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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
minutes
mins
Cook Time
5
minutes
mins
Fridge
30
minutes
mins
Total Time
7
minutes
mins
Course
Condiment, Salad, Sauce
Cuisine
Australian, French
Servings
10
serves
Calories
236
kcal
Equipment
Thermomix
1 Butterfly Whisk
Ingredients
Metric
US Customary
1x
2x
3x
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
Calories:
236
kcal
Fat:
25
g
Saturated Fat:
2
g
Cholesterol:
35
mg
Sodium:
129
mg
Potassium:
15
mg
Vitamin A:
50
IU
Vitamin C:
2.2
mg
Calcium:
7
mg
Iron:
0.1
mg
Keyword
Aioli, Dressing, Keto, Low-carb, Mayonnaise, Salad dressing
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