Total Time
Prep 15 mins
Cook 0 mins

This is an adaptation of Outback Caesar Dressing "Outback's Caesar Dressing" by Chef Lali with the exception that I reduced the quantity to 1 pint and added measurements to the extra ingredients for simplicity. I was really impressed with how tasty and easy this was.

Ingredients Nutrition


  1. Combine all ingredients in a blender.
  2. Blend on lowest speed for 20 seconds to incorporate oil.
  3. Blend on high for 20 more seconds to mix thoroughly.
  4. Place in covered container and refrigerate.
  5. You may not have to mash the anchovies, I did because I was not sure if they would blend properly. Also you could use anchovy paste. With the vinegar and lemon juice I expect this should be good for a couple of weeks if kept in a very cold fridge.


Most Helpful

Excellent recipe. Just tried it. The only changes that I made were: I put in 1 egg instead of 2, used apple cider vinegar and Dijon mustard instead of the powder. Came out great! Thanks.

aleksjai April 11, 2009

This dressing is really good! It's very garlicy, but I knew that since I am a big fan of the Outback's Caesar salad. I used anchovy paste - a little over 1tsp for a substitution of the 4 fillets. Yummy - I will definitely make it again!

jenn_brooks January 01, 2007

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