Pioneer Woman Caesar Dressing

Pioneer Woman Caesar dressing takes 10 minutes and a blender full of anchovies, garlic, Dijon and parmesan to make a creamy, tangy salad dressing. It's an easy homemade Caesar dressing for date night, dinner parties or summer cookouts, and it's a no-cook recipe too.

Drizzle the olive oil into the blender in a slow, steady stream while it runs, because that is what turns the mix into a creamy dressing. Pour it in all at once and the dressing splits and turns oily.

Four anchovy fillets blend right in, so you get that classic Caesar depth without any fishy taste. A little Dijon and Worcestershire also give the dressing a tangy backbone that bottled versions can't match, and you can adjust both to taste.

Pioneer Woman Caesar Dressing

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Course: SaladCuisine: American, MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking timeminutes

Calories

302

kcal

Everything goes into a blender, and the oil streams in last to build a thick, creamy dressing. The parmesan blends in at the end, so the texture stays smooth and the garlic and lemon come through clearly.

Ingredients

• 2 tbsp. Dijon mustard
  

• 1 tbsp. balsamic vinegar or red wine vinegar
  

• 1 tsp. Worcestershire sauce
  

• 4 anchovy fillets
  

• 2 garlic cloves
  

• Juice of 1/2 lemon (1 to 2 Tbsp.)
  

• 1 large pasteurized egg yolk (optional)
  

• 1/2 c. olive oil
  

• 1/4 c. freshly grated parmesan cheese (about 1 oz.)
  

• 1/2 tsp. black pepper
  

• 1/4 tsp. kosher salt
  

Directions

• Blend the base: Add 2 tablespoons Dijon mustard, 1 tablespoon balsamic or red wine vinegar, 1 teaspoon Worcestershire sauce, 4 anchovy fillets, 2 garlic cloves and the juice of 1/2 lemon to a blender. Add 1 large pasteurized egg yolk if you're using it, then blend on low speed for several seconds.
• Scrape the sides: Stop the blender and scrape down the sides with a spatula. That way the garlic and anchovies don't hide up high and get missed.
• Stream in the oil: With the blender running, drizzle in 1/2 cup olive oil in a steady stream. Then scrape the sides again and blend until everything is thoroughly combined.
• Add the parmesan: Add 1/4 cup freshly grated parmesan, 1/2 teaspoon black pepper and 1/4 teaspoon kosher salt. Blend until the dressing is smooth and the cheese has disappeared into it.
• Store the dressing: Transfer the dressing to an airtight container and refrigerate it for up to 3 days. If you used a raw egg yolk, use the dressing the day you make it.

Tools for this recipe

• Vitamix E310 blender, OXO silicone spatula set, Ball regular mouth mason jars, 12 pack, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this dressing without anchovies?

You can leave them out, but the dressing won't taste like classic Caesar. If you can't use fish, try a bit more Worcestershire sauce for savory depth, though it's still not quite the same.

Can I make Caesar dressing in a food processor?

Yes, a food processor works just as well as a blender. Keep it running while you drizzle in the oil, and scrape the sides so the garlic and anchovies get fully blended.

How long does homemade Caesar dressing last in the fridge?

It keeps in an airtight container in the fridge for up to 3 days. If you added a raw egg yolk, use it the same day you make it.

Can I make the dressing ahead of time?

Yes, you can make it a day or two before and keep it chilled. Give it a good stir or shake before using, since it may thicken a bit in the fridge.

What's the most common mistake with homemade Caesar dressing?

Adding the oil too fast is the biggest one, since the dressing can separate and turn greasy. A slow, steady stream with the blender running keeps it creamy and smooth.