The Bluster and the Burrow
Caesar Dressing
This homemade Caesar dressing delivers classic flavor with an easier, no-fuss technique using immersion-blender mayo, real Parmesan, and bright lemon. It’s rich, tangy, customizable, and perfect for salads, wraps, veggies, or dipping everything in sight.
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Equipment
Ingredients
Mayonnaise
- 1 whole egg
- 1 tablespoon lemon juice or white vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- 1 cup avocado oil
Caesar Dressing
- 1 cup mayonnaise
- ¼ cup buttermilk
- ⅓ cup Parmesan cheese grated
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire
- ½ teaspoon garlic grated
- ½ teaspoon anchovy paste
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt or to taste
Instructions
Mayonnaise
- In a tall container, add 1 whole egg, 1 tablespoon lemon juice or white vinegar, 1 teaspoon Dijon mustard, and ¼ teaspoon salt in that order. The egg needs to be at the bottom.
- Add 1 cup avocado oil on top.
- Place your immersion blender all the way to the bottom of the cup.
- Turn the blender on and hold it at the bottom of the cup. Do not move for about 20 seconds.
- When the mixture goes from oil to a thick white color, slowly lift the immersion blender up and down to incorporate all of the oil into the egg.
- When the entire container is consistently mixed, turn off the blender.
Caesar Dressing
- Zest the lemon and grate the garlic into a mixing bowl.
- Add 1 tablespoon lemon juice, 1 teaspoon lemon zest, 2 teaspoons Dijon mustard, ½ teaspoon garlic, 1 teaspoon Worcestershire, 1 teaspoon garlic powder, ½ teaspoon anchovy paste, ¼ teaspoon black pepper, and ¼ teaspoon salt . Mix until smooth.
- Stir in 1 cup mayonnaise.
- Add ¼ cup buttermilk a splash at a time until you reach your ideal consistency—spoonable or pourable.
- Fold in ⅓ cup Parmesan cheese.
- Refrigerate for at least 1 hour so the flavors mellow, deepen, and marry.
- Taste and adjust: more lemon for brightness, more anchovy for salt and umami, more pepper if you like a sharper edge.
Notes
Always use a microplane. Lemon zest, garlic, and Parmesan melt seamlessly into the dressing instead of clumping.
Balance the dressing:
- Too tart → add a bit more anchovy paste or Worcestershire
- Too bland → add lemon juice or a pinch of salt
- Too thick → add more buttermilk
- Too thin → stir in extra mayo or Parmesan
Nutrition
Calories: 3723kcal | Carbohydrates: 13g | Protein: 24g | Fat: 401g | Saturated Fat: 60g | Polyunsaturated Fat: 131g | Monounsaturated Fat: 197g | Trans Fat: 0.4g | Cholesterol: 290mg | Sodium: 3600mg | Potassium: 392mg | Fiber: 2g | Sugar: 6g | Vitamin A: 767IU | Vitamin C: 18mg | Calcium: 544mg | Iron: 3mg
