Caesar dressing without anchovies has a perfect balance of creamy, salty, and tangy flavors. Ready in 5 minutes, it is made with only a few simple ingredients and can be served as a condiment for your salads, bowls, or fresh veggies.
Caesar dressing without anchovies recipe
Making a homemade salad dressing is so much better because you can easily control the ingredients, and it is always guaranteed to be fresh and less expensive.
Anchovies have a very strong flavor and are very salty. If you add too much, the dressing will not taste right. It is funny, how a lot of people enjoy Caesar salad until they find out it has anchovies.
As a base, you can use egg yolk with olive oil or good-quality mayonnaise. Similar to Remoulade dressing, Mayonnaise-based Caesar dressing comes put creamy and tangy, a great condiment for crispy veggies.
I make Caesar dressing without anchovies, as I do not usually have this ingredient at home. But it tastes just as great as the restaurant one.
P.S. You can also make Caesar croutons in your fryer. So easy and they taste amazing.
It is also much easier to add Worcestershire sauce than washing the cutting board after dicing the fish.
Taste: anchovies-free Caesar dressing has the same tangy, umami flavor as the classic one. Fresh garlic adds a distinct, sharp flavor.
Texture: creamy and smooth with a little bite due to grated fresh garlic.
Time: it literally takes about 5 minutes to make the dressing. If you chose to use raw eggs and pasteurize them, add about 5 minutes more.
Did you know
The first classic Caesar salad was served as whole lettuce leaves tossed in a dressing with a single crostini on top. The lime juice was used instead of lemon to make the dressing.
It kind of all makes sense since Caesar salad was created in Mexico, by an Italian restaurateur.
There has been always a debate about who created Caesar salad – Caesar Cadrini or his brother, Alex Cardini.
While the exact origin of the Caesar salad is uncertain, most food historians agree that Caesar salad was created by Italian restaurateur Caesar Cardini.
It was originally made with romaine lettuce, croutons, Parmesan, lemon or lime juice, olive oil, egg, garlic, and Worcestershire sauce. Few sources state that the original Caesar dressing did not have anchovies.
Modern Caesar salad dressing includes anchovies, that give a dish a bold and rich flavor.
Best substitutes for anchovies
Anchovies give a unique, rich, umami flavor to the Caesar dressing. There are few vegan and non-vegan ways to substitute the briny and sharp flavor of anchovies. Below are the best options:
- Worcestershire sauce(non-vegan and vegan options): Worcestershire sauce usually contains anchovies. The good news, there are a few vegan options you can find at the grocery store. Annie’s, Organicville, and The Wisards’ brands have vegan versions of the sauce. Always check the ingredients on the back of the bottle, as very often brands change their recipes and might add non-vegan ingredients later.
- Miso paste (vegan): miso paste has a similar flavor profile and can be a great vegan option. Use about 1 teaspoon of paste in place of 2-4 anchovies.
- Soy sauce (vegan): the saltiness and umami flavor of soy sauce can mimic the flavor of anchovies.
Below are the ingredients and substitutions to make the anchovies-free Caesar dressing.
Mayonnaise: regular or low-fat mayo if you do not want to use fresh egg yolks and olive oil.
Worcestershire sauce: for a rich umami flavor to imitate the anchovies.
Dijon mustard: helps to balance the richness of the mayonaise and the sharpness of the Parmesan.
Grated Parmesan: for nutty and sharp flavor.
Lemon or Lime juice: freshly squeezed lemon or lime juice will add a tangy taste to the dressing.
Garlic: use fresh garlic or garlic powder if you prefer a less strong garlicky taste.
Salt and pepper: at the very end added by taste.
The classic version of Caesar dressing contains raw pasteurized egg yolk. Not everyone likes to eat raw eggs, so very often the homemade Caesar dressing is made with Mayonnaise.
I offer you both delicious versions of the recipe. The first one is made with mayonnaise and the second one is made with egg yolk and olive oil.
Version 1 (with mayo)
Step 1. Peel and grate the garlic clove. You can also dice it very finely using a knife.
Step 2. In a small bowl, add mayo, Worcestershire sauce, Dijon mustard, Grated Parmesan, lemon juice, grated garlic, salt, and pepper.
Step 3. Mix all the ingredients with a fork until combined. Taste the dressing and add more salt or pepper if needed.
Version 2 (with fresh yolk)
Step 1. In a medium bowl, whisk together 2 egg yolks, Worcestershire sauce, Dijon mustard, Grated Parmesan, lemon juice, grated garlic, salt, and pepper.
Step 2. Slowly add olive oil while continuously whisking the mixture.
Step 3. Stir in grated Parmesan. Season the dressing with salt and black pepper.
Note: you can pasteurize the egg at home by heating the water in a pan to the temperature of 140°F. Place the egg in a hot water and keep it there for 3 minutes. Remove the pasteurized egg. This method is not a guarantee to eliminate harmful bacteria. You can also use a soft-boiled egg yolk to make the dressing.
FDA recommends avoiding eating raw or undercooked eggs. If you chose to, make sure to purchase eggs from reputable brands and pasteurize them at home following the instructions above.
Children under age 5 should not eat dishes with undercooked eggs.
- Use the first version if planning on serving the salad to guests, as not everyone might want to consume raw eggs.
- Mix the dressing with a salad right before serving.
- If you are following a vegan diet, check the ingredients on the Worcestershire sauce bottle to make sure it does not contain (most of them do) anchovies or unknown natural flavors ( can be made from fish).
Most of the time, Caesar dressing is already mixed with the salad ingredients, rather than served on a side.
You can also serve it as a dip for fresh veggies or even lettuce leaves.
The dressing made with mayo can be stored in an airtight container for up to 6-7 days in the fridge.
If you use the raw pasteurized yolk, the Caesar dressing will last for about 2-3 days in the fridge.
Frequently asked questions
Most of the store-bought and restaurant Caesar dressings have anchovies. It is always a good idea to ask and check the ingredients on the bottle.
You can use Worcestershire sauce, capers, soy sauce, or miso paste instead of anchovies to make a Caesar salad dressing.
Caesar Dressing Without Anchovies
- 1 fine grater
- 1 bowl
- 1 measuring cup
- measuring spoons
- ½ cup mayonnaise fut fat or low fat
- 1 teaspoon Worcestershire sauce
- 1 Tablespoon Dijon mustard
- 1 Tablespoon grated Parmesan cheese
- 1 Tablespoon lime or lemon juice
- 1 garlic clove
- ⅛ teaspoon salt, pepper
- Peel and grate a garlic clove. You can also dice it very finely.
- In a small bowl, add ½ cup mayonnaise, 1 teaspoon Worcestershire sauce, 1 tablespoon Dijon mustard, 1 tablespoon grated Parmesan cheese, 1 tablespoon lemon juice, grated garlic clove, salt and pepper. Whisk until the dressing is smooth and creamy. Serve with your favorite salad.
- store the dressing made with mayo for o to 7 days in the fridge, the one made with raw eggs can be stored in the fridge for about 2 days.
- you can serve this dressing as a dip for fresh veggies, such as cucumbers, tomatoes, cauliflower.