Easy Blender Caesar Dressing (No Anchovies!)
This vegetarian Caesar dressing is quick, creamy, and uses capers instead of anchovies for umami depth—so much better than store-bought!
or read on for step-by-step instructions with photos
How to Create Authentic Caesar Flavor Without Anchovies
Anchovies are a classic ingredient in Caesar dressing, adding a distinct salty, savory, and slightly fishy flavor. They’re not absolutely necessary, but they do a great job of balancing the other ingredients while bringing that signature umami depth most of us know and love.
So how do you achieve that same complexity without anchovies? Pickled capers are a great way to add a similar briny, savory flavor. These small, unripened flower buds are preserved in vinegar, which enhances their natural tanginess and umami. With a slightly lemony, olive-like taste, they make a perfect anchovy substitute while adding their own unique character.
What Makes This Recipe Unique
No anchovies: Pickled capers, aged hard cheese, and confit garlic deliver a similar nuanced, umami-packed flavor—just without the fishy taste.
Zesty and bright: Using both lemon zest and juice cuts through the richness of the dressing, adding a pop of fresh citrusy flavor.
Homemade with raw egg: Instead of store-bought mayo, we emulsify the dressing with a whole egg. Much like in my easy jalapeño aioli or quick hollandaise sauce recipes, this method creates a thick, creamy sauce completely from scratch.
Quick and foolproof: Thanks to the immersion blender’s powerful vortex, you can toss all the ingredients in at once and get perfectly emulsified results every time—no whisking needed!
What’s Ahead in This Recipe
Pro Tips: Learn how to get the perfect texture every time.
Serving Suggestions: Discover creative ways to use this versatile dressing beyond salads.
Substitutions: Find ingredient swaps and adjustments to make this recipe your own.
Storage Tips: Learn how to store your dressing and how long it will stay fresh.
FAQs: Get answers to your most common questions, like how to fix a broken dressing or which oil and blender work best.
This homemade Caesar salad dressing is as easy as it is delicious. Let’s get blending!
What you’ll need
Ingredients
1 whole egg
7 cloves garlic, peeled
¾ cup neutral oil (like avocado, grapeseed, or sunflower)
¼ cup extra virgin olive oil
1 lemon, zested and juiced
2 teaspoons pickled capers, drained
1 tablespoon mustard (whole grain or Dijon)
1 ounce (30 g) aged hard cheese (such as Parmesan, Grana Padano, or Pecorino), grated
salt & pepper, to taste
Equipment
Immersion blender and blending pitcher (or a tall container that fits the blender snugly)
Grater
Small saucepan
Small spatula and storage container
Makes: 1.5 cups (about 12 portions)
Prep: 5 min Cook: 10 min
How to make it
Step 1
Confit the garlic.
Place the peeled garlic cloves in a small saucepan and cover them with half of the neutral oil (I used grapeseed). Cook over low heat until the garlic cloves soften, float, and can be easily squished against the side of the pan with a fork—they should disintegrate effortlessly (about 10 minutes).
Once done, remove the pan from the heat and let the garlic and oil cool to room temperature. This step is crucial, as blending while hot could curdle the dressing.
💡 Pro Tip: To speed up the cooling process, transfer the garlic and oil to a heatproof bowl or container, then pop it in the fridge for about 10 minutes.
Step 2
Gather the ingredients.
While the confit garlic and oil cools, prep and gather the remaining ingredients. Add the rest of the neutral oil, olive oil, whole egg, lemon zest and juice, capers, mustard, cheese, a pinch of salt, and some freshly cracked pepper to a blending pitcher or any tall container that fits your immersion blender snugly (I like using a glass measuring cup).
Step 3
Blend the Caesar dressing.
Once the confit garlic and oil have cooled, add them to the rest of the ingredients in the blending container.
Submerge the immersion blender all the way to the bottom of the container and start blending. Keep the blender at the bottom until the bottom half of the mixture becomes smooth and creamy. Then, slowly raise the immersion blender to incorporate the oil floating on top, allowing it to emulsify with the rest.
Continue blending, moving the blender up and down a few times at the end to ensure the mixture is fully emulsified, thick, and smooth.
Step 4
Taste then serve.
Give the dressing a taste and adjust the seasoning as needed. Add more salt, pepper, or a splash of lemon juice or vinegar if you want extra tang. If the sauce is too thick or too thin, check my tips below for adjusting the consistency.
Serve your dressing immediately over a classic Caesar salad, drizzle it on roasted veggies, or use it as a sandwich spread.
Transfer any leftovers to an airtight container or jar and refrigerate for up to 1 week.
My Tips for the Best Caesar Dressing
Adjusting the consistency:
How to thicken Caesar dressing? If your dressing feels too thin, slowly drizzle in more neutral oil while blending. The added oil will naturally thicken the emulsion. Avoid adding olive oil at this stage, as its strong flavor could overpower the dressing.
How to thin out Caesar dressing? If your dressing is too thick, blend in a teaspoon of water or lemon juice at a time until you reach the perfect consistency. Lemon juice adds acidity, so taste as you go and switch to water once the tanginess is balanced to your liking.
Use a mix of neutral and olive oil: Extra virgin olive oil adds grassy, floral notes, but too much can overpower the dressing and make it taste bitter. Using a small amount of olive oil alongside neutral oil helps balance the bitterness while letting the other flavors shine.
Use room-temp ingredients: Room-temperature ingredients make it easier to create a smooth and stable emulsion. Be sure to cool the confit garlic and oil completely before blending to avoid a broken sauce.
Taste as you go: Caesar dressing is all about balance—salty, tangy, and creamy. Don’t hesitate to tweak the seasoning with a pinch of salt, a crack of pepper, an extra squeeze of lemon, or a splash of vinegar, tasting multiple times until it’s just the way you like it.
Serving Suggestions
Classic Caesar salad: Toss with crisp romaine lettuce, homemade croutons, and shaved Parmesan for the ultimate homemade Caesar salad. Pair it with my authentic muffaletta sandwich for a satisfying full meal.
Base for creamy salads: Use Caesar dressing in a quick egg salad, pasta salad, or potato salad.
Dip: Serve Caesar dressing as a dip for fresh veggies, potato chips, buttered potato wedges, pizza crusts, chicken wings, or to jazz up leftover fries.
Sauce for cooked vegetables: Elevate sides like bacon fat Brussels sprouts, garlic marinated green beans, Italian roasted vegetables, or grilled asparagus by drizzling or tossing with Caesar dressing.
Sandwich spread: Perfect for crispy chicken sandwiches, BLTs, roast turkey, or grilled portobello mushroom burgers. For a spicy kick, try my immersion blender jalapeño aioli recipe.
Corn on the cob: Give Mexican street corn a Caesar-inspired twist! Slather corn on the cob with Caesar dressing, then dust it with Parmesan, crumbled bacon, and chives. If you love corn with a little smokiness, check out my guide on how to grill corn in the husk.
Substitutions
Capers: Use any type of capers you have on hand. If using brined or salt-cured capers instead of pickled, add a splash of lemon juice or vinegar to replace the missing acidity. No capers? Try finely chopped green olives, miso paste, Worcestershire sauce, or nutritional yeast—each adds a unique flavor while adding umami depth to the dressing.
Confit garlic: Short on time? Use fresh garlic—start with just one clove to avoid overpowering the dressing. For sweetness similar to confit garlic, roasted garlic is a great alternative.
Aged cheese: Parmesan is a classic, but Grana Padano is a more budget-friendly option with a similar flavor. Pecorino adds a sharper, nuttier note since it’s made from sheep’s milk. In a pinch, try old cheddar, aged gouda, or even nutritional yeast for a dairy-free alternative.
Lemon: Substitute with a lighter-tasting vinegar like white, apple cider, or white wine vinegar for tanginess.
Mustard: Swap Dijon or whole-grain mustard with yellow mustard in a pinch, but keep in mind it has a distinct flavor that will slightly change the final result.
Egg: Prefer not to use raw egg? Replace it with an extra tablespoon of mustard for the sauce to emulsify properly. To maintain creaminess, add a tablespoon of Greek yogurt or sour cream.
Immersion blender: If you don’t have an immersion blender, you can use a regular blender or food processor, drizzling the oil in slowly to ensure proper emulsification. For smaller batches, a handheld whisk works too—just finely chop the capers first and whisk with steady control while gradually adding the oil. It takes a little elbow grease, but the results are just as delicious!
Storage
Fridge: Transfer the Caesar dressing to an airtight container or jar and store it in the refrigerator for up to 1 week. Shake or stir well before using.
Freezer: Caesar dressing doesn’t freeze well due to the emulsion, which can separate when thawed. It’s best to make a fresh batch as needed.
Dietary Notes: Gluten-free, Vegetarian, Low-carb
FAQs
Why use a whole egg and not just the yolk for Caesar dressing?
Using the whole egg means less waste and naturally helps adjust the dressing’s consistency. Egg yolk-only dressings often require added water to loosen them. Since egg whites are mostly water and protein, they help create a smooth, creamy texture without extra adjustments.
How to fix a broken Caesar dressing?
If your dressing looks separated, don’t worry—it’s fixable! Try blending in a teaspoon of water to help re-emulsify it. If that doesn’t work, start fresh with a new egg and a tablespoon of mustard, then slowly drizzle in the broken dressing while blending—it should come back together. Adjust the seasoning with more salt and acid as needed. That said, I’ve never had this issue when using an immersion blender!
What’s the best blender for making Caesar dressing?
An immersion blender is the easiest option because you can blend everything at once and get a perfect emulsion every time. If you’re using a regular blender or food processor, drizzle the oil in slowly while blending to ensure proper emulsification.
What is the best oil for Caesar salad dressing?
A mix of neutral oil (like avocado, grapeseed, or sunflower) and a little extra virgin olive oil gives the best balance. Too much olive oil can make the dressing bitter, so it's best to use a small amount alongside a neutral oil.
How long does homemade Caesar dressing last with raw eggs?
Stored in an airtight container in the fridge, homemade Caesar dressing lasts up to 1 week. If you’re using pasteurized eggs, it can last for up to 2 weeks.
How to pasteurize eggs at home for Caesar salad dressing?
If you’re concerned about using raw eggs, you can pasteurize them at home! Just place whole eggs in a pot of water and heat to 140°F (60°C). Keep them at this temperature for 3 minutes, then transfer them to an ice bath to cool. This kills bacteria while keeping the eggs raw enough to use in the dressing.
Can you freeze Caesar salad dressing?
Not really—freezing breaks the sauce, causing the dressing to separate and lose its emulsified texture. If you find yourself with extra, check out my serving suggestions for creative ways to use it up instead!
Does all Caesar dressing have anchovies?
Not necessarily! The original Caesar dressing, created by Caesar Cardini in the 1920s, didn’t include anchovies. Instead, the umami flavor came from Worcestershire sauce, which contains a small amount of anchovy.
Over time, anchovies became a common addition in modern recipes to deepen the savory, briny flavor. However, there are plenty of delicious anchovy-free variations—like this one—that use capers, cheese, and confit garlic to achieve that same complex taste.
That’s it, enjoy!
I ended up making this dressing alongside my classic muffaletta sandwich because when making the sandwich, you need to remove a good amount of the crumb from the loaf to make room for the filling. Instead of wasting it, I turned it into quick, crispy croutons for a Caesar salad—and this dressing was the perfect match!
Of course, I had extra dressing left over, but we used it all week. One of my favorite ways to repurpose it was as a chip dip. Just stir in some chopped chives and pickles, and it becomes one of the best dips for thick, ruffle-cut chips.
With this easy immersion blender technique, you’re not just limited to Caesar dressing. You can also whip up homemade aioli or even a small batch of hollandaise—restaurant-quality sauces made effortlessly at home!
Summary
Homemade Creamy Caesar Dressing with Capers Recipe
This homemade Caesar salad dressing without anchovies uses capers for a tangy and umami-packed twist. Ready in just minutes with a blender!
Makes: 1.5 cups (about 12 portions)
Prep: 5 min Cook: 10 min
Ingredients
1 whole egg
7 cloves garlic, peeled
¾ cup neutral oil (like avocado, grapeseed, or sunflower)
¼ cup extra virgin olive oil
1 lemon, zested and juiced
2 teaspoons pickled capers, drained
1 tablespoon mustard (whole grain or Dijon)
1 ounce (30 g) aged hard cheese (such as Parmesan, Grana Padano, or Pecorino), grated
salt & pepper, to taste
Instructions
Confit garlic. Place the peeled garlic cloves in a small saucepan and cover them with half of the neutral oil. Cook gently over low heat for about 10 minutes, or until the garlic softens, floats, and can be easily mashed with a fork. Let the garlic and oil cool to room temperature to prevent the dressing from curdling.
Gather ingredients. While the garlic cools, prep and gather the remaining ingredients. Add the rest of the neutral oil, olive oil, whole egg, lemon zest and juice, capers, mustard, cheese, and a pinch of salt and freshly cracked pepper to a blending pitcher or any tall container that fits your immersion blender snugly.
Blend. Once the garlic and oil have cooled, add them to the blending container. Submerge the immersion blender to the bottom of the container and blend until the mixture at the bottom becomes creamy. Slowly raise the blender to incorporate the oil floating on top. Blend until the dressing is fully emulsified, thick, and smooth.
Taste and serve. Taste the dressing and adjust the seasoning with more salt, pepper, or lemon juice as needed, serve immediately. Transfer any leftovers to an airtight container, and refrigerate for up to 1 week.
Top Tips
Speed up cooling: Transfer the garlic and oil to a heatproof container and chill in the fridge for 10 minutes to cool it down faster.
Adjusting the consistency:
To thicken, slowly drizzle in more neutral oil while blending. Avoid adding olive oil at this stage, as its strong flavor can overpower the dressing.
To thin, add water or lemon juice a teaspoon at a time, tasting as you go—lemon juice adds acidity, so switch to water once the tanginess is right.
No immersion blender? Use a regular blender or food processor, drizzling in the oil slowly to ensure proper emulsification. For smaller batches, a handheld whisk works too—just finely chop the capers first and whisk with steady control while gradually adding the oil.
Further reading: Check out my full list of tips, serving suggestions, substitutions, storage, and FAQs above for more!
Have you tried this Caesar dressing? Did you use it for a salad or get creative with something else? Let me know in the comments! If you share your creations on Instagram, don’t forget to tag me @onecreativecook—I’d love to see what you made.
Enjoy!
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