Kitchen Stewardship | A Baby Steps Approach to Balanced Nutrition

Homemade Caesar Dressing


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Homemade Caesar Dressing
Note:  I use a stick blender or my mini-food processor to do this; if you don’t have one, I’m pretty sure you could use a whisk with the same results.
  • 1 egg yolk, from pastured chickens, room temperature
  • 2 tsp apple cider vinegar (raw is best)
  • ½ tsp dry mustard
  • 1 Tbs (or a little less) fresh lemon juice
  • 2 cloves garlic, crushed
  • 1-2 tsp Worcestshire sauce
  • 2 Tbs (or more) Parmesan cheese
  • ¼ tsp salt
  • ¼ tsp pepper
  1. Blend up the egg yolk and everything else but the Parmesan and the oil with the stick blender, then stream in ¾ cup extra virgin olive oil. It should thicken up into a creamy consistency, which is SO FUN to watch!  Stir in the Parmesan cheese at the end. I’ve failed at this twice; the dressing was still tasty, just more like an Italian consistency. The trick is to have room temperature ingredients.
UPDATE: If you have a failed batch, whisk up a new egg yolk and pour in the entire failed batch slowly as if it was the oil. That should thicken it up nicely! (Room temperature helps too.)

*great with homemade croutons! Find instructions at this post. For Caesar croutons, I make them with garlic powder or fresh garlic rubbed on the bread and Italian seasonings.

See more dressings with EVOO at this post.


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Welcome!  Meet Katie.

I embrace butter. I make homemade yogurt. I eat traditional real food – plants and animals that God created, not products of plants where food scientists work. Here at Kitchen Stewardship, I share how I strive to be a good steward of my family's nutrition, the environment, and our budget, all without spending every second in the kitchen. Learn more about the mission of KS here.