This easy low carb Caesar salad dressing takes about 5 minutes to make thanks to prepared mayonnaise – no raw eggs here! Lemon is the predominant flavor in this easy to customize recipe that’s perfect for salads or as a dip for vegetables.
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Order A Low Carb Caesar Salad When Dining Out
I love to have a big ol’ salad for lunch. Salads are great for those of us on low carb diets because they’re easy to make ahead and keep in the refrigerator until ready. And, because they take a long time to eat, salads are super filling. When dining out, a big Cobb salad or a nice grilled chicken Caesar salad are my trusty “go-to’s”.
Low Carb Caesar Salad Dressing with Mayo!
So, what’s the easiest way to make a creamy Caesar salad dressing? Use prepared mayonnaise and “whip this up” in minutes. Most of the ingredients are low carb food staples and the anchovy paste is in the tuna aisle at the grocery store. It comes in a convenient tube which I keep in my refrigerator drawer.
Just mix the ingredients into the mayonnaise and enjoy! That’s it! (But since some of you like to experiment. I’ve included two alternate methods below.)
What Does Caesar Salad Dressing Taste Like?
I know that not everyone has had Caesar dressing before and you may be wondering what does a good low carb Caesar salad dressing taste like? Well, it’s salty, pungent with garlic, and full of umami flavors from ingredients like anchovies, Worcestershire sauce and Parmesan cheese. Mine has an additional pop of lemon because lemon is awesome.
Most Caesar dressings have a predominant flavor of garlic. Lemon is the predominant flavor in this keto Caesar dressing recipe. If you like but don’t LOVE lemon, then add the lemon juice and taste. If you like it as is, then skip the lemon zest.
How To Make Traditional Caesar Salad Dressing:
There are basically two ways to make Caesar salad dressing. The traditional method involves an egg yolk and much hand whisking which results in a thin flavorful dressing. A creamy version involves making a homemade blender mayonnaise into which the other Caesar dressing ingredients are blended. (I’m including both methods for those who like to experiment, but my recipe is easier.)
Traditional Caesar Salad Dressing: A thick vinaigrette dressing made from oil and vinegar using a Dijon mustard “cheat” and egg yolk to help the process along. Minced garlic and anchovy fillets are mashed together and whisked with Dijon mustard, an egg yolk and vinegar. Then, oil is added in a thin stream as the dressing is whisked continuously until an emulsion forms. It’s an arm workout!
Creamy Caesar Dressing: The making of a homemade mayonnaise results in a creamy dressing. It’s easiest to use a blender. Add egg yolks and oil to a blender. Blend on low to form the mayonnaise. Add lemon juice, vinegar, anchovies (or paste) and garlic. Blend to incorporate the ingredients.
So, now that you what Caesar dressing tastes like and the methods for making it, get in the kitchen and have some fun. We use this super easy and creamy Caesar dressing all Summer long – it’s one of our favorites! With bright burst of lemon it’s one of the best keto Caesar dressings around.
This Easy Keto Caesar Salad Dressing is 1 net carb per 3 TBSP.
Easy Low Carb Caesar Salad Dressing
- 1 cup mayonnaise
- 1 clove garlic
- 1 tablespoon lemon juice
- 1 1/4 teaspoons anchovy paste
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/4 cup grated Parmesan cheese
- Add the anchovy paste and Dijon mustard to a 2-4 cup capacity bowl. Mix until smooth with a whisk or a fork.
- On a cutting board, smash the clove of garlic with a large kitchen knife and peel. Chop the garlic a few times, then add the 1/4 teaspoon of salt. The salt will help in the process of mincing the garlic and turning it into a paste. Now, scrape the garlic together into a pile and turning the knife sideways, scrape the garlic/salt against the cutting board several times making a paste. Add the garlic paste to the bowl and blend.
- Add the worcestershire and vinegar, stirring into the mixture.
- Add the mayonnaise, lemon juice and lemon zest. Stir until combined.
- Lastly, add the Parmesan cheese and blend.
- Taste and adjust the seasoning.. The flavor of this easy Lemon Caesar Dressing develops more fully over-night and is even better the next day.
- Makes a little over 1 cup with a serving size of 3 tablespoons.
Can I use olive oil instead of mayo
This is a cheater caesar dressing. The mayo replaces the emulsion of oil, acid, and egg in the traditional recipe. This quick recipe is very thick and creamy whereas the traditional recipe is much thinner. I’m not sure how subbing olive oil for the mayo would affect texture and taste. -Kim
Amazing and easy Caesar dressing, my go to salad dressing from now and a great dip also. I let my sit for 48 hours and OMG best thing ever
Love this recipe! It is my new go to and no more store bought for me. You may have it written somewhere and I missed it but how long will this last in the refrigerator? I put mine in.a mason jar and usually gets eaten quickly but if not is it good for up to a week?
Hi Heather. I’m glad you like the dressing. Yes, it will be good for up to a week if clean utensils are used in the jar. I just made this for my family on Saturday and tweaked the recipe a little and took new photos, so the post will look just a little different next time you visit. Enjoy your week! -Kim
Thx Kim. Your site is one of my favourites- your recipes never disappoint.
Delicious! Great recipe!
I didn’t have any anchovy paste, but even without it, this is a delicious dressing!
Every Keto tutorial says to absolutely NEVER use vegetable, soy, canola, corn, safflower oils because they are “bad” fat. What mayonnaise do you use?? I can’t find any that isn’t made with “bad” fat that isn’t Keto friendly. Thanks.
Hi Derek. I did find a mayo once that had good oil in it. I think that Primal Market may be the only one. I guess I should share my mayo recipes. Mayo is easy to make. Put one egg in a blender and with the blender running, add 1 cup of your favorite oil in a thin stream. It will emulsify. Then season to taste with lemon juice or vinegar and some garlic and onion powder. It gets thicker in the refrigerator. -Kim
Costco carries an olive oil dressing…most grocery stores will have either oliv3 oil, or avocado oil mayo available too
Just getting into Keto. Read your article on Caesar dressing, I’ll be giving it a go soon. Any clues on an alternative to crackers (biscuits) to have with cheese, dips or pate?
Thank for sharing your info
Hi Jeff, great question. I use pork rinds or I make crackers. I have a few recipes for crackers, but these are a great option with almost everything: https://www.lowcarbmaven.com/crispy-almond-sesame-crackers/ . Enjoy! -Kim
Hah! SO funny that you noted that it originated in Tijuana. I JUST learned about this from a friend who visited the alleged restaurant of the original caesar salad.. I totally didn’t believe her (until I wikipedia-ed it)… always assumed it was European or something.. Anyway, your version sounds fantastic. Can’t wait to try :)
Hi Sarah. We moved out to San Diego almost 20 years ago and on a trip to TJ is when I first heard about the Caesar Salad being invented there. We only made it to Tijuana twice. It made me to sad. I, too, got on Wikipedia to check it out. Anyway, we live in Murrieta now, as we were priced out of the housing market when it went nuts 12-13 years ago. The dressing is easy and you can find a version of it every where on line…. make it to your tastes, and you make it your own! I will be enjoying some on my lunch today! Have a good one. -Kim
Thank you, thank you!!
I absolutely ADORE Caesar Dressing, but here in Holland it costs an arm and a leg!
How long can I refrigerate this?
Hi Guinan. I’m glad you will be able to make your own Caesar dressing at home and save yourself some money! How long it would last in the refrigerator would depend on what kind of mayonnaise you are using. Here in the States, we have lots of preservatives in our food so things have a longer shelf life. I would say that if it were prepared with clean utensils, in a clean bowl, kept in the fridge and not contamminated, then 7 to ten days. If using homemade mayo or a brand with little preservatives then up to a week. It only makes about 1 1/4 cups of dressing or about 6 servings. I hope you enjoy it! -Kim
** I origianlly wrote this at 3AM when I couldn’t sleep and edited it after sleeping a little. I wouldn’t let it stay in the fridge for 2 weeks but 7-10 days max, with 7 being more prudent.
Thanks for the info. I’ll also try freezing a small portion, just to see if it keeps well.