The Easiest, Creamiest Caesar Dressing

updated Mar 26, 2020
The Easiest Caesar Dressing

A quick recipe for an anchovy and raw egg-free Caesar dressing that's made in your blender.

Makesabout 1/2 cup

Prep5 minutes

Cook1 minute

Jump to Recipe
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Caesar salad is one of my very favorite things to order at fancy steakhouses. They always manage to make the classic salad feel just a little over-the-top in the best way. Maybe it’s because ordering one often involves the waiter whirling an elaborate cart over to assemble the salad table side, making a simple appetizer seem like an applause-worthy show.

The thing is, though, Caesar salad is too good to only enjoy on special occasions. Sure, you could lean on a bottle of store-bought dressing, but making your own from-scratch dressing is easier than you’d think. All that’s required of you is a handful of pantry items and your blender. No raw egg yolks, no anchovies required.

The Easiest, Creamiest Caesar Dressing Thanks to Your Blender

What makes Caesar dressing so good is its creaminess. The classic way to achieve this is by whisking raw egg yolks with oil and lemon juice or vinegar. It’s a technique that isn’t difficult but does require a bit of attention.

That’s why we truly love this everyday approach which has you use your blender and a bit of Dijon to get an easy, creamy dressing. Dijon stands in for egg yolk as an emulsifier, while adding mellow tang. When tossed into the blender with lemon juice, olive oil, Parmesan cheese, and black pepper, the mixture whirls into something thick and luxe.

This quick recipe also skips the anchovies. Not everyone is a fan of the fish and, even if you do love it, it might not be a pantry staple. There’s enough cheese in here that you’ll get plenty of salty, umami flavor without anchovies — plus, the Dijon lends a boost of flavor, too.

Without a doubt, this is the dead-simple Caesar dressing you and your weeknights have been looking for.

The Easiest Caesar Dressing

A quick recipe for an anchovy and raw egg-free Caesar dressing that's made in your blender.

Prep time 5 minutes

Cook time 1 minute

Makes about 1/2 cup

Nutritional Info

Ingredients

  • 1 tablespoon

    freshly grated lemon zest (from about 2 lemons)

  • 1/4 cup

    freshly squeezed lemon juice (from about 2 lemons)

  • 1/2 cup

    grated Parmesan cheese (about 2 ounces)

  • 1 tablespoon

    Dijon mustard

  • 3/4 teaspoon

    freshly ground black pepper

  • 1/4 cup

    olive oil

Instructions

  1. Place 1 tablespoon freshly grated lemon zest, 1/4 cup freshly squeezed lemon juice, 1/2 cup grated Parmesan cheese, 1 tablespoon Dijon mustard, and 3/4 teaspoon freshly ground black pepper in a blender. Blend until smooth, about 20 seconds.

  2. With the motor running, remove the inner cap on the lid and slowly pour in 1/4 cup olive oil. After adding all of the oil, continue to blend until creamy and emulsified, about 30 seconds more.

Recipe Notes

Make ahead: The dressing can be made 3 days in advance and refrigerated. Let the dressing come back to room temperature before using.