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.
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:
- Primal Kitchen
- Chosen Foods
- Sir Kensington’s
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.
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?
- goat cheddar cheese pimento cheese
- smoked gouda pimento cheese
- shishito peppers with spiked mayo chipotle
- chipotle curry chicken salad
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.
Ingredients
- 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
Instructions
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.
Store in the fridge until ready to use.
Recipe Notes
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.
