- Most Helpful
- Highest Rating
Fabulous! I cut the recipe in half and filled 2 cruets. We've been looking for a good caesar dressing-thank you! I was nervous about the amount of garlic-don't be, does not taste garlicy (and I love garlic!). Personal preference, but we did not add the mustard or anchovies. Nice to have a caesar dressing and know what's in it! My husband asked me to pack him some for lunch tomorrow-and he always goes out!
I thought this was delish! I omitted the anchovies and cut the recipe in half. That still made more than enough. Thank you!
This is good, but I dont like the last step "Salt, pepper, etc..." "TO TASTE". I prefer some more finite measurements. This recipe definitely needed salt to taste more like Outback. It took some tweaking, but in the ned came out pretty good. I also used Egg Beaters. There is another recipe on here that might be better based on the ingredients (Outback Steakhouse Caesar Salad Dressing)
Great recipe, my family loved it! It just tasted a little bit heavy on the garlic, I may use just a little less next time.
This far exceeds the other recipe for Outback's Caesar dressing I tried from this site. I only made 1/4 of the recipe which made enough for 2 salads. I used egg beaters instead of fresh eggs and added 1/2 t of Dijon mustard and 1/2 t of anchovie paste. I did not add salt because I think the parmesan cheese contributes to the saltiness. Definite a keeper! Thanks for posting Lali!
Oh yes!! This is very good and so easy to make, I had everything in my kitchen (I made 1/3 of the recipe) and it made 1 pint. I think it should keep for at least 3 weeks in a cold fridge since it has vinegar and citric acid added.
Lali, thank you again for posting this when I asked my ISO in request a recipe! This is wonderful...it would have been exact but as always, I have to add more garlic to everything *LOL and I do love anchovies so I am sure I used more than ole OB does. Again, thank you...you are appreciated!
I am a really big garlic lover. But when I used fresh minced garlic... it over powered the dressing. It was so strong it made my eyes water and I didn't even use the full 1/2 cup that the recipe calls for. I love the dressing other than that though. So next time I will probably use just 1/4 of a cup of garlic.
It has been many years since I have been to Outback so I can't say if it is the same as theirs, but it is really delicious. I made a 6th of the recipe as it is only for two people. I added a teaspoon of anchovy paste and a sprinkling of pepper and dry mustard. I didn't feel it needed salt. It probably would have needed salt if I didn't add the anchovy paste though. I codded the egg (1 minute in simmering water while still in shell) because it blends easier that way into the dressing and makes the use of raw egg a little less risky. Thanks for sharing!
This is a FABULOUS recipe. We use one cup of egg beaters and keep all the same ingredients.