This Caesar Salad Dressing without Anchovies is bright, tangy, and creamy—made without anchovies, anchovy paste, or raw eggs. It’s quick to prepare and is ready in under 10 minutes. Make a fresh homemade dressing and skip the preservatives found in many store-bought bottles.
This dressing uses mayonnaise and a touch of milk for creaminess, plus Worcestershire sauce and garlic to achieve the classic Caesar flavor—without using whole raw eggs or anchovy fillets. It’s versatile and pairs wonderfully with grilled chicken, hearty romaine, or as a dip for vegetables.
Why you’ll love this recipe
- Ready in about 10 minutes.
- Fresher tasting than most store-bought dressings and free from preservatives.
- Made with simple, easy-to-find ingredients.
- No stinky anchovies or raw eggs—yet still delivers the classic Caesar bite.
Ingredients
- ⅓ cup mayonnaise (use your preferred brand)
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce (use a vegan Worcestershire or soy sauce if avoiding anchovies)
- 1 tablespoon whole milk
- 2 garlic cloves, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup extra virgin olive oil
- ⅔ cup finely shredded Parmesan cheese
Substitutions and variations
If you need to avoid anchovies entirely, replace Worcestershire sauce with a vegan Worcestershire or a splash of soy sauce for umami. For an egg-free or vegan option, substitute regular mayonnaise with vegan mayonnaise and use a vegan Worcestershire or soy sauce. For a lighter dressing, reduce the olive oil slightly or swap part of it for a neutral oil.
How to make the dressing
Step 1: In a food processor, combine the mayonnaise, Worcestershire sauce, minced garlic, lemon juice, milk, Dijon mustard, salt, and pepper. Pulse a few times until blended.
Step 2: With the processor running on low, slowly stream in the olive oil to emulsify and thicken the dressing.
Step 3: Add the Parmesan and pulse about 10 times, or until the cheese is fully incorporated and the texture is smooth.
Step 4: Transfer the dressing to the refrigerator and chill for 30 minutes to an hour to let flavors meld and the dressing thicken. Serve chilled.
Expert tips
- Pour the olive oil slowly while the processor or blender is running on low speed to create a stable emulsion. If you don’t have a food processor, use a blender or an immersion blender and add the oil tablespoon by tablespoon.
- Chill the dressing for 30–60 minutes before serving; this helps it thicken and develop flavor.
- For the best texture and taste, grate Parmesan fresh from the block rather than using pre-shredded cheese.
Recipe FAQs
Parmesan is traditional. Shaved or finely grated Parmigiano-Reggiano adds the best savory, nutty flavor.
Yes—traditional Caesar dressing often includes anchovies or anchovy paste. This recipe avoids actual anchovies but uses Worcestershire sauce for a similar savory depth. Substitute with vegan Worcestershire or soy sauce if avoiding fish.
Use crisp romaine hearts, toss with the dressing, add shaved Parmesan and crunchy croutons. Optionally top with grilled chicken for a complete meal.
Storage
Store the dressing in a sealed container or mason jar in the refrigerator for 3 to 4 days. Stir or shake before using, as separation can occur.
More salad & dressing recipes you’ll love
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Shaved Brussels Sprout Salad with Bacon
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Apple Salad with Fried Goat Cheese
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Spicy Honey Mustard
If you tried this Caesar Salad Dressing, please leave a star rating and share your feedback in the comments—I love hearing how your version turned out!
Recipe
Caesar Salad Dressing without Anchovies
- Author: Tara Smithson
- Total Time: 40 minutes
- Yield: 1 cup of dressing
Description
This Caesar Salad Dressing is tangy and delicious without anchovies or raw eggs. Skip jarred preservatives and prepare this fresh, creamy dressing in less than 10 minutes.
Ingredients
- ⅓ cup mayonnaise
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce (use vegan Worcestershire or soy sauce if needed)
- 1 tablespoon whole milk
- 2 garlic cloves, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup extra virgin olive oil
- ⅔ cup finely shredded Parmesan cheese
Instructions
- In a food processor, combine mayonnaise, Worcestershire sauce, minced garlic, lemon juice, milk, Dijon mustard, salt, and pepper. Pulse a few times to blend.
- With the processor running on low, slowly pour in the olive oil to emulsify the dressing.
- Add the Parmesan cheese and pulse about 10 times, or until the cheese is fully incorporated.
- Refrigerate for 30 minutes to an hour before serving. Enjoy!
Equipment
Food processor, blender, or immersion blender recommended. A cheese grater and lemon juicer are useful extras.
Notes
Freshly grate Parmesan from the block for best texture and flavor. If using a blender or immersion blender, add the oil in small increments to ensure proper emulsification. Store in the refrigerator for up to 3–4 days.
- Prep Time: 10 minutes
- Fridge cooling time: 30 minutes
- Cook Time: 0 minutes
- Category: salad dressing
- Method: food processor
- Cuisine: Italian-inspired