Caesar Salad Dressing
Caesar Salad Dressing
A classic dressing with tangy flavors and creamy consistency made without preservatives.
- Total Time15 Minutes 30 Seconds
- Yield
- DifficultySimple
Submitted by
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
- 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
- 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
- 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
- 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
- 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
- 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 lid.
- Start the blender on its lowest speed and quickly increase speed to its highest speed.
- Blend for 25-30 seconds or until smooth.
-
- 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.
-
- 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.
-
- 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.
-
- 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.
-
- 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.
-
- 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.
Refine Your Recipe
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Yield64 oz 1000 g 64 oz 1000 g 48 oz 750 g 20 oz 312.5 g 8 oz 125 g
Nutrition
1
serving (30 g)
Calories
140
Total Fat
15g
Total Carbohydrate
1g
Dietary Fiber
0g
Sugars
0g
Protein
2g
Sodium
105g
Saturated Fat
2g
Chef's Note
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