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Perfect Caesar Dressing Recipe

By far the most delicious Caesar dressing I've ever tried (and I've tried many many different brands). It's fantastic paired with this caesar salad.

No store bought dressing can touch this. If only the screen was a scratch and sniff and you could take a whiff of this dressing. You’d be convinced. It’s so perfect!  By far the most delicious Caesar dressing I’ve ever tried (and I’ve tried many many different brands). It’s fantastic paired with this caesar salad. This recipe produces 1 1/2 cups of dressing (note: recipe updated 11/22). I bet it would make an awesome marinade too.

You will need a food processor with a steel blade to make this or a really good blender like a Blendtec to thicken it up. Ok, now get to it; make some Ceasar dressing!

Ingredients for Caesar Dressing:

2 Tbsp mayo
2 tsp Dijon mustard (I used “Grey Poupon” brand)
2 large garlic cloves, pressed
1/4 cup fresh squeezed lemon juice (about 1 1/2 small lemons or 1 large lemon)
1/2 tsp salt
1/2 tsp freshly ground black pepper
1  cups mild or extra light olive oil (not extra virgin)
1/2 cup shredded Parmesan cheese

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Caesar Dressing

How to Make Caesar Salad Dressing:

1. Place 2 Tbsp mayo, 2 tsp dijon, 2 pressed garlic cloves, 1/4 cup lemon juice 1/2 tsp salt and 1/2 tsp freshly ground black pepper in the bowl of an electric food processor. (Press garlic and squeeze juice right into the food processor; think dish factor),p.s.  OXO Garlic Press rocks; worth every penny!

caesar-dressing-1

2. Process until smooth and well blended. While the food processor is still on, VERY slowly pour in the 1 cups olive oil. Process until thick and creamy.

caesar-dressing-2

3. Add Parmesan cheese and pulse 5 or 6 times.

caesar-dressing-3

caesar-dressing-4

and, it’s done! This recipe was inspired by the Caesar Salad dressing in Ina Garten’s book: Barefoot Contessa Parties.

Perfect Caesar Dressing Recipe

4.54 from 54 votes
Prep Time: 10 minutes
Total Time: 10 minutes
By far the most delicious Caesar dressing I've ever tried (and I've tried many many different brands). It's fantastic paired with this caesar salad.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $4-$5
Servings: 1 1/2 cups

Ingredients

  • 2 Tbsp mayo
  • 2 tsp Dijon mustard
  • 2 garlic cloves pressed
  • 1/4 cup fresh lemon juice about 1 1/2 small lemons or 1 large lemon
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 cups mild or extra light olive oil not extra virgin
  • 1/2 cup shredded Parmesan cheese

Instructions

  1. Place 2 Tbsp mayo, 2 tsp Dijon, 2 pressed garlic cloves, 1/4 cup lemon juice 1/2 tsp salt and 1/2 tsp freshly ground black pepper in the bowl of an electric food processor. (Press garlic and squeeze juice right into the food processor; think dish factor),
  2. Process until smooth and well blended. While the food processor is still on, VERY slowly pour in the 1 cup olive oil. Process until thick and creamy.
  3. Add parmesan cheese and pulse 5 or 6 times, and, it's done!

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Kimberly K
    February 8, 2019

    I just made this today and it was so easy and so delicious. Light and fresh. Reply

    • Natashas Kitchen
      February 8, 2019

      I’m so happy to hear that! Thank you for sharing that with me! Reply

  • Carol
    January 23, 2019

    I’ve made this recipe a few times and I’m addicted! it’s so fresh tasting with the lemon. I always tried to find bottled dressing with no anchovy but I will no longer purchase bottled dressing or look elsewhere for a recipe. Thank you 🙂 Reply

    • Natashas Kitchen
      January 24, 2019

      I’m so happy we could help with that! Thank you for the wonderful review! Reply

  • Gretchen Hesse
    January 18, 2019

    Natasha.
    This. Is. Wonderful!!!!
    My fav bottled Caesar dressing is no longer available and hubby and I have been pouting for months. This recipe is a game changer. Every bit as good as our fav PLUS I know exactly what’s in it. Thank you, thank you, thank you. Reply

    • Natashas Kitchen
      January 19, 2019

      That’s so great, Gretchen! It sounds like you have a new favorite! Thank you for sharing that with me! Reply

  • Gail Russell
    January 13, 2019

    I like anchovies in my Caesar salad dressing. How many should I include? Do you have a recipe for Caesar Salad with Anchovies? Reply

    • Natashas Kitchen
      January 14, 2019

      Hi Gail, I have not tried that so I cannot advise, if you experiment, please let me know how you like that! Reply

    • Jacqui
      January 16, 2019

      Try adding anchovie paste 1/2 tsp at a time til you get the flavor you like. Reply

  • Erica Alexander
    December 26, 2018

    Made this today to use with with baby kale, mangoes and grapes salad. It was so good. I had it for lunch and dinner.

    Thank you for sharing. Love it. Reply

    • Natashas Kitchen
      December 26, 2018

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Jessica Sanders
    December 6, 2018

    This. Dressing. Is. Everything.
    I was prepared to drink it out of the jar and will be making double batches soon! Thanks! Found my go to salad dressing when I’m in a pinch, the ingredients are staples and it’s so quick and easy! Reply

    • Natashas Kitchen
      December 6, 2018

      That’s so great! It sounds like you have a new favorite! Thank you for sharing this review with me, Jessica! Reply

  • Kate
    November 23, 2018

    Great no egg, no anchovy option Reply

  • Robert
    November 2, 2018

    The combination of ingredients makes this a delicious dressing. The first time I made it I used 2 tbsp of olive oil instead of the half cup called for in the recipe. And when making it the second time I cut back the amount of lemon juice as I found that 1/4 cup made the dressing too tart for my taste. Reply

  • Natasha
    October 12, 2018

    can the dijon mustard be replace with regular mustard? Reply

    • Natashas Kitchen
      October 12, 2018

      Hi Natasha. Yellow mustard is fairly mild compared to Dijon, which has a has a distinct flavor. I haven’t tried this with regular mustard so I can’t say. Reply

  • Eliana Covell
    August 3, 2018

    Very nice recipe. I didn’t uses as much oil as you said and it was clearly a mistake, as it was very strong. Apart from that it was delicious Reply

    • Natashas Kitchen
      August 3, 2018

      I’m happy you enjoyed that Eliana! Reply

  • Kenneth cain
    July 30, 2018

    Can I use lemon juice instead of fresh squeezed lemon ? Reply

    • Natashas Kitchen
      July 30, 2018

      Hi Kenneth! We prefer the fresh lemon, I don’t see why no though! Reply

  • Lisa
    June 15, 2018

    Thank you I can eat Caesar salad again, I am allergic to fish, so generally not a safe choice but your version is perfect. Reply

    • Natashas Kitchen
      June 15, 2018

      So glad you enjoyed it, Lisa! Reply

  • Mo
    April 10, 2018

    How long does this dressing last in the refrigerator.Thank you so much 😊 Reply

    • Natasha's Kitchen
      April 10, 2018

      Hello Mo! This dressing can last up to couple weeks! Reply

  • Annette
    April 10, 2018

    I will make this! I’m also a fan of Southwest Caesar dressings. What would you recommend adding to spice it up a little? Reply

    • Natasha
      natashaskitchen
      April 10, 2018

      HI Annette, I honestly haven’t tried this with any kind of southwest seasoning. Maybe someone else has tried? If so, please let us know 🙂 Reply

    • Alisha
      January 3, 2019

      Add a habanero to the dressing! Spicy and great flavor! Reply

  • Moe
    April 10, 2018

    This is the best dressing ever. I tried making double batch but found after a day or two it really solidified. Any tips as it would be nice to have premade? Thx for sharing! Moe Reply

    • Natasha
      natashaskitchen
      April 10, 2018

      Hi Moe, I’m so glad you loved it! It does thicken up a little when refrigerated. I would suggest whisking it up just before serving just to make it creamier. Reply

  • cheryl
    April 4, 2018

    Can you please let me know if you think this’ll be ok w/ either Canola or Grapeseed oil?
    Thank you! Reply

    • Natasha's Kitchen
      April 4, 2018

      Canola oil should work fine Cheryl! Reply

    • Mama Z
      August 24, 2018

      Canola oil come form the same plant they make mustard gas with so I say no Reply

      • Keara
        October 1, 2018

        That’s a ridiculous urban legend with no basis in actual science. Mustard gas is made from chlorine, sulfur and ethelyne. The name comes from the smell, not the origin of the ingredients.

        And then there’s the fact that if mustard gas was made from a plant in the mustard family you also wouldn’t be able to eat turnips, cabbage, watercress, horseradish, and radishes. Oh, and mustard! Reply

    • Mike
      October 29, 2018

      If you’re looking for a Keto version use Avocado Oil. It works perfectly and tastes great! Reply

      • Natashas Kitchen
        October 29, 2018

        Thank you for sharing that with us Mike!! Reply

  • Julie
    March 27, 2018

    Hi Natasha,
    Would a blender work or it has to be a food processor to achieve the consistency of a dressing? Thanks! Reply

    • Natasha
      natashaskitchen
      March 27, 2018

      Hi Julie, a high powered blender might work but not all blenders allow and most blenders don’t recommend to open the lid while processing which is why a food processor is ideal since the oil needs to be added slowly and gradually Reply

  • Peggy
    March 8, 2018

    With only 2 tbsp of mayo and 2 tsp of Dijon mustard you can make 1 1/2 cups dressing ? Reply

    • Natasha
      natashaskitchen
      March 9, 2018

      Hi Peggy, the recipe also calls for 1 cup of light olive oil and other ingredients which bring it to 1.5 cups. Thank you for visiting our site 😀 Reply

  • Cristina Sanchez
    February 14, 2018

    The best caesar dressing I’ve tried!!!! Soooo Good!!!! Reply

    • Natasha's Kitchen
      February 15, 2018

      I’m glad you love the recipe Cristina! Thanks for sharing! Reply

  • June Deisenroth
    February 10, 2018

    Why can’t you use eveo? Just asking b/c that’s what usually have on hand? Reply

    • Natasha
      natashaskitchen
      February 10, 2018

      Hi June, I would not recommend extra virgin – I have tested it with extra virgin and had a difficult time with emulsifying my dressing and it adds a different flavor that I didn’t think was as good. Reply

      • Anthea Zeltzman
        June 30, 2018

        I can attest. While the dressing thickened up alright with my EV olive oil, it added a bitterness that is just too much for this already lemony mixture. A lighter flavored oil would have been better. Reply

  • Michael
    January 24, 2018

    This recipe and all of the others I’ve looked at of yours look AMAZING!
    I also bought a casserole dish you linked on and got a GREAT deal. I detest mayo based sauces and or dressings. I was thinking about replacing the mayo with 1 1/2 Tbsp sour cream or marscaope and and 1/2 Tbsp Worcestershire sauce or Anchovy Paste. What do you think about this. Reply

    • Natasha
      natashaskitchen
      January 24, 2018

      Hi Michael, I honestly can’t speak to those substitutions without testing them first but I think it might be worth an experiment. The mayo helps to emulsify the dressing and makes it a little thicker. Reply

  • Donna
    January 21, 2018

    Exactly the flavor I love ! Perfect combo! Thanks for sharing . Reply

    • Natasha's Kitchen
      January 21, 2018

      My pleasure Donna! I’m glad you love the recipe. Thanks for sharing! Reply

  • Maeve Grimes
    January 21, 2018

    A splash of Worcestershire sauce brings a bit of anchovy without having to deal with them … and no fishy taste. Reply

    • Natasha's Kitchen
      January 21, 2018

      Great tip Maeve, thanks for sharing! Reply

  • Bill
    January 19, 2018

    Natasha, this is one of the best recipes I’ve ever found on the internet. No kidding. My wife and I think it’s also the best salad dressing we’ve ever tried. We didn’t change a thing to your recipe. Looking forward to trying more of your recipes. Thank you. Reply

    • Natasha's Kitchen
      January 19, 2018

      You’re welcome Bill! I’m glad to hear how much you both love the recipe. Thanks for sharing excellent review! Reply

  • Fblanks
    January 10, 2018

    Delicious homemade recipe Reply

    • Natasha's Kitchen
      January 10, 2018

      I’m glad you like it! 🙂 Reply

  • Christa Quick
    October 3, 2017

    How long does it last in the fridge? Reply

    • Natasha
      natashaskitchen
      October 3, 2017

      Hi Christa, I have kept it refrigerated for up to a week. I would say 1 to 2 weeks since there isn’t anything too perishable in it. Reply

  • Maedwin
    September 26, 2017

    What’s this nutritional facts? Reply

    • Natasha's Kitchen
      September 27, 2017

      Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you! Reply

  • KG
    September 4, 2017

    Fabulous!! I added a little extra garlic….Don’t think that I will be looking at any other caesar dressing recipes Reply

    • Natasha's Kitchen
      September 5, 2017

      Awesome! I’m happy to hear that! Thanks for sharing your excellent review! Reply

  • Crystal
    August 28, 2017

    Can I use extra virgin oil either way? Reply

    • Natasha
      natashaskitchen
      August 28, 2017

      I would not recommend extra virgin – I have tested it with extra virgin and had a difficult time with emulsifying my dressing and it adds a different flavor that I didn’t think was as good. Reply

  • Yvette
    July 30, 2017

    This was a perfect Caesar dressing. Loved it! Reply

    • Natasha's Kitchen
      July 31, 2017

      I’m glad to hear you love it Yvette! Thanks so much for sharing 🙂 Reply

  • Brenda
    July 11, 2017

    23 calories for each 1/8 cup and
    2.1 grams of fat…
    .3 grams sat fat
    123 g sodium,
    1 g carbs.
    These are according to recipe analyzer Reply

    • Natasha's Kitchen
      July 11, 2017

      Thanks for sharing with other readers Brenda! Reply

  • Katerina
    June 17, 2017

    Hands down the best dressing ever! Ones again your recipe didn’t disappoint. I usedsunflower oil, just because I didn’t have olive oil in my pantry at the time. The result was fantastic.
    I hope you know how talented you are! Reply

    • Natasha's Kitchen
      June 17, 2017

      I’m happy to hear how much you love the dressing Katerina! Thanks for your kind words and wonderful review! 😀 Reply

  • Gretchen A McLean
    June 16, 2017

    How would you store this and what’s the shelf life? Reply

    • Natasha
      natashaskitchen
      June 16, 2017

      Hi Gretchen, I’ve kept it refrigerated for up to a week. I would say 1 to 2 weeks since there isn’t anything too perishable in it. Reply

  • Barbara Kelly
    May 30, 2017

    I made the recipe and added two small additions. I’m a Caesar purist and love a little anchovy paste and a dash of Worcestershire sauce in my dressing. Your recipe was really great and will use it again! Reply

    • Natasha
      natashaskitchen
      May 30, 2017

      Thank you for sharing that with us! How much anchovy paste did you add? Reply

  • Colleen
    May 20, 2017

    How many calories per serving? Reply

    • Natasha
      natashaskitchen
      May 20, 2017

      Hi Colleen, I don’t typically include calorie counts because of the time constraint that I have. I really need to hire some help to do that for me! When I need a quick answer though; I have used Caloriecount.com (their recipe analyzer is free). Reply

  • Crista
    April 10, 2017

    What if all I have is extra virgin olive oil? Will it just be less creamy? Reply

    • Natasha
      natashaskitchen
      April 10, 2017

      Hi Crista, I have tried with extra virgin and it doesn’t form properly and also has a very strong flavor. Reply

  • Will Rey
    March 20, 2017

    Not bad. Add 4 or 5 anchovies and a teaspoon of Worcestershire sauce to make it even better. Reply

    • Natasha's Kitchen
      March 20, 2017

      That sounds good! Thanks for the tip Will 🙂 Reply

  • Ashley Mattson
    March 16, 2017

    How long would this last in the fridge? Thank you! Reply

    • Natasha
      natashaskitchen
      March 16, 2017

      Hi Ashley, this dressing can last up to couple weeks. Reply

      • Ashley Mattson
        March 16, 2017

        Thank you for your response 🙂 Reply

  • February 22, 2017

    I use avocado oil in my homemade mayo. It’s as perfect as a healthy salad dressing can be and so yummy! I have drizzled the oil in and have put all ingredients into a tall wide jar and used a hand blender. Just start at the bottom and slowly bring the wand up while stirring a bit as you go. Make sure your ingredients are room temperature. I take my eggs out of the frig and pour hot tap water over them into a large mug or bowl and let them sit while I assemble everything else. Reply

    • Natasha's Kitchen
      February 22, 2017

      Thanks for the tip Sharon! 😀 Reply

  • Stephanie
    January 21, 2017

    As a Caesar dressing aficionado, I was wondering why there is not any anchovies or anchovy paste in the recipe? Reply

    • Natasha
      natashaskitchen
      January 21, 2017

      It is a personal preference. The flavor is pretty robust even without the anchovies. Reply

  • christine
    October 20, 2016

    do you know how long this would be good for after you made it if kept in an airtight container? Reply

    • Natasha
      natashaskitchen
      October 21, 2016

      Christine, this dressing can last up to couple weeks. Reply

  • Sharona
    October 6, 2016

    my sister made this with avocado oil and the mayo and oil separated it looked like it was bad but it still tasted good. would you know why this happened? Reply

    • Natasha
      natashaskitchen
      October 6, 2016

      Hi Sharona, what did your sister use (food processor, blender, or something else)? I have found that if you aren’t using a good food processor and adding the oil in a slow drizzle, it doesn’t form correctly. Also, extra virgin olive oil does not work well, so hopefully she wasn’t use that. I hope that helps! Reply

      • sharona benshabat
        December 24, 2016

        maybe because i used sunflower oils and the same thing happened Reply

        • Katerina
          June 17, 2017

          I used sunflower oil and it turned out perfect Reply

      • sharona benshabat
        February 9, 2017

        i used a blander and slowly drizzled in the oil. i made it once and it came out amazing and then that was it. i wish i knew what i was doing wrong. Reply

        • Natasha
          natashaskitchen
          February 9, 2017

          Usually, if it is a high-powered blender, it should be sufficient to whip the dressing. Did you use the same blender both times, and the second time it did not work? What kind of blender are you using? Also, did you change anything about the ingredients? Did you use a different kind of oil maybe? Reply

  • Kaitlynn
    October 5, 2016

    Amazing, I used 2% plain greek yogurt instead of mayo, sunflower oil, honey dijon and freshly grated parmesan reggiano. It was perfectly creamy and totally satisfied my caesar salad craving and provided me a healthy(er) alternative! 🙂 Reply

    • Natasha
      natashaskitchen
      October 5, 2016

      I’m so happy you enjoyed it and thank you so much for sharing your healthy substitutions! Reply

  • Laurie
    April 5, 2016

    Wow, I rarely have light olive oil and tonight I found out why you must have it. I love the flavor of a good olive oil but it overpowered this dressing AND I could not get the acidity level down! I tried sugar but with no luck. I added more salt but I just could not get the final flavor what I wanted it to be. Reply

    • Natasha
      natashaskitchen
      April 5, 2016

      Did you try it with an extra virgin? Yes, I’ve made that mistake before and hoped to save someone some trouble by mentioning it in the post. I love the flavor of extra virgin also but it really does overpower in this dressing. Reply

    • judy
      May 3, 2016

      mine seperated why? Reply

  • Jill
    March 29, 2016

    Try grape seed oil. Trader Joe’s has it at a good price. Reply

    • Natasha
      natashaskitchen
      March 29, 2016

      Thanks for the tip! Have you tried grape seed oil in this recipe already? Reply

  • Luann
    March 21, 2016

    I am NOT a fan of olive oil at all, never have been…and a lot of my recipes call for it. Is there any other oil that I can substitute for the olive oil that will give me the same flavor? Reply

    • Natasha
      natashaskitchen
      March 21, 2016

      I think they’re probably are other oil’s that would work, but I have not tested anything besides olive oil. Reply

    • RLSCS
      April 5, 2016

      Maybe avocado oil? Reply

  • Jo C
    March 13, 2016

    I wouldn’t call this Caesar Salad Dressing. Caesar dressing has two unique ingredients, anchovies and egg yolk, without them It wouldn’t be the same. It is possible to buy “safe” chicken eggs. I am lucky enough to get mine from friend’s who raise chickens. I love to present Caesar salad with grilled romaine lettuce. Slice down the long way leaving stem and leaves intact, brush with olive oil on the cut side then place on grill cooking until the lettuce cut side begins to brown. Place on plates and drizzle with the dressing. Its a great presentation. Reply

    • Natasha
      natashaskitchen
      March 13, 2016

      Thank you for sharing that tip about grilled romaine. I’ve never tried that but I imagine it makes for a gorgeous presentation! Reply

  • Douglas
    February 3, 2016

    Hi,
    I used all of the ingredients above but put everything together before I blended it in. I chose to put in the extra olive oil together with everything .I did the same with the parmesan. This resulted in my dressing to be very runny and strong taste. Why did mine not end up creamy? Reply

    • Natasha
      natashaskitchen
      February 3, 2016

      Hi Douglas, I’ve had that happen before and it was because I tried it with extra virgin (this is why I specified not to use extra virgin in the recipe), also I added the oil too quickly rather than slowly adding it to the food processor – and that is the biggest reason. If you add the oil all at once and try to blend, it won’t get to a creamy consistency. I hope that helps for next time! Reply

  • Shelley
    January 7, 2016

    I made this once and it turned out perfect. Each subsequent attempt has been thin and runny. Any ideas what I may be doing wrong? Reply

    • Natasha
      natashaskitchen
      January 7, 2016

      Hi Shelley, are you using a different oil possibly and are you adding it gradually? Is there anything else you might be doing differently? Reply

  • December 31, 2015

    how long can this stay refrigerated? Reply

    • Natasha
      natashaskitchen
      December 31, 2015

      I’ve kept it refrigerated for up to a week.There isn’t anything too perishable in it so possibly longer but I haven’t tested it longer than that.  Reply

  • Marilyn
    December 19, 2015

    I knew this was the right recipe for me because I saw the picture of the grapeseed oil Vegenaise, and that’s exactly what I use, so I figured mine would turn out just as well. However, I did add one raw egg yolk because I wanted to make an authentic Caesar and boost the protein, and then I did not have parmesan (till I assembled the salad) so I added a little bit of feta cheese (I know, weird, but it worked) so the flavours could amalgamate in the fridge for a few hours. I only had extra virgin olive oil so I did half and half with avocado oil to mitigate the strong flavour. I even forgot to drizzle the oil slowly and it still became creamy. This was awesome and easy to make, thank you for the recipe! Reply

    • Natasha
      natashaskitchen
      December 20, 2015

      Thank you so much for sharing your method and modifications! Sounds delicious! Reply

  • Roxanne
    October 9, 2015

    I made this last night during a strong Caesar salad craving. I ate it straight away and thought it was a little too tart, a little too oily. Refrigerated the rest overnight and made another salad the next day, it was DELICIOUS! All the flavors had blended together and mellowed out really well. Definitely give it a little time to rest before using, it made all the difference in the texture/taste. Reply

    • Natasha
      natashaskitchen
      October 9, 2015

      Hi Roxanne, Thanks for sharing that tip! 🙂 Reply

  • johndeuf
    August 14, 2015

    so delicious !! I would put a tiny bit less oil, but this recipe made my day ! thank you. Reply

    • Natasha
      natashaskitchen
      August 14, 2015

      I’m so happy you liked it! Thank you 🙂 Reply

  • Christi
    June 19, 2015

    Waaay too much oil Reply

  • maureen
    June 17, 2015

    I made this recipe 3 times. The first time I used my food processor. It turned out thick and creamy but I used extra virgin olive oil and found it to have a strong taste. The 2nd time I made it I used just regular olive oil. I started to use my food processor, then switched to my hand cuisinart hand mixer as I was making a half batch. It worked out perfectly, nice and thick and smooth, until I decided to mix it just a bit longer, it turned runny, but still tasted good. The 3rd attempt I used my cuisinart hand blender with the whisk attachment and also made a half batch. This way I could drizzle the olive oil in with one hand mix with the other. It turned out perfectly.

    Maureen Reply

    • Natasha
      natashaskitchen
      June 17, 2015

      Thank you so much for sharing all your tips! I also did not have great results when using extra-virgin olive oil. Mine did not thicken and the taste was a little strong. Reply

  • lance sjogren
    May 27, 2015

    I love the fact that this has no raw eggs, which gross me out. Having some friends over next week for lunch and so I’ll mix up a batch and see how good it is. Reply

    • Natasha
      natashaskitchen
      May 27, 2015

      Same here – and raw eggs are not very safe for young children, pregnant women or the elderly. I hope you all enjoy it! 🙂 Reply

  • Jenny
    April 20, 2015

    This truly is the best Caesar dressing I’ve ever had! It has all of the deliciousness without the anchovies. My whole family loves it. Thanks for sharing! Reply

    • Natasha
      natashaskitchen
      April 20, 2015

      Thank you for such a great review Jenny and you are welcome :). Reply

  • Olga
    January 27, 2015

    Hi,
    Can I make this in a regular blender? Reply

    • Natasha
      natashaskitchen
      January 28, 2015

      Olga, you can use it if you have powerful enough blender to cut air in to it for the dressing to thicken. Readers had mixed results with using blenders so I won’t recommend it. Hope this helps :). Reply

  • Amanda
    November 24, 2014

    i made this tonight in my blender, but I had no problem getting it to thicken up. It helps if your ingredients are at room temperature when doing it in the blender. I also added some red wine vinegar and some Worcestershire sauce. Very yummy! Reply

    • Natasha
      natashaskitchen
      November 24, 2014

      What kind of blender did you use? I think a powerful blender like blendtec or vitamix would work but I’m not sure a regular one would incorporate enough air into the mixture like a food processor would. Reply

  • lisa
    November 9, 2014

    BEST. CAESAR. DRESSING. EVER….PERIOD!!!! I don’t know how long it would last, because we ate it all the first day! FRESH & DELICIOUS!
    Thank you! Reply

    • Natasha
      natashaskitchen
      November 9, 2014

      I’m so happy you loved it 🙂 Reply

  • Jesse
    October 16, 2014

    I made this in a Vitamix with Just Mayo (vegan) and it was SO thick I had to add an extra cup of olive oil. And it’s still really thick! Like aioli! I might dilute it with water as I use it for dressing? Reply

    • Natasha
      natashaskitchen
      October 16, 2014

      I know the Vitamix is a very powerful machine and in my experience, the longer I mixed it in my food processor, the thicker it became. It may just have gotten overmixed. Since the mayo acts as an emulsifier, it won’t help to add oil and continuing to beat it at really high speeds – it will just thicken more. I haven’t tried diluting it with water so I’m not sure what it would do to the dressing. Let me know what you ended up trying. Reply

  • Linda
    July 16, 2014

    I made a double batch of this dressing for my grandson’s christening party. I used a hand manipulated food processor and regular olive oil, adding 2 tbsp. of the oil at a time and cranking 10x in between. It came out perfectly. The guests loved it!! The salad was the first thing to go! Thank you for a terrific recipe! Reply

    • Natasha
      natashaskitchen
      July 16, 2014

      I’m so glad you enjoyed it! Thank you for sharing how you made it! You’re the second person to have great results with an immersion blender. Thanks for the great review 🙂 Reply

  • Jennifer
    July 13, 2014

    Great recipe! Thanks! Super easy, I don’t have a processor so I just used my Braun hand mixer inside a large mason jar. Followed the recipe exactly and poured the oil in a slow thin stream while pulsing the hand mixer. Thickened up perfect. We like ours a bit creamier so I added 2more tbsp of mayo, put the lid in the jar and kept in fridge until dinner. Super easy and fresh! Reply

    • Natasha
      natashaskitchen
      July 14, 2014

      I’m so glad you liked it! I never would have thought to use my immersion blender for this! It’s awesome to know that it works. Thanks so much for sharing! Reply

  • Mila
    April 3, 2014

    Natasha, this dressing is sooo good! I tried and tried but eventually gave up on trying to buy a good caesar dressing from stores, and I also tried making it myself going off of another recipe site and it was a complete disaster. With your recipe, I took the liberty of adding a few anchovies and lowering the amount of salt (because I added anchovies), and it turned out simply amazingly delicious!!! Also, because I didn’t have any lemons, I used a packet of True Lemon and I don’t believe that by doing so I made the results worse :). Thank you so much for sharing! Reply

    • Natasha
      natashaskitchen
      April 3, 2014

      Thank you for a great review Mila, keep checking the site, I might have one or two more dressings on the site shortly :). Reply

      • Mila
        April 8, 2014

        I will :), thank you! For now, I am making a 2nd batch of caesar :), had peope over and even my sister-in-law who doesn’t do dressings at all loved it! So now it’s gone, time to make more 🙂 Reply

        • Natasha
          natashaskitchen
          April 8, 2014

          That’s awesome! I’m so happy you’re enjoying the recipe. I’m working on a great ranch dressing currently. It’s still in the testing stages but I’m getting there! 😉 Reply

  • Gerry
    March 5, 2014

    Really like this one. However I did use a blender as I have no processor. I have to say mine turned out just fine. Thick and creamy with a few bits cheese but not really bad at all. Maybe the very slow drizzle of the oil is the clue. Reply

    • Natasha
      natashaskitchen
      March 5, 2014

      I’m so glad you liked it. I think a good blender will do the job too 🙂 Reply

      • Martin
        March 11, 2014

        Easy and delicious! Thank you for an excellent recipe! I used a blender, came out thick and creamy. Reply

        • Natasha
          natashaskitchen
          March 11, 2014

          Thanks Martin! I’m so glad you liked it 🙂 Reply

  • Mike
    January 29, 2014

    Just thought I would weigh in. I made this for supper tonight. The kids loved it. In their minds the only competition is Red Lobster’s ceasar dressing. Thanks for making me look good. By the way, I used a blender and dumped the oil in all at once and it came out creamy. Obviously results do vary. If you leave the blender on it doesn’t mix well. If you pulse or just turn it on for a few seconds, turn it off until the air bubble comes up, and repeat. It will mix. Reply

    • Natasha
      natashaskitchen
      January 29, 2014

      That’s fantastic that the kids loved it (isn’t that the best feeling?). Thanks for weighing in 😉 Reply

  • April
    December 31, 2013

    Natasha,I made this dressing and it was easy and delicious.I used a wisk since I couldn’t find the blade to my food processor. It came out creamy and it was sooo good I wanted to lick the bowl. Thanks for sharing the recipe. Reply

    • Natasha
      natashaskitchen
      December 31, 2013

      That’s awesome! Doesn’t it smell amazing too? I’m so glad you loved it 😉 Reply

  • CajunLadySue
    December 22, 2013

    Went on line this morning to look for a good Caesar dressing and came across yours. I read the comments and I have all I need to try it out for dinner. Can’t wait to let you know how it turned out. I am rating this on what goes into the dressing right down to the type of mayo that is being used. Reply

    • Natasha
      natashaskitchen
      December 22, 2013

      I hope you love everything about it! 🙂 Reply

  • Gina
    November 22, 2013

    This came out really, really bad when adding the olive oil. I find that it’s just fine when all the other ingredients are combined in a food processor sans the oil. (I tried two batches; once with extra virgin, and once with ‘normal’ oil) Reply

    • Natasha
      natashaskitchen
      November 22, 2013

      Thank you so much for your input! I’ve just updated this recipe today (actually about to put in new pictures and I reduced the oil quite a bit. New and improved 🙂  Reply

  • Tonya Tosh
    October 17, 2013

    Hello …I’m wondering, where are the anchovies? It seems like that’s a pretty vital part of a Caesar. Unless I’m missing something and this is a vegan site, but no, there are eggs (mayo)? Just curious.
    Also, for those having trouble thickening the dressing an added egg yolk will help, along with adding the oil slowly (as I believe you’ve mentioned). Reply

    • Natasha
      natashaskitchen
      October 17, 2013

      This is an anchovy free version. I’m not a fan and this is definitely not a vegan site 🙂 I haven’t tried the egg yolk for food safety reasons and my son was sensitive to eggs for awhile, but yes, you’re right. A typical caesar dressing has anchovies. Reply

  • Rosemary
    October 10, 2013

    I found your recipe last night and tried it in my “Ninja”. Didn’t blend everything in stages as your recipe recommends, just dumped all the ingredients in and blended. Came out runny because I did not follow your instructions but it tasted amazing – love it, thanks! Enjoyed a fantastic Caesar Salad for lunch today. Reply

    • Natasha
      natashaskitchen
      October 10, 2013

      You are welcome Rosemary, I just bought more salad ingredients today, so might make some of that dressing again :). Reply

  • susan
    September 20, 2013

    easy recipe. Made it in my vitamix, it was nice and thick. But it was somewhat bland and tooooo lemony. I had to add extra mayo, some sugar, and more garlic, plus another half a cup of fresh parm to make it palatable. Reply

    • Natasha
      natashaskitchen
      September 20, 2013

      It’s good to know that a Vitamix works well for this. A regular blender wouldn’t cut it 😉 Reply

  • Tanya
    August 3, 2013

    Yes, I used the dijon and mayo. I never could get it to thicken, so I didn’t add the cheese… I’ve read all the nice comments about how it turned out the first time and cannot figure out what went wrong for me. I’m not really a novice in the kitchen and I’ve made mayo before… Just would like to figure out what I did wrong. Do you think I could have over-processed it? How long does it take to thicken? I’ve used avocado oil, but don’t think it should be a problem… Reply

    • Natasha
      natashaskitchen
      August 3, 2013

      Did you use avocado oil in this recipe? I haven’t tried with avocado oil, just with olive oil. I wonder if that could be it? It takes maybe 2-3 min. I wish I had timed it. Next time I make it, I’ll have to time it. Reply

  • Tanya
    August 3, 2013

    I am so disappointed, I’ve tried it twice in my really nice Kitchen-Aid processor, that does a great job on everything. It is watery no matter what. I followed the recipe to a t, took care to pour oil very slowly, but it still doesn’t thicken… How long do you process it to get it to thicken? Do you think omitting the yolk, that’s in original recipe, causes it? So many nice ingredients wasted, sigh… Reply

    • Natasha
      natashaskitchen
      August 3, 2013

      I’m not sure what could have happened? I have a decent food processor but it’s nothing fancy and it thickens up. Did you use the grey poupon and mayo? It helps as an emulsifier to thicken it up. Did you wait to let it thicken before adding the cheese? Sorry 🙁 I don’t know what else it could be… Reply

  • Sharon
    July 13, 2013

    Used to make this all the time, but lately it seems to separate and be oily. I make it in a bullet ahead of time and put it in the fridge until serving. Why does it separate? Reply

    • Natasha
      natashaskitchen
      July 13, 2013

      It would only separate if you haven’t beat it long enough. Have you always made it in the bullet? Reply

  • Amy
    July 10, 2013

    Great ceasar dressing. I added anchovies just to add that extra flavor. Yummy Absolutely no need to buy ceasar from the store. Supper simple recipe and you most likely have most of the ingredients already. Reply

    • Natasha
      natashaskitchen
      July 10, 2013

      Thank you Amy :), I’m glad you like the recipe. Reply

  • Britt
    July 5, 2013

    I made this with a magic bullet and the consistency was thick at 1 cup of oil, but when I added the other half cup it came out runny! I guess next time I’ll just stick to one cup of oil. Reply

    • Natasha
      natashaskitchen
      July 5, 2013

      That’s interesting, I wonder if the magic bullet wasn’t as effective after the first cup? Reply

  • Paula
    July 4, 2013

    Perfect Caesar! I was so glad to see a recipe that didn’t call for raw eggs. After tasting it I couldn’t resist adding a couple dashes of Worcestershire sauce and next time I will add some anchovies just for giggles and we like that flavor. It worked perfectly in my mini food processor although it did come up to the top of the container but since my Mini Cuisinart has holes in the top I could easily drizzle in the oil which I thought was a perfect amount. The 1.5 cups is perfect. The texture was rich, creamy and thick. I cannot wait to put it on our 4th of July salad in an hour – it’ll be so delicious! Thank you for your very concise instructions – it was a perfect dressing the first time. Reply

    • Natasha
      natashaskitchen
      July 4, 2013

      That’s awesome!! I’m so glad you enjoyed it and thank you for the great review! 🙂 Reply

  • Jenny
    July 2, 2013

    This came out perfectly, except, personally I found it waaaaay too salty. I would half the salt content, at least. Parmesan is very salty, and raw garlic has a kind of spicy saltiness to it. Everything else though, yum! Reply

  • Alina
    June 24, 2013

    Hi Natasha,

    I made this dressing this weekend and loved how easy it was! It turned out yummy, although I found it to be a little bit high in oil. How can I reduce a little bit oil yet still have the same taste, but just lighter in oil? Only thing I can think of is using half stock/oil instead of 1 1/2 cups oil.

    Let me know what you think.
    Oh and the oil I used was canola/olive oil combined since I was out of olive oil. Reply

    • Natasha
      natashaskitchen
      June 24, 2013

      The oil is what thickens it up. I think it would be a little watery with half stock. I think it might be a little lighter in taste with 100% olive oil. Reply

  • jeremy
    June 21, 2013

    Thanks for the delicious recipe idea. I have been disappointed with other recipes I have tried. I did add some anchovies and a farm fresh egg. Couldn’t be happier with the results. Thank you! Reply

    • Natasha
      natashaskitchen
      June 21, 2013

      I would have loved to try your dressing. That sounds nice; anchovies and farm fresh egg. Mmmm Reply

  • jelena
    June 17, 2013

    Hi Natasha! Tried making this dressing…hmm no luck!had to use a blender because i dont have a food procesor, maybe i should invest into one!!lol! came out runny and very acidic, maybe my lemons was too juicy!!i even added some half and half to add some body to it, but it still wasnr right! Oh well, its always a next time! Reply

    • Natasha
      natashaskitchen
      June 17, 2013

      Oh man that is a bummer. I’ll blame the blender. I think you really need the blades of a food processor to cut through it unless you have a really strong and fancy blender. You might try a little less lemon next time. Did you have very large lemons? Reply

  • stella
    June 17, 2013

    Greetings from Greece! The recipe is really helpful and delicious! Congratulations and keep going Natasha! Reply

    • Natasha
      natashaskitchen
      June 17, 2013

      Thank you Stella and welcome to the site :). I hope you will find some more new favorites. Reply

  • June 13, 2013

    I made this a few days so and it was perfect! My new go-to dressing! Reply

    • Natasha
      natashaskitchen
      June 13, 2013

      That’s awesome! Thanks Gina! 🙂 Reply

  • Lidiya
    June 13, 2013

    Natasha, will the dressing work if I use regular oil? Reply

    • Natasha
      natashaskitchen
      June 13, 2013

      Canola oil should work fine. The olive oil just makes it healthier 🙂 Reply

  • Lidiya
    June 8, 2013

    Natasha. can I use freshly Grated Parmesan cheese? Reply

    • Natasha
      natashaskitchen
      June 9, 2013

      Yes Lidiya, absolutely :). Reply

  • Alla
    June 4, 2013

    I’ve been following you for awhile and I just love your recipes and this one is no exception!! I’ve tried other recipes but yours is very light and very easy. With ingredients that I always have.
    Thanks for all your work and amazing recipes! Reply

    • Natasha
      natashaskitchen
      June 4, 2013

      Aww thanks Alla. You’re awesome. Happy cooking!! Reply

  • Jeanna
    May 28, 2013

    I made this with a food processor and it came out runny…. However I think there may be a little too much lemon juice. The ingredients say 1/3 cup lemon juice but the directions say 1/2. If I were to make it again I would add 1/4 cup to see if that helps make it less runny and probably 3 tbs mayo. But I love how this recipe doesn’t call for a cup of mayo like other recipes. And the taste was much better after i added a little more mayo, was less bitter. Reply

    • Natasha
      natashaskitchen
      May 28, 2013

      It was supposed to be 1/3 cup lemon juice. Sorry, I missed that in the instructions. It’s fixed now. You might try blending it just a little longer on the strongest speed next time to thicken it up. Reply

  • candarae
    May 15, 2013

    Looks yummy! But why do you press the garlic before putting it in the food processor? That seems unneccessary? Reply

    • Natasha
      natashaskitchen
      May 16, 2013

      This is to insure that there are no chunks of garlic in the dressing. Reply

  • Wala
    April 9, 2013

    hello! I followed the recipe exactly except that I used extra virgin olive oil. The taste of the olive oil was too strong and the dressing was way too sour! Reading all the good comments, I was determined to get it right so here’s what I did:
    Doubled the mayo and mustard and garlic. I used the juice of one lemon which was less than half of what the recipe called for. I used half a cup of extra virgin olive oil AND a quarter of a cup vegetable oil. When I added the oil through the opening at the top of the food processor I used a tea spoon to pour the oil in slowly. This turned out DELICIOUS! Thank you!!! Reply

    • Natasha
      natashaskitchen
      April 9, 2013

      Yes extra virgin probably would have too much of the distinct olive oil flavor. Thanks for sharing what you did with the recipe!! Reply

  • Cira
    April 6, 2013

    I made your ceaser dressing tonight, it was excellent. the only thing I did

    different was use only l lemon.everyone loved it. Thank you. Reply

    • Natasha
      natashaskitchen
      April 6, 2013

      I’m glad you enjoyed it 🙂 Thanks for taking the time to let me know! Reply

  • Erika
    March 31, 2013

    This didn’t work for me. At all. I thought I added the oil slowly but it was still super oily with gritty bits of Parmesan. Seemed like too much oil for the recipe. The taste wasn’t bad, though i had to add way more cheese and some vinegar to counteract the oil. I’m willing to give it one more try. Reply

    • Natasha
      natashaskitchen
      March 31, 2013

      I just made this again last week. Did you use a food processor or a blender? I think you get the best results in a food processor. Reply

      • Erika
        April 9, 2013

        I used a food processor. Reply

  • Luba
    March 18, 2013

    Natasha, this is fantastic! You’re right- you can’t compare to a store bought brand! Makes me want to eat a salad every meal .. Reply

    • Natasha
      natashaskitchen
      March 18, 2013

      Oh I’m glad you enjoyed it. I also made it this past weekend 🙂 Reply

  • chris
    March 8, 2013

    How do I make my wife follow the recipe? She looks at the picture, reads the instructions and then does something completely different. I try to tell her she wouldn’t want the pharmacist to do that but it’s just not getting through. Please help! Desperate of Avonhead. Reply

    • Natasha
      natashaskitchen
      March 9, 2013

      Lol. pharmacist. I’m not sure what to tell you; just that recipes tend to work better when you follow the instructions 🙂 I guess it’s good that I include a photo tutorial 😉 Reply

      • goodcookermomma
        May 14, 2013

        You could always, you know… show her how it’s done? Reply

  • Snezhana
    February 27, 2013

    Yum! I want to make this but I’m wondering…after you make it and store it, does the oil come to the top of the dressing or does it stay mixed in with the rest of the ingredients? Reply

    • Natasha
      natashaskitchen
      February 27, 2013

      It stays mixed 🙂 Reply

      • Snezhana
        February 28, 2013

        I made it and it is honestly the best dressing I have ever had! My dad says we wont be buying store bought from now on because of all the junk in it and it does not compare in taste!
        Thank you so much! Reply

        • Natasha
          natashaskitchen
          February 28, 2013

          Awww that’s awesome! Thanks for sharing that with me. It makes my heart glad 🙂 Reply

  • Patrick
    February 23, 2013

    I’ve made this dressing twice now, and here’s the hot tip….
    It will never thicken in a blender. It will, however come out amazing..
    in a Bullet w/the whipping blade. I Add 3 anchovies, and use TJoes organic mayonnaise which is better than anything out there. Also, a mixture of light
    and extra virgin olive oils is perfect. The first round was too green and grassy, not to mention thin(blender) The 2nd go round, was in a word, exceptional.
    THE TEXTURE IS PERFECT IN A BULLET.
    A serving suggestion…use whole hearts of romain, and drizzle over the top,
    micro plane Parmesan cheese, and grind lots of pepper.
    Ur guests will go crazy over this, guaranteed! Reply

    • Natasha
      natashaskitchen
      February 23, 2013

      Ooh sounds pretty! Thanks Patrick! I need to get myself a bullet. I’ve heard good reviews about it! Thanks so much for sharing your tips and insights 🙂 Reply

    • Annett
      May 14, 2013

      Hey Patrick …how do you pour the oil while blending in a bullet? I have the magic bullet too but there is no way you can pour the oil while blending?
      Annett Reply

  • pedro
    February 11, 2013

    I make mine with fine Parmesan and a whisk since I hate cleanup. It comes out nicely… like the very little mayo involved in the recipe. Reply

    • Natasha
      natashaskitchen
      February 21, 2013

      Does it come out thick enough with the whisk? Reply

  • Kate
    February 9, 2013

    I made this today. It turned out well! I made it in a food processor so it didn’t turn out watery, but it was still not as creamy as store bought dressing. Your recipe called for a 1/2 cup of lemon juice and after squeezing out two medium sized lemons, I had only 1/4 cup. I used another lemon and ended up with a little more than 1/4 cup lemon juice. I’m glad I didn’t decide to keep squeezing more lemons because the dressing turned out pretty sour, though still good in it’s own unique way.
    Love your site! I’m trying the Cheesecake Danish next! Reply

    • Natasha
      natashaskitchen
      February 21, 2013

      A good citrus juicer will get the most juice out of your lemons. I recommend this one :). Reply

      • Kate
        March 19, 2013

        I’ll have to get one, it seems that I’m picking all the recipes with lemon juice! lol Reply

  • Katherine
    August 22, 2012

    I made this recipe exactly. epic fail!!!! Tastes nothing like Caesar dressing.
    Weirdly tart, with chunks of Parmesan. Had to throw it out and now have to go to the grocery store to buy Caesar Reply

    • Natasha
      natashaskitchen
      August 22, 2012

      I’ve had a couple people say that it didn’t work out for them when they used a blender instead of a food processor. Was that the case? I didn’t have any chunks of parmesan after blending it in a food processor. If you were using a food processor, I’d blend it a little more to break up the parmesan. Fresh caesar dressing does taste a little different than store-bought because it is fresh; I thought it tasted better. Sorry it didn’t work out for you. That’s a bummer 🙁 Reply

  • Elena
    July 30, 2012

    Natasha, does the dressing turn out kind of runny or more solid like traditional ranch dressing? Mine turned out kind of runny but that may be because I used a mixer cause I don’t have a food processor. Reply

    • Natasha
      natashaskitchen
      July 30, 2012

      You do need a food processor for this recipe. I think it’s the way the blades cut through the dressing that thickens it. It’s not as thick as ranch dressing, but it should be pretty creamy. Reply

  • YanaP
    June 20, 2012

    My processor doesn’t work with lid off…which doesn’t allow me to add oil per instructions. What do you suggest? Reply

    • Natasha
      natashaskitchen
      June 20, 2012

      Does your processor have a hole on top with a plunger? I pour mine through that opening. Reply

  • June 1, 2012

    I followed the directions exactly (especially regarding the oil), and it came out great! Reply

    • Natasha
      natashaskitchen
      June 1, 2012

      Awesome!! Glad you liked it 🙂 Reply

  • Natasha
    natashaskitchen
    May 15, 2012

    I updated the recipe to emphasize that the oil must be added very slowly. And, thanks to Alina’s advice; a blender does not work well in thickening this dressing. Use a food processor for best results. An electric hand mixer may work but I haven’t tried it yet. Reply

  • Alina
    May 15, 2012

    I tried this twice and it would not thicken at all:( I used a vitamix blender but it was still as water. What am i doing wrong? How is a food processor different from a blender in this recipe? Reply

    • Natasha
      natashaskitchen
      May 15, 2012

      I read up on it and I guess it’s kind of like making mayo; it sometimes works with a blender and sometimes does not (not sure why exactly). I know it works with a food processor and I’ve also read that an electric hand mixer works well (but haven’t tried an electric hand mixer myself). You also have to add the oil really slowly. I think it has something to do with how the blade cuts through the oil. It’s good to know that a blender doesn’t work well. I’ll add that to the recipe; It’s a bummer that it didn’t thicken with the blender; that must have been disappointing 🙁 Thanks for letting me know. Reply

  • Lina
    May 10, 2012

    Natasha, am I able to use the extra virgin olive oil for this? Reply

    • Natasha
      natashaskitchen
      May 10, 2012

      The original recipe called for a mild/regular olive oil and I never tested any other oil. Sorry that’s not very helpful. It probably would taste different since the extra virgin has a distinct flavor. Reply

      • Lina
        May 14, 2012

        Hmm.. Interesting because I never heard of mild olive oil and sadly haven’t come across one. What brand do you use? I’ll try to but it online perhaps.
        Thanks so much! Reply

        • Natasha
          natashaskitchen
          May 14, 2012

          I purchased the “pure olive oil” at Costco. The “extra light” one should work too. Reply

  • May 8, 2012

    Mouth watering!! Looks amazing!! Reply

    • Natasha
      natashaskitchen
      February 21, 2013

      Thank you Maria, I hope you love it :). Reply

  • JulieK
    May 7, 2012

    How clever! I have all the ingredients, and will make this tonight for dinner! With a baked salmon and fresh salad! Thank YOU!! Reply

    • Natasha
      natashaskitchen
      May 7, 2012

      That sounds like an ideal dinner! Hope you love it! Reply

  • Maria
    May 7, 2012

    This sounds so yummy and delicious! I love to split my chicken into freezer bags and pour in some ceasar dressing and freeze, so easy and delicious! But no anchovies/paste in this recipe? But if I was to add anchovy paste, how much would you recommend? Reply

    • Natasha
      natashaskitchen
      May 7, 2012

      It’s good to know that ceasar makes a good marinade. I suspected that it would. The original recipe said to add 8 to 10 anchovy fillets. I’m not sure how that converts to anchovy paste. P.S. sorry for the late reply; I haven’t been home all day to get my hands on the recipe. Reply

  • May 6, 2012

    I’m excited to try this. It sounds so good and looks perfect. Thanks! Reply

    • Natasha
      natashaskitchen
      May 6, 2012

      You’re welcome Veronica! I hope you love it as much as we do! We finished our last bottle; I better buy more lemons and make another batch. It motivates us to eat more salad. 😉 Reply

  • alina
    May 6, 2012

    Can you use a blender? Reply

    • Natasha
      natashaskitchen
      May 6, 2012

      I’ve only made it with a food processor since that was the recommendation from Ina Garten. A blender might be ok for a smaller batch but I’m not sure if it will bring this recipe to the proper thickness. Honestly I just haven’t tried it with a blender. Reply

  • May 6, 2012

    Wow, it sure sounds simple enough to make and very delicious. I will have to try it for my next salad. I love making home made dressing for salads. Have you ever made a homemade mayo? I heard its really good, but I have not tried it yet. Reply

    • Natasha
      natashaskitchen
      May 6, 2012

      I haven’t tried yet but I hear it’s a similar process with pouring the oil in slowly. Reply

      • November 22, 2013

        if you replace the mayo with egg in this recipe, you have made your own mayo 🙂 Reply

        • Natasha
          natashaskitchen
          November 22, 2013

          That’s true, I was trying to make this a recipe that was safer for all ages to eat; one without a raw egg :). Reply

  • Zhenya
    May 6, 2012

    I love all real ingredients in this and though I can’t sniff through the screen, I can tell its delicious! Will definitely make this. Any idea how long it can be refrigerated for? Reply

    • Natasha
      natashaskitchen
      May 6, 2012

      All of the ingredients in the dressing hold pretty well. I’d say it’s freshest the first week but will probably last a good two weeks. Mine was gone by day 2!!; I made a big Ukrainian family sized salad and everyone just loved it! Reply

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