Caesar Salad Dressing
A classic dressing with tangy flavors and creamy consistency made without preservatives.
Ingredients
- (6 large) pasteurized egg yolks
- 45 ml (3 Tablespoons) red wine vinegar
- (3 ) garlic cloves, peeled
- 80 ml (⅓ cup) fresh lemon juice
- (4 ) anchovies
- (1 teaspoon) dry mustard
- 120 g (1 cup) grated parmesan cheese
- 240 ml (1 cup) 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
- 60 ml (¼ cup) red wine vinegar
- (2 ) garlic clove, peeled
- 60 ml (¼ cup) fresh lemon juice
- (3 ) anchovies
- (½ teaspoon) dry mustard
- 85 g (¾ cup) grated parmesan cheese [or soy parmesan]
- 180 ml (¾ cup) 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
- Tablespoon (4 large) pasteurized egg yolks
- 60 ml (¼ cup) red wine vinegar
- Tablespoon (2 large) garlic cloves, peeled
- 60 ml (¼ cup) fresh lemon juice
- Tablespoon (3 Tablespoon) packed anchovies
- Tablespoon (½ teaspoon) dry mustard
- 85 g (3/4 cups) grated Parmesan cheese
- 180 ml (¾ cup) extra virgin olive oil
- Tablespoon (½ teaspoon) salt, optional
- Tablespoon (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
- Tablespoon (4 large) pasteurized egg yolks
- 60 ml (¼ cup) red wine vinegar
- Tablespoon (2 large) garlic cloves, peeled
- 60 ml (¼ cup) fresh lemon juice
- Tablespoon (3 Tablespoon) packed anchovies
- Tablespoon (½ teaspoon) dry mustard
- 85 g (¾ cup) grated Parmesan cheese, or soy parmesan
- 180 ml (¾ cup) extra virgin olive oil
- 3 g (1 teaspoon) salt, optional
- Tablespoon (½ teaspoon) ground black pepper
- Tablespoon (4 large) pasteurized egg yolks
- 60 ml (¼ cup) red wine vinegar
- Tablespoon (2 large) garlic cloves, peeled
- 60 ml (¼ cup) fresh lemon juice
- Tablespoon (3 Tablespoon) packed anchovies
- Tablespoon (½ teaspoon) dry mustard
- 85 g (¾ cup) grated Parmesan cheese, or soy parmesan
- 180 ml (¾ cup) extra virgin olive oil
- 3 g (1 teaspoon) salt, optional
- Tablespoon (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
- Tablespoon (4 large) pasteurized egg yolks
- 60 ml (¼ cup) red wine vinegar
- Tablespoon (2 large) garlic cloves, peeled
- 60 ml (¼ cup) fresh lemon juice
- Tablespoon (3 Tablespoon) packed anchovies
- Tablespoon (½ teaspoon) dry mustard
- 85 g (¾ cup) grated Parmesan cheese, or soy parmesan
- 180 ml (¾ cup) extra virgin olive oil
- 3 g (1 teaspoon) salt, optional
- Tablespoon (½ teaspoon) ground black pepper
- Tablespoon (4 large) pasteurized egg yolks
- 60 ml (¼ cup) red wine vinegar
- Tablespoon (2 large) garlic cloves, peeled
- 60 ml (¼ cup) fresh lemon juice
- Tablespoon (3 Tablespoon) packed anchovies
- Tablespoon (½ teaspoon) dry mustard
- 85 g (¾ cup) grated Parmesan cheese, or soy parmesan
- 180 ml (¾ cup) extra virgin olive oil
- 3 g (1 teaspoon) salt, optional
- Tablespoon (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
- 45 ml (3 Tablespoons) fresh lemon juice
- (2 ) anchovies
- (½ teaspoon) dry mustard
- 40 g (⅓ cup) grated parmesan cheese
- 120 ml (½ cup) 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
- ml (2 teaspoons) red wine vinegar
- (1 ) garlic cloves, peeled
- (1 Tablespoon) fresh lemon juice
- (1 ) anchovy
- (¼ teaspoon) dry mustard
- 22 g (3 Tablespoons) grated parmesan cheese
- 60 ml (¼ cup) 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.
