Creamy Caesar Dressing
Bold, garlicky Caesar dressing with anchovy, lemon and Parmesan, emulsified until thick and creamy — the real deal, made in minutes.
Nutrition per serving
2 tbsp- Net carbs
- 0.9g
- Calories
- 161kcal
- Protein
- 3g
- Fat
- 16g
- Total carbs
- 1 g
- Fiber
- 0.1 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Egg-free (Greek yogurt): Greek yogurt replaces the raw yolks and neutral oil. The dressing is thick, tangy and lighter, and it needs no emulsifying.
- Whisk the anchovy paste into the yogurt with the lemon juice, mustard and Worcestershire, then whisk in the olive oil in a thin stream. Stir in the Parmesan and pepper and thin with water as needed. It keeps up to 5 days.
Dairy-free: No Parmesan: nutritional yeast and an extra anchovy fillet bring back the savory depth.
- Mash the extra anchovy in with the others, and whisk the nutritional yeast into the finished dressing instead of the Parmesan. Taste and add a pinch of salt if needed.
Vegetarian (no anchovy): Capers bring the briny punch instead of anchovies, and the Worcestershire (which contains anchovies) is left out.
- Mash the capers with the garlic in place of the anchovy paste and skip the Worcestershire (or use a vegetarian brand). Capers are less salty than anchovies, so season with a pinch of salt at the end.
-
¼ cup avocado oil or light olive oilleave out
-
½ cup finely grated Parmesanleave out - Also add
-
½ tsp Worcestershire sauceleave out
Estimated cost $4.91 for 8 servings ($0.61 each) · how we estimate
Instructions
-
Mince the anchovies and garlic together, then mash them into a paste with the flat side of a knife (or in a mortar).
-
In a bowl or blender, combine the paste with the egg yolks, lemon juice, mustard and Worcestershire.
-
Whisking constantly (or with the blender running), add the oils drop by drop at first, then in a thin stream once the mixture starts to thicken, until creamy and emulsified.
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Stir in the Parmesan, pepper and enough water to reach a pourable consistency. Taste — the anchovies and cheese usually supply all the salt it needs.
Tips for success
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The yolks stay raw, so use pasteurized eggs. For a no-yolk shortcut, whisk the anchovy paste, lemon, mustard, Worcestershire and Parmesan into ⅔ cup mayonnaise instead of the yolks and oils. - All extra-virgin olive oil can turn bitter when whisked hard; blending it half-and-half with a neutral oil keeps the flavor balanced.
- Toss with crisp romaine for a classic Caesar salad, or drizzle over grilled chicken or roasted asparagus.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Doesn’t freeze well
Reheat: Serve cold
Prep tip: It thickens in the fridge; whisk in a teaspoon of water before using.
Refrigerate in a sealed jar up to 4 days.
Variations
3 variations, each with its own ingredients and macrosEgg-free (Greek yogurt)
DietGreek yogurt replaces the raw yolks and neutral oil. The dressing is thick, tangy and lighter, and it needs no emulsifying.
- pasteurized egg yolks → full-fat plain Greek yogurt
- no avocado oil or light olive oil
1.4 g net · 100 kcal · 3.7 g protein · 8.9 g fat · ≈$0.55 per serving (+0.5 g net carbs vs the original)
Dairy-free
DietNo Parmesan: nutritional yeast and an extra anchovy fillet bring back the savory depth.
- + 2 tbsp nutritional yeast
- + 1 extra anchovy fillet
- no finely grated Parmesan
0.9 g net · 147 kcal · 2 g protein · 15 g fat · ≈$0.52 per serving (same net carbs as the original)
Vegetarian (no anchovy)
DietCapers bring the briny punch instead of anchovies, and the Worcestershire (which contains anchovies) is left out.
- anchovy fillets → capers
- no Worcestershire sauce
0.9 g net · 158 kcal · 2.6 g protein · 16 g fat · ≈$0.60 per serving (same net carbs as the original)
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