Caesar Dressing Recipe
This creamy Caesar dressing is thick enough to use as a dip. Best when allowed to sit refrigerated overnight before tossing with romaine lettuce, homemade croutons and thin slices of Parmesan cheese.
Overview
Total time: 23 S
Servings: 14
Calories: 150
Ingredients
- 1 cup olive oil
- 1/4 cup water
- 2 tbsp. fresh lemon juice
- 1 tbsp. white wine vinegar
- 1 tsp. kosher salt
- 1 tsp. Worcestershire sauce
- 1 tsp. Dijon mustard
- 1/4 tsp. ground black pepper
- 1 large egg yolk
- 2 cloves garlic
- 1/4 cup grated Parmesan cheese
Nutritional Information
- Serving Size: 2 tbsp.
- Fat: 16g
- Saturated Fat: 2g
- Cholesterol: 15mg
- Sodium: 180mg
- Carbohydrates: 0g
- Fiber: 0g
- Sugar: 0g
- Protein: 1g
Instructions
- Add ingredients to FourSide jar in order listed and secure lid.
- Select "Dressings" or blend on a Medium-Low speed for 30 seconds.
Note: Consuming raw or undercooked eggs or egg products can increase your risk of foodborne illness. To reduce the risk, use pasteurized eggs.
I made this today and it turned out so nice and creamy and tasted really good. I have to have anchovies in my Ceasar Dressing so I added them in.
I made this last night and it was a big success. I only made half the recipe in case we didn’t like it. That was easy except for the egg yolk which I just "eye-balled" 1/2. The flavor is great just after making it even though the recipe (it’s in the current cookbook that comes with the blender) says better after overnight in the refrig. One slight drawback is that it separates and needs to be stirred before use. Not sure if this is related to cutting the recipe in half or not.
I have been making this dressing for a year and it always turns out creamy. The last 2 months I have been making it, 1/2 the time is does not. I can not figure out what is wrong. I would think the egg would make it creamy. I’ve used different oils & eggs with no luck.
Well, I tried this today. I was pretty darn excited as I am a chicken ceasar salad connoisseur. Mine did not turn out creamy. And, I had to run two cycles to get the garlic cloves all blended in. Thoughts as to what I could have done wrong? Did I use the wrong kind of olive oil? Was my egg yolk not big enough?
Could this be due to older eggs? Or possibly, is the yolk simply not enough? If you make a batch and it comes out separated, have you tried adding extra egg? I haven’t even made it yet, but seeing this is not encouraging. But I have a feeling that the liquid to egg ratio is off.
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