Shortcut Caesar Dressing (No Raw Egg!)

A small clear bowl of caesar dressing sits on a wooden cutting board. A can of anchovies and a squeezed lemon sits nearby.

This Shortcut Caesar Dressing is a twist on the traditional – without raw egg but full of the classic caesar salad flavor!

I firmly believe that a salad isn’t truly a salad without dressing. In fact, for many salads, the dressing IS the essential ingredient that transforms it from ordinary to extraordinary.

A prime example is the Caesar salad, where the dressing’s unique flavor elevates it far beyond a simple green salad. When I set out to create my Sweetgreen Kale Caesar Copycat salad, I knew I needed a delicious homemade Caesar dressing to complete the dish.

Now, the Caesar salad is definitely a beloved restaurant staple. However, its dressing has evolved over the years. The original recipe featured just olive oil and lemon juice, but today’s versions typically include anchovies, raw egg, and garlic.

While I certainly appreciate the classic approach, I also love a good shortcut recipe. That’s why I’m excited to introduce my Shortcut Caesar Dressing, which streamlines the dressing making process without compromising on flavor!

So, what makes this a “Shortcut” Caesar Dressing?

It’s simple: I use mayonnaise! This creamy ingredient replaces the traditional raw egg yolk and oil, providing the same richness in just one step. Plus, you can enjoy it without any concerns about consuming raw eggs.

The ingredients for shortcut caesar dressing sit on a table. There are anchovies, mayo, lemon, garlic, parmesan cheese, mustard and black pepper.

Other Ingredients for Caesar Dressing

In addition to the mayonnaise you will need the following ingredients to make this recipe:

Anchovies: Don’t freak out! Even if you think you don’t like anchovies, I urge you to still give this recipe a try. These tiny fish pack a powerful umami punch, adding depth and richness to the dressing, without tasting fishy.

Garlic: Fresh garlic provides a sharp, aromatic kick that complements the creaminess of the dressing.

Lemon Juice: The bright acidity of lemon juice balances the richness of the mayonnaise and anchovies.

Dijon Mustard: A hint of Dijon adds a tangy depth and a subtle spiciness, enhancing the dressing’s complexity and helping to emulsify the ingredients.

Parmesan: Grated Parmesan cheese brings a savory, nutty flavor and a touch of saltiness, as well as texture.

Ground Black Pepper: I would argue that the black pepper is also a signature element of a Caesar dressing. Freshly ground black pepper is key and it adds warmth and a mild heat, enhancing the overall flavor without overpowering the other ingredients.

A wooden cutting board. There are two hands holding a chef's knife pressing anchovies into a paste.

A grey bowl with all the ingredients for caesar dressing unmixed.

Recipe FAQs

Can I make this dressing ahead of time?

Yes! You can prepare the dressing in advance and store it in an airtight container in the refrigerator for up to a week. Just give it a good stir before using.

What can I substitute for anchovies?

If you’re not a fan of anchovies, you can use a teaspoon or two of Worcestershire sauce for a similar umami flavor. You could also omit them altogether for a milder taste, you just might need to adjust the salt.

How can I adjust the thickness of the dressing?

If you prefer a thinner dressing, simply whisk in a little more water or extra lemon juice until you reach your desired consistency.

How can I make this dressing dairy-free?

To make it dairy-free, omit the Parmesan cheese. You may need to add some additional salt at the end.

A wooden cutting board. A small clear bowl with caesar dressing sits on top. There is a large grey bowl nearby as well as a spoon with some dressing on it. An open can of anchovies sits next to the bowl and so does a squeezed lemon and a head of garlic.

Related Recipes

Looking for a fun twist on a caesar salad to try this dressing with? Definitely check out my Sweetgreen Kale Caesar Salad Copycat recipe!