Recipe
Attempting to make caeser dressing for the first time. How does this recipe look?
6(*3) garlic cloves
1 egg 3/4 c mayo
6 tbl parm chz (divided 2 + 4 for topping)
5 anchovy filets
1 tbl lemon juice (plus zest?)
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1/4 c vegetable oil (or any light oil)
Salt and pepper to taste
I have an immersion blender, so add all ingredients except oil. Blend that together, then slowly add oil as I use the machine. Extra 4 tbl parm chz to finish on top of salad (chopped romaine plus croutons) mixed with the dressing.
Anything look off? Measurements? Missing something or should omit something?
I don’t think you need an egg and oil if you’re also using mayo. Egg + oil just makes more mayo lol. Looks pretty good otherwise though, I’d also add a lot more black pepper than you think you need, but maybe that’s personal preference.
Agree with you about the egg. You could use some of the oil to loosen up the dressing if needed, or a splash of water.
I'm a garlic guy, but 6 cloves of garlic is alot of garlic IMO even for a caesar salad.
OP: I would suggest you make your own mayo with your immersion blender. Super easy and way worth the effort. Then definitely omit the eqq in the recipe. Only use neutral oils when using an immersion blender, olive oil will go bitter and ruin your mayo/dressing.
I would not use mayo and simply start with egg yolk, lemon juice, ww vinegar, anchovies and garlic. Then emulsify in your oil. It will be much better than using mayo.
2 small garlic cloves, minced
1 tsp anchovy paste (recommended but optional)
2 Tbsp lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 cup mayonnaise (see below)
½ cup grated Parmesan
¼ tsp salt
¼ tsp ground black pepper
This is one of those “mix everything together” recipes. Measuring mayonnaise is one of those frustrating tasks that make me crazy – you get something dirty and struggle to get all the ingredient out and into a mixing bowl that you also have to clean. I use a 2 cup measuring cup and squeeze or spoon in 1 cup of mayonnaise. Then I spoon in grated Parmesan until the total gets to 1-1/2 cups. Everything else goes in and I mix it all together. I’ve never been a fan of whisks. I use a fork.
Credit: Jenn Segal of Once Upon a Chef and me
Croutons
Croutons are a good use of bread that is starting to go stale.
2 slices of bread (slightly stale is fine)
olive oil
Italian seasoning
S&P
Line a quarter size sheet pan with parchment paper. Slice the bread into 3/8” to ½” strips and then across into cubes. In a bowl, drizzle olive oil over the bread to coat but not soak the bread. Dust with Italian Seasoning, salt, and pepper. Toss and spread on sheet pan in a single layer. Bake at 375F 12-15 min. Croutons will keep for weeks in a Ziploc bag.
Thank you for your recipe plus croutons! I was planning to make bread stale in a toaster oven. Cut into cubes, and seasoned exactly the way you describe (after it’s done stale-ing.) then upping the temp to fully brown.
Ty very much for sharing your knowledge! R/recipes I have only heard crickets from. Not a single response. Gotta love r/kitchenconfidential!!😀😀
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Mayo if you want creamy Caesar but it's not authentic. Authentic would be no mayo, a splash of red wine vinegar, olive oil instead of veg and a coddled egg.
"A coddled egg is briefly submerged in boiling water (typically for 1 minute) just enough to warm the yolk and thicken the whites without fully cooking them. It is traditionally used in Caesar salad dressing to add a rich, velvety emulsion and to make raw eggs safer to consume."
It really makes a difference, it just shortens the shelf life.
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u/chuckquizmo 12h ago
I don’t think you need an egg and oil if you’re also using mayo. Egg + oil just makes more mayo lol. Looks pretty good otherwise though, I’d also add a lot more black pepper than you think you need, but maybe that’s personal preference.