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    Home » Condiment » Caesar Salad Dressing

    Published: Jan 11, 2018 · Modified: Sep 9, 2019 by Lisa Johnson

    Caesar Salad Dressing

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    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

    Jump to Recipe Print Recipe
    Caesar Salad Dressing in a glass jar with a spoonful of dressing sitting on top

    Caesar Salads have always seemed like a mythical delicacy to me. Something that is complicated to prepare and out of the question for a self-taught cook to even attempt. Sounds crazy, right? Several years ago I had a friend who was trying to create said salad for a date. As she was explaining the steps involved to make the Caesar Salad Dressing we just looked at each other with puzzled looks on our faces.....

    Caesar Salad Dressing © COOKING WITH CURLS

    Coddled Eggs? Are they laid by special chickens? How on earth do you do that? Is that necessary? I still don't know exactly what that means, but I do know that it does not make an appearance in this Caesar Salad Dressing!!

    This Caesar Salad Dressing is thick, creamy, and ready in minutes! © COOKING WITH CURLS

    We are making this dressing with simple, easily accessible ingredients and blending it all together with an immersion blender. Yep, deliciously thick and creamy Caesar Salad Dressing that is ready in minutes! No coddled eggs required!

    How to make Caesar Salad Dressing:

    Place the anchovies, garlic, and pinch of salt on a plate or in a bowl.....

    Caesar Salad Dressing anchovies and garlic on a plate

    Use a large tablespoon to smash into a paste.....

    Caesar Salad Dressing create a paste out of the anchovies

    Place the egg yolks, lemon juice, mustard, oil, pepper, and anchovy paste in a wide-mouthed jar.....

    Caesar Salad Dressing pour ingredients into a jar

    Place the immersion blender in the jar and push to the bottom of the jar. Press the button and blend the dressing until smooth and creamy.....

    Caesar Salad Dressing blend with an immersion blender until smooth

    Season with salt and pepper to taste, and drizzle over romaine lettuce {Classic Caesar Salad recipe}.....

    This Classic Caesar Salad is easy to prepare any night of the week! © COOKING WITH CURLS

    Oh how I dislike taking photos during the winter!! LOL The coloring may be off, but the flavor is perfect!

    Notes:

    • I have an older version of this Immersion/ Stick/ Hand Blender. {affiliate link}
    • If you do not have wide-mouth jars, a glass measuring cup works as well. {affiliate link}
    • If you do not have an immersion blender, you can whisk the anchovy paste, egg yolks, lemon juice, and mustard together in a large bowl. Gradually whisk in the oil, and continue whisking until thick and creamy.
    • Mayonnaise can be made in a blender, so I am guessing that Caesar Salad Dressing can be as well...although I have never tried it myself.
    • This dressing can be made a day ahead of time if needed.
    • Anchovies are salty, so be careful with your initial addition of salt. Add a pinch at a time until the flavor is to your liking.
    • If you are nervous about consuming raw eggs, purchase pasteurized eggs.
    • Infants, pregnant women, older adults and other high-risk groups should avoid eating raw eggs.

    As I have said a million times, "If I can make it, so can you!" 😉 I do not use trick photography, you see exactly what I see while I am preparing these recipes.

    Some other sauces that are made with an Immersion Blender, and totally worth trying are.....

    Easy Blender Bernaise Sauce is perfect on steak and seafood | cookingwithcurls.com

    Easy Blender Bearnaise Sauce

    Classic Eggs Benedict | cookingwithcurls.com

    Easy Blender Hollandaise Sauce -recipe only, no post - works better with the immersion blender than a regular one. 😉

    The best Whole 30 Ranch Dressing ever. Fresh and delicious, and only takes minutes to make | cookingwithcurls.com

    No blender is needed to make this absolutely perfect Ranch Dressing,  you just need to shake the jar.

    That should keep you busy for awhile. 😉

    Enjoy!!

    Caesar Salad Dressing in a glass jar with a spoonful of dressing sitting on top

    Caesar Salad Dressing

    This Caesar Salad Dressing is super simple to prepare for a quick salad any night of the week! It is thick and creamy without any strange additives.
    4.5 from 2 votes
    Print Rate
    Course: Condiment
    Cuisine: Italian
    Keyword: dressing, recipe, blender, creamy
    Prep Time: 10 minutes
    Servings: 6 servings
    Calories: 224kcal
    Author: Lisa Johnson

    Ingredients

    • 6 oil packed anchovy fillets, drained
    • 1 clove fresh garlic pressed or finely minced
    • pinch sea salt
    • 2 large egg yolks
    • 2 Tablespoons fresh lemon juice
    • 1 teaspoon Dijon mustard (use sugar free for Paleo/W30)
    • 2 Tablespoons light olive oil
    • ½ cup avocado or light olive oil
    • sea salt and ground pepper, to taste
    Prevent your screen from going dark

    Instructions

    • Place the anchovies, garlic, and pinch of salt on a plate or in a bowl. Use a large tablespoon to smash into a paste.
    • Place the egg yolks, lemon juice, mustard, oil, pepper, and anchovy paste in a wide-mouthed jar.
    • Place the immersion blender in the jar and push to the bottom of the jar. Press the button and blend the dressing until smooth and creamy.
    • Season with salt and pepper to taste, and drizzle over romaine lettuce.

    Notes

    • I have an older version of this Immersion/ Stick/ Hand Blender. {affiliate link}
    • If you do not have an immersion blender, you can whisk the anchovy paste, egg yolks, lemon juice, and mustard together in a large bowl. Gradually whisk in the oil, and continue whisking until thick and creamy.
    • Mayonnaise can be made in a blender, so I am guessing that Caesar Salad Dressing can be as well…although I have never tried it myself.
    • This dressing can be made a day ahead of time if needed.
    • Anchovies are salty, so be careful with your initial addition of salt. Add a pinch at a time until the flavor is to your liking.
    • If you are nervous about consuming raw eggs, purchase pasteurized eggs.
    • Infants, pregnant women, older adults and other high-risk groups should avoid eating raw eggs.

    Nutrition

    Calories: 224kcal | Carbohydrates: 1g | Protein: 1g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 13mg | Potassium: 6mg | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 2.1mg | Calcium: 7mg | Iron: 0.2mg
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    Hi, I'm Lisa - Welcome to my kitchen! I have a passion for good food and love sharing my creations with friends, family and everyone that loves a homecooked meal. This is where I share my favorite recipes with step-by-step instructions as well as tips and tricks to help you make these delicious recipes in your home.

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