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.
Where are the anchovies? Caesar dressing has anchovies in its ingredients
Caesar Cardini’s orginal dressing had no anchovies. The anchovy flavor comes from the Worcestershire sauce. Some say there was anchovy in the crouton recipie. But, heck, add some anchovy if you like.
I just knocked this out rather than make caesar dressing by hand. I added some anchovies since my hand blend recipe called for them and I left the W Sauce still in it. Came out Perfect creamy and super yummy!! Can’t wait to serve it to night with a Shrimp Caesar..
Nice! Thanks for sharing!
I have made this dressing hundreds of times and it has always turned out perfect. We just love it, my grand children ask me to make it all the time. I always add anchovies when I am making it. Just love it, Maybe you are over blending it.My real name is Colleen Estabrooks.
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