Tangy, salty, and perfectly creamy, this homemade caesar dressing is easy to make and so, so delicious.
Homemade Caesar Salad Dressing
If you’ve never made your own salad dressing, now’s the time! Homemade salad dressings are simple to pull together (especially no-blend variations like this one), taste so much better than their store-bought counterparts, and are made with clean, easy-to-pronounce ingredients, and this caesar dressing is no exception.
Caesar Salad Dressing Ingredients
The ingredients are very simple – in fact, we’d be willing to bet that you have several of them on hand already! Here’s everything you’ll need:
- 2 tablespoons of Dijon mustard
- 1 tablespoon of anchovy paste
- ¼ cup of lemon juice
- ¼ cup of extra virgin olive oil
- 1 egg yolk
- ¼ teaspoon of fine sea salt
- ¼ teaspoon of ground black pepper
Ingredient Modifications
- Thicken it up – because this dressing is a no-blend, whisked version, it may be thinner than the store-bought caesar dressings that you’re used to. If you prefer a thicker dressing, use your immersion blender or food processor to first make a mayo base (this recipe, but without the dill), and then add the rest of your ingredients.
- Skip the anchovy paste – if you want to skip the anchovy paste, simply add either a ¼ teaspoon more salt or a ¼ teaspoon of fish sauce.
How to Make Easy Caesar Dressing
The process truly could not be any easier: beat the ingredients together with a whisk or fork until smooth!
How to Store
Store your homemade caesar dressing in an airtight jar in the refrigerator. Stored this way, it’ll last for up to 5 days.
Homemade Caesar Salad Dressing FAQs
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Salad Dressing Recipes
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No-Blend Caesar Salad Dressing
Ingredients
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon anchovy paste
- 1 egg yolk
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Instructions
- Add the ingredients to a bowl or jar.
- Beat ingredients together with a whisk or fork until smooth.
Recipe Notes
- Thicken it up – because this dressing is a no-blend, whisked version, it may be thinner than the store-bought caesar dressings that you’re used to. If you prefer a thicker dressing, use your immersion blender or food processor to first make a mayo base (this recipe, but without the dill) and then add the rest of your ingredients.
- Skip the anchovy paste – if you want to skip the anchovy paste, simply either add a ¼ teaspoon more salt or a ¼ teaspoon of fish sauce.
Nutrition
