If you love salads as much as I do, you can probably relate: I’m always on a hunt to find the perfect dressing.
Something, quick, easy and fuss-free that doesn’t require hard-to-find ingredients. Something that can turn those steamed broccoli florets into an irresistible treat and those humble lettuce leaves into a mouthwatering meal.
This keto caesar salad dressing recipe is a culinary revelation! Made with egg yolks (make sure your eggs are pasteurized), anchovies, parmesan and extra virgin olive oil. It has plenty of flavors — guaranteed. You’ll want to eat it straight from the jar.
Best Caesar Salad Dressing Ingredients
I like to keep this recipe simple without too many complex ingredients. You’ll need pasteurized eggs, extra-virgin olive oil, Parmesan cheese, anchovies, garlic, lemon juice, white wine vinegar, dijon mustard, Worcestershire sauce, salt and pepper.
How To Make Caesar Salad Dressing
Step 1
Grab your blender and add the egg yolks, anchovies, garlic cloves, lemon juice, white wine vinegar, dijon mustard and Worcestershire sauce. Use the pulse function to blend everything together into a thick paste.
Step 2
While blending, add the olive oil in a stream until it reaches a smooth consistency.
Step 3
Gently fold in the Parmesan cheese and season to taste with salt and pepper. Keep this caesar salad dressing in an air-tight jar. It’s best served at room temperature!
More Amazing Homemade Sauces
- Keto Spicy Garlic Aioli – Super easy Spicy Garlic Aioli is ready in 5 minutes and has less than 1 gram of net carbs per serving!
- 5-Ingredient Roasted Cauliflower Hummus – The PERFECT healthy snack, appetizer or spread when combined with some low carb vegetables.
Best Keto Caesar Salad Dressing
Ingredients
- 3 large Eggs yolks only, room temperature
- 1/2 cup Olive Oil extra virgin
- 1/4 cup Parmesan Cheese grated
- 5 Anchovies
- 2 cloves Garlic
- 1/2 small Lemon juice only
- 2 tbsp White Wine Vinegar
- 1 tbsp Dijon Mustard
- 1 tsp Worcestershire Sauce
- 1/4 tsp Salt
- 1/4 tsp Pepper
Instructions
- In a blender, add the egg yolks, anchovies, garlic cloves, lemon juice, white wine vinegar, mustard, and Worcestershire sauce. Pulse for a few seconds until blended into a thick paste.
- Add the olive oil in a stream while processing until smooth.
- Fold in Parmesan cheese and season to taste with salt and pepper. Store in an air-tight jar and serve at room temperature.
