Best Caesar Salad Dressing

 The classic Caesar salad just got better!  I’m always told by friends and family that it’s the best Caesar dressing they have ever had, even from the finest restaurants. Give it a try. So simple, so easy, so delicious, you will never buy Caesar dressing from a store again!

Caesar Salad

Ever since the first time I tasted Caesar Salad, I was in love. I order it all the time when I have a choice at a restaurant. When my daughter was 6, she had her first Caesar salad. It was a chicken Caesar salad and she asked for the dressing on the side since she never had it before. She absolutely loved it! In fact, she asked for more dressing even though she was almost finished with her salad. Being so adorable, the waitress brought her more. She wanted to drink it, lol!

I was so excited that she liked it, because I knew my version was so much better (I tried it at the restaurant and it was “OK”). So a few day later I made her my version and asked her how she liked it. Her eyes lit up and she exclaimed, “It almost tastes like the real thing! Only Better!” We laughed so hard!

Caesar Salad Dressing 

Caesar Salad Dressing is basically a simple mayonnaise. It incorporates egg and canola oil to make an emulsion that simple ingredients are added to as flavoring. While some ingredients vary, you always have garlic, lemon juice, and anchovies.

For my Best Caesar Salad Dressing I also add some good old Hellmann’s mayonnaise. Why? Flavor mainly. It also helps to thicken it. I also have apple cider and Worcestershire sauce for more a balanced flavor.

How Long Will This Last?

Homemade Caesar Salad Dressing is good for 1 week in the fridge. Store it in an airtight container. If you’re family is like mine, it won’t make it the whole week anyway.

What Ingredients Are in Best Caesar Salad Dressing?

• Egg
• Lemon Juice
• Cider Vinegar
• Worcestershire Sauce
• Mayonnaise
• Anchovy Paste
• Garlic
• Parmesan Cheese
• Canola Oil
• Salt
• Black Pepper

Instructions

There are 2 main methods to use to make Best Caesar Salad Dressing. First, is with a good old fashioned mixing bowl and whisk. The second, is using a blender or mini food processor.

I used to use my old mini processor and it make this beautiful, thick dressing. But it broke. My new one doesn’t let enough oil in so the emulsion never gets to set up properly. So now I use the manual power method with my whisk.

Whichever method you choose, the key is to pour the oil in slowly while blending to create the emulsion between the egg and and the oil.

Whisking Instructions

1. Crack the egg into a medium mixing bowl and partially beat with a whisk. Add the lemon juice, vinegar, and Worcestershire sauce and mix in to the egg.
2. Next add the mayonnaise, anchovy paste, garlic, salt, and pepper. Whisk these with the other ingredients.
3. While whisking, pour in the oil in a thin stream and begin to whisk vigorously. Once you have added about half the oil, begin to pour the rest of the oil in faster.
4. Add in the parmesan cheese and mix thoroughly. Continue to whisk vigorously for about 30 seconds more.
5. For best results, refrigerate for an hour as this will help the flavors to blend and the dressing will thicken.

Blender Method

1. Combine all ingredients except the canola oil and parmesan cheese in a blender or small processor. Pulse about 4 or 5 times to slightly blend the ingredients.
2. Slowly pour the canola oil in and blend it in with the other ingredients.
3. Add in the parmesan cheese and blend for about 3-5 seconds.
4. Refrigerate for an hour as this will help the flavors to blend and the dressing will thicken.

Pro Recommendations

I had a Cuisinart processor which made this dressing so well! They are not a sponsor, but I absolutely love this machine. When mine broke, I bought a different brand and I regret it. I’m not the kind of person to waste money, so I will use the one I have until it goes. But when it does, you can be sure I’m buying this one again!

Other Amazing Recipes That You’ll Love!

Chicken Caesar Salad

Blue Cheese and Bacon Salad

Best Homemade Blue Cheese Dressing

Greek Salad with Chicken and Balsamic Vinaigrette

Simple Dijon Vinaigrette 

Print

Best Caesar Salad Dressing

Course Salad

Cuisine American, Italian

Keyword caesar, caesar salad

Prep Time 5 minutes

Total Time 5 minutes

Servings 1 Cup

Ingredients

• 1 Egg
• 1 Tablespoons Lemon Juice
• 1 Tablespoons Cider Vinegar
• 1/2 Tablespoons Worcestershire Sauce
• 3 Tablespoons Mayonnaise
• 2 teaspoons Anchovy Paste
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 clove Garlic, minced & smashed
• 1/2 cup Grated Parmesan Cheese
• 1/2 cup Canola Oil

Instructions

Whisking Instructions

1. Crack the egg into a medium mixing bowl and partially beat with a whisk. Add the lemon juice, vinegar, and Worcestershire sauce and mix in to the egg.

2. Next add the mayonnaise, anchovy paste, garlic, salt, and pepper. Whisk these with the other ingredients.

3. While whisking, pour in the oil in a thin stream and begin to whisk vigorously. Once you have added about half the oil, begin to pour the rest of the oil in faster.

4. Add in the parmesan cheese and mix thoroughly. Continue to whisk vigorously for about 30 seconds more.

5. For best results, refrigerate for an hour as this will help the flavors to blend and the dressing will thicken.

Blender Method

1. Combine all ingredients except the canola oil and parmesan cheese in a blender or small processor. Pulse about 4 or 5 times to slightly blend the ingredients.

2. Slowly pour the canola oil in and blend it in with the other ingredients.

3. Add in the parmesan cheese and blend for about 3-5 seconds.

4. Refrigerate for an hour as this will help the flavors to blend and the dressing will thicken.

Recipe Notes

A bit leery about the raw egg?  Well, if you eat mousse, meringue, custard, tiramisu, or drink eggnog, you have been consuming raw eggs.  You can also buy pasteurized eggs.

Use within 3-4 days due to the raw egg.