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Prep 5 mins
Cook 0 mins
Recipe by Sara Kate Gillingham-Ryan, published on the blog she founded, thekitchn.com. All the essential flavors of real, classic Caesar dressing, but no egg.
- Combine all ingredients in a blender and puree until emulsified.
- 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.
- Will keep under refrigeration up to one week.