Forget store-bought dressings—grab your blender and whip up this rich, creamy homemade Caesar salad dressing without anchovies in just 2 minutes! It's always a hit, and not just for Caesar salads either. It adds a burst of flavor to grilled veggies, sandwiches, and more. And if you’re not a fan of anchovies, no problem. You can easily skip them and still create a fantastic, flavor-packed dressing. Say goodbye to the bottle and bring new life to your salads with this easy, delicious recipe!
Caesar salad dressing is known for its bold, creamy flavor—but you don’t need anchovies to make it great. This Caesar salad dressing without anchovies is rich, tangy, and takes just a minute to make in the blender. It’s perfect for classic romaine, but also works beautifully on other greens or drizzled over steamed vegetables. Homemade beats bottled every time.
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Caesar Dressing Ingredients
- Lemon juice – Use fresh lemon juice for the brightest flavor.
- Egg yolk – Just the yolk is needed; it helps emulsify the dressing for a creamy texture.
- Dijon mustard – A classic Caesar ingredient and a natural emulsifier that adds subtle heat and tang.
- Anchovy paste (optional) – I can't stand anchovies on a Caesar salad, but you would be surprised how much depth of flavor anchovy paste in a tube adds with no fishiness. I know, you're skeptical, It's ok to pass!
- Garlic – Fresh is best for bold flavor—grate it finely or smash into a paste.
- Balsamic vinegar – Not traditional, but adds depth and a slightly sweet, rich note.
- Worcestershire sauce – A Caesar essential that brings savory, umami flavor.
- Extra virgin olive oil – The base of the dressing; choose a smooth, good-quality oil.
- Parmesan cheese – Adds salty, nutty flavor and body to the dressing.
Please see the recipe card for measurements, salt and pepper.
Substitutions and Variations
- Instead of Parmesan cheese try Mexican Cotija. It's salty and crumbly so be careful with extra salt.
- Don't like olive oil? Avocado oil works. For a neutral tasting, healthy oil that is not vegetable oil, try this cultured oil. It's become a favorite alongside olive oil. Another option, use half olive oil and half of another oil.
- Don't like Dijon? Use your favorite mustard, but it will taste different.
- Try using lime juice for lemon. Limes are more acidic.
- Too thick? Use water or more lemon juice.
- Can't get Romaine? Try kale leaves, arugula, spinach, or thinly sliced Napa cabbage.
Chef's tip: Remember the lettuce and dressing rule: sturdy leaves for sturdy, creamier dressing, light dressing (like fluid vinaigrettes) for lighter, softer leaves.
Ingredient Tips
- Gluten-free worcestershire: Lea and Perrins Original, Wizard's Classic, and French's are all gluten, even if the bottle does not say so.
- Raw egg yolk: For the food safety rules and who is at risk read about consuming raw egg yolk. They say 1 in 20,000 eggs have the bacteria but do what is safest for your family.
Chef’s Tip: Using a raw egg yolk? If your egg is clean, fresh, uncracked, and you’re not in a high-risk group, it’s generally safe. For extra peace of mind, look for pasteurized eggs—they’ve been gently heated to kill potential bacteria. I personally use raw yolks and have never had an issue. Always buy eggs from a refrigerated case, check them before using, and store them in the fridge right away. The only exception? Unwashed farm-fresh eggs, which still have their natural protective bloom.
How to Make Caesar Dressing
You can make Caesar salad dressing without anchovies either in a blender or by hand. It is much easier and faster with a blender. An emulsion blender works too. Use a tall narrow container to make the dressing for best emulsification.
Blender Method
Add the lemon juice egg yolk, mustard, anchovy paste (if using), garlic, vinegar, and Worcestershire sauce to the blender and puree on lowest speed for a few seconds.
Next, with the blender running on low, begin to drizzle the oil slowly through the center opening of the lid, lid on, to reduce splattering. When most of the oil is added, turn the
Caesar Salad Dressing by Hand
You can make Caesar dressing by hand but it might not be as creamy. First stabilize a bowl in a curled up kitchen towel. You'll need to use both hands making the dressing.
Place the egg yolk, mustard and lemon juice in a medium bowl and whisk strongly until smooth. Next, begin to very slowly drizzle the oil into the bowl whisking constantly. As the dressing thickens (begins to emulsify) you can add the oil a little faster.
When all of the oil is added, whisk in the Parmesan cheese unti smooth, taste and adjust with more lemon, salt and pepper.
Serving Suggestions
To make a Caesar salad, chop crisp Romaine lettuce crosswise into ribbons or chop into bite-size pieces and drizzle with the dressing. You can also buy hearts of Romaine, leave the leaves whole, and serve it as a salad to be cut up by the diner.
- Add croutons and grated or shaved Parmesan. For a main dish salad, add grilled shrimp or chicken.
- For a Mexican twist, toasted pumpkin seeds are a terrific and tasty garnish, along with chopped fresh cilantro.
- Add finely sliced red onions, corn kernels, or thin strips of bell peppers for color and creativity.
- Instead of croutons, crush tortilla chips over the top or use these homemade tortilla strips.
- Homemade garlicky, gluten-free croutons are the best and super easy to make,
Storage
Store dressing in a sealed jar or airtight container with lid. Keeps for 2-3 days because of the raw egg yolk. If you have a blender, it's easy to make a fresh batch to be safe. If it is older than that, toss it and make fresh.
Recipe FAQs
Thin it down with a little water or more lemon juice, but add a little at a time so you don't make it too thin.
If the mere mention of anchovy makes you run for the hills, you have two options for your Caesar dressing. Sure, you can skip it and the dressing will still taste great, or do what I do. Use just a little anchovy paste in a tube. I am not an anchovy lover at all, but a small bit of the paste adds a depth of flavor and that umami-ness to the Caesar dressing. And the best part? You won't taste the anchovy.
Yes, either use a vegan-parmesan or use nutritional yeast, which gives foods a savory cheesy flavor without the cheese. Find it on health most markets and online. Nutritional yeast is a deactivated yeast powder that has a bright yellow color, so it adds a golden hue to your dairy-free Caesar dressing as well.
More Terrific Salad Dressing Recipes
Within these salad recipes are easy and delicious vinaigrettes. Find more on the salads recipe index page.
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📖 Recipe
Homemade Mexican Caesar Salad Dressing
Equipment
Ingredients
- 3 tablespoons fresh squeezed lemon juice
- 1 large egg yolk
- 1 teaspoon Dijon mustard
- ½ teaspoon anchovy paste in a tube optional
- 1 garlic clove finely chopped
- 1 teaspoon worcestershire
- ½ teaspoon balsamic vinegar
- ½ cup extra virgin olive oil
- 2 tablespoon finely grated Parmesan cheese or Mexican Cotija
- 1 pinch sea salt
- 1 pinch white pepper
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Instructions
- Place the lemon juice egg yolk, mustard, anchovy paste, garlic, vinegar, and Worcestershire sauce in a blender and puree on lowest speed for a few seconds to blend.With the blender top on and the center top removed, slowly stream the oil into the blender until dressing is creamy and emulsified. Increase the speed as you go. Add the Parmesan and puree until creamy. If the dressing gets too thick, add either a little more lemon juice or warm water to make it the consistency you prefer. Taste and adjust the salt and pepper if desired.
Notes
Nutrition
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Fred Thomas says
An excellent dressing though I use at least double the cheese. Plus I use Parmesan Reggiano and it really makes a difference. This strange squeamishness about anchovies is ridiculous. I always add a couple for the umami effect. My wife does not even realize the dressing has anchovy.
Sally Cameron says
Hi Fred, yes real Parm-Reg makes a difference. That is all I use too. Yes again, from one Parm love to another, more is always good! And yes at last on the anchovy paste. Not fishy in the dressing, but gives it that depth of flavor, the umami...which is why we love Parmesan! Thanks for your comment and nod of approval.