Caesar Salad Dressing
A classic dressing with tangy flavors and creamy consistency made without preservatives.
Ingredients
- 6 large pasteurized egg yolks
- 3 Tablespoons (45 ml) red wine vinegar
- 3 medium garlic cloves, peeled
- ⅓ cup (80 ml) fresh lemon juice
- 4 oil packed anchovies
- 1 teaspoon dry mustard
- 1 cup (120 g) grated Parmesan cheese
- 1 cup (240 ml) extra virgin olive oil
- 1 teaspoon salt, optional
- ½ teaspoon ground black pepper
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed and quickly increase speed to its highest speed.
- Blend for 25-30 seconds or until smooth.
Chef's Notes
Refrigerate in airtight container for three to four days.
Ingredients
- 4 large pasteurized egg yolks
- ¼ cup (60 ml) red wine vinegar
- 2 large garlic cloves, peeled
- ¼ cup (60 ml) fresh lemon juice
- 3 oil packed anchovies
- ½ teaspoon dry mustard
- 3/4 cups (85 g) grated Parmesan cheese
- ¾ cup (180 ml) extra virgin olive oil
- ½ teaspoon salt, optional
- ½ teaspoon ground black pepper
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
- Blend for 30 seconds.
Chef's Notes
Refrigerate in airtight container for three to four days.
Ingredients
- 4 large pasteurized egg yolks
- ¼ cup (60 ml) red wine vinegar
- 2 large garlic cloves, peeled
- ¼ cup (60 ml) fresh lemon juice
- 3 oil packed anchovies
- ½ teaspoon dry mustard
- 3/4 cups (85 g) grated Parmesan cheese
- ¾ cup (180 ml) extra virgin olive oil
- ½ teaspoon salt, optional
- ½ teaspoon ground black pepper
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
- Blend for 30 seconds.
Chef's Notes
Refrigerate in airtight container for three to four days.
Ingredients
- 4 large pasteurized egg yolks
- ¼ cup (60 ml) red wine vinegar
- 2 large garlic cloves, peeled
- ¼ cup (60 ml) fresh lemon juice
- 3 oil packed anchovies
- ½ teaspoon dry mustard
- ¾ cup (85 g) grated Parmesan cheese, or soy parmesan
- ¾ cup (180 ml) extra virgin olive oil
- 1 teaspoon (3 g) salt, optional
- ½ teaspoon ground black pepper
- 4 large pasteurized egg yolks
- ¼ cup (60 ml) red wine vinegar
- 2 large garlic cloves, peeled
- ¼ cup (60 ml) fresh lemon juice
- 3 oil packed anchovies
- ½ teaspoon dry mustard
- ¾ cup (85 g) grated Parmesan cheese, or soy parmesan
- ¾ cup (180 ml) extra virgin olive oil
- 1 teaspoon (3 g) salt, optional
- ½ teaspoon ground black pepper
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
- Blend for 30 seconds.
Chef's Notes
Refrigerate in airtight container for three to four days.
Ingredients
- 4 large pasteurized egg yolks
- ¼ cup (60 ml) red wine vinegar
- 2 large garlic cloves, peeled
- ¼ cup (60 ml) fresh lemon juice
- 3 oil packed anchovies
- ½ teaspoon dry mustard
- ¾ cup (85 g) grated Parmesan cheese, or soy parmesan
- ¾ cup (180 ml) extra virgin olive oil
- 1 teaspoon (3 g) salt, optional
- ½ teaspoon ground black pepper
- 4 large pasteurized egg yolks
- ¼ cup (60 ml) red wine vinegar
- 2 large garlic cloves, peeled
- ¼ cup (60 ml) fresh lemon juice
- 3 oil packed anchovies
- ½ teaspoon dry mustard
- ¾ cup (85 g) grated Parmesan cheese, or soy parmesan
- ¾ cup (180 ml) extra virgin olive oil
- 1 teaspoon (3 g) salt, optional
- ½ teaspoon ground black pepper
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
- Blend for 30 seconds.
Chef's Notes
Refrigerate in airtight container for three to four days.
Ingredients
- 3 large pasteurized egg yolks
- 1½ Tablespoon red wine vinegar
- 2 small garlic clove, peeled
- 3 Tablespoons Fresh Lemon Juice
- 2 oil packed anchovies
- ½ teaspoon dry mustard
- ⅓ cup (40 g) grated Parmesan cheese
- ½ cup (120 ml) extra virgin olive oil
- ½ teaspoon salt, optional
- ¼ teaspoon ground black pepper
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the blade base.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 25-30 seconds or until desired consistency is reached.
Chef's Notes
Refrigerate in airtight container for three to four days.
