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Caesar Salad Dressing from scratch - Thermomix

Published: · Modified: by · This post may contain affiliate links · 12 Comments

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Caesar Salad Dressing is so full of flavour it will have you wondering why you ever settled for a commercially prepared dressing in the past. 

A bottle of homemade Caesar Salad Dressing on a white background

Making Caesar salad dressing from scratch is really quite simple with Thermomix. If you have a great recipe it will be a cinch... luckily I've got you covered in that department, I have THE BEST recipe!

Ingredients Caesar Salad Dressing

My dressing uses all the regular ingredients you would expect to find in a dressing.

  • oil
  • egg
  • garlic
  • lemon

...but in addition, the dressing has anchovy. Anchovy is traditionally used in all caesar salad dressings. My dressing also includes;

  • mustard powder
  • black peppercorns

Please don't leave out the anchovy! Anchovies give the dressing saltiness and its umami characteristics. I promise, there is no "fishiness" to the dressing. If you are concerned simply reduce the number of anchovies used in the dressing.

Square image Homemade Caesar Salad Dressing on white background

Caesar Salad Dressing Watchpoints

  • All ingredients should be at room temperature before commencing the recipe.
  • Don't use a strong-tasting oil ie: strong olive oil
  • Refrigerate for 30 minutes prior to serving
  • Add the oil slowly whilst the TM is operating
Overhead pic of 3 steps to making Homemade Caesar Salad Dressing

Serving Suggestions

Obviously, the dressing is perfect for Caesar Salad but it can also be used as a dressing on any salad. It is even delicious served with fish and chips as a substitute for a tartare sauce!

Overhead shot, white bowl of Caesar Salad with dressing on the side served from a large salad bowl

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Homemade Caesar dressing in a bottle on a white board background
Portrait shot Homemade Caesar Salad Dressing on a white chopping board and background

Thermomix Caesar Salad Dressing

Julie Carlyle
A deliciously cream caesar salad dressing which is 100% natural and no added preservatives, colours or numbers.
Print Recipe
Prep Time 2 minutes
Cook Time 5 minutes
Fridge 30 minutes
Total Time 7 minutes
Course Condiment, Salad, Sauce
Cuisine Australian, French
Servings 10 serves
Calories 236 kcal

Equipment

Ingredients
 
 

  • 10 g garlic
  • ½ teaspoon black peppercorns
  • ½ teaspoon salt
  • 45 g tin anchovies 1 small tin not drained
  • 1 egg
  • 1 egg yolk only
  • 1 teaspoon Dijon mustard
  • 50 g lemon juice
  • 250 g oil any mild vegetable oil

Instructions
 

  • Place the anchovies, garlic, salt and peppercorns in TM bowl. Blend 5 sec/Speed 8. 
    10 g garlic, ½ teaspoon black peppercorns, ½ teaspoon salt
  • Scrape down the TM bowl.
  • Add 1 teaspoon lemon juice, mustard and egg and egg yolk to the garlic mixture. Blend 20 sec/Speed 4.
    1 egg, 1 teaspoon Dijon mustard, 50 g lemon juice, 1 egg yolk only
  • Place the butterfly whisk in the TM Bowl. Turn the TM on for 3 minutes/Speed 4. With the MC in place alternate adding oil and lemon juice.
    250 g oil, 50 g lemon juice
  • You may need to occasionally lift the MC a little to help the liquids flow.
  • Finish adding the liquids 15 seconds before the timer ends.
  • Transfer the dressing to a bowl, cover and refrigerate until needed.

Notes

  1. Ensure that all ingredients are at room temperature
  2. Use a mild-tasting oil like vegetable oil. Never use olive oil.
  3. Allow 30 minutes for the dressing to refrigerate prior to serving.

Nutrition

Calories: 236kcalFat: 25gSaturated Fat: 2gCholesterol: 35mgSodium: 129mgPotassium: 15mgVitamin A: 50IUVitamin C: 2.2mgCalcium: 7mgIron: 0.1mg
Keyword Aioli, Dressing, Keto, Low-carb, Mayonnaise, Salad dressing
Tried this recipe?Let us know how it was!

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Thank you for stopping by,

Happy Cooking

j xx

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Link Disclosure

From time to time I recommend kitchen products and ingredients. These are always items I use and love! When I share a link to a product you can rest assured that I have tested the item and genuinely love it! If you follow my link and purchase the item in some cases I will receive a commission for the referral.
Whilst the commission may only be $1 or so, I value your support, and I take your trust very seriously.
By clicking on my link, or selecting my name "Julie Carlyle" as the referer you reward me with a small commission that helps support me and this website. 
Your support keeps me cooking! 

More Thermomix Basics

Reader Interactions

Comments

  1. Youp says

    5 stars
    Tasty.... And easy

    Reply

  2. Debbie says

    5 stars
    Love this easy Caesar dressing - we add Parmesan in our dressing and anchovies to taste. My 9 yr old loooooves this so much we convert any leftovers into a wrap for her school lunch 😂

    Reply

  3. Megan says

    I loved this, I love anchovies so used half a jar! Was amazing.

    Reply

  4. Philip says

    Hi, I loved the dressing. However could it be you should also put some parmesan in the sauce?

    Reply

    • Julie Carlyle says

      Hi Phillip
      Yes, you could add 30-40g of parmesan to the dressing.
      Julie

      Reply

  5. Noelene says

    Julie, I can only find anchovies in a jar. How much do I use please

    Reply

  6. Naomi says

    3 stars
    This is lovely but a bit too salty. I would add half the amount of anchovies next time

    Reply

    • Julie Carlyle says

      Hi Naomi
      Thanks for coming back and letting me know your thoughts. I have to admit, we really like anchovies but I do know it's a personal preference. Happy Cooking
      Julie

      Reply

  7. Claire Linton says

    5 stars
    Thank you for the recipe.... delicious! I made it last Saturday.., how long will it keep?

    Reply

    • Julie Carlyle says

      I'm so pleased you like the recipe. We usually find that as long as only clean knives are used in the dressing it will last about two weeks in the fridge.

      Reply

  8. jessie says

    Recipe Sounds perfect, A question are the eggs boiled or raw. All recipes I've noticed are hard boiled.

    Jessie

    Reply

    • Julie Carlyle says

      Hi Jesse, the eggs in mayonnaise dressing are raw and become emulsified in the dressing. The eggs in the Caesar Salad are hard boiled. I hope that clarifies things for you. Happy Cooking J

      Reply

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