This Caesar Salad Dressing is tangy and delicious without the anchovies, anchovy paste and has no raw eggs! This homemade dressing is super easy to make in less than 10 minutes. Skip the preservatives from the jarred bottle and make it yourself!
This is one of my favorite salad dressings to whip up. It uses a bit of Worcestershire sauce and garlic, which gives it that signature Caesar bite, without using actual anchovies and raw egg. It's so tasty and just like my Tiktok Grinder Salad recipe, it's so refreshing for Summer.
Why You'll Love This Recipe:
- It's so easy to make in just 10 minutes
- The taste is much fresher than store-bought and it doesn't have preservatives
- This salad dressing uses simple ingredients
- It doesn't use stinky anchovies or anchovy paste and it skips the raw eggs
Mayonnaise and Milk- Gives the dressing a creamy texture without the use of raw eggs.
Worcestershire Sauce- A vinegar based sauce with molasses, onion, garlic, and anchovies that has a mix of sweet and savory. I love the Lea and Perrin brand.
Lemon Juice- Fresh lemon juice combines with the Worcestershire sauce to bring in the acid to the dressing.
Olive Oil-Used to emulsify or thicken the dressing when blended in the food processor. I recommend a high quality extra virgin olive oil, since so much of the dressing is olive oil.
Garlic-Gives the Caesar dressing that raw, sharp classic flavor.
Parmesan Cheese- My favorite part of this dressing. It helps to thicken the dressing, while also bringing in a cheesy, nutty, salty flavor. Shred your own from the block for the best result.
Substitutions and Variations:
Worcestershire is used in this recipe and has anchovies listed in the ingredients. If you are allergic to anchovies or are vegan, you can remove the Worcestershire Sauce from the recipe or substitute with vegan Worcestershire or soy sauce.
If you can't have egg, you can also substitute the mayonnaise with a vegan mayonnaise.
How to Make Caesar Salad Dressing without Anchovies:
Step 1: Into a food processor, add the mayonnaise, Worcestershire, minced garlic, lemon juice, milk, dijon mustard and salt and pepper. Pulse together a few time to blend.
Step 2: Turn speed to low and slowly pour in the olive oil to emulsify the dressing.
Step 3: Next, add in the parmesan cheese and pulse about 10 times or until fully blended.
Step 4: Refrigerate for 30 minutes to an hour before serving. Enjoy!
Pour the olive oil slowly into the food processor with the speed on low. If you don't have a food processor, use a blender or immersion blender and add 1 tablespoon in at a time and then blend and repeat.
Store the dressing in the fridge for 30 minutes to an hour before serving to allow it to cool and thicken.
Parmesan Cheese is traditionally used for Caesar Salad. It tastes best when shaved in a Caesar salad, using a vegetable peeler. I highly suggest a high quality brand of parmesan cheese, like Parmigiano Reggiano.
Yes! Traditional Caesar Salad contains anchovies or anchovy paste in the dressing. This recipe uses no actual anchovies or anchovy paste, but it does have Worcestershire sauce, which contains anchovies. If you are allergic or vegan, you can use vegan Worcestershire or soy sauce.
Caesar salad is so easy to make! It starts with a crunchy lettuce. I like to use Romaine hearts. An optional ingredient is onion, for an extra crunch. Then, top with lots of shaved parmesan cheese and croutons, if desired. My soup croutons are delicious in Caesar Salads!
To store the dressing, place in a sealed container or mason jar with lid in the fridge. Use within 3 to 4 days.
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If you tried this Caesar Salad Dressing Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!Print