“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
My 30 second Caesar salad dressing recipe 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.
authentic Caesar salad dressing 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.
it all started with my 30 second mayonnaise
It was one of those ‘aha!’ moments in the kitchen. 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.
what you’ll need for this Caesar salad dressing recipe
These simple ingredients are all you need to make the thick creamy Caesar salad dressing of your dreams…
- oil
- egg
- Parmesan cheese
- garlic
- lemon juice
- mustard
- anchovies or anchovy paste
- salt and fresh cracked black pepper
equipment
- an immersion blender (or regular blender)
how to make caesar salad dressing with an immersion blender
- Put all the ingredients in a wide mouthed mason jar, or use the jar that came with your immersion blender. Make sure your egg and oil are at room temperature.
- Put the head of your 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.
- Refrigerate promptly.
tips and faqs for homemade caesar salad dressing
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 homemade salad dressing
- Raspberry Poppy Seed Dressing
- Japanese Carrot Ginger Dressing
- Buttermilk Blue Cheese Dressing
- Homemade Ranch Dressing
- The Best Vinaigrette in the World, according to Samin Nosrat
- Green Goddess Dressing
- Lemon Poppy Seed Salad Dressing
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 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.
Caesar Salad Dressing Recipe
Video
Equipment
- an immersion blender or regular 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.
this recipe is unbelievably good and easy. the hardest part about it is waiting for the egg to get to room temp!
Haha, 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!
I’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.
Way 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!! ??)
Oh I welcome your feedback Teresa — it helps everybody out who stops by here!
I’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.
I’m sure immersion blenders vary a bit in quality, i stick with the larger brands and I’ve been happy.
Hi 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.
I’ve used Cuisinart and KitchenAid and loved both. And thanks so much Caitlyn!
Hello, 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!
You 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!
i just tried this and it was phenomenal!!!! And it was so quick and easy. Definitely something I’ll be keeping in the fridge!
Yay!! Can you imagine the money you can save, too? The refrigerated Caesar dressings are expensive 🙂
So Delicious!!!!!
Can’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!
Wow! 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.
That’s nice to know about the coddling, Tracy. Glad it worked for you!
AMAZING! I usually don’t comment on recipes….but this was incredible! Either that or the cooking gods were on my side tonight!