Homemade Caesar Dressing

I wasn’t one to choose a salad over a pasta when dining out. But if I had to choose a salad as a side, my choice was always Caesar Salad. I tend to like my salads overdressed. What I didn’t know back then was I defeated the purpose of even consuming something healthy. 

Caesar dressings in restaurants are often made with canola oil which I now know to be terrible! Canola oils are partially hydrogenated oils which results in trans-fats! Trans-fats can cause inflammation, cardiovascular problems and increase the risk of cancer. Consuming it once in a while when dining out is okay but everyday can be detrimental as toxins can build up over time and can mess up with our liver functions. Here’s my simple homemade caesar dressing, I hope you enjoy it as much as I do!

Homemade Caesar Dressing
Yields 2 Cups
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  1. 2 egg yolks
  2. 1 Tbsp dijon mustard
  3. 1/4 cup fresh lemon juice
  4. 2 cloves garlic, minced
  5. 1/4 cup anchovy fillets, minced
  6. 2 Tbsp capers, minced
  7. 2 cups avocado oil
  8. 1 Tbsp coconut aminos (optional)
  9. TT sea salt
  1. In a bowl, place egg yolk, dijon mustard, lemon juice, garlic, anchovies and capers. Whisk until everything is mixed well.
  2. While continuously whisking, slowly stream in the avocado oil. Continue to do this until all the oil has been used up. The dressing should be slightly thick enough to pour as a dressing. Whisk in coconut aminos if using. Season to taste with sea salt and extra lemon juice if needed.
  3. If you find that itโ€™s too thick, whisk in some filtered water until youโ€™ve reached your desired consistency.
The Bella Life https://thebellalife.ca/
Bella’s Notes

  • Caesar dressing is basically a flavoured mayo as the process is practically the same
  • This dressing should keep for two weeks in a sealed container in the refrigerator
  • 2 cloves of garlic is roughly about 1 Tbsp minced
  • 1/4 cup of lemon juice is approximately 1 medium sized lemon
  • A light olive oil can be used in place of avocado oil
  • TT means add to taste
  • Taste your dressing prior to adding salt as it may already be salty enough from the anchovies
  • Add an extra squeeze of lemon juice if your dressing taste a bit salty
  • I use coconut aminos in place of anything with soy sauce or tamari. In this particular recipe, the Chef’s secret is usually Worcestershire Sauce and Tabasco at the end. Because I no longer use those two processed condiments, I decided to add in coconut aminos and I really loved it!
  • Red wine vinegar can be added into this recipe for extra zing, use half the amount of lemon juice and replace the other half with red wine vinegar

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