Caesar Salad Dressing
A classic dressing with tangy flavors and creamy consistency made without preservatives.
Ingredients
- 6 large pasteurized egg yolks
- 3 Tablespoons (45 ml) red wine vinegar
- 3 garlic cloves, peeled
- ⅓ cup (80 ml) fresh lemon juice
- 4 anchovies
- 1 teaspoon dry mustard
- 1 cup (120 g) grated parmesan cheese
- 1 cup (240 ml) extra virgin olive oil
- 1 teaspoon salt, optional
- ½ teaspoon ground black pepper
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed and quickly increase speed to its highest speed.
- Blend for 25-30 seconds or until smooth.
Ingredients
- 4 large pasteurized egg yolks
- ¼ cup (60 ml) red wine vinegar
- 2 garlic clove, peeled
- ¼ cup (60 ml) fresh lemon juice
- 3 anchovies
- ½ teaspoon dry mustard
- ¾ cup (85 g) grated parmesan cheese [or soy parmesan]
- ¾ cup (180 ml) extra virgin olive oil
- ½ teaspoon salt, optional
- ½ teaspoon ground black pepper
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 seconds.
Ingredients
- 4 large pasteurized egg yolks
- ¼ cup (60 ml) red wine vinegar
- 2 large garlic cloves, peeled
- ¼ cup (60 ml) fresh lemon juice
- 3 Tablespoon packed anchovies
- ½ teaspoon dry mustard
- 3/4 cups (85 g) grated Parmesan cheese
- ¾ cup (180 ml) extra virgin olive oil
- ½ teaspoon salt, optional
- ½ teaspoon ground black pepper
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
- Blend for 30 seconds.
Chef's Notes
Refrigerate in airtight container for three to four days.
Ingredients
- 4 large pasteurized egg yolks
- ¼ cup (60 ml) red wine vinegar
- 2 large garlic cloves, peeled
- ¼ cup (60 ml) fresh lemon juice
- 3 Tablespoon packed anchovies
- ½ teaspoon dry mustard
- ¾ cup (85 g) grated Parmesan cheese, or soy parmesan
- ¾ cup (180 ml) extra virgin olive oil
- 1 teaspoon (3 g) salt, optional
- ½ teaspoon ground black pepper
- 4 large pasteurized egg yolks
- ¼ cup (60 ml) red wine vinegar
- 2 large garlic cloves, peeled
- ¼ cup (60 ml) fresh lemon juice
- 3 Tablespoon packed anchovies
- ½ teaspoon dry mustard
- ¾ cup (85 g) grated Parmesan cheese, or soy parmesan
- ¾ cup (180 ml) extra virgin olive oil
- 1 teaspoon (3 g) salt, optional
- ½ teaspoon ground black pepper
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
- Blend for 30 seconds.
Chef's Notes
Refrigerate in airtight container for three to four days.
Ingredients
- 4 large pasteurized egg yolks
- ¼ cup (60 ml) red wine vinegar
- 2 large garlic cloves, peeled
- ¼ cup (60 ml) fresh lemon juice
- 3 Tablespoon packed anchovies
- ½ teaspoon dry mustard
- ¾ cup (85 g) grated Parmesan cheese, or soy parmesan
- ¾ cup (180 ml) extra virgin olive oil
- 1 teaspoon (3 g) salt, optional
- ½ teaspoon ground black pepper
- 4 large pasteurized egg yolks
- ¼ cup (60 ml) red wine vinegar
- 2 large garlic cloves, peeled
- ¼ cup (60 ml) fresh lemon juice
- 3 Tablespoon packed anchovies
- ½ teaspoon dry mustard
- ¾ cup (85 g) grated Parmesan cheese, or soy parmesan
- ¾ cup (180 ml) extra virgin olive oil
- 1 teaspoon (3 g) salt, optional
- ½ teaspoon ground black pepper
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
- 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
- 3 Tablespoons (45 ml) fresh lemon juice
- 2 anchovies
- ½ teaspoon dry mustard
- ⅓ cup (40 g) grated parmesan cheese
- ½ cup (120 ml) extra virgin olive oil
- ½ teaspoon salt, optional
- ¼ teaspoon ground black pepper
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the blade base.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- 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
- 2 teaspoons red wine vinegar
- 1 garlic cloves, peeled
- 1 Tablespoon fresh lemon juice
- 1 anchovy
- ¼ teaspoon dry mustard
- 3 Tablespoons (22 g) grated parmesan cheese
- ¼ cup (60 ml) extra virgin olive oil
- ¼ teaspoon salt, optional
- ⅛ teaspoon ground black pepper
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the blade base.
- 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.
