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This is a creamy Caesar Salad Dressing without mayo, all made in a blender so it is super simple and no faff at all to make. The egg yolks blended with the oil makes a creamy dressing that is thick and perfect on a classic Caesar Salad but also the dressing on this shaved Brussels sprouts salad, which is so good. Since it’s made in a blender, this dressing takes about 5 minutes to make.
Does Caesar Salad Dressing usually have mayo?
This dressing doesn’t use mayo as it is made the more traditional way which is with egg yolks. Mayonnaise is made with egg yolks anyway so essentially you are making your own seasoned mayo to be the dressing. The egg yolks remove the need for mayo and makes the dressing the perfect texture and flavour.
Using a blender means that there’s no need to whisk continuously to emulsify the dressing. Emulsify might sound like a bit of a scary word but all it means is making liquids that usually don’t mix come together. For example, if you think of the base of the dressing that goes into the blender first – egg yolks, lemon, garlic, anchovies, vinegar, if you pour oil into the blender, it will just sit on top of these ingredients and not mix. Using the blender emulsifies the dressing and means that the ingredients come together smoothly when they otherwise wouldn’t have.
Cheat’s Caesar Dressing
If you don’t want to get your blender out and fancy making a slightly healthier Caesar Salad dressing then this recipe is so simple. It uses yoghurt as the creamy base, so it still is tangy but a bit lighter too. Take 4 anchovies in a bowl and add a few tbsp of boiling water. This will melt them down into this salty liquid so you don’t get a chunk of anchovy. Then stir in 3/4 cup of yoghurt, the juice of 1 lemon, 1 tsp Worcestershire sauce, 1 crushed clove of garlic and lots of parmesan.
Frequently Asked Questions
Anchovies won’t add the overly fishy flavour you might think so we would really recommend using them. But if you don’t like them or want to make this Caesar salad dressing vegetarian (check your parmesan cheese too!), then adding a teaspoon of miso paste would work well.
Yes, you definitely can but you will need a whisk. Finely chop the garlic and anchovies, almost smashing them into a paste. Add to a large bowl with the egg yolks, lemon juice, Worcestershire sauce and vinegar. Whisk together. Then slowly drizzle in the oils, adding a steady small stream into the bowl and whisking continuously. This is to make sure the dressing comes together and doesn’t split. Then once it’s thick and creamy, add the parmesan and season with salt and lots of black pepper.
This Caesar salad dressing will last in the fridge in a tightly sealed container for up to 4 days.
Other recipes you might like
Tahini and Parmesan Salad Dressing
Very Green Pasta made in the blender
Caesar Salad Dressing Without Mayo
Ingredients
- 2 egg yolks
- 2 lemons, juiced
- 2 garlic cloves
- 1 tsp Worcestershire sauce
- 4 anchovy fillets
- 1 cup finely grated Parmigiano
- 1 tsp red wine vinegar
- 1/4 cup olive oil, plus more for croutons
- 1/4 cup grapeseed oil
- 1 pinch freshly ground black pepper, to taste
- 1 pinch salt, to taste
Instructions
- In a blender, add the egg yolks, lemon juice, garlic, Worcestershire, anchovies, red wine vinegar, parmesan, salt, pepper and both of the oils. Blend well until smooth and creamy. Check for seasoning and adjust as needed.
