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Caesar Salad Dressing

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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.
4.50 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

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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