A Simple Trick for Making Caesar Dressing Without a Raw Egg

Try this chef’s tip for making an easy dressing that lasts longer and tastes amazing.

There are some people for whom a Caesar salad dressing made without raw eggs is blasphemous—the raw egg acts as an emulsifier that holds the creamy dressing together. But there are plenty of good reasons to skip the raw egg in the classic dressing. For some, the risk of foodborne illnesses such as salmonella is a deterrent. For others, there's an "ick" factor to eating raw eggs.

Then there are folks like me who appreciate that a raw egg-free Caesar dressing is faster to make and holds up longer in the fridge than dressings made with raw eggs. Luckily, I've discovered how to make the perfectly luscious, flavor-packed Caesar dressing without raw eggs.

The secret to making amazing Caesar dressing without raw eggs is using mayonnaise instead. My go-to recipe is the Caesar Dressing from Jenn Segal’s website, Once Upon a Chef. It's made with mayonnaise, freshly squeezed lemon juice, Dijon mustard, salt, pepper, and the umami triple-whammy of Parmigiano Reggiano, Worcestershire sauce, and anchovy paste.

Read More: Parmigiano Reggiano vs. Parmesan: An Expert Explains the Difference

My Go-To Caesar Dressing Without Anchovies

Jenny Rosenstrach's cookbook The Weekday Vegetarians has a super creamy, Parmesan-forward dressing that doesn't call for a raw egg or anchovies, yet tastes as good as a classic Caesar. It's the perfect recipe if you're making a salad for raw egg and anchovy-averse friends and family.

The Benefits of Using Mayo Instead of Raw Eggs in Caesar Dressing

“I've been making Caesar with mayo for years,” says Segal, a former professional chef and the author of the cookbooks Once Upon a Chef: The Cookbook and Once Upon a Chef: Weeknight/Weekend. “I picked up this trick while working at a high-end restaurant, where the mayo-based Caesar was a customer favorite. The taste is slightly different from the authentic recipe made with egg yolks, but it's delicious in its own right.”

Segal prefers using mayonnaise over raw eggs in Caesar dressing for several reasons, starting with food safety. "Raw eggs can be a health concern, particularly for young children, the elderly, or those with weaker immune systems," she says.

“So, to be on the safe side, why not opt for mayo? As a recipe developer, I've found that most people just aren't keen on the idea of eating raw eggs. Mayo not only simplifies the recipe but also makes it a choice that everyone can feel comfortable enjoying. Plus, dressings made with mayo typically last longer in the fridge—a real bonus!”

While authentic Caesar dressing made with raw eggs should be consumed within two days if properly refrigerated, Segal’s raw egg-free dressing lasts for about a week in the fridge.

Why This Swap Works

Mayonnaise is an emulsion made mostly of eggs and oil. “In traditional Caesar dressing, raw egg yolks are blended with oil to create an emulsion, giving it that rich, creamy texture we all enjoy,” Segal explains.

“Mayonnaise, on the other hand, is a ready-to-use emulsion made from pasteurized egg yolks and oil, often with a touch of acid like vinegar or lemon juice. The pasteurization process heats the yolks to a temperature that eliminates any harmful bacteria, making mayonnaise a safer and more convenient alternative.”

Segal notes that when you swap mayonnaise for egg yolks and oil in your dressing, you're essentially taking a shortcut that also eliminates any food safety concerns. “While mayonnaise has a slightly different flavor profile and texture compared to the traditional method of whisking fresh egg yolks with oil, it contributes its own delicious taste to the dressing,” she adds.

The Best Mayonnaise for Making Caesar Dressing

“When selecting mayonnaise for dressings, I always opt for full-fat versions for the best flavor and texture,” says Segal, and I agree—your Caesar is not the place for low-fat or fat-free mayo.

“Choosing a high-quality brand is essential!” says Segal. “My personal favorites are Hellmann's, Duke's, or Best Foods. They offer consistent quality and the right flavor profile that enhances the dressing without overpowering it.”

For my part, I like Duke’s because it doesn’t contain any added sugar. Segal also advises against using nontraditional mayonnaise, such as vegan mayo. “The flavor profile tends to be very different and won't complement the dressing well.”

The Takeaway

If you want to make a great Caesar dressing—or really, any creamy dressing—without raw eggs, take a cue from Segal and reach for a jar of good-quality mayonnaise.

Segal adds that her secret to great raw egg-free Caesar dressing is not to overlook the other key ingredients: anchovies, real Parmigiano Reggiano, garlic, and fresh lemon juice. “These are crucial for that authentic Caesar flavor,” she says.

Get Recipe with Title: Once Upon a Chef Caesar Salad Dressing

Read the original article on Simply Recipes.