Worcestershire sauce is the one checklist flag here, since many bottled versions rely on soy as a hidden ingredient — everything else in this dressing is naturally soy free. Pasteurized egg yolks whisked with fresh lemon juice, Dijon mustard, garlic, and a punchy anchovy paste build the savory backbone, and a slow, steady stream of olive oil brings it all together into a glossy, spoon-coating emulsion. Finely grated Parmesan and a crack of black pepper stir in at the end for that unmistakable Caesar tang and richness. It's thinner and more pourable than a classic Caesar dressing, so it drapes beautifully over crisp romaine or a hearty grain bowl instead of clinging like a thick, gloppy sauce. Made fresh and kept refrigerated for up to three days, it's an easy one to shake up and keep on hand. This version fits neatly into a soy free kitchen without sacrificing any of that bold, garlicky, umami flavor Caesar lovers crave.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
In a small mixing bowl, combine the pasteurized egg yolks, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste, and garlic. Whisk together until smooth and uniform.
While whisking constantly, add the olive oil in a slow, steady stream until the dressing is emulsified and slightly thickened — it should coat the back of a spoon but remain pourable, thinner than a traditional Caesar dressing.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
