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 A lot of people may not realize this but there is actually anchovy paste in Caesar Salad Dressing. I love the taste of Caesar Salad Dressing and I never get a fishy taste from it so I clearly enjoy it. But once you learn that and decide to make your own, suddenly you are questioning all your life choices – ha! I don’t keep tinned anchovies or anchovy paste in my pantry and it’s not something I will go out of my way to buy so I wanted to figure out a way to make it without anchovies. Turns out, you can make a delicious Caesar dressing without the anchovies. However, if you want to make this truly authentic, I do show you how to do that in the Frequently Asked Questions below. FREQUENTLY ASKED QUESTIONS: Does this Homemade Caesar Dressing contain anchovies? There is no anchovy paste in this recipe. So, this isn’t an “authentic” Caesar dressing but it still tastes amazing! Can I add anchovies in to this homemade dressing? You sure can! If you would like to add anchovies, I’d suggest adding about 3-5 anchovies (packed in oil). I am told the whole anchovies add better flavor than the tube of anchovy paste. Add them in with the garlic in the food processor. Do I have to use the food processor? This recipe can be made by hand but the food processor just makes it a whole lot easier and it combines much better.. Is it safe to add a raw egg to this dressing? Yes. However, if this bothers you or concerns you in any way, just purchase pasteurized eggs (not an affiliate link). Also, crack the egg and inspect before using if there are any concerns and keep the dressing refrigerated when not using. Is this a sweet Caesar Dressing? There is a little bit of sugar in this recipe. It does not make it sweet though. It just offsets the tanginess from the mustard and Worcestershire sauce. How to store homemade dressing? Homemade Caesar Dressing should be stored in a container with a lid, like a mason jar and should be kept in the fridge for about a week. INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST) garlic cloves – it needs to be fresh garlic cloves (not the jarred kind) for best flavor! mayonnaise – again, use your favorite mayonnaise. I like Hellmans, JFG or Dukes. egg yolk– this is totally safe. However, if you’re concerned still, check the Frequently Asked Questions for what you can use instead. Parmesan cheese – I like to use freshly shredded but you use what you prefer. water extra virgin olive oil freshly squeezed lemon juice – again, use fresh not bottled. The bottled stuff is super acidic and can throw off the flavors. sugar – see my Frequently Asked Questions above concerning this ingredient. Worcestershire sauce dijon mustard– Dd not use yellow mustard – it has to be dijon here. The yellow mustard is too vinegary for this recipe. 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.) This salad dressing is absolutely amazing on a Brussels Sprouts Caesar Salad too! CRAVING MORE RECIPES? Homemade Ranch Dressing Homemade Honey Mustard Homemade Thousand Island Dressing Comeback Sauce Homemade Tartar Sauce Raising Cane’s Sauce Homemade Barbecue Sauce Homemade Basil Pesto Sauce Homemade Virginia White Sauce Homemade Chimichurri Homemade Marinara Sauce Homemade Pizza Sauce Homemade Ketchup Alabama White Sauce Quick Sauerkraut Homemade Ranch Seasoning Mix Originally Published: June 2011Updated photos & republished: September 2024 Print 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. Course SaladCuisine American Prep Time 10 minutes minutesTotal Time 10 minutes minutes Servings 6 Calories 331kcal Author Brandie @ The Country Cook Ingredients2 cloves garlic1 cup mayonnaise1 egg yolk¼ cup freshly grated Parmesan cheese2 Tablespoons water2 Tablespoons extra virgin olive oil1 Tablespoon freshly squeezed lemon juice2 teaspoons granulated white sugar (optional, does not make it sweet)½ teaspoon Worcestershire sauce½ teaspoon dijon mustardsalt and pepper, to taste (about ¼ to ½ teaspoon each) InstructionsIn a food processor, finely process 2 cloves garlic until minced. Add 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 and salt and pepper, to taste. Blend until smooth. Put dressing into a lidded container (like a mason jar) and pop it in the refrigerator for a few hours or overnight to give the flavors time to blend together. Do not skip this step, it makes a huge difference in taste. Video Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 331kcal | Carbohydrates: 3g | Protein: 3g | Fat: 35g | Sodium: 312mg | Sugar: 2g