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
    April 25, 2015 at 4:27 pm

    5 stars
    AMAZING! 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!

    • Reply
      April 25, 2015 at 5:09 pm

      I love this kind of feedback Marlene 🙂 🙂

  • Reply
    March 11, 2015 at 5:22 pm

    5 stars
    This not only looks delicious – it IS delicious. Made it tonight and it really was easy peasy! Thanks for the great recipe.

    • Reply
      March 11, 2015 at 6:51 pm

      I’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.

  • Reply
    January 5, 2015 at 10:18 am

    This looks so easy! I’ve never tackled caesar dressing, but I will now!

    • Reply
      January 5, 2015 at 11:29 am

      It’s so good Victoria, you’ll find lots of other uses for it, I bet. Thanks for commenting!

  • Reply
    December 12, 2014 at 5:35 am

    Are 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?

    • Reply
      December 12, 2014 at 6:57 am

      Yes, 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!

  • Reply
    November 19, 2014 at 3:53 pm

    5 stars
    Absolutely amazing. Didn’t know how simple Caesar dressing was!

  • Reply
    [email protected]
    April 13, 2014 at 9:15 pm

    Mmmm, 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! 🙂

  • Reply
    Averie @ Averie Cooks
    April 13, 2014 at 5:10 pm

    Love how easy this is, Sue! And no blender to clean or food proc to wash. Love it! Pinned

  • Reply
    Kitchen Belleicious
    April 8, 2014 at 1:31 pm

    5 stars
    yep! Pinned and a must try in my house tonight! How did you know that Tuesdays are salad night:) LOL!

    • Reply
      April 8, 2014 at 1:58 pm

      Ooooh, I need to institute Salad Tuesdays in our house 🙂

  • Reply
    Tricia @ Saving room for dessert
    April 8, 2014 at 9:58 am

    I 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!

  • Reply
    April 8, 2014 at 7:50 am

    Wow – this does sound incredibly quick and easy…plus, I have an immersion blender so it’s perfect. Thanks for sharing.

    • Reply
      April 8, 2014 at 9:32 am

      You will love this, Monica!

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