Vegetarian Caesar Dressing

Name: Vegetarian Caesar Dressing
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (350 ml)
Cuisine: American
Ingredients: about 1 yolk (18 g) Egg Yolk; about 6½ fillets (25 g) Anchovy; about 1 clove (6 g) Garlic; 1 cup + 2 tsp Neutral Oil (250 ml) Neutral Oil; 1 Tbsp (15 ml) Lemon Juice; 1/8 cup Dijon mustard (30 ml) Dijon Mustard; 1 Tbsp white wine vinegar (15 ml) White Wine Vinegar; about ⅛ tsp (1 ml) Tabasco; 1 tsp Worcester (5 ml) Worcester; ¾ cup (75 g) Parmesan; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Louise Bourrat recipe. Not affiliated with, sponsored by, or endorsed by Louise Bourrat.

DRESSING · CAESAR SALAD & SANDWICHES

In the published recipe, this is the dressing for Boubou's Sandwich Club.

Bourrat's anchovy-rich vegetarian Caesar dressing.

On the jar

CAESAR

Method: blend
Yield: about 1½ cups
Ingredients: 12

Blender sauce. Cook from the recipe

Ratio

Neutral Oil 250 mlLemon Juice 15 mlDijon Mustard 30 mlWhite Wine Vinegar 15 mlTabasco 1 mlWorcester 5 ml

Ingredients

Egg Yolkabout 1 yolk (18 g)
Anchovyabout 6½ fillets (25 g)
Garlicabout 1 clove (6 g)
Neutral Oil1 cup + 2 tsp Neutral Oil (250 ml)
Lemon Juice1 Tbsp (15 ml)
Dijon Mustard1/8 cup Dijon mustard (30 ml)
White Wine Vinegar1 Tbsp white wine vinegar (15 ml)
Tabascoabout ⅛ tsp (1 ml)
Worcester1 tsp Worcester (5 ml)
Parmesan¾ cup (75 g)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Vegetarian Caesar Dressing wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 6 stars · 4 national awards

Caesar Dressing★★★ KITCHENOn the jar: CAESAR
Delmonico Salad DressingNATIONAL AWARD WINNEROn the jar: SALAD DRESS
Cranch DressingNATIONAL AWARD WINNEROn the jar: CRANCH
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Louise Bourrat. French / Lisbon contemporary. Cited awards include: Top Chef France winner S13 (2022).

Adapted from a Louise Bourrat recipe (Louise Bourrat / Journal des Femmes (Boubou's Sandwich Club; re-eligible under §1 v2 2026-07-18)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Louise Bourrat / Journal des Femmes (Boubou's Sandwich Club; re-eligible under §1 v2 2026-07-18) (published as “Vegetarian Caesar Dressing”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar