Caesar Dressing Recipe

caesar dressing recipe
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


  • 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


  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.


  • Rowena

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

  • Suzanne

    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.

  • Blendtec

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

  • Kathryn

    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.

  • jason

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

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