There is just nothing like fresh homemade Caesar dressing. It’s rich, it’s creamy, and actually incredibly versatile!
Yes, Caesar dressing can be used for more things than just a Chicken Caesar Salad! It can be used on wraps, as a veggie dip, on toast, grilled meat, potatoes – you name it!
There are so many versions of homemade Caesar dressings. Some are mayo-based, yogurt based, mustard based.. I could go on and on. My personal favorite is probably about as close as you can get to the real deal! And don’t be afraid of one of the ingredients! I promise, it’s not that bad!!
For this traditional Caesar dressing, you’ll need:
- free-range pasteurized eggs
- Dijon mustard (Try to avoid a grainy Dijon, I’ve found a creamier version works better for this recipe.)
- anchovy paste (You can find this in the Italian aisle of your grocery store, near the tomato paste. It will come in a tube, in a box, most of the time.)
- a high quality parmesan (Don’t use pre-shredded parmesan for this. Just trust me, it’s worth it!)
- 1 large lemon
- 1 clove of garlic (or a tsp of crushed garlic)
- olive oil
- kosher salt
- cracked black pepper
I’d recommend a standard extra virgin olive oil for this, but not necessarily one that has a deeper flavor. A good rule of thumb on olive oil, if you’d dip your bread in it (for sakes of dipping bread in olive oil) – be weary when cooking with it! Deep olive oils that are appreciated for being rich and full of olive flavor (and sometimes on the pricier side) should be savored and appreciated without other flavors complicating it all up! A standard olive oil that you’d use to cook with or lubricate a pan is perfect for this recipe!
Amber, is anchovy paste necessary? I’m not too sure about this!
I promise you, it’s really not as bad as you think. There’s nothing to be afraid of! Anchovy paste is used in all sorts of traditional Italian cooking; pasta sauces, soups and braises, meat marinades, and of course salad dressings. It’s actually FULL of nutrients as well! It’s a great source of iron, selenium, and amino acids. Anchovy paste can be a tad high in sodium, but it is used sparingly in most recipes.
The anchovy paste adds a ‘briney’ flavor that you just can’t get in store-bought pre-packaged dressings. Before you knock it, try it!
But I’m really freakin’ out at the idea of a RAW EGG in my salad!
If you don’t think you pull off the Rocky “raw-egg chugging” look, there’s still no reason to fret over a raw egg! As long as your eggs are pasteurized, preferably free-range or cage-free (let’s be nice to our chickens y’all!), you should be just fine!
Pasteurization is the process of heating an egg in its shell to just the right temperature for just the right amount of time to kill any living bacteria or virus that may be inside of the egg!
In raw form, you want to use the most fresh pasteurized eggs, rather than eggs that have been hangin’ out in your fridge for a week or so. So just plan to make (and use) this dressing rather quickly after your trip to the grocery store, and you’ll be alright girl! Alright, moving right along…
So do I just throw everything in a bowl and stir it?! What do I do?
There are a couple of ways to make this dressing, but probably the most simple way would be with a food processor or blender.
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- Food Processor or Blender Method (easiest!):
- Throw all the ingredients except the olive oil in your food processor (or blender with removeable lid), and pulse to combine. After the ingredients are all mixed together, turn your food processor or blender up a bit, and slowly drizzle the olive oil in until you see a dressing-like consistency forming. Continue to blend for about 30 more seconds, and you’re all set!
- Food Processor or Blender Method (easiest!):
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- Whisk Method (A.K.A. – I Missed the Gym Today and I Need an Arm Workout Method!):
- Add the egg, anchovy paste, and lemon juice to a heavy bottomed mixing bowl and whisk to combine. While continuously whisking, SLOWLY stream in the olive oil and whisk very quickly until the dressing thickens up. You got this girl! Once the dressing has thickened a bit, add the garlic and parmesan, and gently whisk again to combine. Season with kosher salt and black pepper to taste, and hit the lockers!
- Whisk Method (A.K.A. – I Missed the Gym Today and I Need an Arm Workout Method!):
How long will this last?
Personal opinion, fresh Caesar dressing is best the day-of. So I usually make just enough.
It will store in your fridge for 3 -5 days, in an air tight container, but you’ll want to use it up pretty quick. Make sure to keep it consistently cold.
I’m on a diet. Homemade Caesar dressing is good for a diet right?
It is all relative. It really depends how strictly you’re dieting, what sort of health considerations you need to make, or what your opinion on moderation is. Caesar is a little high in fat content, so you’ll want to use it sparingly, just as you would with any salad dressing. With that said, this version is absolutely NOT bad for you or bad for your diet. It’s absolutely better than a pre-packaged bottle of salad dressing packed with added sugars and a bunch of ingredients you can’t pronounce! So in my book, if you’re a heavy salad dresser, girl you’ll alright. You do you.
So now, I’ve got this beautiful dressing, what do I do with it??
Homemade Caesar Dressing is obviously best on a beautiful Chicken Caesar Salad with Homemade Garlic Croutons, but you can also dress chicken with it, add it to a quick lunch wrap, spread it across some toast with some heirloom tomatoes, or even use it to dress up roasted potatoes! The possibilities are endless!
If you try this recipe out, don’t forget to post a rating and comment!
I’d love to see your pictures on Instagram too! Tag @a_toastedcrumb!
Homemade Caesar Dressing
Equipment
- food processor
- blender
- whisk
Ingredients
- 1 Free-Range Pasteurized Egg
- 1 tbsp Dijon Mustard
- 1 tbsp Anchovy Paste
- 1 Garlic Clove crushed*
- 1/2 cup Parmesan Cheese freshly grated
- 2 tbsp Fresh Lemon Juice
- 1/4 cup Extra Virgin Olive Oil
- Kosher Salt/Cracked Black Pepper to taste
Instructions
- Add all of the ingredients (except the olive oil) to a food processor, and blend to combine.**
- With the machine running, stream the oil in very slowly. Continue to process until the dressing comes together, and the lumps disperse.
- Best served chilled for about 30 minutes.
