How to Make Easy Caesar Salad Dressing

Traditional Caesar dressing is made from raw egg yolks and shouldn't be stored, but this version, made with commercial mayonnaise, can easily be made ahead and kept in the fridge. This recipe makes about 1 1/2 cups.

Difficulty: Easy

Instructions

Things You'll Need:

• 3 garlic cloves
• 1 c. mayonnaise
• 2-3 splashes Tabasco sauce
• 1/2 lemons
• 2-3 splashes Worcestershire sauces
• 1 tsp. red wine vinegars
• 1 tbsp. Dijon mustards
• 2 tsp. balsamic vinegars
• 1-3 tsp. cracked black pepper to taste
• 4-5 anchovies fillets (packed in oil)
• 1 c. mayonnaise
• 1-3 tsp. cracked black pepper to taste
• 3 garlic cloves
• 2-3 splashes Tabasco sauce
• 2 tsp. balsamic vinegars
• 1/2 lemons
• 2-3 splashes Worcestershire sauces
• 1 tbsp. Dijon mustards
• 4-5 anchovies fillets (packed in oil)
• 1 tsp. red wine vinegars

1. Mince the garlic and anchovy fillets together as finely as possible.

2. Add the remaining ingredients except the lemon.

3. Stir together until smooth.

4. Squeeze in about 2 tsp. or so of lemon juice, mix it in, and taste. You're looking for a very tangy taste. Continue adding lemon juice until the dressing is nicely tangy.

5. Chill the dressing for a few hours to allow the flavors to bloom. The anchovy and pepper will become more pronounced.

6. Use a food processor to make the dressing by pulsing the garlic, anchovy and mustard together. Then add the remaining ingredients except the lemon juice and blend together; then taste and add lemon juice as necessary.

Tips & Warnings

• Make a complete Caesar salad by tossing the lightly colored inner leaves of a head of romaine lettuce with this dressing. Top the salad with garlic croutons, shaved fresh Parmesan cheese and freshly cracked black pepper.
• Only use anchovies packed in olive oil for this recipe. They have been cured in salt and, together with the prepared mayonnaise, usually have enough salt for this dressing, but feel free to add more salt if necessary.
• Whisk in some good olive oil to smooth the dressing out and add more flavor.

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[tompeisker]

on 5/29/2009 I do not profess to be a cook or chef, but to a novice, your recipe seems to be like scientific experiment gone awry... too many "vinegary" flavors canceling each other out... maybe it could be simpler and better with fewer items. Less is more.