You can make a rich, restaurant-style Caesar dressing at home without anchovies and without fuss. This creamy, garlicky dressing leans on pantry staples and smart technique to deliver all the bold flavor you love—no fishy flavor and no special equipment required.

I’ll show you how to build savory depth with Dijon, Worcestershire, and fresh lemon, then emulsify it into a silky sauce that clings to crisp romaine like a dream. You’ll get practical tips, easy swaps, and foolproof steps so your salad always tastes like the best one on the table.

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Why This No-Anchovy Caesar Dressing Works

Balanced savory flavor: Dijon mustard and Worcestershire sauce create that classic Caesar depth without anchovies.
Creamy, stable texture: The egg yolk and oil emulsify into a thick, glossy dressing that doesn’t separate.
Fresh brightness: Lemon juice and zest lift the richness and keep the flavor lively.
Customizable salt: You control the sodium with kosher salt and Parmesan instead of anchovy fillets.
Fast and flexible: Whisk by hand in 10 minutes, or blend for an ultra-smooth finish.

Ingredients

1 large egg yolk (room temperature; for body and emulsification)
1 tablespoon Dijon mustard (adds tang and helps emulsify)
2 teaspoons Worcestershire sauce (for umami without anchovies; choose vegetarian if needed)
2–3 garlic cloves, finely grated (adjust for your garlic tolerance)
2 tablespoons fresh lemon juice (plus 1/2 teaspoon zest for extra brightness)
1/2 cup neutral oil (avocado, grapeseed, or light olive oil)
2 tablespoons extra-virgin olive oil (for peppery flavor at the end)
1/3 cup finely grated Parmesan (or Pecorino for a sharper bite)
1/2 teaspoon kosher salt (start here; adjust to taste)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sugar or honey (optional; rounds the acidity)

How to Make This No-Anchovy Caesar Dressing

Set up your mixing bowl

Grab a medium bowl and a whisk. Place a damp towel under the bowl so it doesn’t slide.
Add egg yolk, Dijon, Worcestershire, garlic, lemon juice, and zest.
Whisk until smooth and slightly thick, about 30 seconds.

Emulsify the oil

Begin with a slow drizzle of neutral oil while whisking constantly. Think thread-thin stream.
After the first 2 tablespoons go in and the mixture looks creamy, continue adding the rest in a steady drizzle.
Whisk in the extra-virgin olive oil last for flavor.

Season and finish

Whisk in Parmesan until the dressing turns glossy and thick.
Season with salt, pepper, and the optional sugar or honey.
Taste and adjust: add a squeeze of lemon for brightness or a pinch of salt if it tastes flat.

Quick blender method

Add egg yolk, Dijon, Worcestershire, garlic, lemon juice, zest, and Parmesan to a blender or jar for an immersion blender.
Blend, then slowly stream in neutral oil, followed by extra-virgin olive oil.
Season with salt, pepper, and sweetener to taste.

How to Store This Dressing

Refrigerate in a sealed jar for 3–4 days.
Stir before using in case the cheese settles.
Loosen if needed: Whisk in a teaspoon of cold water or lemon juice if it thickens in the fridge.
Food safety note: If raw egg worries you, use a pasteurized egg yolk or 2 tablespoons of prepared mayonnaise.

Benefits of Making Caesar Dressing Without Anchovies

Anchovy-free but still savory: Ideal for those who avoid fish for taste, dietary, or allergy reasons.
Cleaner flavor: You taste garlic, lemon, and Parmesan clearly instead of heavy brininess.
Budget-friendly: Skip specialty tins and use pantry staples you already own.
Simple to scale: Double the recipe for parties or meal prep without opening multiple tins.
Flexible for different diets: Use vegetarian Worcestershire and rennet-free cheese when needed.

What Not to Do

Don’t dump in the oil fast. You’ll break the emulsion and end up with a thin, oily sauce.
Don’t skip fresh lemon. Bottled juice tastes flat and can dull the dressing.
Don’t overdo the garlic. Raw garlic tastes stronger over time; start modestly and adjust.
Don’t forget the salt test. Parmesan varies in saltiness; taste after adding the cheese.
Don’t use bitter olive oil for the base. Keep robust extra-virgin for finishing only.

Variations You Can Try

Greek yogurt Caesar: Swap half the oil for 1/4 cup plain Greek yogurt for a lighter, tangy texture.
Mayo-backed shortcut: Replace the egg yolk and half the oil with 1/3 cup mayonnaise for super-fast emulsification.
Roasted garlic Caesar: Use 2–3 cloves roasted garlic for sweet, mellow flavor instead of raw.
Spicy Caesar: Add 1/2–1 teaspoon Calabrian chili paste or hot sauce.
Dairy-free version: Skip Parmesan and add 2 tablespoons nutritional yeast plus a pinch more salt.
Lemon-forward: Increase zest to 1 teaspoon and add an extra teaspoon of juice for a brighter profile.
Herby twist: Whisk in 1 tablespoon finely chopped parsley or chives right before serving.

FAQ

Can I make this without raw egg?

Yes. Use a pasteurized yolk or swap the yolk and half the oil for 1/3 cup mayonnaise. You still get a thick, glossy dressing.

Is Worcestershire sauce vegetarian?

Standard versions contain anchovy. Choose a vegetarian Worcestershire or use soy sauce or coconut aminos (start with 1 teaspoon) to mimic the savory note.

What oil works best?

Use a neutral oil like avocado or grapeseed for the main emulsification. Finish with a little extra-virgin olive oil for flavor without bitterness.

How do I fix a broken dressing?

Whisk a fresh egg yolk or 1 tablespoon mayo in a clean bowl, then slowly whisk in the broken dressing to re-emulsify.

Can I make it thicker?

Yes. Add another tablespoon of Parmesan or slowly whisk in 1–2 tablespoons more oil until it reaches your desired body.

How much dressing does this make?

About 3/4 cup—enough for a large salad serving 4 or two smaller salads.

Conclusion

You don’t need anchovies to make a Caesar dressing that tastes bold, creamy, and absolutely satisfying. With lemon, Dijon, Worcestershire (or a vegetarian swap), and good Parmesan, you can whisk up a silky sauce that hugs crisp romaine, crunchy croutons, and shaved cheese like a pro. Make it once, taste, tweak, and save the recipe—you’ll crave salads just to have an excuse to pour this on.