This Easy Paleo Caesar Dressing is thick, creamy, packed with fresh flavor and is the best caesar dressing you'll ever have! Whole30 approved, dairy free and gluten free.
My husband LOVES caesar salads. Every time we would go out to eat that would always be his salad of choice. I think it's because it has the least veggies and most croutons, cheese, and dressing. That's changed now that he doesn't have the croutons or cheese, but he still loves caesar dressing. It is so simple to make and better than anything you can buy in the store. Don't be afraid of the anchovies. They are a little scary, right? They get completely pulverized and your taste buds won't even be able to detect them- promise! They add so much flavor and give it that distinct caesar taste. Chances are you've had them before and didn't even know it.
This is made very similar to my mayo recipe- one jar, a few ingredients, and a couple minutes. Can't beat that! I like to keep a jar in the fridge for making quick chicken caesar salad, dipping veggies, or topping a salad (of course!). It's also good mixed with tuna for those times I don't feel like cooking.
Here are the ingredients you'll need. Room temperature eggs, fresh garlic (garlic oil for low FODMAP), coconut vinegar (or apple cider vinegar), salt, pepper, light olive oil or avocado oil, lemon juice, and half a can of anchovies.
Place all the ingredients except the oil in a large mason jar and blend until completely smooth. Slowly add in the oil with the blender on and move the blender up and down until all the oil is fully incorporated. I wrote to use between 2 to 2 ½ cups of oil because the more oil you use the less strong it will be. It's really up to you, so taste it as you go.
You will love how simple and quick this dressing is to make and how fresh it tastes!
Here are a couple more homemade sauces that we love- Paleo Mayo and Paleo Pesto (both are Whole30 approved!!)
*Pictures updated May, 2019. Recipe is the same, but low FODMAP variation added to the notes.
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Paleo Caesar Dressing
Ingredients
- 2 eggs room temperature
- 1 ounce anchovies ½ can or about 5 filets
- 2 cloves garlic*
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon coconut vinegar or apple cider vinegar
- Juice of 1 lemon
- 2 - 2 ½ cups light olive oil
Instructions
- In a large mouth mason jar, combine eggs, anchovies, garlic, salt, pepper, vinegar, and lemon juice. Using an immersion blender, blend until completely smooth. About 30 seconds.
- With the blender on, slowly pour in olive oil and move blender up and down in the jar until all oil is added and mixture is thick.
Rod says
Raw eggs have always been a concern of mine. You can use raw pasteurized eggs with confidence. The pasteurizing process kills all bacteria.
Jessica DeMay says
Thanks for that tip, Rod! You are right.
Molly says
Is there a way to do it egg free? Egg allergy.
Jessica DeMay says
Hi Molly- unfortunately there isn't a way. I'm sorry!
Lynne says
I already have my mayo made, can I just add the other ingredients and blend again?
Jessica DeMay says
Hi Lynne- yes, that should work.
Lynne says
Thank you, it's what's for dinner tonight ?
Lauren says
If I were to make a larger batch, could some be stored in the freezer and thawed in the fridge at a later time? Or would it ruin the consistency? Thanks!!
Jessica DeMay says
Hi Lauren- I don't feel confident that it would freeze well. It does keep in the fridge for a couple weeks, but I wouldn't recommend freezing it. I hope you enjoy it!
Flo says
Ok I am a newbie to making my own dressing. What are the thoughts on using raw eggs? How do we know it's safe?
Thank!
Jessica DeMay says
Hi Flo- I'm okay with using raw eggs. I also buy pasture raised and I feel confident in the quality. If you're a little hesitant, Davidson's sell safe-eggs that are made to be eaten raw or undercooked. They sell those at most stores (Kroger, Meijer). I hope that helps, let me know if you have any other questions.
Dani says
Could I use avocado oil instead of the olive oil?
Jessica DeMay says
Yes, that would work great! I hope you enjoy it Dani!
Maria L says
Just made this dressing. All I can say is AMAZING! Very easy to make and I agree to not be afraid of the achovies. I think next time I will even add an extra one! Thanks for sharing
Jessica DeMay says
Thanks Maria! I'm so happy you like it! I'm so glad you agree- anchovies really aren't that scary! 🙂
Sandy says
Is it possible to use anchovy paste?
Jessica DeMay says
Hi Sandy! Yes, that would work great! I would say maybe 1-2 teaspoons would be about the right amount. I hope you enjoy the dressing.
Sandy says
Anchovy paste is the way to go! I actually use this dressing instead of mayo. Fabulous in coleslaw too.
Jessica DeMay says
That sounds delicious, Sandy! So glad you like it!
pat Schaible says
Jay I love these. How long do they keep using raw eggs?
Thank you so much.
Pat
Jessica DeMay says
Hi Pat! Thanks! It will keep good for a week in the fridge. I hope you enjoy it!
Geri says
If you want to avoid raw eggs in Caesar salad dressing, try a website search for "making eggs safe for Caesar salads."
Amy@wholesomelicious says
So I made this without the anchovies (we don't eat fish). It was delicious! Such a great alternative to mayo Caesar dressing!
Jessica DeMay says
I'm so glad you liked it! Thanks for making it Amy!!
Gina says
Glad to hear it can be done successfully without the fish. I just don't like 'em. 🙂
Jessica DeMay says
I hope you enjoy it, Gina! 🙂
Mary Ann | the beach house kitchen says
Caesar salad is one of my favorite salads! I love having it for dinner with either shrimp or chicken added. Maybe I'll be brave and try it with the anchovies!
Jessica DeMay says
Haha- I know it's kind of weird, but it's just a little and it's not too strong. You could always start with one filet to see how you like it. 🙂