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Homemade Caesar Dressing Recipe

One of the easiest real food swaps to make is homemade salad dressing. It’s so easy you can even delegate it to your kids! This homemade Caesar dressing is ready in less than five minutes and is sure to be a family favorite. Pair your simple Caesar salad with my homemade hamburger helper for a nutritious weeknight dinner.

Homemade Caesar Dressing

This is my all-time favorite homemade Caesar dressing, and I often make a double or triple batch in a full-sized food processor. A single batch can be made with a stick blender or in a mini-food processor. There aren’t any anchovies in this recipe, so it’s perfect for those who don’t have them on hand or just don’t want to use them.

Why Make Homemade Salad Dressing?

If you’ve never made homemade salad dressing, you’re missing out. The taste is better than anything you’ll find in a bottle. This is a great baby step towards eating more real food. And it’s so simple! If your kids are learning to cook with the Kids Cook Real Food eCourse, they can prepare both the salad and this delicious dressing.

Store-bought salad dressing is filled with flavorings, gums, food coloring, MSG and rancid vegetable oils. Do yourself a favor and take five minutes to make your own Caesar dressing. You just might want a salad every day when it’s topped with something this good!

Watch me make this dressing with my daughter!

Can’t view the video? Watch here on YouTube.

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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.



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  1. Blend up everything but the parmesan and the olive oil with the stick blender or food processor.
  2. Stream in the olive oil. It should thicken up into a creamy consistency, which is SO FUN to watch!
  3. 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.
  4. Note: With a food processor, I use that to mince the garlic first, then make a chunk of Parmesan cheese into shreds. I remove those items and continue with the rest of the ingredients, adding the garlic and Parm back in at the end. 


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.

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Homemade Caesar Dressing

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Get more dressings with EVOO (use the code STEWARDSHIP for 10% off at that site!):

Are you a Caesar dressing fan? Have you ever made your own? With or without anchovies?
Unless otherwise credited, photos are owned by the author or used with a license from Canva or Deposit Photos.

23 thoughts on “Homemade Caesar Dressing Recipe”

  1. Ladonna Mohler

    I watched the video and looked at the recipe. I didn’t see Worcestershire sauce added in the video. Did I miss something?

    1. That’s so interesting, Ladonna! I completely forgot we used to add that – being a processed product itself, Worcestershire has some ingredients that aren’t idea, caramel coloring and such if I remember right. So years ago (but after I published this) we stopped using it and have never missed it. I should change the recipe here to “optional” on that ingredient I guess! Thanks for pointing that out! 🙂 Katie

  2. I made this dressing and it was awesome! Thanks so much for the recipe! I’ve never lacto-fermented anything, but I’ve read about it, so at least I know what it is. 🙂 So do you just do it like other condiments? Add the whey and leave it on the counter… but for how long? And if I wanted to double the recipe, would I also double the whey to 2 tbs? I’d love to make more at a time if I knew it would keep!
    Katie, I think you and your site are awesome! You are my go-to source about real food! Thank you so much for helping me on my real food journey!!! 🙂

    1. Adrianne,
      Thank you so much! This is my all-time fav dressing, and I double or triple it all the time in a full-sized food processor. 🙂 So yes, 1/2-1 Tbs. whey per batch, leave it out for 7 hours then refrig. It’ll keep a while! 🙂 Katie

  3. This was great! Thanks!!! I did not have dry mustard, so just added a squirt of mustard at the end and stirred it in. Delicious!

  4. Elizabeth via Facebook

    Oh I need this! It’s the only dressing I like…now to make it myself 😀 YUM!

  5. Christy via Facebook

    Yum, thanks! Caesar is my go-to dressing, and I’m trying to eat more salads, so it would be great to know the dressing is healthy!

  6. I don’t see the oil in this recipe. Do you just add it by “look”? I’ve made homemade mayo a long time ago, and know the general procedure…


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  8. I’ve never seen a caesar dressing recipe before without the anchovy paste! I’ll have to try this. It seems like it would be easier in my little food processor that I use to make mayo… I think I’ll try that. Thanks for the recipe!

    1. Rebecca,
      I almost always lacto-ferment it with a Tbs of whey, so it lasts longer, but I would say as long as you’d expect the eggs to last outside the recipe. Lacto-fermented lasts 1-6 mos!
      🙂 Katie

      1. This info about the whey is totally new to me. Do you buy the whey? I make my own yogurt, so can I use that whey? But if I don’t have any when I make dressing than can i buy it? Thanks!

        1. Rebecca,
          I’ve never seen whey in a store, but you can drain your yogurt to make homemade whey easily, and it lasts for 3-6 months! You should never run out. 🙂 You could always refrig the dressing, I imagine, then lacto-ferment it later, too. Just add about 1 Tbs whey to the dressing, stir, and leave at room temp for 7 hours. The refrig and you’re done! Healthy probiotics make an even healthier dressing. Good luck! 🙂 Katie

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