I’m sharing my Best Homemade Caesar Salad dressing that went viral for skipping raw anchovies and I note that Worcestershire can contain anchovies so I include a vegan alternative option for those who need it.
I never thought a Caesar could go viral without raw anchovies but here we are. This top-rated, homemade version tastes bold and weirdly classic at the same time, creamy from mayonnaise and savory thanks to Parmesan cheese, yet there’s no raw fish involved.
Some folks call it a Zesty Caesar Dressing, others just say it’s a Caesar Salad Without Anchovies and I still get a kick out of the reaction. It hits that bright, punchy note that makes you curious, makes you pause, and want another bite, even though it breaks a few old-school rules.
Ingredients
- Mayonnaise: Rich in fat and calories, gives creaminess, little protein or fiber.
- Greek yogurt: Adds tang, extra protein and lighter texture, makes dressing less heavy.
- Parmesan cheese: Gives salty umami and calcium, adds body and savory depth.
- Lemon juice: Bright acidic note, vitamin C, wakes up the salad.
- Dijon mustard: Sharp, tangy, emulsifies oil and mayo, adds slight heat and flavor.
- Worcestershire sauce: Deep savory notes replacing anchovy funk, some brands contain anchovies.
- Garlic: Punchy, pungent and sharp, tiny bit boosts flavor a lot, has health perks.
- Olive oil: Adds silkiness and healthy fats, helps meld flavors and smooth mouthfeel.
Ingredient Quantities
- 1 cup mayonnaise, preferably full fat
- 1/4 cup plain Greek yogurt (optional, for a little tang)
- 1/3 cup finely grated Parmesan cheese, packed
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce (may contain anchovies so use a vegan version if that matters)
- 1 small garlic clove, finely minced or pressed
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
How to Make this
1. In a medium bowl put 1 cup mayonnaise and the optional 1/4 cup plain Greek yogurt, whisk together until smooth and creamy, I usually use full fat mayo cause it’s richer.
2. Add 1/3 cup finely grated Parmesan (pack it in), 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard and 1 teaspoon Worcestershire sauce (this can contain anchovies so use a vegan version if that matters to you).
3. Finely mince or press 1 small garlic clove and stir it into the bowl, then let it sit a minute or two so the garlic mellows a bit.
4. While whisking constantly slowly drizzle in 2 tablespoons extra virgin olive oil to help emulsify the dressing, or pulse briefly in a blender or food processor if you want ultra smooth.
5. Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper, then taste and adjust salt, pepper or lemon to your liking.
6. If the dressing is too thick thin it with 1 teaspoon at a time of water or more olive oil until you get the consistency you want, remember it will thicken when chilled.
7. Cover and refrigerate at least 30 minutes so the flavors meld, though it’s fine to use right away if you must.
8. Store in an airtight jar in the fridge for up to 5 to 7 days, give it a good stir or shake before using since separation can happen.
Equipment Needed
1. Medium mixing bowl, big enough to whisk the mayo and yogurt together
2. Whisk, to smooth the dressing and help emulsify it
3. Measuring cups and spoons, for the 1 cup, 1/4 cup, tbsp and tsp amounts
4. Fine grater or microplane, to pack and grate the Parmesan finely
5. Garlic press or small knife and cutting board, to mince the garlic real fine
6. Citrus juicer or reamer, for fresh lemon juice (or just a fork if youre lazy)
7. Small spouted container or measuring spoon, to slowly drizzle the olive oil while whisking
8. Blender or food processor (optional), if you want the dressing ultra smooth
9. Rubber spatula and an airtight jar or container, to scrape, chill and store the dressing
FAQ
HOMEMADE CAESAR SALAD DRESSING WITHOUT RAW ANCHOVIES Recipe Substitutions and Variations
- Mayonnaise → swap with 3/4 cup full fat plain Greek yogurt plus 1/4 cup extra virgin olive oil for similar creaminess, or use 1 cup avocado mayo for a richer, dairy free option. Use same volume, taste and adjust salt
- Parmesan cheese → use Pecorino Romano for a saltier, tangier hit, or 2–3 tablespoons nutritional yeast if you want a cheesy, vegan-friendly flavor. Start smaller and add more to taste
- Worcestershire sauce → replace with 1 tsp soy sauce or tamari plus a squeeze of lemon (about 1/4 tsp) and a tiny pinch of sugar, or just use a vegan Worcestershire 1:1 if you can get it. This keeps the umami without fish
- Fresh garlic clove → use 1/8–1/4 tsp garlic powder if you want milder, more even garlic, or 1/2 tsp roasted garlic paste for a sweeter, softer garlic note. Raw garlic is stronger so cut back when using fresh vs powder
Pro Tips
– Warm the mayo and yogurt a little before mixing, or let them sit at room temp for 20 minutes. Cold ingredients make emulsifying harder, so the dressing will be silkier and less likely to split if things aren’t straight from the fridge.
– Grate the Parmesan super fine and pack it in, or better yet use a microplane. Bigger flakes can make the texture grainy, and finely grated cheese dissolves into the sauce so it tastes more even.
– If you want the garlic to be softer, finely grate or smash it and let it sit for a few minutes before adding. That mellowing trick really cuts the raw bite, and if you want even less punch roast the clove first.
– Make it ahead and taste the next day. Flavors settle, salt and acid often need a tiny tweak after chilling, and the dressing will thicken so you can judge final consistency better then.
HOMEMADE CAESAR SALAD DRESSING WITHOUT RAW ANCHOVIES Recipe
I’m sharing my Best Homemade Caesar Salad dressing that went viral for skipping raw anchovies and I note that Worcestershire can contain anchovies so I include a vegan alternative option for those who need it.
8
servings
246
kcal
Equipment: 1. Medium mixing bowl, big enough to whisk the mayo and yogurt together
2. Whisk, to smooth the dressing and help emulsify it
3. Measuring cups and spoons, for the 1 cup, 1/4 cup, tbsp and tsp amounts
4. Fine grater or microplane, to pack and grate the Parmesan finely
5. Garlic press or small knife and cutting board, to mince the garlic real fine
6. Citrus juicer or reamer, for fresh lemon juice (or just a fork if youre lazy)
7. Small spouted container or measuring spoon, to slowly drizzle the olive oil while whisking
8. Blender or food processor (optional), if you want the dressing ultra smooth
9. Rubber spatula and an airtight jar or container, to scrape, chill and store the dressing
Ingredients
1 cup mayonnaise, preferably full fat
1/4 cup plain Greek yogurt (optional, for a little tang)
1/3 cup finely grated Parmesan cheese, packed
2 tablespoons fresh lemon juice (about 1 lemon)
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce (may contain anchovies so use a vegan version if that matters)
1 small garlic clove, finely minced or pressed
2 tablespoons extra virgin olive oil
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
Directions
- In a medium bowl put 1 cup mayonnaise and the optional 1/4 cup plain Greek yogurt, whisk together until smooth and creamy, I usually use full fat mayo cause it's richer.
- Add 1/3 cup finely grated Parmesan (pack it in), 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard and 1 teaspoon Worcestershire sauce (this can contain anchovies so use a vegan version if that matters to you).
- Finely mince or press 1 small garlic clove and stir it into the bowl, then let it sit a minute or two so the garlic mellows a bit.
- While whisking constantly slowly drizzle in 2 tablespoons extra virgin olive oil to help emulsify the dressing, or pulse briefly in a blender or food processor if you want ultra smooth.
- Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper, then taste and adjust salt, pepper or lemon to your liking.
- If the dressing is too thick thin it with 1 teaspoon at a time of water or more olive oil until you get the consistency you want, remember it will thicken when chilled.
- Cover and refrigerate at least 30 minutes so the flavors meld, though it's fine to use right away if you must.
- Store in an airtight jar in the fridge for up to 5 to 7 days, give it a good stir or shake before using since separation can happen.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 48g
- Total number of serves: 8
- Calories: 246kcal
- Fat: 25.2g
- Saturated Fat: 4g
- Trans Fat: 0.03g
- Polyunsaturated: 2g
- Monounsaturated: 19.2g
- Cholesterol: 16mg
- Sodium: 339mg
- Potassium: 33mg
- Carbohydrates: 1.3g
- Fiber: 0.1g
- Sugar: 0.6g
- Protein: 2.5g
- Vitamin A: 66IU
- Vitamin C: 0.8mg
- Calcium: 53mg
- Iron: 0.1mg
