Caesar Salad Dressing (No Anchovies)
Homemade Caesar Salad Dressing is better than the bottle! So creamy with fresh garlic, dijon mustard, mayonnaise, and seasoning! No anchovies.
A DELICIOUSLY CREAMY SALAD DRESSING
If you’ve never attempted to make your own salad dressing, I’m telling ya that you gotta try it now. The depth of flavor just cannot be captured in a bottle. Now don’t get me wrong, I’m not above using the bottled stuff but sometimes I want to bring something special to the table and this really does the trick. Especially if the salad is going to be the main star of your meal.
NO ANCHOVY PASTE
Did you know that traditional Caesar Salad Dressings contain anchovy paste? It’s actually one of the main ingredients and a lot of people don’t even realize it. However, when I was creating this recipe, a lot of people asked me to make sure there was no anchovy paste. So, there is no anchovy paste. So, this isn’t an “authentic” Caesar dressing but it still tastes amazing!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- garlic cloves
- mayonnaise
- egg yolk
- Parmesan cheese
- water
- extra virgin olive oil
- freshly squeezed lemon juice
- sugar
- Worcestershire sauce
- dijon mustard
- salt and pepper
HOW TO MAKE HOMEMADE CAESAR SALAD DRESSING:
In a food processor, finely process the garlic until minced. Add the rest of the ingredients and blend until smooth.
Put dressing into a lidded container and pop it into the fridge for a few hours (or overnight) to give the flavors time to blend together (trust me, this makes a BIG difference in taste.)
Cook’s Notes: If you are squeamish about using a raw egg yolk in your dressing, I would suggest purchasing pasteurized eggs. However, if you are using very fresh eggs, you should have no problems with your egg yolks. Just crack it into a separate bowl first, to ensure the color and texture look normal for an egg.
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Caesar Salad Dressing (No Anchovies)
Ingredients
- 2 cloves garlic
- 1 cup mayonnaise
- 1 egg yolk
- ¼ cup freshly grated Parmesan cheese
- 2 Tablespoons water
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon freshly squeezed lemon juice
- 2 teaspoons granulated white sugar
- ½ teaspoon Worcestershire sauce
- ½ teaspoon dijon mustard
- salt and pepper to taste, about ¼ to ½ teaspoon each
Instructions
- In a food processor, finely process the garlic until minced.
- Add the rest of the ingredients and blend until smooth.
- Put dressing into a lidded container and pop it in the fridge for a few hours or overnight to give the flavors time to blend together (trust me–this makes a big difference in taste).
Video
Notes
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally Published: June 2011
Updated & Republished: May 2019
I love this dressing you cant get any better than that.
Made it and we all loved it – thank you! I sent some friends to your site to grab the recipe!!
You just cannot beat a homemade Caesar.Thank you so much for sharing an anchovy-free Caesar dressing. I looked at so many recipes and all of them had anchovies. Just can’t bring myself to add that. LOL
Used this dressing to make your Caesar Basil Pasta Salad. OMG!!
Perfection. So nice just to be able to zip it all up in a food processor too!
I love this salad, it's great to make it at home, thanks 🙂
Wow – this was darn good. Didn’t even miss the anchovy paste!
Love, love, love!! So good!
I loooove caesar dressing but worry, sometimes when I order it out, that it'll be fishy. Your version sounds perfect! Thanks for such a great idea. I'm sure the husband and I would love this one.
Gah – so good!! Thank you Brandie!
Woo hoo. Scrumptious and creamy!
Thank you for sharing. We made a huge Caesar salad with grilled chicken for a meal and this dressing really set it off!
Delicious. Wouldn’t change a thing
Excellent!!
So excited about this caesar dressing recipe!
it looks soooooo good!!!cant`t wait to try it;)
Annie, I don't believe the shelf life for this would be as long as the prepackaged stuff. I think 10 days would probably be about right for this. It only makes a little over a cup of dressing so hopefully you'll get it used up. I've got a recipe coming up soon that you'll be able to use this dressing with! :o)
Caesar salad is my favorite! I get one from Brueggers almost every day for lunch (not many choices near my work.)
I've never made my own salad dressing. It sounds easy and yummy! Does it keep for the same amount of time as the store bought?
that looks so so yummy.
I love your caesar dressing recipe, because it doesn't have anchovies:)
You always post yummy recipes I intend to make homemade but never have! I ♥ Ceaser salad!
Hi Brandie!I am going to keep your recipe! Just wanted to say hello here. 🙂
Thank you for this recipe
My taste buds have definitely been rocked and my socks knocked off. Brandie – thanks so much!
This dressing looks SO good and SO easy! I'll be making this one!