• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • ALL RECIPES
  • Dinner
  • Dessert
  • Pumpkin Recipes
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
Self Proclaimed Foodie
menu icon
go to homepage
  • RECIPES
  • ABOUT
  • CONTACT ME
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • ABOUT
    • CONTACT ME
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Salads

    Caesar Salad Dressing

    Published: December 2, 2020 · Updated: December 7, 2020 · By: Krissy · 11 Comments
    This post may contain affiliate links. Please read my disclosure policy.

    Jump to Recipe Print Recipe

    My family loves Caesar Salad, and making my own Homemade Caesar Dressing from scratch with just a few simple ingredients was incredibly easy! You will never want to buy store bought Caesar dressing again.

    spoon of creamy Caesar dressing

    Why this recipe is so great:

    Homemade Caesar salad dressing is wonderful for so many reasons.

    • Homemade and fresh always tastes better than anything you can buy at the store. Plus, you can adjust the ingredients so that it tastes exactly how you like it.
    • This recipe is quick and easy to make. It turns out perfectly every time.
    • You'll find that this creamy dressing has the perfect balance of salt and acid. It is fantastic on crisp Romaine lettuce, dark leafy greens, or a combination of both. I particularly love a homemade kale Caesar salad.

    Basic ingredients needed:

    Everything is shown below. Scroll down for substitutions and additional recommendations.

    In this Caesar salad dressing recipe, I use anchovy paste, garlic, egg yolks, fresh squeezed lemon juice, Dijon mustard, and lite olive oil.

    ingredients to make Caesar Salad Dressing

    How to make Caesar dressing:

    1. First step is to combine all of the ingredients except for the oil. My preference is to use a wide mouth mason jar and an immersion blender, but you can also use a blender or a food processor. You want to blend and emulsify them.
    2. Then, while the blender is running, add the oil in a thin, steady stream. You'll want to mix the dressing just until it is fully blended.
    • Caesar Dressing ingredients
      Combine all ingredients except oil
    • mixing homemade Caesar Salad Dressing with immersion blender
      Blend and emulsify while slowly adding oil

    Recipe tips and substitutions:

    • Anchovies: I use paste because I find it to be easy, but you can certainly use real whole anchovies. The amount called for in the recipe will definitely yield a strong salty anchovy flavor (my preference), so feel free to reduce the amount by as much as half if you are unsure.
    • Oil: I used to make this recipe with vegetable but have since switched to using lite olive oil because it is healthier and tastes better. Do not use extra virgin oil as it will not work as well. The light olive oil gives perfect results every time. I buy large bottles of it at Costco since I use it to make my homemade mayonnaise.
    • Lemon juice: Fresh squeezed is recommended but you can substitute with bottled lemon juice. I almost always thin the dressing with additional lemon juice because I prefer my dressing to be on the thin and tart side.
    • No additional salt should be needed unless you reduced the amount of anchovies.

    More salad dressing recipes:

    • Buttermilk Bleu Cheese Dressing
    • Homemade Ranch Dressing
    • Homemade Citrus Vinaigrette
    • Strawberry Basil Vinaigrette
    • Pomegranate Vinaigrette
    • Italian Salad Dressing

    If you’ve made this or any other recipe on my site, let me know in the comment section how it turned out. I love hearing from my readers!

    You can also follow along on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes to satisfy any foodie craving!

    Caesar Salad Dressing in mason jar

    Homemade Caesar Dressing

    My family loves Caesar Salad, and making my own Homemade Caesar Dressing from scratch with anchovy paste, egg yolk, lemon and olive oil was incredibly easy!
    5 from 11 votes
    Print Pin Rate SaveSaved!
    Course: Salad
    Cuisine: American
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Hover to scale: 16 servings
    Chef: Krissy Allori

    Ingredients

    • 2 tablespoons anchovy paste (use less if desired (see note below))
    • 2 garlic cloves (minced)
    • 2 large egg yolks
    • 2 tablespoons lemon juice (freshly squeezed, from about 2 small lemons)
    • 1 teaspoon Dijon mustard
    • ⅔ cup light olive oil

    Instructions

    • Combine all ingredients except for the oil in blender and blend on low for about 10 seconds. Alternatively, you can combine in a mason jar and use an immersion blender on low speed to blend and emulsify.
    • With the blender running on low speed, slowly pour in a very thin steady stream of oil until it is all combined.
    • Thin with additional lemon juice, if desired. Makes enough for four family sized salads. Store in refrigerator until ready to use.

    Notes

    Yields at least 1 cup of dressing. Nutritional information based on one serving size of 0.5 fluid ounces.
    The amount of anchovy paste called for in the recipe will definitely yield a strong salty anchovy flavor (my preference), so feel free to reduce the amount by as much as half (or more) if you are unsure.

    NUTRITION INFORMATION

    Calories: 92kcal | Carbohydrates: 1g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 78mg | Potassium: 13mg | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
    SUBSCRIBE TO MY NEWSLETTERSign up to have my recipes emailed to you. Free!

    More Salads

    • Kale Caesar Salad
    • Shredded Raw Beet Salad Recipe
    • Angel Hair Coleslaw
    • Deviled Egg Potato Salad

    Reader Interactions

    Comments

    1. F

      April 29, 2022 at 8:28 am

      This turned out so perfectly! Love it!

      Reply
    2. Janet

      June 24, 2021 at 12:42 pm

      Can you use avocado oil instead of olive oil?

      Reply
      • Krissy

        July 21, 2021 at 7:12 am

        That should work

        Reply
    3. Marianne H

      June 10, 2021 at 2:04 pm

      Are you worried about using raw eggs?

      Reply
      • Krissy

        June 13, 2021 at 6:45 am

        I'm personally not. I have my own backyard chickens and always make our mayonnaise from scratch using raw egg. I've always eaten cookie dough with raw egg as well. The risk comes from outside the shell and not from the raw egg itself, so I always wash the shells really well if we're going to be consuming them uncooked.

        Reply
    4. Tina

      December 21, 2020 at 5:37 am

      Is there no Parmesan?

      Reply
      • Krissy

        December 21, 2020 at 3:37 pm

        I put parmesan in my salad but not in the dressing.

        Reply
    5. Scott Straker

      December 03, 2020 at 2:55 pm

      This was really bad. I threw it out. It could have been a typo because other recipes say 1-2 tsp anchovy paste. This one says 2 Tbls.

      Reply
      • Krissy

        December 04, 2020 at 6:57 am

        I did say in the recipe to use less if desired, and I also said higher up in the post "The amount called for in the recipe will definitely yield a strong salty anchovy flavor (my preference), so feel free to reduce the amount by as much as half if you are unsure." I'm sorry you didn't like it, but I do hope you try making it again with less anchovy paste.

        Reply
    6. Rebecca Martin

      December 02, 2020 at 9:04 am

      5 stars
      How long does this last in fridge?

      Reply
      • Krissy

        December 03, 2020 at 4:55 am

        I've kept mine for a solid week and it was fine. Just make sure you use high quality eggs. Mine came from my backyard chickens. 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Krissy

    A close up of a woman

    I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you're in the right place! Stick around... I have hundreds of recipes for you to make. more about me...

    SUBSCRIBE to my newsletter

    Strawberry Recipes!

    • How to Make Strawberry Rhubarb Jam
    • Old Fashioned Strawberry Ice Cream
    • Classic Strawberry Shortcake
    • Strawberry Pretzel Salad {Strawberry Pretzel Dessert}
    online publications that have featured self proclaimed foodie

    Most Popular Recipes

    • Salmon Patties (Salmon Cakes)
    • Granny's Monkey Bread Recipe
    • Beef and Noodles
    • Cajun Shrimp Pasta
    • Country Sausage Gravy
    • Absolutely Perfect Filet Mignon
    • Best Homemade Alfredo Sauce {Easy 4 Ingredient Recipe + Video}
    • Granny's Classic Meatloaf Recipe

    Footer

    Footer

    ↑ back to top

    About

    Contact

    Privacy Policy

    Nutrition Disclaimer

    Check Out Ten Acre Baker

    Meet Krissy

    Social

    Pinterest

    Facebook

    Instagram

    You Tube

    Sign Up for free emails

    Recipes

    • Dinner
    • Dessert
    • Breakfast
    • Drinks
    • Appetizers

    Self Proclaimed Foodie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

    COPYRIGHT © 2022 SELF PROCLAIMED FOODIE®