Go Back
+ servings
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!
Course Salad
Cuisine American
Prep Time 5 mins
Total Time 5 mins
Servings 16 servings
Calories 92


  • immersion blender


  • 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
  • cup light olive oil


  • 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.


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.


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