If you’ve only ever had Caesar dressing from a bottle, you’re in for a serious upgrade. Homemade Caesar dressing delivers bold flavor with a creamy texture that store-bought versions just can’t match. Whether you’re tossing it with crisp romaine lettuce for a classic Caesar salad or using it as a dip or marinade, this dressing is incredibly versatile and easy to make with just a few staple ingredients. If you are interested in more homemade dressings, make sure to check out our avocado ranch dressing!
Why This Caesar Dressing Works
This recipe is creamy and luxurious without being too heavy, and the anchovies provide a savory depth without tasting fishy. Using both canola oil and olive oil gives the dressing balance—smooth and neutral with a hint of richness. Fresh lemon juice adds brightness, while Dijon mustard and Worcestershire sauce round out the classic Caesar flavor. The best part? Everything goes straight into one jar and blends up in seconds. No whisking, no mess, and no mystery ingredients. While you are making this, you could also whip up a batch of homemade croutons, the perfect addition to any salad!
Do You Really Need Anchovies?
For those who are unsure about anchovies, don’t skip them. They’re essential to the umami-packed flavor that makes Caesar dressing so crave-worthy. That said, if you really need to substitute, a small splash of fish sauce can work in a pinch, but the taste won’t be quite the same.
Tips for Blending Caesar Dressing
- Use a wide-mouth mason jar or tall container for best immersion blender results
- Make sure your egg and oils are at room temperature
- Start with the blender at the bottom to emulsify before pulling up through the rest of the ingredients
- Blend until thick, smooth, and creamy, usually 30 seconds to 1 minute
How to Store Homemade Caesar Dressing
Once blended, the dressing is ready to enjoy right away, or you can refrigerate it in a sealed jar for up to 3 days. It thickens slightly as it chills, making it ideal for tossing with crisp romaine, spooning over grilled chicken, or even using as a sandwich spread.
Ways to Use Caesar Dressing
Looking to round out your Caesar salad? Try adding grilled or oven-roasted chicken, hard-boiled eggs, crispy chickpeas, or that handful of croutons you made earlier. This dressing makes anything taste better.
Caesar Dressing
Ingredients
- 1 large egg, room temperature
- 1½ teaspoons Dijon mustard
- ½ cup canola oil, room temperature
- ½ cup extra-virgin olive oil, room temperature
- ½ cup Parmesan cheese, finely grated
- 2 teaspoons garlic, finely grated or minced
- ½ teaspoon Worcestershire sauce
- 4 tablespoons freshly squeezed lemon juice, from about 1–1½ lemons
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 anchovy fillets, mashed into a paste
Instructions
- In a large wide-mouth mason jar or a tall container, add the egg, Dijon mustard, canola oil, extra-virgin olive oil, grated parmesan, garlic, Worcestershire sauce, lemon juice, kosher salt, black pepper, and mashed anchovy fillets.
- Place the immersion blender at the bottom of the jar, making sure it covers the egg yolk. Turn the blender on and keep it at the bottom for about 15 seconds, until the mixture starts to thicken and emulsify.
- Slowly lift the blender up through the dressing to incorporate the rest of the oil and ingredients, blending until smooth and creamy, about 30 seconds to 1 minute.
- Use immediately or refrigerate in a sealed jar for up to 3 days
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