This dressing is unapologetically bold. It refuses to hide its ingredients behind sweeteners or fillers. Instead, it embraces the intense, savory depth of whole anchovies and the sharp bite of raw garlic.
While traditional versions often require the delicate whisking of raw egg yolks, this recipe utilizes egg substitute. This simple swap ensures a perfectly safe, stable emulsion that stays creamy in the refrigerator for up to a week. It comes together entirely in the blender, transforming a list of strong pantry staples into a velvety, golden sauce that clings perfectly to crisp romaine leaves. It is robust, tangy, and deeply satisfying.
The Recipe
Yields: 3 Cups | Prep time: 5 minutes
Ingredients
- 1 cup olive oil
- 1/2 cup egg substitute
- 1/2 cup apple cider vinegar
- 1/4 cup lemon juice
- 1 tablespoon Worcestershire sauce
- 1 (2-ounce) can anchovies, undrained
- 4 cloves garlic
- 2 teaspoons dry mustard
- 1 teaspoon salt
Instructions
1. Combine Place the olive oil, egg substitute, apple cider vinegar, lemon juice, Worcestershire sauce, the entire can of anchovies (including the oil), garlic cloves, dry mustard, and salt into the container of an electric blender.
2. Blend Secure the lid. Process the mixture on high speed until it is completely smooth and creamy. The garlic and anchovies should be fully pulverized and incorporated into the emulsion.
3. Check Stop the blender once to scrape down the sides with a spatula to ensure no large pieces of garlic or anchovy remain. Blend for another few seconds if needed.
4. Store Pour the dressing into a glass jar or airtight container. Cover tightly and store in the refrigerator. It will keep well for up to 1 week. Shake well before serving.
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Classic Caesar Dressing with Anchovy & Garlic
This robust Caesar dressing comes together in minutes using a blender. Made with whole anchovies, fresh garlic, and egg substitute, it creates a safe, stable, and incredibly creamy emulsion that keeps for a week.
Ingredients
Instructions
Combine
-
Place the olive oil, egg substitute, apple cider vinegar, lemon juice, Worcestershire sauce, the entire can of anchovies (including the oil), garlic cloves, dry mustard, and salt into the container of an electric blender.
Blend
-
Secure the lid. Process the mixture on high speed until it is completely smooth and creamy. The garlic and anchovies should be fully pulverized and incorporated into the emulsion.
Check
-
Stop the blender once to scrape down the sides with a spatula to ensure no large pieces of garlic or anchovy remain. Blend for another few seconds if needed.
Store
-
Pour the dressing into a glass jar or airtight container. Cover tightly and store in the refrigerator. It will keep well for up to 1 week. Shake well before serving.
