Lemon Tarragon Caesar Dressing  


Makes about 1/2 cup. Store in an airtight jar in the refrigerator and consume within 1 week. 


1 egg yolk (at room temp)

2 tsp. white wine vinegar or apple cider vinegar

2 tsp. BRAGGs liquid aminos or Worcestershire sauce

1 tsp. dijon mustard

1.5 Tbsp. lemon juice

3 garlic cloves, pressed or minced

2 anchovies* 

2 Tbsp. fresh tarragon leaves 

Pepper to taste

1/3 cup extra virgin olive oil (EVOO)

*Note salt is not needed. The anchovies provide enough delicious salt & omega-3s!


1. Whisk 1 egg yolk at room temperature (very important for it to emulsify & mix well!) and place in a blender with a lid or food processor. 

2. Add the rest of the ingredients except for the EVOO and blend until well mixed. 

3. While the processor/blender is on low, slowly add the 1/3 cup of EVOO until fully blended and creamy. 

My favorite meal with this dressing is a simple kale caesar topped with salmon, avocado, a hard boiled egg, & some roasted veggies if I have them!



Vegetarian, Dairy-free, Gluten-free