I have spent decades in both professional and home kitchens, and one thing never changes: Caesar dressing remains a universal favorite. It is creamy, tangy, and rich, with garlic and cheese perfectly blended to coat crisp romaine leaves.
Yet, many of my guests over the years confessed they avoided Caesar salads because of anchovies. Either they disliked the flavor, avoided fish entirely, or cooked for children and needed a milder version.
That is when I perfected my homemade Caesar dressing, which doesn’t include anchovies.
My students often ask, “Will it still taste like Caesar dressing without anchovies?” The answer is yes. Anchovies lend a salty, umami depth, but you can achieve a similar complexity with thoughtful ingredient balance.
This recipe is not only a reliable staple in my kitchen but also the one I teach in my cooking classes, thanks to its adaptability, simplicity, and ease of preparation.
Creamy Caesar Dressing (No Anchovies)
Equipment
- Mixing bowl
- Whisk
- Garlic press or microplane optional, for garlic paste
- Measuring spoons and cups
- Jar or airtight container for storage
Ingredients
- 1 cup mayonnaise
- 1/4 cup grated Parmesan cheese freshly grated preferred
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 2 garlic cloves minced or crushed into a paste
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2-3 tablespoons water as needed, to thin
Instructions
- In a medium bowl, combine mayonnaise, Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, garlic, salt, and pepper.
- Whisk until smooth and fully blended.
- Add water 1 tablespoon at a time to adjust consistency as needed.
- Taste and adjust seasoning if necessary.
- Transfer to a jar or airtight container and refrigerate for up to 5 days.
Video
Notes
- Use fresh Parmesan: It melts in smoothly, unlike pre-shredded types.
- Balance the flavors: Lemon juice and mustard cut through the richness of mayo.
- Garlic paste > minced: Crushing garlic creates a smoother, more even flavor.
- Adjust texture: Thin it for salad, or leave thicker for dipping.
- Let it sit: Even 10 minutes in the fridge enhances the flavor.
Why Skip Anchovies?
Anchovies polarize diners. Some appreciate their briny punch while others find them overpowering. For vegetarians (who consume dairy but avoid fish), traditional Caesar dressing becomes off-limits.
Some store-bought dressings contain anchovy paste without clear labeling, which can lead to allergic reactions or dietary conflicts. Making your own at home ensures full control over ingredients, taste, and quality.
When teaching home cooks, I emphasize that skipping anchovies does not mean skipping flavor. You simply shift the balance. Extra garlic, deeper Worcestershire sauce, or a touch more Parmesan can replicate the depth that anchovies add.
Your dressing remains creamy, sharp, and savory – the hallmarks of a faithful Caesar.
Discovering My Anchovy-Free Caesar
Years ago, during a private dinner service for a family with two small children, the host requested Caesar salad but warned that neither child would touch anchovies. I remember whisking together mayonnaise, garlic, Dijon, Worcestershire, lemon, and Parmesan, hoping for the best.
When I drizzled it over freshly chopped romaine and showered it with extra Parmesan, both kids asked for seconds. Their father later told me that it was the first time they had willingly eaten salad for dinner.
Since that night, I have refined my approach. I tested different brands of mayonnaise, comparing fresh lemon to bottled, various mustards, and varying quantities of Worcestershire sauce. My final version remains uncomplicated yet potent in flavor.
Today, it is the recipe I rely on for catering, family dinners, and even as a dip for charcuterie boards.
Ingredient Swap Ideas
No mayonnaise? Use Greek yogurt for a lighter, tangier dressing with extra protein. Replace fresh lemon juice with bottled juice if needed, although fresh remains ideal for its brightness.
Swap Dijon mustard with yellow mustard for a milder, kid-friendly flavor or with spicy brown mustard for boldness. Pecorino Romano cheese can be used as a substitute for Parmesan, providing a sharper, saltier flavor.
If you run out of Worcestershire sauce, use soy sauce mixed with a pinch of sugar for a similar umami effect.
Kid-Friendly Twist
When cooking for children, I adjust my dressing by replacing fresh garlic with a small pinch of garlic powder for a gentler taste. I often add an extra spoonful of grated Parmesan to make it cheesier and more familiar.
Sometimes I combine the dressing with plain Greek yogurt for added creaminess and protein, then serve it as a dip alongside baby carrots, cucumber sticks, and cherry tomatoes. Kids see it as a fun snack, while I know they are getting nutrients with great flavor.
Uses Beyond Salad
My homemade Caesar dressing without anchovies has become my multipurpose secret. I spread it on toasted sourdough for quick chicken Caesar sandwiches, use it as a base sauce for flatbread pizzas with grilled chicken and arugula, or drizzle it over grilled vegetables.
Guests at my dinner parties always ask for the recipe after tasting it on roasted baby potatoes topped with fresh parsley.
