Homemade Caesar Dressing (No Raw Eggs)

Living in Spain, like most things has its ups and downs. But certain inconveniences have had their advantages. For example, since ready-made salad dressings that meet my standards are in short supply, I’ve become a whiz at whipping up my own.

While for the most part, I prefer vinaigrettes for my leafy greens, sometimes I crave creamy Caesar and bottled versions available in Barcelona supermarkets are sup-bar at best.

ensalada verde

Green Salad by Suat Eman Courtesy of FreeDigitalPhotos.net

Yes, I know authentic Caesar has raw egg in it, and no, I’m not opposed to it, particularly, it’s just that if I’m going to get out the hand-blender, and wash it afterwards, I want my efforts to last more than one meal. Also, I use anchovies as opposed to Worcestershire sauce, as they’re more widely available here, and I prefer them.

Homemade Caesar Salad Dressing


  • 30g anchovies packed in olive oil
  • 2 tablespoons gluten-free mayonnaise, with as few ingredients as you can find it or for a thinner dressing, 1 tablespoon heavy cream.
  • 2 tablespoons olive oil
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon red wine vinegar
  • 1 clove of garlic
  • 1/4 cup parmesan cheese
  • 2 teaspoons coarse ground pepper


  1. Blend anchovies, cheese and garlic.
  2. Blend in the rest of the ingredients one at a time.

Extra tips and serving suggestions

  • Make a more “authentic dressing” good for one day only by substituting two egg yolks for the mayonnaise
  • Make Caesar salads with romaine, homemade croutons and extra shredded parmesan and ground pepper for garnish. Add extras like chicken breast, prawns, or steak to make it a meal.
  • Use as a marinade on baked fish or chicken.
  • Use as a dressing for pasta or bean salad.
  • Slather on a sandwich or a roll up instead of mustard or mayo.
  • Use as dipping sauce for grilled vegetables or even fries.
  • Add extra garlic and black pepper to make it extra spicy
  • Skip the mayo or cream to make a Caesar vinaigrette
  • Reduce the olive oil, mayo and cheese to make a lower-fat version.
  • Rinse the anchovies before mixing them into the sauce to lower the sodium, or even reduce them by half.
  • This recipe is gluten-free, and contains no meat.
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