Guest Recipe: Caesar Salad Dressing with Croutons

Fancy a change of scene?  Well, this week we’re heading into the country.  We’re dropping in on my friend, Brandie, in Southwest Virginia, for a recipe to help us use up our egg yolks. Imagine the scene near the Appalachian mountains: it’s like a setting for a movie!

When I first discovered Brandie’s blog a few weeks’ ago, The Country Cook, I was instantly made welcome with her down-to-earth style of recipes and wonderful sense of humour.  Since then, her warmth and charm continue to ooze out of her blog; you get the feeling you live just next door and are dropping in to say hello, exchanging recipes, tips and discussing kids and life in general.

If you don’t know Brandie already, you soon will.  Don’t you just feel from her dazzling smile that you know her already?  Voici la belle Brandie – here she is, my friends!

Brandie, The Country Cook

First, let me say thank you to Jill for inviting me here today. Getting invited to do a guest recipe post on Jill’s “Le Blog” is kinda like getting invited to an elegant dinner party. You immediately start thinking,

“What should I wear?”

“What sort of hostess gift should I bring?”

“I’m definitely going to have to shave my legs.”

“Please, please, please do not let me drop anything down the front of my dress.”

You get the point.

It was such an honor for me to be asked by Jill to showcase a recipe on her blog and I certainly did not want to disappoint her or her lovely readers.

Jill tasked me with coming up with a recipe that uses egg yolks (since so many are leftover from making her lovely macarons).

I mulled it over for a bit and decided to share a recipe that is one of my favorites – Ceasar Salad Dressing.

I just adore Caesar Salad with homemade croutons and sometimes with grilled chicken. Jill tells me this goes best with a glass of California Chardonnay – and I would have to agree.

If you’ve never attempted to make your own salad dressing, I implore you to try it now. The depth of flavor just cannot be captured in a bottle. Now don’t get me wrong, I’m not above using the bottled stuff but sometimes I want to bring something special to the table and this really does the trick. Especially if the salad is going to be the main star of your meal.

This is a two-for-one special today. I’m also going to share a homemade crouton recipe. They are so easy to make and the great thing about homemade croutons is you won’t break a tooth on them like you do the prepackaged ones.

Caesar Salad Dressing


2 garlic cloves (if your cloves are on the small side, use 3)
1 cup mayonnaise
1 egg yolk
¼ cup freshly grated Parmesan cheese
2 tbsp. water
2 tbsp. extra virgin olive oil
1 tbsp. freshly squeezed lemon juice
2 tsp. granulated white sugar
½ tsp. Worcestershire sauce
½ tsp. Dijon Mustard
salt & pepper to taste (about ¼ to ½ tsp each)


In a food processor, finely process the garlic until minced. Add the rest of the ingredients and blend until smooth.

How easy is this recipe?

Put dressing into a lidded container and pop it in the fridge for a few hours or overnight to give the flavors time to blend together (trust me –this makes a big difference in taste).

Cook’s Notes: If you are squeamish about using a raw egg yolk in your dressing, I would suggest purchasing pasteurized eggs. However, if you are using very fresh eggs, you should have no problems with your egg yolks. Just crack it into a separate bowl first, to ensure the color and texture look normal for an egg.

Homemade Croutons


½ loaf of stale French bread, cubed
Extra Virgin Olive Oil
Salt and Pepper
Garlic Powder (optional)


Preheat oven to 400 degrees (F). In a medium bowl, add cubed bread.  Drizzle olive oil all over the cubes until lightly coated. Sprinkle on salt, pepper and a little garlic powder.

Place cubes on baking sheet and bake for about 10-14 minutes until lightly browned.

Thank you again to Jill for letting me share this recipe with y’all today. I really hope you enjoy it and I hope  you’ll come by and see me sometime over at The Country Cook.



Thanks so much, Brandie, for sharing such a tasty recipe. Shave your legs for doing the post….see what I mean, folks? She has you in stitches! I don’t know about you, but I’m making double portions since it’s one of my favourite salads.

Now that we’ve tasted that delicious dressing and crispy crrrroutons, I’ll continue sipping that glass of chilled Chardonnay and head on over to Brandie’s blog.  She’s continuing to cook up a storm in her kitchen, so check out more of her mouth-watering recipes at The Country Cook. Don’t forget to say cheers from me!

28 replies
  1. Sandra's Easy Cooking
    Sandra's Easy Cooking says:

    What a fun post..oh my goodness I was laughing so much on the “I’m definitely going to have to shave my legs.” hahaha Brandy you rock, and your salad is wonderful and delicious, fantastic for this time of year!
    I love this guest post, wonderful job ladies, nicely done!!!

  2. says:

    Wow, what a fantastic recipe for caesar dressing… I had no idea that you could do it with egg yolks! I need to try this! Thank you, Brandie, for sharing…and nice to meet you!

    Jill, sending well wishes to you…I hope you are feeling better!! xoxo

  3. The Mistress of Spices
    The Mistress of Spices says:

    That sounds like a great caesar salad dressing recipe! I’ll definitely have to try it, especially as a good caesar salad is virtually impossible to find here in France, as I’m sure that Jill can attest to!

  4. The Harried Cook
    The Harried Cook says:

    This is a beautiful post. I have never made the dressing this way at home, and I would love to try it! The homemade croutons sound great too! Thanks for sharing, Brandie 🙂 Cannot wait to check out your blog!

    And thank you, Jill, for introducing me to Brandie’s blog! Will tell her you sent me 🙂

  5. ellie
    ellie says:

    Hi, why do you put mayo in the recipie when the recipie is basically a mayonnaise type recipie?? I have made caesar salad for years and only use egg yolks, mustard powder (a natural emulsifier) and the rest of ingredients, olive oil being the main ingrediedt, if any one wants a “real” caesar salad dressing – ie how chefs make it I will divulge. Also raw eggs are always used in these mayo type dressings, when you put an acid such as lemon and vinegar with egg yolk it kills any salmonella, so it al is a “natural” marriage.

  6. Becky
    Becky says:

    Great guest post on Le blog. I like that your recipe doesn’t have anchovies. I can’t wait to try the dressing and croutons with the salad.

    Jill you and Brandie are two of my favorite bloggers. Keep up the good work!

  7. Nami @ Just One Cookbook
    Nami @ Just One Cookbook says:

    Hi Jill and Brandie! What a great guest post and yes, Jill you are right. Brandie has a wonderful sense of humor!! I’m going to try your version of Caesar dressing next time. I love your homemade croutons too!

  8. Muriel {cook bake & decorate}
    Muriel {cook bake & decorate} says:

    Wow Brandie! I can’t wait to try this dressing! I am a fan of caesar salads but I hate when the dressing has anchovies in it so I am so excited to have a recipe that doesn’t call for those! Thanks for introducing me to Jills blog. I love me some macaroons!

  9. Biren @ Roti n Rice
    Biren @ Roti n Rice says:

    Hi Brandie, so nice to meet you! Thanks for sharing your very tasty salad dressing. I will have to give it a try the next time I make a Caesar salad.

    Jill, great guest post! Your closing comments always make me LOL!

  10. Brandie
    Brandie says:

    Jill, thank you, thank you, thank you (or should I say “Merci”?)for asking me to share a recipe. You know I just adore you so this was such an honor!
    I hope all of your readers will enjoy this recipe. Thank you for all the lovely comments everyone! I hope y’all will come by and visit me sometime! And I promise I will not show off my unshaved legs – only yummy food. ;o)

  11. Brooks at Cakewalker
    Brooks at Cakewalker says:

    I’m a Brandie fan and came here from her site, so for me, the introduction is to you Jill. You have a terrific blog here and I’m delighted I’ve stopped by! I agree with both you ladies that a CA chardonnay does this glorious salad just fine. Brandie, I love your use of Worcestershire to bring in the anchovy-like element. Another home run Brandie!

  12. Katrina @ In Katrina's Kitchen
    Katrina @ In Katrina's Kitchen says:

    LOVE it! Jill thank you for haveing Brandie- she is just the sweetest! I am a huge fan of her blog! I’m glad you 2 teamed up 🙂 Great use of those egg yolks! And how creative is this little guest post egg yolk series you have going on?! 🙂

  13. kitchenarian
    kitchenarian says:

    I always make my own dressing, but have to admit that I usually use a bottled dressing for Caesar salad. I can’t wait to try this one. Thanks Brandie for sharing the recipe and thanks Jill for introducing me to another great blog!

  14. Manu
    Manu says:

    I have never made this! Great recipe Brandie! And thanks for the croutons recipe too, I love them!
    Great post! Jill, thanks for introducing me to Brandie’s blog… I hadn’t seen it yet! <3

  15. Liz
    Liz says:

    Jill, I’m so glad you’ve asked Brandie to do a guest post…what a hoot! I’m such a fan of you both~

    Brandie, you are SO cute! Great recipe…Bill adores Caesar salad, so I’m dying to try your dressing! xo


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