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)
  • 1/2 tsp dry mustard
  • 1 Tbs (or a little less) fresh lemon juice
  • 2 cloves garlic, crushed
  • 12 tsp Worcestshire sauce
  • 2 Tbs (or more) Parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp pepper


  1. Blend up the egg yolk and everything else but the Parmesan and the oil with the stick blender, then stream in 3/4 cup extra virgin olive oil (use the code STEWARDSHIP for 10% off at that site!). 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.