Homemade Caesar Dressing Recipes

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EASY CAESAR DRESSING



Easy Caesar Dressing image

This easy Caesar dressing recipe yields classic Caesar flavor. This simple mayonnaise-based recipe is anchovy-free as long as you choose your Worcestershire sauce carefully (see recipe note). Recipe yields about 3/4 cup, enough for 6 side salads.

Provided by Cookie and Kate

Categories     Salad dressing

Time 5m

Number Of Ingredients 9

1/2 cup mayonnaise
1 medium garlic clove, minced
2 teaspoons lemon juice, to taste
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce*, to taste
1/8 teaspoon fine salt
1/3 cup (1 ounce) finely grated Parmesan cheese
1 tablespoon water
Freshly ground black pepper, to taste

Steps:

  • In a liquid measuring cup or bowl, combine the mayonnaise, garlic, lemon juice, Dijon, and Worcestershire sauce, and salt. Stir to combine.
  • Stir in the Parmesan, followed by the water. Season generously with black pepper, to taste. I usually think the dressing tastes just right, but if you'd prefer a more bold dressing, add another 1/4 teaspoon Worcestershire sauce, or for more zippy dressing, add up to 1 teaspoon additional lemon juice. Serve as desired.

Nutrition Facts : ServingSize 1 of 6 servings, Calories 146 calories, Sugar 0.2 g, Sodium 266.8 mg, Fat 14.9 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 0.7 g, Fiber 0 g, Protein 1.9 g, Cholesterol 10.9 mg

PERFECT CAESAR SALAD DRESSING



Perfect Caesar Salad Dressing image

Everyone raves about Caesar salad, but few realize it is so simple to make at home. Add this Caesar dressing on top of chopped romaine lettuce, croutons and parmesan cheese for a perfect salad. -Jane McGlothren, Daphne, Alabama

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1.25 cups.

Number Of Ingredients 12

3 pasteurized large egg yolks
2 garlic cloves
2 tablespoons anchovy paste
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
dash hot pepper sauce
1/2 cup olive oil
1/4 cup grated Parmesan cheese

Steps:

  • In a blender, combine the first 10 ingredients; cover and process until blended. While processing, gradually add oil in a steady stream. Stir in Parmesan cheese. Chill until serving.

Nutrition Facts : Calories 130 calories, Fat 13g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 328mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

HOMEMADE CAESAR SALAD DRESSING



Homemade Caesar Salad Dressing image

My family loves this rich and creamy Caesar salad dressing. It's not overly garlicky or fishy -- it's just right.

Provided by Jennifer Segal, adapted from Gourmet magazine

Categories     Salads

Time 10m

Yield Makes 1⅓ cups (enough for about 10 starter salads)

Number Of Ingredients 9

2 small garlic cloves, minced
1 teaspoon anchovy paste (see note)
2 tablespoons freshly squeezed lemon juice, from one lemon
1 teaspoon Dijon mustard (I like the brand Maille)
1 teaspoon Worcestershire sauce
1 cup mayonnaise, best quality such as Hellmann's Real
½ cup freshly grated Parmigiano-Reggiano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Steps:

  • In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.
  • Note: Anchovy paste can be found near the canned tuna in the supermarket.

Nutrition Facts : ServingSize About 2 tablespoons, Calories 184, Fat 19g, Carbohydrate 1g, Protein 2g, SaturatedFat 1g, Sugar 0g, Fiber 0g, Sodium 296mg, Cholesterol 13mg

CAESAR DRESSING



Caesar Dressing image

Looking for a new and different salad dressing that you can whisk up in minutes for special occasions? You can't miss with this light, savory Caesar blend. It really dresses up fresh greens!-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 1-2/3 cups.

Number Of Ingredients 11

2/3 cup reduced-fat mayonnaise
1/2 cup reduced-fat sour cream
1/2 cup buttermilk
1 tablespoon red wine vinegar
1 tablespoon stone-ground mustard
1-1/2 teaspoons lemon juice
1-1/2 teaspoons Worcestershire sauce
1/3 cup grated Parmigiano-Reggiano cheese
2 anchovy fillets, minced
2 garlic cloves, minced
1/2 teaspoon coarsely ground pepper

Steps:

  • In a small bowl, whisk the mayonnaise, sour cream, buttermilk, vinegar, mustard, lemon juice and Worcestershire sauce. Stir in the cheese, anchovies, garlic and pepper. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 71 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 205mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

THE BEST CAESAR SALAD DRESSING



The Best Caesar Salad Dressing image

I have been working with chefs for years and found out how to make the best Caesar dressing. I thought I would share!

Provided by Patricia K

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Caesar Dressing Recipes

Time 8h10m

Yield 10

Number Of Ingredients 10

1 cup mayonnaise
¼ cup egg substitute
¼ cup freshly grated Parmesan cheese
2 tablespoons water
3 cloves garlic, finely chopped
1 ½ tablespoons lemon juice
1 tablespoon anchovy paste
2 teaspoons white sugar
½ teaspoon dried parsley
salt and ground black pepper to taste

Steps:

  • Blend mayonnaise, egg substitute, Parmesan cheese, water, garlic, lemon juice, anchovy paste, sugar, parsley, salt, and pepper in a blender until smooth, about 1 minute.
  • Transfer dressing to an airtight container and refrigerate 8 hours to overnight.

Nutrition Facts : Calories 180.1 calories, Carbohydrate 2.6 g, Cholesterol 10.9 mg, Fat 18.3 g, Protein 2.1 g, SaturatedFat 3 g, Sodium 354.2 mg, Sugar 1.2 g

CAESAR SALAD WITH HOMEMADE DRESSING



Caesar Salad with Homemade Dressing image

Provided by Guy Fieri

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 16

2 eggs, coddled (if desired) then separated and yolks reserved (see Cook's Note)
2 tablespoons fresh lemon juice
2 to 3 dashes Worcestershire sauce
2 boneless anchovy fillets, minced
2 cloves garlic, minced
1 cup olive oil, canola oil or equivalent light salad oil
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
1/4 French baguette
3 tablespoons olive oil
1/2 cup shredded Parmesan
2 teaspoons fresh thyme leaves
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
2 large heads romaine lettuce
1/3 cup grated Parmesan

Steps:

  • Preheat the oven to 375 degrees F.
  • For the Caesar dressing: Beat the egg yolks in a large mixing bowl. Add the lemon juice, Worcestershire sauce, anchovy and garlic and whisk to combine. Slowly drizzle in the olive oil until the mixture emulsifies. Season with salt and pepper. Cover and refrigerate until ready for use.
  • For the croutons: Cut the baguette on an angle to create thin, oval slices about 1/4-inch thick. On a large baking sheet, arrange the slices evenly. Brush the bread with olive oil and top with the Parmesan and thyme. Season with salt and pepper. Bake until the Parmesan is melted and the croutons are golden brown around the edges, 5 to 7 minutes. Remove from the oven and allow to cool. Store in an airtight container if not using immediately.
  • For the salad: Core the romaine and trim the top 1/2 inch off the leaves. Fan the leaves out on a serving plate (or chop into 1/2-inch pieces if you prefer). Sprinkle the Parmesan over the lettuce and drizzle the dressing on top. Top with 2 to 3 croutons per plate and serve.

HOMEMADE CAESAR DRESSING



Homemade Caesar Dressing image

Homemade Caesar Salad Dressing, Quick, Simple, and Tasty! This recipe can me made with or without the anchovies, and garlic may be added to enhance the garlic flavour!

Provided by nguthrie85

Categories     Salad Dressings

Time 10m

Yield 1/2 cup, 4-6 serving(s)

Number Of Ingredients 8

1/4 cup olive oil
2 garlic cloves
4 anchovies
1 tablespoon Worcestershire sauce
1/2 lemon, juice of
2 tablespoons parmigiano, shredded
1/8 teaspoon black pepper, ground
1 egg, coddled

Steps:

  • To Coddle Egg: (lightly poach to pasteurize).
  • Heat pot of water on stove to just about boiling.
  • Break egg into pot and let cook for one minute.
  • Remove with slotted spoon and put directly into blender.
  • Mix remaining ingredients into blender. (note: egg should be quite raw when it comes out).
  • Blend.
  • Chill.
  • Serve.

Nutrition Facts : Calories 153.4, Fat 15.1, SaturatedFat 2.4, Cholesterol 49.9, Sodium 206.8, Carbohydrate 2.1, Fiber 0.2, Sugar 0.7, Protein 2.9

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