Caesar Salad Dressing from Scratch Seriously Delicious
- Recipe Introduction
- The Magic of Caesar Salad
- Ingredients: Let's Gather 'Round
- From Prep to Plate: A Step-by-Step Guide
- Ingredients & Equipment for the Best Caesar Salad Dressing Homemade
- Cooking Method: Caesar Salad Dressing Homemade , the Real Deal
- Recipe Notes: Caesar Salad Dressing Homemade Magic!
- Frequently Asked Questions
- 📝 Recipe Card
Recipe Introduction
Quick Hook
Ever wondered how restaurants get that perfect Caesar salad dressing homemade taste? It's easier than you think. Honestly, this creamy homemade salad dressing will blow your mind.
Brief Overview
Authentic Caesar dressing recipe hails from Mexico. But, Italians took it and gave it a spin. This recipe is easy and takes about 15 minutes. It makes enough for 4-6 salads.
Main Benefits
The lemon juice gives you a vitamin C boost. This is perfect for a summer barbecue. What makes this recipe special? It is that burst of real flavour.
Ready to ditch the jar and make something amazing? Keep reading.
The Magic of Caesar Salad
Want to take your weeknight dinner to another level? Then, you need to make my best homemade Caesar dressing . It is a game changer.
This recipe uses fresh ingredients. Think garlic, lemon, and Parmesan. Oh my gosh, it is tasty. I promise. You will never go back to store-bought again.
Ingredients: Let's Gather 'Round
Here is what you need for your Diy Caesar Dressing :
- 2 cloves garlic, minced
- 2 anchovy fillets, finely minced
- 1 large egg yolk
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1/2 cup olive oil, extra virgin
- 1/4 cup vegetable oil or canola oil
- 1/4 teaspoon black pepper, freshly ground
- Pinch of salt, or to taste.
Don't freak out about the anchovies. They make it taste like the real deal! If you're brave enough, it'll taste delicious
From Prep to Plate: A step-by-step Guide
First, mix garlic, anchovies, egg yolk, lemon, mustard, and Worcestershire. Then, whisk until it looks like it has married together perfectly. Whisk in the Parmesan cheese.
Next, drizzle in olive oil and vegetable oil slowly. Like really slowly. Be patient. This makes it creamy. Season it with salt and pepper.
Ingredients & Equipment for the Best Caesar Salad Dressing Homemade
Right, let's talk bits and bobs. Getting the ingredients right is key to a killer caesar salad dressing homemade . It’s really all about that fresh flavor.
No bottled rubbish here, alright? Honestly, this is easy peasy, lemon squeezy.
Main Ingredients: The Flavor Powerhouse
- Garlic: 2 cloves , minced ( approx. 6g ). Fresh is best, alright?
- Anchovy Fillets: 2 , finely minced ( approx. 8g ). Don’t be scared! Trust me.
- Egg Yolk: 1 large ( approx. 18g ). Make sure it's fresh.
- Lemon Juice: 2 tablespoons , freshly squeezed ( 30 ml ). None of that bottled stuff.
- Dijon Mustard: 1 tablespoon ( 15 ml ). Adds a nice kick.
- Worcestershire Sauce: 1/2 teaspoon ( 2.5 ml ). Don't skip this one.
- Parmesan Cheese: 1/4 cup , grated ( 30g ), plus more for serving.
- Olive Oil: 1/2 cup , extra virgin ( 120 ml ). Go for quality.
- Vegetable Oil: 1/4 cup ( 60 ml ). Keeps it smooth.
- Black Pepper: 1/4 teaspoon , freshly ground ( approx. 0.5g ). Freshly ground is better.
- Salt: Pinch, to taste. Remember, anchovies are salty already.
For the cheese, get a proper block of Parmesan. None of that pre-grated stuff!. This is the Best Homemade Caesar Dressing!
Seasoning Notes: The Secret Sauce
The magic is in the balance. Think garlic, lemon, and that salty anchovy punch. If you're brave, a tiny dash of hot sauce can be amazing.
Essential spice combinations: garlic, pepper, and a tiny hint of Dijon. Flavor enhancers and aromatics: Worcestershire sauce is key. Lemon does all the work.
Quick substitution options: Stoneground mustard can be used for a different, stronger flavour.
You know? I once forgot the Worcestershire sauce. It wasn’t the end of the world, but it was definitely missing something. Never again!
Equipment Needed: Keep It Simple
- Cutting board
- Chef's knife
- Garlic press (optional)
- Small bowl
- Whisk
- Measuring spoons and cups
- Glass jar or airtight container for storage
- Microplane or fine grater (for parmesan)
You don't need fancy gear. A whisk and a bowl will do just fine. Honestly, if you can stir, you can make Diy Caesar Dressing .
You can even just use a fork if you're in a pinch! No need for electric mixer if you ask me.
Cooking Method: Caesar Salad Dressing Homemade , the Real Deal
Honestly, who needs shop bought when you can whip up the best homemade caesar dressing ever? It's easier than putting on your shoes, mate! Seriously, diy caesar dressing is a game changer.
Let's get cracking!
Prep Steps: Mise en Place is Your Friend
Before we begin, let's get organised. Minced garlic, anchovies ready to go, lemon squeezed. This is essential mise en place.
Saves time and prevents panic. I remember one time, I didn't prep, and it was a complete shambles. Never again! Safety note: Wash your hands, yeah?
step-by-step: Caesar Salad Dressing Recipe
- Combine the Base: In a small bowl, throw in your 2 cloves minced garlic, 2 anchovy fillets, 1 large egg yolk, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, and 1/2 teaspoon Worcestershire sauce.
- Whisk it Good: Whisk everything together until it's all lovely and combined.
- Cheese Time: Add 1/4 cup grated Parmesan and whisk it in until it's smooth.
- Emulsify Magic: Now, slowly drizzle in 1/2 cup olive oil and 1/4 cup vegetable oil while whisking like crazy. Seriously, slowly does it! This is where the creaminess happens.
- Season like a Pro: Season with 1/4 teaspoon black pepper and a pinch of salt. Taste and adjust, like a real chef!
- Optional Chill Out Time: For best results, cover and chuck it in the fridge for at least 30 minutes. Flavors need to mingle, you know?
- Serve and Enjoy: Toss with romaine, croutons, and extra parmesan. Boom! You've got an amazing classic caesar dressing from scratch.
Pro Tips: Level Up Your Caesar
- Add the oil very slowly! It will make a big different.
- If it looks split, don't panic! Just whisk like mad. It will come back.
- If you can't find anchovies you can use a little msg as a substitute.
- Make your own variations such as a spicy one, or one Caesar Salad Without Anchovies if you dont like anchovies.
- Avoid using cold egg yolks straight from the fridge. Room temperature is best.
Honestly, this easy caesar dressing recipe is so good, you'll never buy bottled again. Enjoy your creamy homemade salad dressing! It's a flavour explosion, innit?
Recipe Notes: Caesar Salad Dressing Homemade Magic!
Right then, you've made your very own Caesar salad dressing homemade ! Ace! But before you dive in headfirst, let's have a quick chat.
Honestly, a few little tweaks and tricks can take this dressing from "good" to "bloody brilliant."
Serving Suggestions: Make It a Showstopper
Okay, so plating matters. We eat with our eyes first, you know? For a classic look, toss your crispy romaine with the creamy homemade salad dressing , then sprinkle generously with Parmesan and some chunky croutons.
Boom! For a fancy twist, drizzle the best homemade Caesar dressing over grilled chicken or prawns. Serve with a wedge of lemon.
Sorted!
Storage Tips: Keep It Fresh, Keep It Safe
This Diy Caesar dressing is best used fresh, naturally. But if you've got leftovers, no worries. Pop it in an airtight container and into the fridge it goes.
It'll keep for about 3-4 days . Freezing? Nah, not recommended. The emulsion might split, and nobody wants a sad, separated dressing.
Also, be mindful of food safety, and keep chilled under 5 degrees Celsius .
Variations: Mix It Up, Mate!
Fancy a change? Go for a Caesar salad without anchovies , if that's your cup of tea, or add a touch of heat with a pinch of chilli flakes.
If you're after a dairy-free option, try using nutritional yeast instead of Parmesan. Simple as that! For a lighter version, swap some of the olive oil for a lighter oil such as canola oil.
Nutrition Basics: Goodness in a Bottle
Okay, so a classic Caesar dressing from scratch is never going to be a health food. But hey, it's a treat! You're getting some healthy fats from the olive oil and a bit of protein from the Parmesan.
The lemon juice gives you a vitamin C boost. Portion control is key, though. Like all good things, enjoy in moderation.
Keep in mind that the Caesar dressing with egg yolk adds extra richness.
So there you have it! Now go forth and create a Caesar salad dressing recipe masterpiece. Don't be afraid to experiment and make it your own.
You've got this! I believe in you!
Frequently Asked Questions
What if my homemade caesar salad dressing doesn't emulsify? It looks curdled!
Ah, the dreaded curdled dressing! Don't panic, it happens to the best of us. It usually means the oil was added too quickly. Stop adding oil immediately and whisk the dressing vigorously. Sometimes, adding a tiny bit of Dijon mustard or lemon juice can help bring it back together.
If all else fails, start with a fresh egg yolk in a new bowl and very slowly whisk the broken dressing into the new yolk, drop by drop at first, until it emulsifies.
I'm not a huge fan of anchovies. Can I still make this caesar salad dressing homemade?
Absolutely! While anchovies provide that characteristic umami flavor, you can try a few substitutions. A small pinch of MSG can mimic some of that savory depth (but be careful, a little goes a long way!).
Alternatively, try a tablespoon of fish sauce (nuoc cham), but use it sparingly and taste as you go it’s potent! Some people also swear by a dash of soy sauce, but it will change the flavour profile slightly.
I'd still recommend trying it with the anchovies first, though; they really do melt into the background and add a magic touch.
How long does homemade caesar salad dressing last in the fridge? I want to prep it in advance.
Because this recipe uses raw egg yolk, it's best to use it within 2-3 days and keep it refrigerated. Make sure to store it in an airtight container to prevent it from drying out and absorbing other flavors in the fridge.
Consider prepping the individual components separately (mincing garlic, grating cheese, etc.) and then whisking the dressing together right before serving for the absolute freshest taste.
Can I make a lighter version of this homemade caesar salad dressing? All that oil seems a bit much!
You certainly can! To lighten it up, you can reduce the amount of oil. Start with half the recommended amount and add more to reach your desired consistency. Greek yogurt or a blend of Greek yogurt and mayonnaise can be substituted for some of the oil to add creaminess with fewer calories.
Just be aware that these substitutions will slightly alter the taste and texture.
What are some fun variations I can try with my caesar salad dressing homemade?
Get creative! For a smoky Caesar, add a dash of smoked paprika. A little bit of sriracha or a pinch of red pepper flakes can give it a kick. You could also try adding roasted garlic for a deeper, sweeter garlic flavor.
Even just experimenting with different types of cheeses (Pecorino Romano instead of Parmesan, for example) can lead to exciting results. Get your apron on and have some fun with it!
Is there a way to make homemade caesar salad dressing without raw egg?
Yes, although the classic recipe uses a raw egg yolk, you can safely use a pasteurized egg yolk or substitute with mayonnaise. If you want a completely egg-free option, silken tofu blended until smooth can mimic the creaminess of egg yolk. Be sure to adjust the seasoning, as the flavor profile will change slightly.
You may want to add a touch more lemon juice or Dijon mustard to compensate for the richness lost from the egg.
Caesar Salad Dressing From Scratch Seriously Del
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 250 calories |
|---|---|
| Fat | 25g |
| Fiber | 2g |
