From scratch Caesar salad dressing that takes minutes to make. It’s fresh, it’s easy, and it’s delicious.

A spoon of Caesar salad dressing dripping into a far.

Ok, I know people freak out when it comes to making Caesar salad dressing from scratch because of two ingredients - raw eggs and anchovies. Well, get over it. You would be surprised at how many times you actually eat raw eggs and don’t squawk about it.

LET'S SEE, HAVE YOU EVER...

eaten raw cookie dough?

licked the bowl or spatula of cake or brownie batter?

tried fresh-made mayonnaise?

eaten frozen key lime pie that most likely included raw egg yolks?

Hmmmm? I thought so.

I’ll go on a whim here and say this:

Just make sure you don’t get your eggs from some truck on the side of a road in the hot sun in the summer that’s been sitting there for who-knows-how-long.
Don't use expired eggs.

What about anchovies? Well, if you’ve ever used Worcestershire sauce or steak sauce, then guess what? You’ve eaten anchovies and didn’t even know it. They add flavor. So what if they’re not attractive looking. Don’t pick on them because of their looks!

Moving on...

A beaker with oil and ingredients for Caesar salad dressing.

This is a dressing that’s made in minutes and if you have an inversion blender, you have a head start on making this faster and easier. If you don’t have an inversion blender, get one. They are cheap and it’s a gadget that you will actually use for making homemade mayo, pureeing sauces, and soups. Also, they’re inexpensive. No, you don’t have to buy the $100 brand name that starts with All and ends with Clad. This is the one I use and it’s inexpensive.

MAKING FROM SCRATCH CAESAR SALAD DRESSING USING A WHISK:

Mashed the garlic with a pinch of salt to form a paste.
Smash the anchovies to form a paste.
In a bowl, combine the mashed garlic and anchovies with the lemon.
Whisk in the egg, mustard, and Worcestershire sauce.
Slowly drizzle in the oils while whisking until the dressing emulsifies.
Stir in the Parmesan cheese and pepper to taste.
Taste and adjust for salt.

Voila! You have a delicious from scratch Caesar salad dressing.

A jar of Caesar salad dressing with a bulb of garlic.

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A spoon coated with dressing resting on romaine lettuce.

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From Scratch Caesar salad Dressing

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From scratch Caesar salad dressing that takes minutes to make. It’s fresh, it’s easy, and it’s delicious. Makes approximately 1 cup.

Prep Time: 5

Total Time: 10

Author: Natalie Gregory

Equipment Used

Immersion Blender

Ingredients

1 large egg room temperature See Notes 1
1 teaspoon Dijon mustard
2 tablespoons lemon juice
4 - 6 anchovies
1 teaspoon Worcestershire sauce
2 medium garlic cloves
¼ cup grated Parmesan or Romano cheese* See Notes 2
Kosher salt to taste
Fresh ground pepper to taste
¼ cup neutral oil See Notes 3
¼ cup olive oil

Instructions

Using an immersion blender:

Place the egg into the beaker, then add the mustard, lemon juice, anchovies, Worcestershire sauce, garlic, cheese, salt, pepper, and lastly the oils. Let it settle for a few seconds to ensure the egg is at the bottom and the oils have risen to the top.
Place the immersion stick so it sits on the bottom of the beaker over the egg and turn it on keeping it in place. Once everything starts to blend you can slowly start to raise the immersion stick slightly. You will see everything start to blend and come together within seconds. Keep raising and lowering until all the oil is blended and you have a beautifully creamy mayonnaise. I find using the immersion stick immediately creates a thicker mayonnaise.

Using a whisk: (add a few minutes to prep time when using this method)

Mash the garlic with a pinch of salt to form a paste. Simply lay the side of the blade from your chef’s knife on each garlic clove and smash down to flatten the garlic with the heel of your palm. Sprinkle the garlic with a little kosher salt and chop it up. Scrape it back into a pile and continue to mash until you have a paste.
Smash the anchovies to form a paste..
In a bowl, combine the mashed garlic and anchovies with the lemon.
Whisk in the egg, mustard, and Worcestershire sauce.
Slowly drizzle in the oils while whisking until the dressing emulsifies.
Stir in the Parmesan cheese along with the salt and pepper. Because you already added some salt with mashing the garlic, taste before you add more.
Taste and adjust for seasoning.

Notes

Notes 1: The egg needs to be room temperature. To do this, simply place the egg in very warm water while you gather the remaining ingredients.

Notes 2: I like to use Romano cheese because I prefer the sharper taste.

Notes 3: If you want to use all olive oil or all neutral oil like avocado, by all means. Using all olive oil has a stronger flavor but it's very good. Avocado oil has a unique flavor as well. Basically, taste the oil and that's what the dressing will taste like.

Nutritional Information

I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.

Did you make this recipe? Tag @thegeneticchef and use #thegeneticchef and tell me all about it!

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FROM SCRATCH CAESAR SALAD DRESSING

LET'S SEE, HAVE YOU EVER...

MAKING FROM SCRATCH CAESAR SALAD DRESSING USING A WHISK:

LOVE THIS FROM SCRATCH CAESAR SALAD DRESSING? THEN YOU MUST TRY:

HAVE YOU SEEN THESE?