Egg-free, garlic-free something like Caesar dressing
Sorry to tell you, Dad, but there’s another love in my life and he’s been with me for years.
His name’s Caesar, and I could easily meet him for lunch and dinner every day. Maybe even breakfast. It was love at first sight, and I’ll never give him up.
I used to make a mean homemade Caesar dressing back in the day before eggs were evicted and, like most salad dressings, it’s not that hard and well worth the little effort you’ll put into it.
This is a not-bad substitute, though I’ll admit it’s one of the few foods that I notice, and miss, the omitted garlic. It also works well as a chicken marinade if you need a double dose of Caesar.
Egg-free Caesar dressing
- 1/2 c. egg-free mayonnaise
- 2 tsp. onion powder
- 1 anchovy fillet or 1 1/2 tsp. anchovy paste – I’m all about easy when it’s possible. Guess which one I use.
- 2 tbl. lemon juice — yes, you can use bottled, but take the extra 3.6 seconds and use fresh. It’s worth it.
- 4 tbl. olive oil
- 3 tbl. Parmesan cheese
Combine mayonaise, onion powder, anchovy and lemon juice. Slowly add oil, whisking as you go. Stir in Parmesan.
This recipe doesn’t make much, so double it if you’re servhing a Caesar pig such as me.
Copyright 2009 Debra Legg. All rights reserved.
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