6 Caesar Salad Dressing

I am slowly meeting some of my goals to make my own salad dressings this summer!

My first ever dressing was Pioneer Woman's incredible Buttermilk Ranch dressing, made with fresh herbs and made even better with easy roasted garlic.

Next came the ever so popular Creamy Poppy Seed dressing, which is so easy to make and is waaaay cheaper to make than buying the store brand.

I love an Asian dressing, so I made this Sesame Ginger Soy dressing, a tangy/sweet dressing that is great as a marinade for a chicken salad wrap.

I saw a local chef make this dressing during a lunch time news show.  So simple, so easy, I just had to make it.

Yes, it uses anchovies.  If you have a strong aversion to fish, you could leave it out.  But it wouldn't be an authentic Caesar salad dressing....

Add garlic cloves, egg yolks, Dijon mustard and lemon juice with the anchovies and pulse in a blender till smooth.  I started using my Ninja blender, but then transferred to using my Cuisinart immersion blender, as the recipe calls to slowly drizzle the olive oil to create an emulsion.  Can't do that with a Ninja blender...

What you will end up is similar to homemade mayonnaise.

If it is too thick for you, you can always thin it out with a little milk.

Add Parmesan cheese, salt and pepper to taste, and you are ready!

There are raw eggs in this dressing.  To reduce the slight risk of salmonella or other food-borne illness, use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

If you want to make this without the raw egg, substitute 1-2 T. mayonnaise; it will be slightly thicker.

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Caesar Salad Dressing


4 anchovy fillets (pre-cooked from the store)
2 egg yolks
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
1/2-3/4 cup extra virgin olive oil
1/3 cup grated Parmesan cheese
salt and pepper to taste 


Place the garlic cloves, anchovy fillets, egg yolks, Dijon mustard, and lemon juice in a blender and process until smooth.
2. With the blender running, slowly drizzle in the olive oil to create an emulsion.
3. Stir in the grated parmesan cheese. Add salt and pepper to your tastes.
If you wish to make this dressing without raw eggs, substitute 1-2 T. mayonnaise; it will be slightly thicker. 


  1. I keep telling myself that I am going to make Caesar dressing and then I chicken out. I EAT plenty of it and love it, so it's about time for me to face my fears and make it for myself. Thanks for posting this recipe.

  2. I love homemade Cesar Salad dressing and there's nothing like it...it's SO easy to make! I'm glad you posted this. Unfortunately, I developed an allergy to seafood - so no more anchovies for me.... I do add a tiny bit of extra salt to make up for the taste.

  3. Ann, are you allergic to Worcestershire sauce? Some varieties have anchovies in it, but you can find one that doesn't and it would add a lovely taste to the dressing. If you try it, let me know how it turns out for you.

  4. I definitely have to try these homemade dressings! I LOVE Caesar and Asian dressing! Thanks for sharing! Your pics are awesome!

  5. I love Caesar salad! Always have been afraid of the raw egg. I use Lidia's recipe that uses a hard boiled egg yolk. But we do use the anchovies... just not as much as the recipe calls for!

  6. Thanks for the thumbs up on an cooked egg Caesar salad version! I agree with the anchovies...less is better for those with sensitive tastes ~ I haven't had problems with raw eggs, but some people with food sensitivities or lower immune systems may do better with Lidia's recipe.


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