Kittencal's Caesar Vinaigrette
photo by Engrossed
- Ready In:
- 6hrs 5mins
- Ingredients:
- 10
- Yields:
-
1 1/2 cups (approx)
ingredients
- 3 tablespoons fresh lemon juice
- 4 -5 anchovy fillets, drained
- 1 tablespoon Dijon mustard
- 1 -2 teaspoon minced fresh garlic (the garlic must be minced before blending)
- 1 -2 teaspoon Worcestershire sauce
- 1 cup olive oil (you could use 3/4 cup oil)
- black pepper (to taste)
- salt, careful adding in the salt this dressing is already salty from the anchovy
- 1⁄4 cup parmesan cheese (optional)
- 1 teaspoon sugar (use only if needed)
directions
- Using a small processor blend lemon juice, anchovies, Dijon mustard, garlic and Worcestershire sauce until well blended.
- While the machine is still running slowly drizzle in oil.
- Add in Parmesan cheese (if using) blend to combine.
- Season with black pepper and salt (if using).
- Add in the sugar only if needed and blend again.
- Transfer to a glass jar with a tight-fitting lid.
- Cover and refrigerate 6 hours or overnight before using.
- Shake well before using.
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Reviews
-
This was okay but I've made another one by you that I liked much more. My husband thought this was too thick and I thought it didn't have a strong enough flavor. I used 5 anchovy fillets, 2 cloves fresh garlic, 3/4 cup olive oil, the parmesan, 1 packet of Splenda and the egg yolk. I used my immersion blender to make it in a 2 cup pyrex. Made for 1-2-3 hit wonders.
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Great dressing. I did not add the raw egg as salmonella and bird flu are both 'issues' here <le sigh>, but did add the couple of tablespoonfuls of parmesan Kitten suggests and, when whizzed up, this does produce quite a creamy dressing. The proportions of ingredients are perfect and we just couldn't eat enough salad last night. Thanks!