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This Low Carb Homemade Caesar Salad Dressing is made in a food processor and uses real and healthy ingredients!
The Best Low Carb Caesar Dressing
Low carb caesar dressing can be added to any type of recipes. You can make casseroles with it, make your favourite Caesar salad with it, dip vegetables in it, coat some chicken or make sandwiches with it instead of using my low carb mayonnaise. I used this recipe to make my Shrimp Caesar Salad last year and skipped the parmesan to keep it paleo.
Pair this recipe with my grilled chicken caesar salad and my low carb croutons and you have the perfect caesar salad! You can also use this keto caesar dressing as a pizza sauce on my low carb pizza crust recipe.
How to make Caesar Dressing using a food processor
Making homemade caesar salad dressing is just like making homemade mayonnaise. You just need to add some basic base ingredients to a food processor and slowly drizzle a bit of light olive oil while processing. It's important that you do not stop the food processor while you're adding the oil in so that it can perfectly emulsify.
When two liquids that are immiscible, meaning they separate when mixed together, are mixed together at high speed, this process is called emulsifying. By adding an oil to the base ingredients of this recipe, and processing it at high speed, non-stop, in a food processor, the oil is able to blend with the egg yolk/lemon juice/anchovy sauce without any problems. As your oil mixes with the other substances, it will thicken and create a delicious spreadable cream!
Caesar dressing originally used Worcestershire sauce instead of anchovy, but I wanted a version that didn't have any added sugars so anchovy sauce was perfect. I personally like to add lots of oregano and black pepper to my caesar dressing as it adds so much flavour. The final step to a caesar dressing is to add some parmesan and mix everything together once more.
Finally, you can use any type of oil when making low carb caesar dressing. I prefer to use healthier oils like olive, avocado oil or macadamia oil, but you can use any type you want. Just make sure to use LIGHT TASTING olive oil. Extra virgin olive oil is much too strong and bitter in flavour that it will not taste good in any recipes that make aiolis.
Now this recipe makes a pretty thick caesar dressing, the way I like it, but if you like your caesar dressing to be more on the runny side, add a few tablespoons of almond milk until your desired consistency. If you do add some milk, though, just remember that the portions might get bigger or smaller so make sure to calculate that in the nutritional information!
Are raw eggs safe to eat?
If you're worried about using a raw egg in your caesar dressing, just make sure to use pasteurized eggs or in-shell pasteurized eggs. You cannot pasteurize your eggs at home, so please make sure to buy some already pasteurized ones. You also have to make sure to eat your caesar dressing within a week because we are using raw eggs and our dressing isn't cooked on low heat like in factories.
Eating raw eggs in Japan is quite common and cases of salmonella are less frequent than in the US, so all eggs here can safely be eaten raw. They wash them more and have active salmonella treatment for the chickens so they are different than the eggs from the US. Our eggs also expire within 10-14 days and do not last longer than that unlike the eggs back home that last 1-2 months in the fridge.
If you absolutely do not want to use a raw egg, no problem! Instead of using an egg yolk and light olive oil, just use a cup of mayonnaise and mix all of the ingredients together. You'll have an easy caesar dressing without having to use a food processor!
How to fix a broken aioli:
If you add your oil too fast or if you whisk the ingredients together too slowly, your homemade caesar salad dressing can easily break. Here are a couple of tricks that have helped me save my caesar dressing multiple times! This trick can also be applied to homemade mayonnaise, lemon curd, hollandaise, bernaise and different salad dressings!
- Place an egg yolk in a new bowl and slowly add your broken caesar dressing into the bowl while whisking vigorously. The broken caesar dressing should thicken up as you add it to the fresh yolk. Once it's all added, it's now good as new!
- Another trick you can do is the cold water trick. Add one tablespoon of water to a large bowl and add your broken caesar dressing a little bit at a time and whisk vigorously until it's all added in. It should get thicker just like the first trick!
Recipe Card
Homemade Caesar Salad Dressing
Equipment Needed
- Food Processor
Ingredients
- 1 egg yolk
- 2 tsp dijon mustard
- 1 tbsp anchovy paste
- 2 tbsp lemon juice
- 2 cloves garlic
- 1 tbsp oregano
- 1 tsp salt
- 1 tsp black pepper
- 120 ml light olive oil (or avocado oil)
- 70 g parmesan (skip for paleo)
Instructions
- In a food processor add all of the ingredients except the olive oil. Pulse for 30 seconds until all nicely blended together. Add the olive oil in a slow stream while pulsing. Food processors usually have a small hole on the cover to add liquid. Pulse until all of the oil is added. This will thicken the salad dressing.
- Continue this until you have added all of the oil to the food processor. Your dressing should be pretty thick right now.
- Add the parmesan and blend for 20 more seconds and you're all done!
Notes
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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Debra Toma
Oh yeah, that's what I'm talking about! Easy and deeelicious!
Lindsay
Is this 0.41 net carbs for all 16 Tablespoons? I don’t see how many servings the recipe makes and the size of each serving.
Thx
Mira
It makes 16 tablespoons and each tablespoon is 0.41g.
Melody
Great recipe, easy to make, yummy.
Michael
This recipe was great. I didn't have anchovy paste, so I subbed a TBSP of Worcestershire. Looked up a bottled Caesar from the store and wow what a difference in ingredients. Finding good recipes like this will be key to successfully integrating the plant paradox diet in my life.
Debby
My go to Caesar Dressing!
Very good; my whole family loved it (which is a challenge believe me)
I used an immersion blender and that worked great as well.
Added a few red pepper flakes to spice it up a bit.
Lori
Made this dressing the other night and I think I'm in love! I've had ceaser salad three days in a row now. This is hands down the best ceaser dressing I've ever had. I love garlic so I double the garlic in the recipe but kept everything else just as is! Great recipe!
Francesca
How much does the nutritional information differ if you opt to use mayo instead of a raw egg? And can egg beaters be used to replace the raw egg?
Mira
It shouldn't really differ as mayo or homemade mayo have the same ingredients. I have never used egg beaters before, if it's just egg whites from a carton, then it should work.
Glenna
Any suggestions on how to make this without a microwave ?
Thanks!
Mira
Hi Glenna, you don't need a microwave to make this recipe!
Cathie
Your garlic croutons are delicious Mira. I made a batch a couple of weeks ago so that I could make chicken Caesar salad for my husband’s Lunch.
Whilst they were cooling, I ate the crumbs as they’re not croutons. Then I tidied it up by eating the smaller bits of croutons, then I began eating the pieces that were a little larger but still not the same size as the others ..... then I put them in a ziploc bag and into the freezer before I ate the whole lot!
Well done on all the testing and delivering a failsafe recipe for your followers.
Mira
Ahaha, thank you! I tend to do that too. They're such a yummy snack!
James
This looks pretty easy to make! Thanks for sharing
Janet
I have found that I can make perfect mayonnaise every time by placing all the ingredients (egg, oil, etc) into a mixing cup for a stick (immersion) blender. Then put the blender into the cup, resting on the bottom. I turn on the blender and slowly lift the blender up. It takes less than two minutes and I never have to worry it will break. That method pulls the oil into the emulsion at the perfect rate. I tried the drizzling into a food processor method multiple times and never got it to work.
Mel
Yep that's the way I get it done too!