This creamy Caesar salad dressing recipe starts with whole food ingredients that give it memorable flavor, as you’ll read below! Serve it up over Romaine lettuce for a tasty Caesar salad or fill a bowl and serve it with fresh veggies as a dip.
This green onion dip is delicious, too!
I make things from scratch that most folks do not. Salad dressing is the top of the list. It’s been decades since I’ve bought salad dressing! In fact, when a friend stayed with us a number of years ago, he asked me, “Do you really make homemade salad dressing whenever you have salad??” Yup, I do.
This creamy Caesar salad dressing is a favorite around here. I make it all. the. time. And I’ve been using the same recipe for more years than I remembered, turns out. I was at an event recently and a woman I didn’t recognize started talking to me. She said she was pretty sure she remembered being at a potluck with me and hadn’t I brought a veggie tray with a delicious dip?
She’s been thinking of this dip ever since and had even begun referring to me as the “Dip Lady.”
After some jogging of my memory, I realized that I remembered the party and in fact did remember what dip I’d brought — my standby Caesar salad dressing that is thick and creamy enough to be a perfect dip!
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But here’s the thing. I’ve been making it so long, I rarely measure the ingredients anymore. I had written them down long ago, but before sharing this coveted recipe with her — and you! — I wanted to make it again to double-check my measurements. I whipped up a batch and made another veggie platter for a different party — where it got the thumbs up again!
This homemade buttermilk ranch dressing is another favorite.
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Making this Caesar salad dressing
The easiest way to make this is with an immersion blender. You’ll simply combine all of the ingredients except the buttermilk and parmesan cheese in a wide-mouth canning jar and pulse the blender. The egg and oil will emulsify, thickening into a creamy mixture. Once it does, mix in the remaining ingredients and it’s done! Serve it over salad, as a dip, or spread it inside a tortilla wrap.
One important thing to note: It’s pretty critical that the egg be at room temperature. 75 degrees or so is ideal. If your house is cooler than that, let the egg sit in a bowl of warm water for a little while.
Make it a Keto salad dressing and dairy free by simply eliminating the buttermilk and the parmesan cheese. The end result will still wow you — we make it this way a lot, since my son tries to avoid dairy products.
We use a dairy free version of this recipe on our broccoli salad recipe.
★ Did you make this Caesar salad dressing recipe? Don’t forget to give it a star rating below! ★
Creamy Caesar Salad Dressing and/or Dip
Creamy and delicious, serve this salad dressing over Romaine lettuce for a tasty Caesar salad or fill a bowl and serve it with fresh veggies as a dip.
- 1 egg , at room temperature
- 1 clove garlic
- 1 tablespoon Dijon-style mustard
- 1 tablespoon lemon juice
- 2 teaspoons apple cider vinegar
- 1 tablespoon anchovy paste
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1-1/4 cup avocado oil, or extra light olive oil
- 1/4 cup buttermilk
- 3/4 cup grated parmesan cheese
EASIEST - With an immersion blender:
- Put all ingredients except buttermilk and parmesan cheese in a wide mouth quart jar.
- Hold the immersion blender at the bottom of the jar and pulse on and off 10-20 times then hold the power on.
- Move the blender up and down slowly until ingredients are well blended and emulsified, about 30-60 seconds.
- Add butter milk and cheese to the jar and blend until combined.
- Store in the refrigerator for up to a week.
You can also use a blender:
- Put all ingredients except the olive oil, milk, and parmesan cheese into the blender container.
- Turn machine on (I use a medium low speed on my Vitamix) and s l o w l y pour the oil in through the feed tube to emulsify the dressing. Adding the oil slowly is the key to emulsification. It should take about 8-10 minutes to add the oil.
- Stir in milk and cheese.
- Store in the refrigerator for up to a week.
It's pretty critical that the egg be at room temperature. 75 degrees or so is ideal. If your house is cooler than that, let the egg sit in a bowl of warm water for a little while.
If the dressing thickens too much after refrigeration, add a few tablespoons of milk to thin it out.
Serves 6-8, depending how heavy-handed you are with it.
Nutrition Information:Yield: 16 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 518Total Fat: 57gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 47gCholesterol: 16mgSodium: 249mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 2g
I love this recipe…..I wanted a salad dressing recipe that didn’t have ingredients I didn’t like or were unhealthy. This was it. I didn’t have anchovies so made it without. MMmmm, just as good without the anchovies. I’ll be making this often for sure
Glad you liked it. I’m not a big anchovy fan, but definitely find it’s better *with. Try it that way if you’re not opposed to them!
Do you have to put in anchovy paste? Where would I purchase it
You don’t HAVE to. 😉 But we’ve found that it just doesn’t have the flavor when we skip it. Most grocery stores carry anchovy paste (or whole filets).
Kris quick question? the mustard listed, dry, yellow, dijon? I haven’t bought mayo since the purchase of my first stick blender. The dressing is very close. really nothing bettter than homemade except for the fresh ingrediants you use to make them. Thanks!
Oops, just fixed that. I use my homemade mustard: https://www.attainable-sustainable.net/gourmet-mustard/