2-Minute Caesar Salad Dressing

Ingredients

• 1–2 clovesgarlic
• 7.5 ml (1½ teaspoons)anchovy paste (or Asian fish sauce)
• 5 ml (1 teaspoon)Worcestershire sauce
• 25 g (¼ cup)grated Parmesan cheese
• 45–60 ml (3–4 tablespoons), starting with 45 mllemon juice
• 2egg yolks
• 5 ml (1 teaspoon)Dijon mustard
• 120 ml (½ cup)oil, such as canola, vegetable, avocado or olive oil
• 45 ml (3 tablespoons)mayonnaise
• 2.5 ml (½ teaspoon) salt and 1.25 ml (¼ teaspoon) black peppersalt and black pepper

Instructions

1. 1

   Blend in a jar

   Put all the ingredients in a mason jar and blend with an immersion blender until the dressing emulsifies.

2. 2

   Blend until smooth

   Alternatively, add all the ingredients to a blender and blend until smooth.

3. 3

   Taste and adjust

   Taste the dressing and add more lemon juice, salt or pepper as needed.

4. 4

   Thin if needed

   If the dressing is too thick, add water 15 ml (1 tablespoon) at a time until it reaches your preferred consistency.

What is Caesar dressing?

Caesar dressing is a savoury, creamy dressing associated with Caesar salad, which is commonly traced to Tijuana, Mexico. Its characteristic flavour comes from the combination of Parmesan, lemon, garlic and Worcestershire sauce, often with anchovy for extra savouriness.

This version uses both egg yolks and mayonnaise for a rich, emulsified dressing, while a quick blend makes it practical for a small batch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 315 calories, 4g protein, 2g carbs, 33g fat.

The oil, mayonnaise and egg yolks provide most of the energy and fat; Parmesan and egg yolks contribute protein, while the lemon juice and seasonings add relatively little carbohydrate. Serve it with plenty of lettuce and a protein such as chicken or beans to make a more balanced plate.

The flavour base

Garlic: One clove gives a gentler result, while two make its flavour more pronounced. Anchovy paste adds a salty, savoury note; fish sauce is offered as an alternative.

Emulsifying the dressing

Blending: A narrow jar works well with an immersion blender, while a standard blender is the alternative in the method. Blend until the mixture looks smooth and unified rather than visibly separated.

Balance the lemon

Lemon juice: Begin with 45 ml (3 tablespoons), then taste before adding more. The extra juice sharpens the rich dressing, so add it in small increments.

Check the consistency

Texture: The finished dressing should be smooth and pourable. If it is too thick, add water a tablespoon at a time and blend or stir it in before checking again.

How to serve it

Serving: Toss the dressing with crisp lettuce for a Caesar salad, or serve it on the side so each person can add the amount they want. Parmesan and crunchy croutons make natural companions.

Recipe notes & tips

• Start with one garlic clove if you prefer a milder dressing.
• Begin with 45 ml (3 tablespoons) of lemon juice and add more only after tasting.
• Use a tall, narrow jar to make immersion blending easier.
• Add water in small amounts so the dressing does not become too thin.
• Use pasteurised egg yolks if you want to avoid using raw, unpasteurised eggs.

Variations

• Use fish sauce: Substitute it for the anchovy paste for a different savoury note.
• Choose olive oil: Use it for a more pronounced oil flavour.
• Make it milder: Start with one garlic clove and add more only if desired.
• Add extra lemon: Blend in a little more juice for a tangier dressing.
• Thin for drizzling: Add water gradually until it pours easily.

Common mistakes to avoid

• Adding all the lemon at once: Start with 45 ml (3 tablespoons) and adjust after tasting.
• Using too much garlic: Begin with one clove if you want a gentler flavour.
• Over-thinning: Add water one tablespoon at a time and check the texture between additions.
• Stopping before it emulsifies: Keep blending until the dressing looks smooth and unified.
• Seasoning without tasting: Check the dressing first, then adjust the lemon, salt or pepper.

How to store

Refrigerate the dressing promptly in a covered container and use within 2 days because it contains raw egg yolks. Keep it chilled, and stir or blend briefly if it separates; do not leave it at room temperature for an extended period.

Frequently asked questions