Many people love Caesar dressing but can't stand the anchovies. Whether it's the fishy flavor or simply not having it in the pantry, I got you! To do so, I swapped the salty, savory umami flavor that anchovies provide for something else. You will love this twist!
Does A Caesar Salad Have To Have Anchovies?
No, anchovies aren't a must-have for Caesar dressing. Traditionally, they're in there for that extra punch of salty, umami flavor, but if you're not a fan of the fishy-ness or you're going for a vegan friendly version, you can totally skip 'em.
What Can I Use Instead Of Anchovies?
Anchovies offer a unique flavor. They are salty, savory and a bit fishy . So mimicking those 3 flavors is tricky.
In this dressing, I used worcestershire sauce since it DOES have a bit of anchovies already in it. You can also use capers or even miso paste for an umami addition are common ways to replace anchovies.
How Is This Caesar Dressing Different From The Others?
I've made this dressing so many times I've lost count when making my famous Caesar Salad. I have also had some of the best homemade Caesar dressing, in my opinion.
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And I will tell you that using storebought MAYO is not going to give you the "best" dressing. Many other recipes use that because it's easier. But storebought dressing lacks the freshness that homemade mayo offers.
I also use whole grain mustard which adds a delicious tangy bite that dijon or yellow can't provide.
Lastly, I use worcestershire sauce which is a great substitute for anchovies.
Did You Know Worcestershire Has Anchovies In It?
Yes, worcestershire sauce is made with anchovies. But you can't taste it. So if you are not vegan, it's the best addition. If you are, Annie's offers a vegan version.
Other Salad Recipes To Try
📖 Recipe
Caesar Salad
Equipment
Ingredients
- 1 cup olive oil
- 2 large egg yolks
- 3-4 large garlic cloves
- ⅓ cup freshly squeezed lemon juice ((2-3 large lemons))
- 1½ tablespoon Worcestershire sauce (*see note)
- 1 tablespoon whole grain mustard (*see note)
- ½ teaspoon salt
- freshly groud black pepper
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Instructions
- Add all the ingredients for the dressing into a bowl and whisk WELL until it thickens up and changes color to a pale white. If you have a food processor or mini blender, this will save you lots of time! Puree for 10-20 seconds or until thickened. Set aside in a dressing container or small bowl.*If the dressing is too thick, whisk in 1-2 tbsps of water.
- If you have a food processor:Add your egg yolks and lemon juice first and blend for 30 seconds. Add the mustard next and then slowly stream the olive oil while processing. This step is key to making mayonaisse because we need it to thicken the dressing.
- Then add the rest of the ingredients and blend for 30 seconds or until fully emulsified. (You don't want to see the oil separating from the dressing.)
- If using a whisk:Add the egg yolk and lemon juice into a large bowl and whisk for 30 seconds. (Add a wet paper towel underneath so the bowl doesn't move or you can use a heavy glass/ceramic bowl.)
- Add in the mustard and mix again for another 10 seconds.
- Add ¼ cup of the oil and whisk for another 30 seconds. The mixture should start to come together and thicken/lighten up. If it doesn't whisk more.
- Add in the rest of the oil and whisk again for 20 seconds. Add the rest of the ingredients and whisk one last time until it's thick and creamy but still runny enough to pour.
- Chill in the fridge until your ready to dress your salad!
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