Caesar Salad Dressing from scratch – Thermomix

Caesar Salad Dressing is so full of flavour it will have you wondering why you ever settled for a commercially prepared dressing in the past. 

Making Caesar salad dressing from scratch is really quite simple with the Thermomix. If you have a great recipe it will be a cinch… luckily I’ve got you covered in that department.

My dressing uses all the regular ingredients you would expect to find in a dressing, oil, egg, garlic, and lemon. In addition, I’ve included anchovy, which is traditionally used in the dressing plus some mustard and pepper.

Please don’t leave out the anchovy! Anchovies give the dressing saltiness and its umami characteristics. I promise, there is no “fishiness” to the dressing. If you are concerned simply reduce the number of anchovies used in the dressing.

Caesar Salad Dressing Watchpoints

• All ingredients should be at room temperature before commencing the recipe.
• Don’t use a strong-tasting oil ie: strong olive oil
• Refrigerate for 30 minutes prior to serving
• Add the oil slowly whilst the TM is operating

Serving Suggestions

Obviously, the dressing is perfect for Caesar Salad but it can also be used as a dressing on any salad. It is even delicious served with fish and chips as a substitute for a tartare sauce!

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Thermomix Caesar Salad Dressing

Julie Carlyle

A deliciously cream caesar salad dressing which is 100% natural and no added preservatives, colours or numbers.

4.50 from 4 votes

Print Recipe

Prep Time 2 mins

Cook Time 5 mins

Fridge 30 mins

Total Time 7 mins

Course Condiment, Salad, Sauce

Cuisine Australian, French

Servings 10 serves

Calories 236 kcal

Equipment

• Thermomix
• 1 Butterfly Whisk

Ingredients

 

MetricUS Customary

 

1x2x3x

• 10 g garlic
• 1/2 tsp black peppercorns
• 1/2 tsp salt
• 45 g tin anchovies 1 small tin not drained
• 1 egg
• 1 egg yolk only
• 1 tsp Dijon mustard
• 50 g lemon juice
• 250 g oil any mild vegetable oil

Instructions

 

• Place the anchovies, garlic, salt and peppercorns in TM bowl. Blend 5 sec/Speed 8. 
  10 g garlic, 1/2 tsp black peppercorns, 1/2 tsp salt
• Scrape down the TM bowl.
• Add 1 tsp lemon juice, mustard and egg and egg yolk to the garlic mixture. Blend 20 sec/Speed 4.
  1 egg, 1 tsp Dijon mustard, 50 g lemon juice, 1 egg yolk only
• Place the butterfly whisk in the TM Bowl. Turn the TM on for 3 minutes/Speed 4. With the MC in place alternate adding oil and lemon juice.
  250 g oil, 50 g lemon juice
• You may need to occasionally lift the MC a little to help the liquids flow.
• Finish adding the liquids 15 seconds before the timer ends.
• Transfer the dressing to a bowl, cover and refrigerate until needed.

Notes

1. Ensure that all ingredients are at room temperature
2. Use a mild-tasting oil like vegetable oil. Never use olive oil.
3. Allow 30 minutes for the dressing to refrigerate prior to serving.

Nutrition

Calories: 236kcalFat: 25gSaturated Fat: 2gCholesterol: 35mgSodium: 129mgPotassium: 15mgVitamin A: 50IUVitamin C: 2.2mgCalcium: 7mgIron: 0.1mg

Keyword Aioli, Dressing, Keto, Low-carb, Mayonnaise, Salad dressing

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