Eggless Caesar Dressing
Classic Caesar dressing has a reputation for being off-limits without eggs, but this version proves that reputation wrong. Anchovy fillets minced to a silky paste, a hit of Dijon mustard, and a steady drizzle of extra-virgin olive oil come together to create a dressing that emulsifies beautifully and coats every leaf with that bold, savory depth you expect. Fresh lemon juice keeps it bright, while Worcestershire sauce and finely grated Parmesan add the umami backbone that makes Caesar so craveable. The whisking technique here is the real secret — adding the oil in a thin, steady stream gives you that slightly thickened, spoon-coating consistency without any egg yolk in sight. It comes together in one bowl with no special equipment, and the recipe makes enough to dress a generous salad for six. Store-bought Caesar dressings are notoriously tricky to vet, so having this reliable homemade version in your back pocket is genuinely useful.
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Learn more →Ingredients
6 servings
- 3 anchovy fillets, packed in oil, drained and minced to a paste
- 1 small garlic clove, finely grated or minced
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 tsp worcestershire sauce
- ½ tsp black pepper, freshly ground
- ¼ tsp salt
- ⅓ cup extra-virgin olive oil
- ¼ cup finely grated parmesan cheese
Instructions
- 1
In a small bowl, combine the minced anchovy paste, grated garlic, lemon juice, Dijon mustard, Worcestershire sauce, black pepper, and salt. Whisk together until the mixture is uniform and the anchovy is fully incorporated.
- 2
While whisking constantly, add the olive oil in a very thin, steady stream until the dressing is emulsified and slightly thickened — it should coat the back of a spoon and hold together without separating.
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