Caesar Salad Dressing

A classic dressing with tangy flavors and creamy consistency made without preservatives.

Caesar Salad Dressing

Ingredients

  • (6 large) pasteurized egg yolks
  • 45 ml (3 Tablespoons) red wine vinegar
  • (3 ) garlic cloves, peeled
  • 80 ml (⅓ cup) fresh lemon juice
  • (4 ) anchovies
  • (1 teaspoon) dry mustard
  • 120 g (1 cup) grated parmesan cheese
  • 240 ml (1 cup) extra virgin olive oil
  • (1 teaspoon) salt, optional
  • (½ teaspoon) ground black pepper

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed and quickly increase speed to its highest speed.
  3. Blend for 25-30 seconds or until smooth.

Ingredients

  • (4 large) pasteurized egg yolks
  • 60 ml (¼ cup) red wine vinegar
  • (2 ) garlic clove, peeled
  • 60 ml (¼ cup) fresh lemon juice
  • (3 ) anchovies
  • (½ teaspoon) dry mustard
  • 85 g (¾ cup) grated parmesan cheese [or soy parmesan]
  • 180 ml (¾ cup) extra virgin olive oil
  • (½ teaspoon) salt, optional
  • (½ teaspoon) ground black pepper

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 seconds.

Ingredients

  • Tablespoon (4 large) pasteurized egg yolks
  • 60 ml (¼ cup) red wine vinegar
  • Tablespoon (2 large) garlic cloves, peeled
  • 60 ml (¼ cup) fresh lemon juice
  • Tablespoon (3 Tablespoon) packed anchovies
  • Tablespoon (½ teaspoon) dry mustard
  • 85 g (3/4 cups) grated Parmesan cheese
  • 180 ml (¾ cup) extra virgin olive oil
  • Tablespoon (½ teaspoon) salt, optional
  • Tablespoon (½ teaspoon) ground black pepper

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
  3. Blend for 30 seconds.

Chef's Notes

Refrigerate in airtight container for three to four days.

Ingredients

  • Tablespoon (4 large) pasteurized egg yolks
  • 60 ml (¼ cup) red wine vinegar
  • Tablespoon (2 large) garlic cloves, peeled
  • 60 ml (¼ cup) fresh lemon juice
  • Tablespoon (3 Tablespoon) packed anchovies
  • Tablespoon (½ teaspoon) dry mustard
  • 85 g (¾ cup) grated Parmesan cheese, or soy parmesan
  • 180 ml (¾ cup) extra virgin olive oil
  • 3 g (1 teaspoon) salt, optional
  • Tablespoon (½ teaspoon) ground black pepper
  • Tablespoon (4 large) pasteurized egg yolks
  • 60 ml (¼ cup) red wine vinegar
  • Tablespoon (2 large) garlic cloves, peeled
  • 60 ml (¼ cup) fresh lemon juice
  • Tablespoon (3 Tablespoon) packed anchovies
  • Tablespoon (½ teaspoon) dry mustard
  • 85 g (¾ cup) grated Parmesan cheese, or soy parmesan
  • 180 ml (¾ cup) extra virgin olive oil
  • 3 g (1 teaspoon) salt, optional
  • Tablespoon (½ teaspoon) ground black pepper

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
  3. Blend for 30 seconds.

Chef's Notes

Refrigerate in airtight container for three to four days.

Ingredients

  • Tablespoon (4 large) pasteurized egg yolks
  • 60 ml (¼ cup) red wine vinegar
  • Tablespoon (2 large) garlic cloves, peeled
  • 60 ml (¼ cup) fresh lemon juice
  • Tablespoon (3 Tablespoon) packed anchovies
  • Tablespoon (½ teaspoon) dry mustard
  • 85 g (¾ cup) grated Parmesan cheese, or soy parmesan
  • 180 ml (¾ cup) extra virgin olive oil
  • 3 g (1 teaspoon) salt, optional
  • Tablespoon (½ teaspoon) ground black pepper
  • Tablespoon (4 large) pasteurized egg yolks
  • 60 ml (¼ cup) red wine vinegar
  • Tablespoon (2 large) garlic cloves, peeled
  • 60 ml (¼ cup) fresh lemon juice
  • Tablespoon (3 Tablespoon) packed anchovies
  • Tablespoon (½ teaspoon) dry mustard
  • 85 g (¾ cup) grated Parmesan cheese, or soy parmesan
  • 180 ml (¾ cup) extra virgin olive oil
  • 3 g (1 teaspoon) salt, optional
  • Tablespoon (½ teaspoon) ground black pepper

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
  3. Blend for 30 seconds.

Chef's Notes

Refrigerate in airtight container for three to four days.

Ingredients

  • (3 large) pasteurized egg yolks
  • (1 ½ Tablespoons) red wine vinegar
  • (2 cups) garlic cloves, peeled
  • 45 ml (3 Tablespoons) fresh lemon juice
  • (2 ) anchovies
  • (½ teaspoon) dry mustard
  • 40 g (⅓ cup) grated parmesan cheese
  • 120 ml (½ cup) extra virgin olive oil
  • (½ teaspoon) salt, optional
  • (¼ teaspoon) ground black pepper

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the blade base.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed.
  3. Blend for 25-30 seconds or until desired consistency is reached.

Chef's Notes

  • Refrigerate in an airtight container for three to four days.

Ingredients

  • (1 large) pasteurized egg yolk
  • ml (2 teaspoons) red wine vinegar
  • (1 ) garlic cloves, peeled
  • (1 Tablespoon) fresh lemon juice
  • (1 ) anchovy
  • (¼ teaspoon) dry mustard
  • 22 g (3 Tablespoons) grated parmesan cheese
  • 60 ml (¼ cup) extra virgin olive oil
  • (¼ teaspoon) salt, optional
  • (⅛ teaspoon) ground black pepper

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the blade base.
  2. Start the blender on its lowest speed and quickly increase to its highest speed. Blend for 20-25 seconds or until desired consistency is reached.

Chef's Notes

  • Refrigerate in an airtight container for three to four days.