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.
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- 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