Outback Steakhouse Caesar Salad Dressing

Submitted by Duckie067

"This is a wonderful tasting Caesar Salad Dressing that the Outback Steak House uses on the salads. This also makes a wonderful veggie dip as well!"

 

• Ready In: 10mins
• Ingredients: 12
• Yields: 1 Quart
• Serves: 6-12

ingredients

• 7⁄8 cup pasteurized egg (I use Egg Beaters)
• 1 1⁄8 ounces crushed garlic
• 3 1⁄2 ounces parmesan cheese
• 2 2⁄3 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon dry mustard
• 1 1⁄2 ounces anchovies
• 1 tablespoon Worcestershire sauce
• 1 1⁄2 cups olive oil
• 2 tablespoons chopped fresh parsley

directions

1. Blend all ingredients 20 seconds on high and then 20 seconds on low.
2. Makes 1 quart.

Reviews

[vmgh8245]

I used to work at Outback years ago and the guy who made the salads told me they puree sardines to give it that spicy kick. SSShhhhhhhhhhhhhh, no one likes sardines!!!

 

[ggcozgirl]

I haven't made this yet. I'm confused by the measurements of the first 2 ingredients. Is the egg amount really 7 or 8 cups?? And couldn't you just give the garlic measurement in number of cloves? Not all of us are accomplished cooks. Thanks.

 

[hmtonly1]

I made this last night, omitted the salt, used anchovie paste (based on other recipes I've seen), and only had 1 cup of olive oil, so had to use 1/2 cup veggie oil. I read another review that said let it sit overnight. THIS IS A MUST. It tasted like oil freshly made, but this morning I stirred it up, and tasted..mmmm. Very close to the real think. I think a little more Parmesan cheese next time too. Nice little kick to it like the real thing.

 

[James B.]

The bomb. So good.

 

[ChefPattiO]

I've made this recipe several times; it's perfect as written. It's also incredibly delicious as a dip for veggies or bread sticks. I put it up in small jars and give it as gifts; it's always a huge hit.