Who doesn’t love a good Caesar Salad? I just LOVE that creamy, tangy dressing smothered all over my greens to make my salad super satisfying. It is just so good! So of course I needed to make my own Whole30 Caesar Salad Dressing!
If you are taking on your first Whole30 Challenge, I strongly encourage you to make your own Mayo. It is so versatile and makes your Whole30 Challenge much more enjoyable. You can make homemade ranch dressing to dip veggies in, toss it in tuna or chicken salads, and you can make a creamy Caesar salad dressing like I did here! Our homemade mayo recipe takes only 5 minutes to make with only 5 ingredients and it’s like the silkiest, most delicious thing ever…I may or may not lick the spoon when I’m done making it (#shame). Another option to have in your fridge is Primal Kitchen’s mayonnaise. This Whole30 Caesar Salad Dressing is a great staple to keep in your fridge and the only store-bought mayo I have found that is Whole30 Approved! I always see it at both Wholefoods or Central Market. If you can’t find it there, just order it on Amazon.
Whole30 Caesar Salad Dressing
- 1 cup light tasting oil I use Safflower Seed Oil or Avocado Oil. You can also use "light" olive oil, which is not the same as extra virgin
- 1 egg
- 2 tsp Dijon Mustard
- 2 tbsp fresh lemon juice or the juice of 1/2 a lemon
- 4 flat anchovy filets in olive oil or 2 tsp. anchovy paste
- 3 cloves garlic
- 1 tbsp red wine vinegar
- 1/4 tsp cracked black pepper or more to taste
- Kosher salt to taste (I do about 1/2 teaspoon)
For the Immersion Blender Method:
- Place the oil in a jar that in which the circumference of the jar is only slightly larger than the head of the blender.
- Crack the egg into the oil and let settle into the bottom of the jar.
- Place head of immersion blender down into the mixture with the blade directly over the yolk of the egg. Turn on the immersion blender and do not move the head until a white, creamy, thick mayo forms at the bottom by the head - this will take a few seconds. Begin to slowly tilt and lift the immersion blender in order to emulsify all the oil, all the way up to the top, then push down and up, with the immersion blender still running, to allow the oil at the top to emulsify as well. You should end up with a thick and creamy mayo base.
- When all oil is emulsified, add the remaining caesar dressing ingredients. Use your immersion blender once more to blend it all until it is smooth.
- Taste and adjust seasonings as desired.
Food Processor Method:
- If your egg is chilled, place it in a cup of hot or very warm water for 3-5 minutes to bring it to room temp. *YOUR EGG MUST BE AT ROOM TEMP OR YOUR MAYO WILL NOT EMULSIFY*
- Place room temp egg, the mustard , the kosher salt, and 1/4 cup of oil in a food processor or blender, blend until well combined.
- Now, for the main event...turn your food processor or blender on and keep that blending as you VERY SLOWLY pour in the remaining 3/4 cup of safflower oil in. When I say slowly pour, just keep a constant flow going as slow as you can possibly go (if you pour too quickly your mayo will not emulsify). If you pour slowly, you should have a white, fluffy mayo base.
- Combine all of the remaining ingredients and blend until smooth.
- Taste and adjust seasonings, as needed.
EricaSeptember 20, 2022 at 1:05 am
Jane FlemingJune 10, 2022 at 1:48 pm
This dressing was delicious! My daughter introduced me to it (and you) and we made it a few times while she was home visiting. I tried to make it a few more times but it comes out very watery. What am I doing wrong? I used an egg at room temp and one straight from fridge with immersion blender. I didn’t have any “light” oils so I used regular EVOO (which we used when we made before). Help!! I am craving this dressing
AlexJune 16, 2022 at 1:19 pm
Are you using the immersion blender method or food processor to make your emulsification?
CarlyJune 7, 2022 at 1:01 am
This has become my go-to recipe for Caesar Salads. Always wows guests too!
TricolorfoodieMay 20, 2022 at 6:18 am
This sauce is INCREDIBLE. Alex you aren’t kidding about licking the spoon. I’m here for it. It’s really so simple and such a clean recipe. Iv already made it several times. It’s def a weekly staple . One time I forgot the anchovy and I wasn’t mad at a garlicky lemon mayo. Thank you for sharing all your work . Love Love Love ! Xo
SimrunJanuary 4, 2022 at 10:49 pm
Oops forgot to add my rating to the last post! Five Stars for everything Alex makes!!
SimrunJanuary 4, 2022 at 10:48 pm
If you’re using primal kitchen (or another Whole30 approved) mayo instead of making your own, should it be 1 cup?
AlexJanuary 5, 2022 at 2:53 am
yes! it does change the flavor a bit but works!
Scottye C LeeMarch 18, 2023 at 10:34 pm
I make this all the time and love it. I frequently have to use an egg right out of the fridge and have no trouble. The only time this recipe didn’t work was when I used some lovely (and expensive) pecan oil. The room temperature egg did not allow emulsification and I threw it all out. Regular vegetable oil works every time. We smear it on grilled romaine. Thank you.
Carly GonzalezNovember 27, 2021 at 2:24 am
This dressing is DELICIOUS!!!! Alex, I love your cookbook, every meal I’ve made from it has been fantastic. I hope you someday make a Paleo meal prep cookbook.
NadineOctober 19, 2021 at 6:00 am
I can’t have raw egg, is there anyway to make it without raw egg or gently heat after mixing so it’s no longer raw?
AlexOctober 19, 2021 at 2:24 pm
The best sub would be to get a vegan mayo– it will alter the taste a bit, but would be a good sub here.
StacyOctober 19, 2021 at 1:04 am
What are your thoughts on using raw eggs in this recipe. I see conflicting opinions!
AlexOctober 19, 2021 at 2:23 pm
That’s a personal comfort thing and you should do your own research to decide for yourself. For me, I am comfortable with it. But, consuming raw eggs does have its risks.
Katie WilkeJuly 6, 2021 at 11:20 pm
This dressing is my absolute favorite- I constantly have it stocked in the fridge! I think kale is very over powering as a salad but this dressing is the perfect pairing. I add a little more Dijon than called for just cause I love the taste of it! 🙂
Thank you for sharing!
Scottye LeeJanuary 23, 2021 at 9:26 pm
I’ve never been been disappointed with this dressing. We love it on grilled Romaine.
MeganJanuary 21, 2021 at 3:29 pm
Does the egg have to be at room temperature when doing the immersion blender method?
AlexJanuary 24, 2021 at 3:43 pm
it does not
ShineyJanuary 18, 2021 at 1:01 am
For how long can it be stored?
AlexJanuary 18, 2021 at 3:53 pm
5-7 Days in the fridge. but check and make sure your egg expiration date doesn’t come sooner!
Clean-Eating Pantry Items that ROCK. – The Defined DishMay 17, 2017 at 1:32 pm
[…] in Olive oil — I also always keep anchovies in my pantry to add to salad dressings (like my Caesar Salad or Green Goddess Dressing). I also add a little to my pasta sauce for a delicious addition of […]