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  • thelosogal

Low Sodium Caesar Dressing

Updated: Jun 27, 2022

It's starting to warm up here in my neck of the woods. That means more time eating outdoors. And there's nothing like a good caesar salad to go with some barbecue meat.

And that stuff in a bottle? Yeah, it's like 300mg for a 2 tablespoon serving. Well, I'd like to eat some other stuff with my meal, so that just won't do.

So here we have it. Low sodium caesar dressing. I will note that I didn't put anchovies in mine. And yes, anchovies are important in a true caesar dressing. I don't like them so I don't typically have them in my house, so I didn't use them. Not that I won't eat a caesar dressing made with them, they just didn't make it on the shopping list and I didn't necessarily miss them. You can add them if you'd like, but it adds a fair bit of sodium.

So this makes 10 servings. Without anchovies, its 29mg per 2 tablespoon serving. With anchovies, it's about 116mg per serving.


  • 3 cloves garlic

  • 3 tablespoons lemon juice

  • 5 anchovy fillets, drained (optional, I forgot it and it was still great)

  • 2 teaspoons Dijon mustard

  • 2 teaspoons Worcestershire sauce

  • 2 egg yolks

  • 1 cup extra virgin olive oil

  • Fresh cracked pepper to taste


  1. In a blender or food processor, combine all the ingredients except the oil. Blend until smooth.

  2. While blending, add in oil in a slow drizzle.

  3. Refrigerate for at least one hour.

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