The Easiest, Creamiest Caesar Dressing

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.

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.