Kates Cheater Creamy Ceasar Dressing

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I grew up in a vinegarette ceasar salad family. Creamy was frowned upon and jokingly beneath us. However, turns out I quite love creamy ceasar, and married a man who does as well!

I came up with this recipe, which comes together quickly, and if doubled, makes a quart jar full. It lasts a good week or so in the fridge…if it really lasts that long before you use it up!

I ALWAYS make a double batch, but if your family isn’t XL with XL appetites, here’s a smaller batch for you. We enjoy it as a salad dressing, coleslaw dressing, vegetable dip, sauce for wraps or dipping pizza crusts!

Are all the ingredients necessary? ewww do you have to use anchovy paste? If you want the end product to taste how i intend, yes. But it will still be yummy…just slightly different…

If you made this recipe when I first posted on instagram years ago, there was no balsamic vinegar in it…that a newer addition, that I think you should give a try, as it gives it an extra pop.

I included a basic mayo recipe below as well, so that you can try making your own. I dont always make my own, but for a dressing that uses so much…I think its worth my time to make a batch.

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4.92 from 25 votes

Kates Creamy Ceasar Salad Dressing

This creamy ceasar dressing is so versatile- use for salad, coleslaw, vegetable dip, pizza dipping or a yummy wrap!
Prep Time10 mins
Total Time10 mins
Course: Condiment
Cuisine: American
Servings: 8 servings
Calories: 225kcal

Ingredients

  • 2-4 cloves garlic preferably fresh
  • 1 tsp anchovy paste OR 1 tbsp asian fish sauce
  • 2-3 tbsp lemon juice
  • 2-3 tbsp balsamic vinegar optional
  • 1 tsp worcestshire sauce
  • 1 tsp mustard whatever you’ve got!
  • 1 cup mayo homemade or store-bought
  • 1/2 c grated parmesan cheese NOT powdered shelf stable please
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions

  • My favourite method is this- in a quart jar, put the garlic, anchovy, lemon, balsamic, worchestshire and mustard.
  • Blend with an immersion blender until well combined.
  • Add in mayo and gently blend.
  • Add parmesan, salt and pepper, give a shake or a gentle blend and taste.
  • Alternatively you could put the garlic through a garlic press and mix by hand. Or put the first ingredients in a blender and blend well before adding the mayo etc.

Nutrition

Calories: 225kcal | Carbohydrates: 2g | Protein: 3g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 382mg | Potassium: 18mg | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg

Simple Mayo

I’ll admit- we buy mayonnaise…we often dont use a lot of mayo, just a bit needed for a sandwich or something, and its handy to have a jar in the fridge. However, when I need to make a salad dressing like my creamy Caesar or ranch dip…it uses a lot more mayo and its worth my time to make mayo. 

You can do this in a jar with an immersion blender (my preferred method) or in a blender. An ‘asparagus jar’ or pint and a half jar is the perfect size for this!

Print Recipe
5 from 8 votes

Simple Immersion Blender Mayo

I’ll admit- we buy mayonnaise…we often dont use a lot of mayo, just a bit needed for a sandwich or something, and its handy to have a jar in the fridge. However, when I need to make a salad dressing like my creamy Caesar or ranch dip…it uses a lot more mayo and its worth my time to make mayo.
Prep Time10 mins
Total Time10 mins
Course: Condiment
Cuisine: American
Servings: 20 servings
Calories: 151kcal

Ingredients

  • 2 whole eggs
  • 1 tbsp lemon juice
  • 1 tsp mustard whatever you've got
  • 1 fat pinch salt
  • 1 1/2 cup “light” oil such as sunflower avocado or canola oil. Olive oil can be used for upto half of this but we dont like it as the main oil…and I love olive oil, so just trust me here.

Instructions

  • In your jar/blender, add eggs, lemon juice, mustard and salt.
  • Blend til combined.
  • If using immersion blender- keep blender down in the egg mix, I kind of use the immersion blender with the jar to hold the jar against me with it still on the counter to hold it steady.
  • With the immersion blender on low, slowly pour in your oil so that it takes about 15-20 seconds to pour it all in.
  • Slowly lift the blender up the jar as the liquid level rises. You'll notice it changing from liquid to emulsified mayo!! Woohoo!
  • Give it a few pumps up and down after you’ve added all the oil and voila, you’ve got mayo!
  • It will get a bit thicker after it is in fridge and cold.

Troubleshooting

  • If you mayo doesnt come together and stays runny/separated, get a new jar, and put everything but the oil in it.
  • Blend it, and then instead of using oil to slowly pour in, slowly pour in your “failed” mayo, it should come together well!
  • Keeps in fridge about a week.

Nutrition

Calories: 151kcal | Carbohydrates: 1g | Protein: 1g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 11mg | Potassium: 6mg | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg

Want more dressings and dip ideas?

Kates (Famous!) Ranch Dip Mix

Honey Sweetened Sweet Chile Sauce

Fruit Dip

32 thoughts on “Kates Cheater Creamy Ceasar Dressing

  1. Have to try this. Cesar dressing is something we try to always have in our fridge. We use it a lot!
    About the recipe: what does 1/2 c stand for (I’m used to deciliters etc so I have to use my brains a lot here. And maybe buy myself a set of measuring cups to match your recipes)

      1. This recipe made me find ways to eat Caesar dressing on everything. Easy and delicious.

      2. We make this with or without the parmesan, it’s good every time! We also have integrated the mayo recipe into our daily life.

    1. Just like most of Kate’s recipes, this one is a hit! Not quite real ceasar salad dressing but very close (and that may have been my fault) and the easy recipe more than makes up for it.

  2. I tried this recipe a year ago for the first time and my entire extended family makes it now. Except that our milk is store bought ?

  3. We now have a new Ceasar Salad dressing recipe thanks to Kate’s recipe. It’s so easy to whip up and tastes amazing ! No more store bought for us .

  4. Loved this dressing!! I have made it a few times now 🙂 Will have to try the addition of balsamic dressing.

  5. This is literally THE BEST Caesar dressing, hands down. We LOVE it. And don’t skip the balsamic. It should Not be listed as optional on the ingredient list. So. So. Good!

  6. I have never had ceaser salad dressing before and I have always wanted to try it. So I decided to try this one and it’s a family hit!!! I even like to just dip my veggies in it as a dip.

  7. I made this recipe recently and and we loved it. I guess you might call me a Ranch dressing snob but I liked this better!!!

  8. This is a seriously solid recipe. Several youtuber/bloggers have raved about it and I finally tried it for thanksgiving and it was a super hit! The entire salad was gone and my son was begging for more!

  9. I can’t explain how fantastic this dressing is. Once you make this you’ll never ever buy store bought again.

  10. This recipe is the absolute BEST! I make it whenever we host another family and it is always a favorite!

  11. I was skeptical of this. My husband is not a fan of my homemade dressings! But when I asked him how his salad was the response was “delicious!”. This recipe is a hit at my house!

  12. Absolutely my favorute dressing recipe I have EVER made! Even used the anchovy paste after much arguing with myself and no regrets, I think it made it better! Highly recommend to everyone!

  13. This recipe is great! I’ve made it twice now, and it’s going into our regular rotation.

  14. Kate. Oh my word, Kate! I’ve been meaning to make this for a year or two and now I’m kicking myself for not doing it sooner. My 2&3 year old boys were fighting over my salad. I couldn’t wait for dinner, so I was dipping peppers in it and my little guy who hates peppers was begging for them with your dressing. This was excellent. 5 stars!

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