Caesar dressing is the perfect savoury salad dressing. This immersion blender caesar dressing is fuss-free and takes less than five minutes to make. The immersion blender takes the time and effort out of making a classic favourite, and you still end up with the most perfect, tangy and creamy dressing! If you're into fast dressings, you'll love our Five Minute Ranch!
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Why You'll Love This Recipe
- It has all the flavours you know and love! Caesar salad is a classic, and this dressing does not try to reinvent that! It is packed with the flavours you know and love, with the tangy zing of lemon and bite of garlic.
- It is fuss-free! Traditionally, most recipes call for emulsifying the eggs with oil by streaming the oil into a food processor. With this immersion blender caesar dressing, you can dump all the ingredients together and blend, with the same thick and creamy results!
Recipe Overview
- Flavour: The most common term to describe caesar dressing is "umami". Umami refers to savouriness, which is quite possibly the best way to describe this dressing. The flavours of this dressing are bright! Packed with fresh lemon, garlic, and the background saltiness of parmesan cheese and anchovy paste, this dressing is a flavour bomb!
- Ease: This dressing is very easy to make. The hardest part is separating the egg yolks from the egg whites. Once the ingredients are measured out, all you need is a quick whiz of the immersion blender, and you're done!
- Time: In total, you can have this delicious dressing on your table in 5 minutes!
Ingredients
- Egg yolks: This dressing gets its beautiful pastel yellow colour from the egg yolks. In order to separate the eggs, you can either crack an egg and let the whites fall through your hand, to keep the yolk. You can also transfer the yolks through the shell halves and let the whites slip through. I find the hand method to be the easiest!
- Garlic: Garlic is a classic flavour of caesar dressing, so you do not want to skimp on this! I would not recommend substituting garlic powder instead of fresh garlic, as you will not get the same flavour punch.
- Dijon mustard: You will want to use regular dijon mustard for this recipe. If you don't have dijon mustard, you may leave it out. I would not recommended other varieties (i.e. yellow mustard or grainy mustard). The flavours may not go as well, with the dressing.
- Neutral oil: Now, when I tested this recipe, I tried it with extra virgin olive oil. Olive oil has a very distinct flavour, that can be somewhat overpowering in a dressing like this. Truth be told, I did not like the flavour, and I immediately tossed it. You will want to use a neutral oil to make this dressing, such as vegetable or avocado oil.
- Freshly grated parmesan cheese: I am biased in saying that the fresh stuff is best for this dressing. If you don't have any on hand, any kind of parmesan cheese that you have on hand will work well.
- Anchovy paste: Controversial, I know. If you think you don't like anchovies, I assure you that you will not know that these are in here. Now, you can either use anchovy paste that comes in a tube, or if you have filets at home, you can substitute for 2-3 anchovy filets. If you really don't want to include them, that is okay. They add a nice background saltiness, but you can leave them out.
- Lemon juice: I recommend using fresh lemon juice, but if you have bottled, that is also fine.
- Black pepper: Be generous with the black pepper!
Instructions
- Add the ingredients to a jar: In either a jar or the immersion blender container, add all the ingredients.
- Top with oil: Top the ingredients with your oil of choice.
- Blend: Blend the mixture with the immersion blender. It will immediately turn thick and creamy once you start blending! Blend for 1 ½ minutes. You can enjoy right away, or you can refrigerate first!
Tips and Tricks
- Use room temperature ingredients (including the eggs!) for best results!
- If using a blender or food processor, add all the ingredients except the oil to the container. Pulse together, and slowly stream the oil in through the feed tube, until thick!
Recipe FAQ's
This is definitely a controversial issue. That being said, my risk assessment of the raw egg yolk is minimal, and traditionally caesar salad is made with uncooked egg.
If you are not comfortable with the raw egg, that is fine! You can substitute the raw egg with 1 cup of mayonnaise, and discard the oil. This will be a bit more of a creamy based dressing, and the colour will be much lighter.
I will start by saying that I personally do not love the idea of anchovies. That being said, you cannot taste the fishiness in this dressing at all. If you don't find it worth it to purchase anchovies for a single recipe, you can leave them out. You can substitute with some Worcestershire sauce if you like, or omit completely.
This dressing will keep well for 3 days in the refrigerator.
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Immersion Blender Caesar Dressing
Ingredients
- 4 Egg yolks
- 2 Garlic cloves smashed
- 1 teaspoon Dijon mustard
- ½ cup Avocado oil
- ¼ cup Parmesan cheese freshly grated
- 1 teaspoon Anchovy paste
- 1 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
- Add the ingredients to a jar: In either a jar or the immersion blender container, add all the ingredients.
- Top with oil: Top the ingredients with your oil of choice.
- Blend: Blend the mixture with the immersion blender. It will immediately turn thick and creamy once you start blending! Blend for 1 ½ minutes. You can enjoy right away, or you can refrigerate first!
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