Creamy Caesar Dressing is a breeze to make with this easy 6 ingredient recipe. It’s bright and fresh, and ready in 5 minutes!
I do declare this the summer of the keto salad. I’ve been eating them for lunch or dinner almost every day. Sometimes I eat them for both lunch and dinner!
Much of my current salad enthusiasm is due to this delicious Easy Caesar Dressing. I created it to accompany a recipe in my upcoming high protein cookbook. And it was so good, I immediately made a second batch right away.
I took it to a friend’s house for dinner and everyone asked for the recipe, so I knew I had a winner on my hands!
If Caesar isn’t your thing, I’ve also got delicious recipe for Sugar Free Honey Mustard, Chipotle Ranch, and Keto French Dressing!
Why you will love this recipe
Making Caesar dressing from scratch usually requires raw egg yolks. But this easy recipe bypasses the eggs by using jarred mayonnaise. It makes great sense, since both Caesar and mayo are really just emulsions of egg yolks and oil.
It makes even more sense since store-bought mayonnaise is pasteurized, so it solves the problem of storing a dressing made with raw egg. It lasts much better this way. Although I will say, it’s tasty enough that you may blow through it quickly!
It also doesn’t require a blender or a lot of whisking. Simply add the ingredients to a bowl, stir well, and you’re done. Or you can use my favorite method, which is to add the ingredients to a jar, shake it up, and be done.
This keto salad dressing is creamy, tangy, garlicky, and has plenty of Parmesan cheese. It’s everything you want a Caesar dressing recipe to be!
Ingredients you need
- Mayonnaise: Try to choose a good, healthy mayo that doesn’t contain any sugars or soybean oil. They do exist, I promise! I typically use avocado oil mayonnaise.
- Parmesan: I find that the finely grated Parm you can get in the deli department works best for recipes like this. But don’t get the junky kind in a can!
- Lemon: Freshly squeezed lemon juice gives this Caesar dressing a bright, fresh flavor.
- Olive oil: You can also use avocado oil.
- Dijon mustard: This adds a unique tanginess to the dressing.
- Garlic: Please use fresh garlic for this recipe. It will give your easy Caesar dressing so much flavor.
- Anchovy paste: Don’t freak out! This is optional if you are not an anchovy fan. But let’s be honest, it’s what gives Caesar the classic flavor. Anchovy paste makes it super easy to add a little to your dressing.
- Salt and pepper
Easy does it!
Once you’ve got your ingredients together, this dressing comes to together in about a minute. You can whisk it together any way you like.
As I mentioned above, my favorite method for any salad dressing is to just shake it all up in a jar. I find it combines the ingredients better than a whisk. And then it’s already in the jar if you need to store it.
My biggest tip is to hold back on adding any salt until you taste the dressing. Parmesan cheese contains a lot of salt and it can easily become too salty for many palates.
Frequently Asked Questions
The classic version of this dressing contains egg yolks, oil, Dijon mustard, lemon, garlic, Parmesan, and anchovies. This easy Caesar dressing skips the yolks in favor of mayonnaise.
The classic dressing does contain raw egg yolks, which makes many people uncomfortable. But using mayonnaise provides a similar flavor and consistency, and allows for longer storage.
You are not required to add anchovies to Caesar salad dressing. Skip them and enjoy this delicious recipe to your taste.
Classic Caesar should be used within 2 days because of the raw yolks. However, you can store this keto salad dressing in the fridge in an airtight jar for up to a week.
More salad recipes to love!
- Greek Chicken Salad
- Chimichurri Steak Salad
- 7 Layer Salad Recipe
- Curried Chicken Salad
- Keto Coleslaw
Easy Caesar Dressing Recipe
Ingredients
- ⅓ cup (74.67 g) mayonnaise
- 2½ tablespoons (20 g) finely grated Parmesan
- 3 tablespoons (45.65 g) lemon juice
- 1½ tablespoon olive oil
- 2 tsp Dijon mustard
- 3 cloves garlic, minced
- 1/2 teaspoon anchovy paste, optional
- ½ teaspoon cracked black pepper
- Salt to taste
Instructions
- In a medium bowl, whisk the mayonnaise, Parmesan, lemon juice, olive oil, Dijon, garlic, anchovy paste, and pepper until well combined.
- Taste and add salt to your liking.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Can’t wait to try!! 😋
Going to try!
This is absolutely delicious!! Wow!
fantastic!
Just the best
Delicious dressing and easy to make
Have made this before. Yum!
Great dressing ! Very flavorful
Great dressing
My favorite! Thanks for this great recipe!
Favorite recipe. Anchovy paste in this recipe makes it easy to adjust if you want more or less in dressing. Super easy to make too!
Delicious!
Delicious. My go to.
Yummy.
I do something very similar. I am allergic to milk egg and soy. I use soy fee vegan mayo, vegan parm , dry mustard, fresh lemon juice and a splash of Worcestershire)(contains anchovies) and powdered garlic, salt and pepper.
Hello Carolyn
Love, love, love all your recipes!! Is it possible for you to make the Keto recipe for the Chipotle vinaigrette that they use on their salads? I love Chipotle but would like to make it myself since they have gotten so expensive now.
I am not sure I’ve ever had it. Do you have a link for it?
Yum!