Total Time
Prep 5 mins
Cook 0 mins

Recipe by Sara Kate Gillingham-Ryan, published on the blog she founded, All the essential flavors of real, classic Caesar dressing, but no egg.


  1. Combine all ingredients in a blender and puree until emulsified.
  2. Or, for a more traditional approach, puree the anchovies, garlic and pepper with a mortar and pestle, then whisk in the lemon juice, vinegar and mustard. Slowly whisk in the oil until emulsified. Stir in the Parmesan and taste for seasoning.
  3. Will keep under refrigeration up to one week.