Description
This Caesar salad dressing recipe no egg is rich, creamy, and perfectly tangy—made without raw eggs for a safer, allergy-friendly twist. It uses pantry staples like mayonnaise, Dijon, lemon juice, and anchovy paste to recreate the classic flavor in minutes.
Ingredients
½ cup mayonnaise (full-fat or light)
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon anchovy paste (or 2 anchovy fillets, minced)
1 small garlic clove, finely minced or pressed
¼ cup finely grated Parmesan cheese
Freshly cracked black pepper, to taste
Optional: 1 tablespoon water or olive oil (to thin)
Instructions
In a medium bowl, whisk together mayonnaise, lemon juice, Dijon mustard, and Worcestershire sauce.
Add the anchovy paste and minced garlic. Whisk until smooth.
Stir in the grated Parmesan and black pepper.
For a thinner dressing, whisk in 1 tablespoon of water or olive oil.
Taste and adjust seasonings if needed.
Store in a sealed container in the fridge for up to 5 days. Shake or stir before serving.
Notes
For a dairy-free version, use nutritional yeast instead of Parmesan.
For a vegan version, use vegan mayo and anchovy-free Worcestershire.
Great as a dip, sandwich spread, or dressing for roasted veggies.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauces & Dressings
- Method: No-Cook
- Cuisine: American
Nutrition
- Calories: 130
- Sugar: 0,5g
- Sodium: 280 mg
- Carbohydrates: 1g