Our signature Creamy Caesar Dressing that can be added to a whole host of dishes beyond just salads. It comes together quickly with an immersion blender and will hopefully become a staple in your kitchen as it is in ours.
Whenever we need a Caesar salad to go with our meal, this is our go-to Caesar dressing. All it takes is throwing things in a cup and blending away until it’s rich and creamy. Once you realize how easy it is, you may never go back to buying the bottled stuff.
It’s super versatile and goes great with a multitude of different dishes. Salad is the obvious choice, but you use it as a dip, put it on a sandwich, or use it as a marinade for meat. This dressing was first featured in our recipe for Crunchy Salmon Caesar Wraps, but we decided to give it its own stand alone post so you can come back to it whenever you need to make a quick Caesar dressing.
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Ingredient Notes and Substitutions
Find the full list of ingredients, measurements, and instructions in the recipe card below!
- Extra Light-Tasting Olive Oil: You can use another neutral tasting oil like safflower, sunflower, or grapeseed oil.
- Egg: This adds a lot of richness to the dressing and acts as an emulsifier.
- Peppercorn Blend: A peppercorn medley is a bit more mild than plain black peppercorns and has a hint of fruitiness from the pink peppercorns. This is just our personal preference, but you can use black peppercorns only if that’s what you have on hand. Just note that your dressing may have a tiny bit more of a kick to it.
- Parmigiano Reggiano: This isn’t quite the same thing as other cheeses labelled “parmesan”, but we’ve used both and the difference is negligible as long as you use a good brand. If you do opt for pre-grated parmesan however, you will need to use a different volume amount which is noted in the recipe card below.
- Anchovy Fillets Packed in Oil: It wouldn’t be a Caesar dressing without these flat little fish fillets. They’re responsible for that signature rich, umami flavor.
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
1. Add everything to a tall mixing cup. No need to chop anything as it will all come together in the end.
2. Blend with an immersion blender. Use a stick/immersion blender to emulsify everything until thickened and creamy. Store in an airtight jar and keep in the fridge for 3-5 days.
Recipes That Use This Caesar Dressing
If you made this Creamy Caesar Dressing recipe, please let us know by leaving a star rating and review down below. We’d love to hear from you!
📖 Recipe
Creamy Caesar Dressing
Ingredients
- 1 cup (250 ml) extra-light tasting olive oil or other neutral oil like sunflower or safflower oil
- 1 large egg
- 2 tsp peppercorn blend (see notes)
- 1 tsp dijon mustard
- 1 tbsp red wine vinegar
- 1 tbsp apple cider vinegar
- 2 tbsp fresh lemon juice
- 3 cloves garlic
- ¾ tsp fine sea salt
- ⅓ cup (28 g) freshly grated Parmigiano Reggiano packed* (see notes)
- 4 anchovy fillets packed in oil
Instructions
- Add all the ingredients to a tall mixing cup then use an immersion blender to blend until well combined and thickened.
- Store in an airtight jar and keep in the fridge for up to 3-5 days. It will thicken even more in the fridge which is normal.
Notes
- Peppercorn Blend: You can also find them under the names “peppercorn medley” or “rainbow peppercorns”.
- Parmigiano Reggiano: While this does differ from standard “parmesan”, you can use pre-grated cheese if that’s what you have. Since they differ in texture and weight, you’ll only need ¼ cup of the pre-grated parmesan, but it will still be the same weight of 28 g.
- 1 batch of this dressing makes about 1 ⅔ cup or around 400 ml.
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