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!
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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

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

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

blender

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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82 Comments

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  • Reply
    Joanne
    April 8, 2014 at 4:58 am

    I 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….

  • Reply
    Ashley @ Wishes & Dishes
    April 7, 2014 at 10:33 pm

    I love anything that’s this easy to make!! Looks yummy!

  • Reply
    Veronica's Kitchen
    April 7, 2014 at 10:30 pm

    Thanks 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!

    • Reply
      Sue
      April 8, 2014 at 7:26 am

      I 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.

  • Reply
    Helen @ Scrummy Lane
    April 7, 2014 at 8:34 pm

    This 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 …)

    • Reply
      Sue
      April 8, 2014 at 7:28 am

      It’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.

      • Reply
        Nancy Long
        October 27, 2014 at 3:33 pm

        Actually, 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!

        • Reply
          Sue
          October 27, 2014 at 4:34 pm

          I bet they were fabulous eggs!

  • Reply
    2 Sisters Recipes
    April 7, 2014 at 7:59 pm

    What 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!

  • Reply
    Velva
    April 7, 2014 at 6:16 pm

    Shut 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

  • Reply
    Cathy at Wives with Knives
    April 7, 2014 at 5:28 pm

    This 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.

  • Reply
    cheri
    April 7, 2014 at 3:10 pm

    This dressing really looks good, we are big salad eaters here. I use the same little ball jar for my salad dressings as well.

  • Reply
    Eileen
    April 7, 2014 at 1:16 pm

    This 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.

    • Reply
      Sue
      April 7, 2014 at 2:09 pm

      Oh 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.

  • Reply
    [email protected] is How I Cook
    April 7, 2014 at 11:10 am

    I 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!

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