Homemade Whole30 Caesar Salad Dressing Recipe

Ingredients

• 1 cup light-tasting oil (examples: safflower seed oil, avocado oil, or “light” olive oil—not extra virgin)
• 1 egg
• 2 tsp Dijon mustard
• 2 tbsp fresh lemon juice (about 1/2 lemon)
• 4 flat anchovy fillets in olive oil, or 2 tsp anchovy paste
• 3 cloves garlic, peeled
• 1 tbsp red wine vinegar
• 1/4 tsp cracked black pepper, or more to taste
• Kosher salt to taste (about 1/2 tsp is a good starting point)

Instructions

Immersion Blender Method

1. Pour the oil into a narrow jar whose diameter is only slightly larger than the head of your immersion blender.
2. Crack the egg into the oil and allow it to settle to the bottom of the jar.
3. Place the immersion blender head down so the blade sits directly over the yolk. Turn the blender on and keep it steady until you see a thick, white, creamy mayonnaise form around the blender head—this should only take a few seconds.
4. Slowly tilt and lift the blender to emulsify the remaining oil, moving the head upward to incorporate the oil at the top. Once a thick mayonnaise base forms, add the remaining Caesar ingredients (Dijon, lemon juice, anchovy, garlic, red wine vinegar, pepper, and salt).
5. Blend again briefly until the dressing is smooth. Taste and adjust seasoning as needed.

Food Processor or Blender Method

1. If your egg is chilled, place it in warm water for a few minutes to bring it to room temperature. Room-temperature egg helps the emulsion form reliably.
2. Place the room-temperature egg, Dijon mustard, kosher salt, and 1/4 cup of the oil into the food processor or blender. Blend until well combined.
3. With the processor or blender running, very slowly pour in the remaining 3/4 cup of oil in a steady, slow stream. Pouring too quickly can prevent emulsification, so take your time. When done correctly, you’ll have a light, fluffy mayonnaise.
4. Add the lemon juice, anchovy (or anchovy paste), garlic, red wine vinegar, and cracked pepper. Blend until smooth and well combined.
5. Taste and adjust salt, pepper, and lemon to preference.

Notes and Tips

Toss a few tablespoons of this dressing with chopped romaine, halved cherry tomatoes, cubed avocado, crispy bacon, olives, and grilled chicken for a hearty salad. The anchovies add authentic umami; if you prefer a milder profile, start with less anchovy and increase to taste. For garlic lovers, use four cloves; for a subtler garlic note, reduce to one or two.

If you’re concerned about raw egg, consider using a pasteurized egg or a pasteurized egg product. Always use fresh eggs from a trusted source and store homemade dressing in the refrigerator. Keep the dressing in an airtight container and consume within several days for best quality and safety.

Variations

• Make it zestier: add an extra tablespoon of lemon juice or a touch more red wine vinegar.
• Herb-forward: fold in chopped fresh parsley or chives just before serving.
• Spicy twist: add a dash of hot sauce or a pinch of cayenne for heat.

Serving Suggestions

This dressing is excellent on a classic Caesar salad, but it also works as a dip for raw vegetables, a spread for wraps, or a finishing sauce for roasted vegetables and grilled proteins. A little goes a long way—start with a tablespoon or two per serving and add more if you like your salad extra creamy.

Notes on Nutrition and Storage

Nutrition information varies with ingredient brands and exact quantities; use an ingredient calculator if you need precise nutrition facts. Store leftover dressing refrigerated in a sealed container and use within several days. Always check for changes in aroma or appearance before using.

Author: Alex Snodgrass