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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    Leave a Reply

    Please rate this recipe!

  • Reply
    April 29, 2018 at 9:16 am

    5 stars
    this recipe is unbelievably good and easy. the hardest part about it is waiting for the egg to get to room temp!

    • Reply
      April 29, 2018 at 9:25 am

      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!

  • Reply
    January 20, 2017 at 8:54 am

    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.

  • Reply
    Teresa Davis
    May 24, 2016 at 11:44 am

    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!! ??)

    • Reply
      May 24, 2016 at 11:48 am

      Oh I welcome your feedback Teresa — it helps everybody out who stops by here!

  • Reply
    April 12, 2016 at 8:53 am

    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.

    • Reply
      April 12, 2016 at 9:26 am

      I’m sure immersion blenders vary a bit in quality, i stick with the larger brands and I’ve been happy.

    • Reply
      April 13, 2016 at 5:43 pm

      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.

      • Reply
        April 13, 2016 at 5:47 pm

        I’ve used Cuisinart and KitchenAid and loved both. And thanks so much Caitlyn!

  • Reply
    October 27, 2015 at 2:45 pm

    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!

    • Reply
      October 27, 2015 at 4:09 pm

      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!

  • Reply
    September 10, 2015 at 6:42 pm

    5 stars
    i just tried this and it was phenomenal!!!! And it was so quick and easy. Definitely something I’ll be keeping in the fridge!

    • Reply
      September 10, 2015 at 7:26 pm

      Yay!! Can you imagine the money you can save, too? The refrigerated Caesar dressings are expensive 🙂

  • Reply
    September 1, 2015 at 3:08 pm

    5 stars
    So Delicious!!!!!

  • Reply
    June 7, 2015 at 11:19 pm

    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!

  • Reply
    June 6, 2015 at 8:54 am

    5 stars
    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.

    • Reply
      June 6, 2015 at 9:05 am

      That’s nice to know about the coddling, Tracy. Glad it worked for you!

  • Reply
    April 25, 2015 at 6:26 pm

    5 stars
    AMAZING! I usually don’t comment on recipes….but this was incredible! Either that or the cooking gods were on my side tonight!

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