Caesar Salad Dressing
A classic dressing with tangy flavors and creamy consistency made without preservatives.
- 2 large pasteurized egg yolks
- 1/2 garlic clove, peeled
- 1/3 cup (33 g) grated Parmesan cheese
- 3 Tablespoons (45 ml) lemon juice
- 1 anchovy fillet
- 1/2 teaspoon salt
- 1/8 teaspoon dry mustard
- ground black pepper, to taste
- 1/2 cup (120 ml) olive oil
- Place all ingredients into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 4.
- Blend for 20 seconds.
Refrigerate in airtight container for three to four days.
This recipe has been written for the C-Series machines with Variable Speed control and Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.
|Serving Size||2 tbsp ( 30 ml )|
|Amount Per Servings|
|Total Fat||13 g|
|Saturated Fat||2.5 g|
|Total Carbohydrate||1 g|
|Dietary Fiber||0 g|
Caesar Salad Dressing is rated out of 5 by 3.
Rated 5 out of 5 by katsc from Not vegetarian, although excellent Quick and tasty, but with an anchovy it is not vegetarian.
Date published: 2015-12-16
Rated 1 out of 5 by Meranda from Vitamix doesn't live up to my Oster Beehive I have tried using my vitamix to make this dressing twice. Neither time has it blended properly. I much prefer my old blender for Caesar dressing. Vita leaves chunks of ingredients blasted all over the walls of the blender, and does not smoothly blend.
Date published: 2016-06-25
Rated 1 out of 5 by Gigahoo from Didn't work for me Failed to make a smooth, creamy dressing. In my opinion either the recommended power is too low, or the olive should be poured in slowly while the blender is running as in most other blender recipes.
Date published: 2016-08-29
Don't have anchovies and you use a little bit of worcheshire sauce? Will it taste ok if you leave it out?
Yes it will taste fine without it. I sometimes add a little more salt, pepper and Parmesan when I leave the anchovy out.
Date published: 2016-01-06