15-Minute Caesar Dressing Without Egg, Made Fresh
A silky, anchovy-forward Caesar dressing that skips raw egg entirely. Garlic is mashed into paste for deep flavor, while Pecorino Romano adds sharp, salty notes that balance bright lemon and umami from anchovies. Dijon mustard provides subtle heat and acts as an emulsifier. This version works equally well on crisp romaine, grilled vegetables, or as a dip for crudites. The dressing keeps for up to a week and pairs perfectly with simple grilled chicken or roasted vegetables for a composed salad.
Ingredients
- 1 clove garlic, small, peeled
- ½ teaspoon kosher salt, coarse
- 4 anchovies, choppedfish sauce1 teaspoonumami depth
notes seafood flavor will be stronger
- ½ cup extra-virgin olive oil
- ½ cup Pecorino Romano cheese, freshly grated
- ¼ cup lemon juice, freshly squeezed
- 1 tablespoon Dijon mustard
- ½ teaspoon cracked black pepper
Instructions
- 1
Peel and mince garlic clove.
- 2
Sprinkle salt over garlic and mash with knife side to form smooth paste.
- 3
Scrape garlic paste into food processor or blender.
- 4
Add anchovies, oil, cheese, lemon juice, Dijon, and pepper.
- 5
Puree until smooth and pale yellow, about 30 seconds.
Tips
Mashing garlic into paste before blending intensifies flavor and ensures even distribution without raw bite.
For thinner dressing, add water 1 tablespoon at a time; for thicker, use more cheese.
Good to Know
Refrigerate in airtight glass jar up to 7 days. Oil may separate; shake before use.
Make up to 3 days ahead. Flavors meld and deepen overnight.
Drizzle over romaine, use as dip for vegetables, or toss with grilled chicken or fish.
Common Mistakes
Over-process beyond 30 seconds to avoid broken emulsion and separated oil.
Skip mashing garlic to avoid harsh, raw bite in finished dressing.
Use non-fresh lemon juice to avoid flat, weak acid flavor.
Substitutions
FAQ
Can I make this without anchovies?
Anchovies dissolve completely and provide umami backbone; they do not taste fishy. Omitting them removes savory depth. Substitute with 1 teaspoon fish sauce or 1/2 teaspoon soy sauce for similar umami.
What if my dressing splits or looks grainy?
Start over with a clean bowl, mash fresh garlic paste, then slowly drizzle in the broken mixture while pulsing. Oil-to-other-ingredients ratio matters; pulsing too long breaks emulsion.
How long does this dressing keep refrigerated?
Properly stored in airtight container, up to 7 days. Anchovies may develop stronger, saltier flavor over time. Oil may separate; shake well before serving.