Homemade Caesar Salad Dressing
I have been making a lot of condiments lately. They’re so simple to whip up and always taste better than their store bought counterparts. While Hubby and I usually dress our salads with the ever simple oil and vinegar, I wanted to try making some Homemade Caesar Salad Dressing.
Boy am I glad I did! This dressing has a good deal of garlic in it and the perfect amount of saltiness from the anchovies. I stored this in the fridge for a couple weeks and it held up just fine. The recipe reminds me of homemade mayo, so we even slathered it on a few sandwiches while it was in the fridge.
Once the jar was empty, Hubby started asking when I would make it again. I definitely need to do that soon because we’ve been getting romaine lettuce in our CSA box almost every week. Now I just need to make some homemade croutons to go with it!
One Year Ago: Beer and Chocolate Pairing and Giant M&M Cookies
Two Years Ago: Crockpot Ham with Beer and Chutney Glaze and Funfetti Blondies
Three Years Ago: Alton Brown’s Broiled, Butterflied Chicken
Homemade Caesar Salad Dressing
Ingredients:
4 cloves garlic
4 anchovy fillets
3 egg yolks
1 Tbsp Dijon mustard
3/4 cup extra-virgin olive oil
1 Tbsp Worcestershire sauce
1 Tbsp red-wine vinegar
Kosher salt and freshly ground black pepper to taste
Directions:
Put the garlic, anchovies, egg yolks, and mustard in the bowl of your food processor. Process until all ingredients are pureed.
While the food processor is on, slowly drizzle in the olive oil. Once the olive oil has been fully encorporated, add the remaining ingredients. Process until smooth. Adjust seasoning to fit your tastes.
Recipe adapted from The New York Times
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
That looks so yummy! Can you suggest a good substitute for the cream cheese? I can’t eat dairy….. Also, can I use honey/agave in place of the sugar & corn syrup? Thanks!
beantownbaker — July 11th, 2013 @ 7:54 am
Have you tried the Tofutti “Better than Cream Cheese”? I am lactose intolerant and use that in place of cream cheese. I think the cream cheese is there to enhance the smooth texture of the ice cream. You could just leave it out if you wanted. The corn syrup is there to help it not freeze too hard. Again, you could omit it if you wanted or replace with honey. Let me know how it turns out for you with the substitutions.
I really need an ice cream maker….
beantownbaker — July 14th, 2013 @ 4:15 pm
I can’t believe I lived so long without one…
i’ve done a pistachio ice cream awhile back and it was most definitely amazing. never was into the bright green stuff as a kid, either 🙂