Homemade Mayo Caesar Salad Dressing

A quick and easy recipe for gluten-free homemade Caesar salad dressing made with clean ingredients and healthy fats (avocado oil) whipped up in a mason jar with an immersion blender.

Homemade Caesar Salad Dressing | Gluten-Free

Gluten-Free Homemade Caesar Salad Dressing

This is actually a recipe Brett makes that he adapted from Once Upon a Chef’s homemade Caesar salad dressing.  And it is one of our favorites!  We use homemade mayo and less of it (1/2 cup instead of a full cup) because we like it to be nice and garlicky with a strong anchovy flavor.  

Of course, you can adjust the amount of mayo to get it just right for you.  

It might be a little sacrilege to some people, but I love using mayonnaise as the base.  It is so quick and easy to throw together.  We make our own homemade mayonnaise with avocado oil (a healthy fat) and organic ingredients.      

If you don’t want to mess with making homemade mayo you can buy healthier mayonnaise made from avocado oil. Good options for cleaner store-bought mayo are:

And we actually like to make the salad with iceberg lettuce now.  We switched to iceberg when the E.coli outbreak happened to romaine and then we liked it.  So…    

Making Homemade Mayo with Avocado Oil

Brett started making homemade mayonnaise once he realized how easy it was.  Plus we usually have all the ingredients on hand in the pantry and fridge.  

To make 1 cup of mayonnaise, you will need:

  • 1 egg + 1 egg yolk
  • 1/2 tsp salt
  • 1 tsp organic raw cane sugar
  • 2 tsp organic lemon juice
  • 1/4 tsp organic dry mustard powder
  • 1 cup of avocado oil
  • a 2-cup, wide-mouth mason jar
  • an immersion blender

Brett usually washes the eggs before cracking them open to wash off any thing that might be lingering, since we are using raw eggs.  

Combine the ingredients into the wide-mouth, 2-cup mason jar.  Let them sit for about 15-20 minutes so the oil separates.   Then all you need to do is insert an immersion blender directly in the jar and blend.  And voila – easy healthified homemade mayo.

He usually makes it for our  “healthified” spinach artichoke dip while I’m prepping the rest of the ingredients.  But that recipe only calls for half a cup.  So we will have half a cup of mayo left.  And here is where menu planning is helpful.

gluten-free homemade caesar salad dressing with gluten-free croutons

I make sure that we have a use for the other half a cup of mayo, which is usually turned into a Caesar salad.  So my go-to has been making the “healthified” artichoke spinach dip over the weekend and then the Caesar salad makes a perfect meal for Meatless Monday!  

We just store the remaining half a cup of mayo in the same jar with a lid in the fridge.  Then when it’s time to make the Caesar salad, add all the ingredients for the homemade dressing into the jar and mix it up.  Toss with lettuce and garnish with Parmesan cheese, black pepper and gluten-free croutons. 

Oh and those beautiful croutons are actually Olivia’s Gluten Free Rosemary & Sage Stuffing.  I use it to make the best gluten-free stuffing for Thanksgiving and order a couple extra boxes to use a croutons for the rest of the year.  And every Caesar salad definitely needs a good crunchy crouton!

Want More Recipes that Use Mayo?

Pimento cheese made with goat milk cheddar cheese

Homemade Caesar Salad Dressing

A quick and easy recipe for gluten-free homemade Caesar salad dressing made with clean ingredients and healthy fats (avocado oil) whipped up in a mason jar with an immersion blender.

Course Salad
Cuisine American, Italian
Keyword Homemade Caesar Salad Dressing
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Author Deana Larkin Evans


  • 1/2 cup homemade or avocado oil based mayo
  • 1 clove garlic, finely minced or pressed
  • 1 tsp anchovy paste
  • 2 tbsp lemon juice
  • 1/8 tsp dry mustard powder
  • 1 tsp GF Worcestershire sauce (Lea & Perrins)
  • 1/2 cup grated Parmesan cheese


  1. Add all ingredients to a wide-mouth, 2-cup mason jar.  Insert an immersion blender and pulse a few times until the ingredients are well blended.  

  2. Store in the fridge until ready to use.

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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