Your hunt for an eggless, restaurant quality caesar salad dressing recipe is over!

This dressing gets its punch from capers and a dash of Worcestershire. It blends up super creamy and combined with crispy Romaine and Parmesan cheese, makes for a truly superb Caesar Salad.

Why Make Caesar Salad Dressing Without Egg? Many prefer their Caesar Salad Dressing to be made without eggs because:

• They avoid raw eggs
• They’re pregnant or immunocompromised
• They simply don’t keep eggs on hand
• They want a longer fridge life
• They prefer a lighter, brighter flavor

What Makes This Eggless Caesar Dressing So Good? (Psst: It’s Not Mayo!)

• Fresh lemon juice brings brightness.
• Capers add briny depth instead of anchovies (but I wouldn’t fault you for adding some finely chopped anchovy in at the end).
• Dijon mustard helps emulsify and adds sharpness
• Worcestershire sauce delivers savory umami.
• Grapeseed oil + olive oil create a silky texture without overpowering flavor.
• Fresh garlic gives that unmistakable Caesar punch.

(Makes appx. 1 cup)

• 4 tbsp fresh lemon juice
• 1 tbsp capers, drained
• 1/2 tbsp Dijon mustard
• 1/2 tbsp Worcestershire sauce
• 2/3 cup grapeseed oil (or other neutral oil of choice)
• 2 tbsp olive oil
• 3 cloves garlic, peeled and crushed
• Kosher Salt
• black pepper

Combine all ingredients except oil, Kosher salt, and black pepper in the bowl of a food processor or blender, and pulse until the garlic and capers are finely chopped. With the motor running, drizzle in the grapeseed oil, then the olive oil. Season to taste with Kosher salt and black pepper.