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caesar dressing recipe

Caesar Dressing Recipe

Posted on

This creamy Caesar dressing is thick enough to use as a dip. Best when allowed to sit refrigerated overnight before tossing with romaine lettuce, homemade croutons and thin slices of Parmesan cheese.

Total time:  23 S
Servings:  14
Calories:  150

Ingredients

  • 1 cup olive oil
  • 1/4 cup water
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. white wine vinegar
  • 1 tsp. kosher salt
  • 1 tsp. Worcestershire sauce
  • 1 tsp. Dijon mustard
  • 1/4 tsp. ground black pepper
  • 1 large egg yolk
  • 2 cloves garlic
  • 1/4 cup grated Parmesan cheese

Nutritional Information

  • Serving Size: 2 tbsp.
  • Fat: 16g
  • Saturated Fat: 2g
  • Cholesterol: 15mg
  • Sodium: 180mg
  • Carbohydrates: 0g
  • Fiber: 0g
  • Sugar: 0g
  • Protein: 1g

Instructions

  1. Add ingredients to FourSide jar in order listed and secure lid.
  2. Select "Dressings" or blend on a Medium-Low speed for 30 seconds.

Note: Consuming raw or undercooked eggs or egg products can increase your risk of foodborne illness. To reduce the risk, use pasteurized eggs.


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16 comments


  • I made this today and it turned out so nice and creamy and tasted really good. I have to have anchovies in my Ceasar Dressing so I added them in.

    Kim on

  • I made this last night and it was a big success. I only made half the recipe in case we didn’t like it. That was easy except for the egg yolk which I just "eye-balled" 1/2. The flavor is great just after making it even though the recipe (it’s in the current cookbook that comes with the blender) says better after overnight in the refrig. One slight drawback is that it separates and needs to be stirred before use. Not sure if this is related to cutting the recipe in half or not.

    Sherry Anderson on

  • I have been making this dressing for a year and it always turns out creamy. The last 2 months I have been making it, 1/2 the time is does not. I can not figure out what is wrong. I would think the egg would make it creamy. I’ve used different oils & eggs with no luck.

    Lori on

  • Well, I tried this today. I was pretty darn excited as I am a chicken ceasar salad connoisseur. Mine did not turn out creamy. And, I had to run two cycles to get the garlic cloves all blended in. Thoughts as to what I could have done wrong? Did I use the wrong kind of olive oil? Was my egg yolk not big enough?

    OmaCoder on

  • Could this be due to older eggs? Or possibly, is the yolk simply not enough? If you make a batch and it comes out separated, have you tried adding extra egg? I haven’t even made it yet, but seeing this is not encouraging. But I have a feeling that the liquid to egg ratio is off.

    MamaChrisNow on

  • What setting do you use if you don’t have the batter setting?

    Rowena on

  • Make sure the blender jar is absolutely dry. I make mayo all the time and if the jar isn’t dry, the mayo won’t come together. I’m thinking that might be the issue here.

    Suzanne on

  • Blend on a Medium to Medium-Low speed for 30 seconds. For future reference, you can find other blend cycle conversions here: http://www.blendtec.com/blo… Happy blending!

    Blendtec on

  • When making emulsions you need to make sure your egg yolk is at room temperature. If you take it right out of the fridge it’s much more likely to break.

    Kathryn on

  • There is water in the recipe. I don’t think that a moist blender could be the issue.

    jason on

  • Caesar Cardini’s orginal dressing had no anchovies. The anchovy flavor comes from the Worcestershire sauce. Some say there was anchovy in the crouton recipie. But, heck, add some anchovy if you like.

    ApK on

  • Where are the anchovies? Caesar dressing has anchovies in its ingredients

    La Vonne Jay Vincent on

  • I just knocked this out rather than make caesar dressing by hand. I added some anchovies since my hand blend recipe called for them and I left the W Sauce still in it. Came out Perfect creamy and super yummy!! Can’t wait to serve it to night with a Shrimp Caesar..

    Nick Stone on

  • I have made this dressing hundreds of times and it has always turned out perfect. We just love it, my grand children ask me to make it all the time. I always add anchovies when I am making it. Just love it, Maybe you are over blending it.My real name is Colleen Estabrooks.

    mynameisath on

  • Nice! Thanks for sharing!

    Blendtec on

  • It seems a lot of the dressing recipes call for the FourSide Jar, would they also work in the Wildside Jar as well?

    Dominic6912 on

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