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Caesar Salad Dressing

A classic dressing with tangy flavors and creamy consistency made without preservatives.
Caesar Salad Dressing

Submitted By:

Dietary Interests: Gluten-Free

Allergens: Dairy , Egg , Fish

Yield:

14 servings (400 ml)

Total Time:

15 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

10 servings (300 ml)

Total Time:

15 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

10 servings (300 ml)

Total Time:

15 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

10 servings (300 ml)

Total Time:

15 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

10 servings (300 ml)

Total Time:

15 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

8 servings (240 ml)

Total Time:

10 Minutes 25 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

4 servings (120 ml)

Total Time:

10 Minutes 25 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

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

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed and quickly increase speed to its highest speed.
  3. 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

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. 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 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

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. 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 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

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. 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 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

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
  3. 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

  1. Place all ingredients into the Vitamix container in the order listed and secure the blade base.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed.
  3. 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

  1. Place all ingredients into the Vitamix container in the order listed and secure the blade base.
  2. 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.
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