CAESAR CREAMY DRESSING RECIPES

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CREAMY CAESAR SALAD DRESSING RECIPE - FOOD.COM



Creamy Caesar Salad Dressing Recipe - Food.com image

Make and share this Creamy Caesar Salad Dressing recipe from Food.com.

Total Time 10 minutes

Prep Time 10 minutes

Yield 1 cup, 8 serving(s)

Number Of Ingredients 8

1 lemon
3/4 teaspoon Dijon mustard
3/4 teaspoon Worcestershire sauce
1 garlic clove, pressed
1/2 teaspoon black pepper
1/4 cup mayonnaise
1/2 cup vegetable oil or 1/2 cup olive oil
1/4 cup fresh parmesan cheese, grated

Steps:

  • Juice lemon to measure 2 Tablespoons juice; place in small bowl. Add mustard, worcestershire sauce, garlic and black pepper; whisk until blended. Add mayonnaise; whisk until smooth.
  • While continually whisking, add oil to mayonnaise in a thin, steady stream. Continue whisking until blended; stir in parmesan cheese. Cover; refrigerate until ready to serve. Store dressing covered in refrigerator up to 2 weeks.

Nutrition Facts : Calories 166.3, FatContent 17, SaturatedFatContent 2.7, CholesterolContent 4.7, SodiumContent 110.8, CarbohydrateContent 2.9, FiberContent 0.3, SugarContent 0.7, ProteinContent 1.4

OUR FAVORITE CAESAR SALAD DRESSING - INSPIRED TASTE



Our Favorite Caesar Salad Dressing - Inspired Taste image

Homemade Caesar dressing is simple to make and can be done a few different ways: by hand, in a blender, in a food processor or by using an immersion blender. All methods are simple and quick. I particularly love doing this by hand and enjoy seeing little bits of the garlic and anchovy in the dressing.

Provided by Adam and Joanne Gallagher

Total Time 10 minutes

Prep Time 10 minutes

Yield Makes 2/3 cup (about 10 tablespoons)

Number Of Ingredients 8

3 to 5 anchovies packed in oil, depending on taste
2 medium garlic cloves
1 large egg yolk
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
4 tablespoons grated parmesan cheese
1/3 cup neutral oil (like grape seed oil, safflower oil or avocado oil), plus more as needed
Salt and fresh cracked black pepper

Steps:

  • Using a chef’s knife mince the anchovies and garlic into small bits. Using the side of the knife mash them into a very fine paste by pushing and pulling the mound of anchovies and garlic across the cutting board. Set aside.
  • In a medium bowl, whisk the egg yolk, lemon juice and mustard together until frothy. Placing a dishcloth underneath the bowl helps to steady it as you whisk.
  • Get into a comfortable whisking position and while you whisk with one hand, slowly stream in the oil with the other hand. You are looking to add the oil in tiny drips and will notice that as you whisk in the oil, the mixture in the bowl will start to lighten in color and thicken.
  • When all of the oil has been added, check the consistency. If it’s too thick, whisk in a teaspoon or so of water. If it’s too thin, continue to whisk and stream in a little more oil.
  • Finish by whisking in the mashed anchovies, garlic and parmesan cheese. Taste and generously season with salt and pepper.
  • When using a food processor, if you have a small bowl attachment for your food processor, it’s best to use it.
  • Combine anchovies, garlic, egg yolk, lemon juice, mustard, and parmesan cheese in the bottom of a blender or food processor bowl. With the blender or processor running, slowly drizzle in the oil until a smooth dressing forms. If after adding all of the oil, it seems too thick, add a teaspoon or so of water to thin it out. If it is too thin, with the machine on, slowly drizzle in a bit more oil. Taste and generously season with salt and pepper.
  • Combine anchovies, garlic, egg yolk, lemon juice, mustard, and parmesan cheese in the bottom of a cup that just fits the head of an immersion blender.
  • With the blender running, slowly drizzle in the oil until a smooth dressing forms. If after adding all of the oil, it seems too thick, add a teaspoon or so of water to thin it out. If it is too thin, with the machine on, slowly drizzle in a bit more oil. Taste and generously season with salt and pepper.

Nutrition Facts : ServingSize 1 tablespoon, Calories 78, FatContent 8.1g, SaturatedFatContent 1.5g, CholesterolContent 20.9mg, SodiumContent 91.9mg, CarbohydrateContent 0.5g, FiberContent 0g, SugarContent 0.1g, ProteinContent 1.4g

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