Making Caesar Salad Dressing from scratch – Thermomix

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This 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 the Thermomix. If you have a great recipe it will be a cinch… luckily I’ve got you covered in that department.

My dressing uses all the regular ingredients you would expect to find in a dressing, oil, egg, garlic and lemon. In addition, I’ve included anchovy, which is traditionally used in the dressing plus some mustard and pepper.

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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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.
5 from 2 votes
Prep Time 2 mins
Cook Time 5 mins
Fridge 30 mins
Total Time 7 mins
Course Condiment, Salad, Sauce
Cuisine Australian, French
Servings 10 serves
Calories 236 kcal


  • Thermomix


  • 10 g garlic
  • 1/2 tsp black peppercorns
  • 1/2 tsp salt
  • 1 small tin anchovies not drained
  • 1 egg
  • 1 egg yolk only
  • 1 tsp Dijon mustard
  • 50 g lemon juice
  • 250 g oil any mild vegetable oil


  • Place the anchovies, garlic, salt and peppercorns in TM bowl. Blend 5 sec/Speed 8. 
  • Scrape down the TM bowl.
  • Add 1 tsp lemon juice, mustard and egg and egg yolk to the garlic mixture. Blend 20 sec/Speed 4.
  • 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.
  • 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.


  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.


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!

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

Lets Connect!

Thanks so much for stopping by, if you’ve tried my Caesar Salad Dressing please click on the star rating to rate the recipe. I would also love to know your thoughts about this recipe or any others in the comments below.

Happy Cooking xx


11 thoughts on “Making Caesar Salad Dressing from scratch – Thermomix”

  1. 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 😂

  2. Megan says:

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

  3. Philip says:

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

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

  4. Noelene says:

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

  5. Naomi says:

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

    1. 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

  6. Claire Linton says:

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

    1. 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.

  7. jessie says:

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


    1. 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

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