30 Second Caesar Salad Dressing Recipe

Authentic Caesar Dressing in 30 Seconds --- this creamy, rich salad dressing comes together almost instantly using your immersion blender...it's a real game changer!

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.

30 Second Caesar Dressing in a jar with spoon and lettuce

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

30 Second Caesar Dressing in a jar with spoon

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.

dark pumpernickel croutons

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.
lettuce dressed with 30 second Caesar dressing

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.

30 second Caesar Dressing in a jar with lettuce

blender caesar dressing tips and faqs

Can this be made in a blender?

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.

What kind of oil is best for Caesar dressing?

Definitely extra virgin olive oil, the best you can afford.

I’m not comfortable eating raw eggs!

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.

Can I omit the anchovies?

Absolutely, just be sure to taste and adjust the other flavorings to compensate.

How long will homemade Caesar dressing last?

I like to use my dressing within 2 weeks.

Can I make this without the egg?

Yes, you can, the dressing will emulsify without the egg, but the texture will not be as creamy or rich.

Authentic Caesar Dressing in 30 Seconds --- this creamy, rich salad dressing comes together almost instantly using your immersion blender...it's a real game changer!

more spectacular salads

Authentic Caesar Dressing in 30 Seconds --- this creamy, rich salad dressing comes together almost instantly using your immersion blender...it's a real game changer!
3.51 from 183 votes

Authentic Caesar Salad Dressing in 30 Seconds Flat

30 Second Caesar Salad Dressing— this creamy, rich salad dressing comes together almost instantly using your immersion blender…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.
Course Sauce
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Yield 16 servings
Calories 132kcal
Author Sue Moran


  • an immersion blender


  • 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


  • 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.



Serving: 1Tbsp | Calories: 132kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 128mg | Potassium: 15mg | Fiber: 1g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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.

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    Please rate this recipe!

  • Reply
    January 5, 2022 at 11:14 am

    5 stars
    This is delicious and QUICK!! I made the recipe exactly as presented. When I’m craving Caesar Salad from now on, it won’t be a chore to whip one up. Thank you !!!!

  • Reply
    June 15, 2021 at 11:58 am

    5 stars
    Ok, 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.

    • Reply
      Sue Moran
      June 15, 2021 at 1:11 pm

      Thanks Courtenay, try my basic 30 second mayo next!

  • Reply
    June 12, 2021 at 6:55 am

    5 stars
    Excellent 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.

  • Reply
    Joyce N
    June 11, 2021 at 6:06 pm

    5 stars
    The 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!

  • Reply
    June 11, 2021 at 2:50 pm

    5 stars
    We’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.

  • Reply
    June 10, 2021 at 1:32 pm

    What’s your feeling on miso as a sub for the parm and anchovy in order to keep it vegetarian?

  • Reply
    June 10, 2021 at 10:24 am

    I’ve made this twice this month! The fam loves it!

  • Reply
    June 10, 2021 at 6:19 am

    Hi 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,

    • Reply
      Sue Moran
      June 10, 2021 at 6:38 am

      Hey 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.

  • Reply
    May 24, 2020 at 8:56 am

    Love the recipe. Mine was a bit bitter. What would that be?

    • Reply
      May 24, 2020 at 9:54 am

      The 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.

    • Reply
      July 5, 2020 at 11:47 am

      Really good EVOO can have a bitter taste in mayo/dressings. Try a lighter oil…

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