Caesar Salad Dressing (No Raw Eggs) (2025)

Homemade dressing always taste 8.5 million times better than store-bought dressings. And this creamy Caesar salad dressing without eggs is officially one of my new favorites to whisk together. It's fast and easy, and the ingredients are simple and things you might already have on hand.

If you don't usually have anchovy paste, an open tube has aremarkably long shelf life (itlasts for months in the fridge), so once you have it, you can whip up batches of this dressing on a regular basis. It's my go-to recipe for this Blackened Salmon Caesar Salad withCiabatta Croutons.

Step 1:Whisk all of the dressing ingredients togetherin a medium bowl until completely combined.

Step 2:If possible,chill the dressing for at least one hourto allow the flavors to fully develop. Toss with your favorite salad greens or serve on the side.Thin with water as neededuntil it reaches your desired consistency. I find it's the right thickness when tossed with lettuce, but needs to be thinned a little before serving as a pourable dressing on the side.

How long does Caesar dressing last in the fridge?

Stored in an airtight container, it’ll stay fresh for up to 5 days. Stir before serving.

Can I leave out the anchovy paste?

Yes, but it’s a key ingredient for that traditional Caesar salad dressingflavor. The Worcestershire sauce may provide enough of that umami flavor. You can also try adding chopped olives or capers for a briny flavor.

Can I make it without mayo?

Mayo is the creamy base, but you can experiment with Greek yogurt or sour cream for a tangier, lighter version.

Can I use this as a dip or sandwich spread?

Yes! This classic dressing isn't just for salads! It's also delicious as a dip for veggies or fries, or spread onto wraps and sandwiches.

• ▢ ¾ cup mayonnaise
• ▢ 3 cloves fresh garlic, minced
• ▢ 2 teaspoons anchovy paste
• ▢ ⅓ cup grated Parmesan cheese
• ▢ 2 tablespoons fresh lemon juice
• ▢ 1 teaspoon Worcestershire sauce
• ▢ 1 teaspoon Dijon mustard
• ▢ ¼ teaspoon black pepper
• ▢ 1 dash salt, to taste

• Whisk all ingredients in a bowl until well combined. Thin with water to reach your desired consistency.

• This dressing is thick and clings well when tossed with lettuce. You may want to thin it with a little water if serving on the side.
• Use good mayo.The mayo is the creamy base, so use one that tastes good to you.
• Grate your own Parmesan.For the best flavor and texture, freshly grated cheese works best.
• Let it sit.The flavors deepen after about an hour in the fridge.