Name: 5 Minute Caesar Dressing
Prep time: 5 min
Total time: 5 min
Ingredients: 1 Egg (yolk only); 1 clove Garlic (roughly chopped); 3-5 Anchovy filets (oil-packed); 2 tbsp Lemon juice; 1/5 tbsp Dijon mustard; 1 tbsp Worcestershire sauce; 1/4 cup Olive oil; 1/4 cup Avocado oil; 3 tbsp Parmesan (finely grated); Kosher salt (to taste); Black pepper (to taste)

This Caesar dressing comes together in five minutes flat with bold garlic-anchovy flavor, creamy egg yolk emulsion, and that signature salty Parm finish.

Why You'll Love [5 Minute Caesar Dressing

It's quick, classic, and endlessly versatile-whip it up on a whim and use it on everything from chopped salads to grilled proteins and grain bowls.

Tips and Tricks

Use pasteurized egg yolk if concerned about raw egg.
Add water slowly at the end-it gives you full control over thickness.

Variations

Add a pinch of chili flakes for heat.
Use all olive oil for a richer flavor or all avocado oil for a milder base.

Substitutions

Swap anchovy for anchovy paste (1 teaspoon per 2 filets).
Use white wine vinegar in place of some lemon juice for a sharper tang.

Best served with

Chopped romaine Caesar salad.
Grilled chicken or shrimp
Falafel bowls or roasted vegetables

How to Store Leftovers

Store in an airtight container in the fridge for up to 3 days. Shake or whisk before using.

Common Questions

Can I make this without a food processor?

Yes-use a bowl and a whisk, just drizzle in the oil slowly to keep it from breaking.

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Is raw egg safe?

Use pasteurized eggs if you're concerned, or substitute with 1 tablespoon mayo for a shortcut.

Close-up of creamy yellow sauce with black pepper specks in a food processor bowl, with the white blade attachment visible in the center.

5 Minute Caesar Dressing

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This Caesar dressing comes together in five minutes flat with bold garlic-anchovy flavor, creamy egg yolk emulsion, and that signature salty Parm finish.

Print Recipe Pin Recipe

Prep Time 5

Total Time 5

Servings: 12 tablespoons

Course: Dressing/Condiment

Cuisine: American, Californian

Calories: 1123

Ingredients Equipment Method Nutrition Notes

Ingredients

1 Egg yolk only
1 clove Garlic roughly chopped
3-5 Anchovy filets oil-packed
2 tablespoon Lemon juice
⅕ tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
¼ cup Olive oil
¼ cup Avocado oil
3 tablespoon Parmesan finely grated
Kosher salt to taste
Black pepper to taste

Equipment

Food processor
Citrus Juicer
Measuring spoons

Method

In a food processor, combine garlic, anchovies (with oil), and ½ teaspoon kosher salt. Process until finely chopped.
Add egg yolk, lemon juice, and Dijon mustard. Blend for 30 seconds.
With the machine running, slowly drizzle in olive oil and avocado oil until emulsified.
While still running, add 1-2 tablespoon water to loosen the consistency as needed.
Season with salt, black pepper, and additional lemon juice to taste.
Stir in Parmesan just before serving.

Nutrition

Calories: 1123kcalCarbohydrates: 7gProtein: 14gFat: 117gSaturated Fat: 18gPolyunsaturated Fat: 14gMonounsaturated Fat: 81gTrans Fat: 0.02gCholesterol: 181mgSodium: 571mgPotassium: 304mgFiber: 0.3gSugar: 3gVitamin A: 378IUVitamin C: 15mgCalcium: 248mgIron: 3mg

Notes

Storage: since this is made with a raw egg yolk, keep it in an airtight jar in the fridge and use within 3-4 days. Shake or stir well before each use, it separates as it sits.