Ceasar Salad Sauce

Looking for a salad sauce without egg? This version is super tasty with lettuce, cucumber and tomatoes or as a cesar salad dressing with fried chicken breast and baguette croutons. Scrumptious!


  • 200 ml of milk
  • 2 tbsp balsamic vinegar, lighter
  • 2 tsp mustard
  • 2 small cloves of garlic
  • 2 tsp capers
  • 100 gr parmesan, freshly grated
  • Olive Oil, approx. 100 – 150 ml
  • 2 tbsp yogurt
  • 2 dashes of lemon juice
  • salt and pepper


  1. Pour the milk, vinegar, mustard, capers, garlic and parmesan in a tall container and mix with the hand blender to a homogeneous mass.
  2. Add the oil (approx. 100-150 ml) slowly until the desired consistency is achieved. It shouldn’t be mayonnaise (so not too firm).
  3. When the desired consistency is reached, stir in the yogurt and lemon juice with a spoon and season with salt and pepper.
  4. Let the dressing stands a while for the flavors blend even better.

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