resist …)
Sue
April 8, 2014 at 7:28 amIt’s so interesting because in the little bit of research I did on raw eggs in cooking, it only seems to be we Americans who are concerned about them, most of the rest of the world eats raw eggs in certain dishes without a second thought.
Nancy Long
October 27, 2014 at 3:33 pmActually, most of the world doesn’t even refrigerate their eggs – we were in Cancun with friends this summer and cooked in most nights because the resort restaurants were so expensive. Shopped several times at WalMart and the eggs are never refrigerated. They were some of the best eggs I’ve ever had!
Sue
October 27, 2014 at 4:34 pmI bet they were fabulous eggs!
2 Sisters Recipes
April 7, 2014 at 7:59 pmWhat a delicious recipe Sue for salad dressing, and I love the croutons idea!! Fabulous! Caesar salad is my daughter Lizzy’s favorite. She will be so happy when I make this one for her. Thanks for the recipe. We absolutely love everything you post- you have the most amazing recipes! Have a great day!
Velva
April 7, 2014 at 6:16 pmShut the front door! I think adding the dressing ingredients to the jar and using the immersion blender is a clever idea. I am going to remember that- the caesar salad looks divine.
Velva
Cathy at Wives with Knives
April 7, 2014 at 5:28 pmThis sounds delicious, Sue, and it couldn’t be any easier to make. How would we get along without an immersion blender? I use mine all the time.
cheri
April 7, 2014 at 3:10 pmThis dressing really looks good, we are big salad eaters here. I use the same little ball jar for my salad dressings as well.
Eileen
April 7, 2014 at 1:16 pmThis dressing sounds so flavorful, and so easy! I’ve never heard of pasteurized eggs before–must keep an eye out for them. Then I can not only make this, but also my grandma’s special pumpkin chiffon pie…yeah, I will definitely get my hands on some.
Sue
April 7, 2014 at 2:09 pmOh yeah, they are so useful for so many recipes…egg nog, meringues, edible cookie dough 🙂 They look just like other egg cartons from the outside, so you have to read the fine print, or ask your grocer. I bet you’ll find them.
[email protected] is How I Cook
April 7, 2014 at 11:10 amI love an immersion blender, too! And I love this dressing! Caesar Salad is a standard in this house and for some reason I never think to make more than I need. This looks great, Sue!