How to Make Caesar Salad Dressing



How to Make Caesar Salad Dressing

Two Methods:

Caesar salad dressing combines numerous flavor profiles, ranging from rich to salty, and contains many different ingredients. Traditional preparation uses raw egg yolk and anchovies, but if those ingredients make you squeamish, you can swap them out for mayonnaise and Worcestershire sauce.

Ingredients

Conventional Recipe

Makes 6 to 8 servings

  • 4 anchovy fillets
  • 1 garlic clove, minced
  • 1/4 tsp (1.25 ml) salt
  • 1 pasteurized egg yolk
  • 1 lemon, juiced
  • 3/4 tsp (3.75 ml) Dijon mustard
  • 1-1/4 cup (310 ml) olive oil
  • 3 Tbsp (45 ml) grated Parmesan
  • 1/4 tsp (1.25 ml) ground black pepper

Shortcut Version

Makes 6 to 8 servings

  • 2 tsp (10 ml) minced garlic
  • 2 tsp (10 ml) Dijon mustard
  • 1 Tbsp (15 ml) distilled white vinegar
  • 1/4 tsp (1.25 ml) salt
  • 2 Tbsp (30 ml) mayonnaise
  • 1/2 cup (125 ml) olive oil
  • 2 Tbsp (30 ml) lemon juice
  • 1 tsp (5 ml) Worcestershire sauce
  • 1/2 cup (125 ml) grated Parmesan cheese
  • 1/4 tsp (1.25 ml) ground black pepper
  • 1 tsp (5 ml) anchovy paste (optional)

Steps

Making the Conventional Recipe

  1. Mash the anchovies and garlic into a paste.Using a sharp knife, chop up the anchovy fillets and garlic cloves. Mash the two together with the flat side of the blade, then sprinkle the mixture with salt.
    • A small can of anchovy fillets should contain all you need. Get the anchovies packed in oil, then drain well before using them for this dressing.
    • If you don't wish to use anchovy fillets, you could 2 tsp (10 ml) of prepared anchovy paste instead.
  2. Whisk in the egg yolk, lemon juice, and mustard.Place the mashed anchovy mixture in a medium bowl. Add the egg yolk, lemon juice, and mustard, whisking well to combine.
    • Only use egg yolks from pasteurized eggs. There's no heat involved in this recipe, so the yolks won't be cooked.
  3. Gradually whisk in the oil.Pour a thin stream of olive oil into the mixture, whisking simultaneously. Continue whisking until the dressing becomes thick and glossy.
    • The ingredients should be fully emulsified, forming a consistently thick dressing.
    • If you are unable to pour and whisk simultaneously, add the oil 1 Tbsp (15 ml) at a time and whisk well after each addition. Adding the oil too quickly can make it difficult to blend into the rest of the ingredients.
  4. Add the cheese and pepper.Sprinkle the Parmesan cheese and ground black pepper into the dressing. Whisk to combine.
    • If desired, you could also add more salt and lemon juice during this step. Perform a taste test and adjust the seasonings as needed.
  5. Serve.Drizzle the room temperature dressing over a prepared Caesar salad. Alternatively, chill it in your refrigerator for several hours and serve the dressing cold.
    • You can prepare this dressing 24 hours in advance, but it's best to save and use homemade Caesar dressing within one or two days. Keep it in an airtight container in your refrigerator and whisk slightly before serving.

Making Shortcut Version

  1. Combine the garlic, mustard, vinegar, and salt.Place the minced garlic, Dijon mustard, white vinegar, and salt in a blender or food processor. Pulse to combine.
    • Continue until the ingredients are thoroughly mixed. You should still see pieces of minced garlic in the mixture; you do not need to blend them down into a smooth paste.
    • Note that you should use fresh minced garlic, not dried. If you choose to use whole cloves, smash and mince four cloves before adding them to the blender.
  2. Blend in the mayonnaise.Add the mayonnaise to the blender. Process for several seconds, or until a thick paste forms.
    • The mayonnaise acts as a replacement for the egg yolk found in more conventional Caesar dressing recipes. Mayonnaise contains egg, so it can add the same sort of thickness and richness to the dressing while minimizing the risk of food poisoning.
  3. Pour the olive oil into the blender.Continue blending the dressing on low speed. Pour a thin, steady stream of olive oil into the dressing through the top opening, and blend until combined.
    • Once everything combines into a thick, even dressing, scrape down the sides of the blender with a spatula. Stir the dressing to mix in these scrapings.
  4. Add the remaining ingredients.Pause the blender. Add the anchovy paste, lemon juice, Worcestershire sauce, Parmesan cheese, and black pepper. Pulse for several more seconds, or until combined.
    • Alternatively, you could stir these ingredients into the dressing instead of pulsing them in with the blender.
    • If desired, you may omit the anchovy paste. The Worcestershire sauce in this recipe will still give the dressing its characteristic deep, salty flavor, but adding the anchovy paste will further emphasize that particular flavor profile.
    • Taste the dressing at this stage and adjust the seasonings as desired.
  5. Serve.Toss the finished dressing into a prepared Caesar salad. You can serve it at room temperature or slightly chilled.
    • Ideally, you should use the dressing within one or two days. Store it in the refrigerator in an airtight container, then whisk well before serving.





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Date: 17.12.2018, 03:00 / Views: 43332