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 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!

I share loads of great recipes on the page. Our community group page is a fabulous place to ask questions and share images of recipes you have made! It helps inspire others to cook new and interesting dishes.

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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.

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

Tried this recipe?Let us know how it was!

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