Outback Caesar Dressing

I got this several years ago from someone who worked at Outback.
- Ready In:
- 20mins
- Yields:
- Units:
19
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ingredients
- 3 cups olive oil
- 6 large eggs
- 1⁄3 cup red wine vinegar
- 2 1⁄2 cups freshly grated parmesan cheese
- 1⁄4 cup fresh parsley
- 1⁄2 cup chopped garlic
- 2 tablespoons Worcestershire sauce
- 2 tablespoons fresh lemon juice
- salt, pepper, dry mustard &, anchovie filets to taste
directions
- Combine all ingredients in a blender.
- Blend on low for 20 seconds to incorporate oil.
- Blend on high for 20 more seconds to mix thoroughly.
- Place in covered container, and refrigerate.
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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.Reply
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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!Reply
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OMG!!!!!! This was awesome! My favorite thing to eat at outback is their caesar dressing and this tasted JUST like it!!!!!! I made everyone try it, they all agreed!<br/>thank you for posting this!!!!! :)<br/>Only thing i found different was the color. I thought the color was a tad darker, not as white as Outbacks. Apparently only me. Also, it's probably due to the fact that the dressing is already on the salad and not just sitting in a container in front of me.Reply
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