Caesar Dressing Recipe
User Reviews
5
Caesar Dressing Recipe
Description
This Caesar dressing starts by beating an egg until frothy, then blending in garlic, freshly grated Parmesan, white balsamic and red wine vinegars, Dijon mustard, spicy brown mustard, anchovies, salt, and pepper. The mixture is processed until smooth before slowly drizzling in olive oil to form a stable emulsion that coats greens well.
The flavor balances sharpness from garlic and mustard with salty umami from anchovies and richness from Parmesan. Two types of mustard provide depth and vary the heat and tang, though both can be adjusted or omitted according to taste. Pouring the oil gradually ensures a proper emulsified texture rather than separation.
This dressing works well on crisp romaine lettuce or as a dip. It stores in the refrigerator for up to four days when covered, retaining the fresh flavors and creamy consistency.
Recommended ingredient swaps include using anchovy paste instead of fillets and substituting olive oil with other neutral oils like avocado or vegetable oil if preferred.
Ingredients
- 1 egg
- 3 cloves garlic (about 1 1/2 teaspoons)
- 2/3 cup Parmesan Cheese about 2 ounces, freshly grated
- 2 tablespoons white balsamic vinegar
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons Dijon mustard optional (see note 1)
- 1 1/2 teaspoons brown mustard optional (see note 2, spicy
- 6 anchovy fillet drained (see note 3
- salt freshly ground
- black pepper freshly ground
- 3/4 cup olive oil (see note 3)
Instructions
- In a food processor, add egg and process until frothy, about 10 seconds. Add garlic, Parmesan cheese, white balsamic vinegar, red wine vinegar, Dijon, spicy brown mustard, anchovies, 1 1/2 teaspoon salt, and 1/2 teaspoon pepper, and pulse until well combined.
- While the processor is on, slowly drizzle in olive oil to create the emulsion. Season to taste with salt and freshly ground black pepper.
Notes
- Adjust Dijon mustard amount to taste or omit entirely if desired.
- Spicy brown mustard can also be adjusted, omitted, or replaced with whole grain mustard.
- Anchovy fillets can be substituted with anchovy paste; use 1 teaspoon paste per 2 anchovies, or 3 teaspoons for the whole recipe.
- Extra virgin olive oil is preferred, but neutral oils like avocado or vegetable oil work well as substitutes.
- This recipe yields about 1 cup of dressing; store leftovers covered in the refrigerator up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (2 tbsp each)
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Serving | 2 tbsp | |
| Calories | 231kcal | 12% |
| Carbohydrates | 1g | 0% |
| Protein | 4g | 8% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 168mg | 7% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 98IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 111mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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