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 Thermomix. If you have a great recipe it will be a cinch... luckily I've got you covered in that department, I have THE BEST recipe!
Ingredients Caesar Salad Dressing
My dressing uses all the regular ingredients you would expect to find in a dressing.
- oil
- egg
- garlic
- lemon
...but in addition, the dressing has anchovy. Anchovy is traditionally used in all caesar salad dressings. My dressing also includes;
- mustard powder
- black peppercorns
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
Equipment
Ingredients
- 10 g garlic
- ½ teaspoon black peppercorns
- ½ teaspoon salt
- 45 g tin anchovies 1 small tin not drained
- 1 egg
- 1 egg yolk only
- 1 teaspoon 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, ½ teaspoon black peppercorns, ½ teaspoon salt
- Scrape down the TM bowl.
- Add 1 teaspoon lemon juice, mustard and egg and egg yolk to the garlic mixture. Blend 20 sec/Speed 4.1 egg, 1 teaspoon 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
- Ensure that all ingredients are at room temperature
- Use a mild-tasting oil like vegetable oil. Never use olive oil.
- Allow 30 minutes for the dressing to refrigerate prior to serving.
Nutrition
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Thank you for stopping by,
Happy Cooking
j xx
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Lorraine Smith says
You have some great recipes. Would love to get your monthly newsletter & be a part of your cooking demos
Brett Carlyle says
Hi Lorraine
Thank you🥰
I will add you to the newsletter.
Julie xx
Youp says
Tasty.... And easy
Debbie says
Love this easy Caesar dressing - we add Parmesan in our dressing and anchovies to taste. My 9 yr old loooooves this so much we convert any leftovers into a wrap for her school lunch 😂
Megan says
I loved this, I love anchovies so used half a jar! Was amazing.
Philip says
Hi, I loved the dressing. However could it be you should also put some parmesan in the sauce?
Julie Carlyle says
Hi Phillip
Yes, you could add 30-40g of parmesan to the dressing.
Julie
Noelene says
Julie, I can only find anchovies in a jar. How much do I use please
Naomi says
This is lovely but a bit too salty. I would add half the amount of anchovies next time
Julie Carlyle says
Hi Naomi
Thanks for coming back and letting me know your thoughts. I have to admit, we really like anchovies but I do know it's a personal preference. Happy Cooking
Julie
Food says
How long can the dressing keep in the fridge ? Thanks
Julie Carlyle says
Hi Food 🙂
It can be kept for about 2 weeks in the fridge.
Happy cooking
Julie xx
Claire Linton says
Thank you for the recipe.... delicious! I made it last Saturday.., how long will it keep?
Julie Carlyle says
I'm so pleased you like the recipe. We usually find that as long as only clean knives are used in the dressing it will last about two weeks in the fridge.
jessie says
Recipe Sounds perfect, A question are the eggs boiled or raw. All recipes I've noticed are hard boiled.
Jessie
Julie Carlyle says
Hi Jesse, the eggs in mayonnaise dressing are raw and become emulsified in the dressing. The eggs in the Caesar Salad are hard boiled. I hope that clarifies things for you. Happy Cooking J