Name: 10-Minute Caesar Salad Dressing
Prep time: 10 min
Total time: 10 min
Ingredients: 3-4 garlic cloves (finely chopped); 6 olive-oil packed anchovy fillets (finely chopped); 1 large egg yolk (or 1 tablespoon (14 grams) mayonnaise); 2 tablespoons white balsamic vinegar; 2 tablespoons fresh lemon juice, plus more to taste; 1 cup extra-virgin olive oil; Kosher or flaky salt; 2-3 tablespoons water (optional)

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Last updated on June 25th, 2026

Caesar Dressing. - harvestandnourish.com

A simple, make-at-home version of traditional creamy, tangy Caesar dressing, this 10-Minute Caesar Salad Dressing is a must-have for your next pizza or pasta night. It’s incredibly easy to make and tastes so much better than anything you can buy in a store.

When I make Caesar salad it’s all about the dressing and the crisp, crunchy greens. You won’t find any bacon and I rarely use croutons. What you will find is a creamy, lemony dressing so savoury and delicious you’ll want to eat it by the spoonful!

Here’s everything you’ll need to make this 10-Minute Caesar Salad Dressing

3 garlic cloves, finely chopped
6 olive-oil packed anchovy fillets, finely chopped
1 large egg yolk or 1 tablespoon (14 grams) mayonnaise
2 tablespoons (30 grams) white balsamic vinegar
2 tablespoons (30 grams) fresh lemon juice, plus more to taste
1 cup (225 grams) extra-virgin olive oil
Kosher or flaky salt
2-3 tablespoons water (optional)

The salty anchovies work with the Parmesan in your salad to produce the defining umami notes in this crowd-pleasing favourite. You can use either a whisk or an immersion blender to mix it together.

Why you’ll love this Caesar Salad Dressing

All you need is a bowl and a whisk and you can whip it up in minutes. For a smoother, fluffier dressing, mix with an immersion blender.
You can make it ahead of time. Caesar dressing can be made and refrigerated several days in advance to get a head start on prepping for weekend guests or for quick meals through the week.
You know everything that goes into it. Homemade dressings are made with fresh ingredients and taste so much better than their store-bought counterparts.
Dairy is optional. This dressing is dairy free as is, leaving the addition of Parmesan to your salad up to you.
It’s a crowd-pleaser. This dressing is a fresh and creamy, savoury classic you can have ready in minutes, making it especially handy for your next family gathering or pizza night!

Variations & substitutions

Egg yolk: If you’re not comfortable using an egg yolk, you can achieve the same effect with mayonnaise. Both work well in this recipe.
Anchovies: Substitute 2 teaspoons Worcestershire sauce for similar depth of flavour.
Vinegar: Substitute any other mild white vinegar or red wine vinegar for a bolder, smoky dressing.
Large batch: This recipe can be doubled easily to feed a crowd and will keep well in the fridge for up to 2 weeks.

✨ The 30-second immersion blender hack

Add chopped garlic, anchovies, egg yolk, white balsamic vinegar and lemon juice to the bottom of an immersion blending jar, then pour the olive oil over the top.

Lower the immersion blender all the way to the bottom of the jar. Turn the blender on high speed and keep it flat on the bottom for 5 to 10 seconds until a thick, white emulsion forms.

Slowly tilt and lift the blender up to pull in the remaining oil from the top until fully emulsified.

This quick, homemade 10-Minute Caesar Salad Dressing is a game changer. Try drizzling it on grilled chicken or fish or as a dip for crusty bread!

Try this 5-Minute Homemade Balsamic Vinaigrette (Better Than Store-Bought) or this Ginger Miso Dressing next.

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10-Minute Caesar Salad Dressing

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Prep Time:10

Total Time:10

Course: Condiment

Keyword: caesar, dressing, salad

Servings: or about 1 cup

Author: Kerry

Equipment

Ingredients

3-4 garlic cloves finely chopped
6 olive-oil packed anchovy fillets finely chopped
1 large egg yolk or 1 tablespoon (14 grams) mayonnaise
2 tablespoons white balsamic vinegar
2 tablespoons fresh lemon juice, plus more to taste
1 cup extra-virgin olive oil
Kosher or flaky salt
2-3 tablespoons water optional

US Customary – Metric

Instructions

Add chopped garlic, anchovies, egg yolk, white balsamic vinegar and lemon juice to a small bowl and whisk together until well combined. Slowly stream in the olive oil while continuing to whisk until fully emulsified. (See note below to use an immersion blender for this.)
Taste, season with a pinch of salt and add a little more lemon juice if you wish. To thin, add water a tablespoon at a time until the consistency is right for you. Transfer to a sealable storage jar and keep in the fridge for up to 2 weeks.

Notes

Egg yolk: If you’re not comfortable using an egg yolk, you can achieve the same effect with mayonnaise. Both work well in this recipe.

Anchovies: Substitute 2 teaspoons Worcestershire sauce for similar depth of flavour.

Vinegar: Substitute any other mild white vinegar or red wine vinegar for a bolder, smoky dressing.

To make using an immersion blender: Add chopped garlic, anchovies, egg yolk, white balsamic vinegar and lemon juice to the bottom of a blending jar then pour the olive over the top. Lower the immersion blender all the way to the bottom of the jar. Turn the blender on high speed and keep it flat on the bottom for 5 to 10 seconds until a thick, white emulsion forms. Slowly tilt and lift the blender up to pull in the remaining oil from the top.

Large batch: This recipe can be doubled easily to feed a crowd and will keep well in the fridge for up to 2 weeks.