Caesar Salad Dressing No Anchovies

Homemade Caesar Salad Dressing (no anchovies) is quick and easy to make! If you love a good Caesar salad but don’t like anchovies, this Caesar salad dressing recipe is for you! It’s a spin-off of an award-winning recipe minus the little fish and it’s ready in 15-minutes!

Made with simple, all-natural ingredients, this keto-friendly, low-carb, gluten-free dressing will be a keeper in your fridge from now on! 

  • During the 50’s and 60’s, the Caesar salad and dressing were prepared tableside at some of the finer restaurants in America–kind of like tableside guacamole is done, now…but the servers would make the tangy dressing and serve it right at the table!
  • The original Caesar Salad and its infamous dressing was developed on a whim by Italian-American restaurateur Caeser Cardini in July of 1924 in Tijuana, Mexico.

Why this recipe works

  • Sometimes, simple is best. This original Caesar dressing features clean, simple ingredients with no additives, fillers or preservatives
  • The ease of making this is beginner-level and the texture and flavor are clean and distinct
  • Natural golden-hue; no added colorants to make it “white”
  • Better than store-bought, gluten-free and relatively inexpensive

This easy Caesar dresssing (without anchovies) comes together in no time with just a few simple ingredients: red wine vinegar, olive oil, Worcestershire sauce, Dijon mustard, minced garlic, fresh lemon juice and egg yolks.

Caesar Salad no Anchovies ingredients labeled on counter

Parmesan cheese (not shown) and toasty croutons are optional ingredients in Caesar salad dressing

A note about the Worcestershire sauce:  The Lea and Perrin’s brand does contain anchovies; however, some store brands do not say they contain anchovies, but it might be included in the ingredient listing as “natural flavors.”

If you’re looking for a vegan Worcestershire sauce that definitely contains no anchovies, try Edward & Son’s Wizard’s sauce.

How to make it

  • Separate the eggs; reserve yolks
  • Combine all ingredients (except Parmesan cheese) in a large mixing bowl; whisk together until fully incorporated
  • Drizzzle over salad greens, toss well, garnish with fresh Parmesan cheese and croutons

Why isn’t homemade Caesar salad dressing white?

Bottled Caesar dressings are white due to an additive called titanium dioxide, which is a colorant used to brighten and whiten foods.

Since this recipe is all-natural, the final product isn’t “white” like bottled Caesar dressings, but rather a golden hue due to the egg yolks, Dijon mustard and Worcestershire sauce.

Storage and make ahead tips

If using raw eggs, this delicious Caesar dressing will last up to 3-days in the refrigerator, when stored properly in an airtight container. Freezing is not recommended because egg yolks don’t freeze well. 

If you want to make this in advance, keep in mind the 3-day window and make it one or two days prior to serving. 

If using pasteurized egg yolks, the Caesar dressing will last up to a week in the fridge.

Caesar dressing in small bowl next to Caesar salad
Caesar dressing in small bowl next to Caesar salad

Caesar Salad Dressing-No Anchovies

Homemade Caesar salad dressing without anchovies, preservatives, fillers or additives!
5 from 12 votes
Print Rate
Course: Salad Dressing
Cuisine: International
Prep Time: 10 minutes
Chill time: 10 minutes
Total Time: 20 minutes
Yield: 1 cup
Author: Anecia Hero


  • cup olive oil
  • tablespoons red wine vinegar (or apple cider vinegar)
  • 2 egg yolks
  • ½ tablespoon garlic , finely minced or pureed
  • 1 tablespoon Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons lemon juice
  • parmesan , shredded (optional) See Recipe Notes
  • salt and pepper to taste


  • Separate eggs; reserve yolks; set aside
  • In a large glass bowl, combine and whisk all ingredients
  • Allow dressing to chill for 10 minutes, covered in refrigerator
  • Drizzle over romaine lettuce and toss to coat evenly; garnish with Parmesan cheese and croutons
  • Serve immediately


  • Store in the fridge up to one week
  • If you’re worried about consuming raw egg yolks, substitute with pasteurized yolks (just the yolks; do not substitute with EggBeaters™ or another brand of “egg product”-those contain egg whites and the dressing won’t work  -or-
  • Pasteurize the eggs in the microwave with lemon
  • Apple cider vinegar can be used instead of red wine vinegar
  • The original recipe does not have shredded Parmesan in the dressing, but you can add some if you prefer (1 tablespoon should be enough)
I’ve made this dressing many times and even though you can serve it immediately, I think it tastes better and the flavors develop more if you let it sit in the fridge for about an hour.

Nutrition Estimate

Serving: 1cupCalories: 1441kcalCarbohydrates: 12gProtein: 7gFat: 154gSaturated Fat: 23gPolyunsaturated Fat: 17gMonounsaturated Fat: 110gCholesterol: 389mgSodium: 630mgPotassium: 391mgFiber: 1gSugar: 5gVitamin A: 559IUVitamin C: 17mgCalcium: 104mgIron: 4mg
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5 from 12 votes (11 ratings without comment)

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  1. Great dressing but I do need to point out an error. The serving size is definitely incorrect. There is no way this entire recipe is 279 calories when a tablespoon of OO is like 120 calories. 😅

    1. You’re absolutely right! I use a third-party nutrition calculator and it was wrong. Thank you for bringing this to my attention. I have corrected the nutritional estimate.