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. 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.