Caesar Salad Dressing
A classic dressing with tangy flavors and creamy consistency made without preservatives.
- 6 large pasteurized egg yolks
- 2 Tablespoons red wine vinegar
- 1½ garlic cloves, peeled
- ½ cup (120 ml) lemon juice
- 3 anchovy fillets, packed in oil, drained
- ⅓ teaspoon dry mustard
- 1 cup (80 g) grated Parmesan cheese
- 1 cup (240 ml) olive oil
- salt, to taste
- ground black pepper, to taste
- 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.
|Serving Size||2 Tablespoons (30 ml)|
|Amount Per Servings|
Caesar Salad Dressing is rated out of 5 by 6.
Rated 5 out of 5 by anya24060 from Great recipe! This recipe is delicious. The key to making it work is SLOW addition of the oil. I make this all the time and my family/guests rave about it. I use my Vitamix scale to measure all the ingredients and it is super easy.
Date published: 2017-09-03
Rated 3 out of 5 by Pojo28 from Does not emulsify I’ve made this twice, once as directed and once by adding oil in slowly. While the flavor is bright fresh and wonderful it’s runny.
Date published: 2018-02-04
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
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 nutrinancy from Not thick or tasty This recipe makes a full quart of runny, flavorless dressing. The ratio of eggs to oil is too low and the seasonings are not in proportion to the liquid.
Date published: 2017-12-31