When it comes to Caesar dressing, nothing beats this homemade recipe. Store-bought options simply can’t compare to the richness and balance of flavors found in this creamy masterpiece.
Crafting the Creamy Perfection
To whip up this delectable dressing, you’ll need a food processor or a hand blender. My preferred choice is the Kenwood Quad Blade Chopper with a mayonnaise attachment. This attachment gradually incorporates the oil, resulting in the desired creamy consistency.
Blending with Precision
Begin by placing all ingredients, except olive oil, into the food processor. Blend until a smooth and harmonious mixture forms. Now comes the crucial step: slowly add the olive oil while the processor is running. This gradual addition is key to achieving the thick and creamy texture we desire. The process remains the same if you opt for a hand mixer. Remember, a slow and steady oil addition prevents the dressing from turning watery. Anchovy fillets play a vital role in this recipe. Their presence infuses the dressing with a rich umami flavor, without overwhelming the taste. Even those who shun fish, like my son, can’t resist the appeal of this dressing.
Refrigeration and Versatility
Due to the egg yolks, refrigeration is a must if you’re not using the dressing immediately. It can be stored for up to three days. If you find the dressing thickening in the fridge, a splash of cold milk can help restore the desired consistency.
Beyond the Caesar Salad
While perfect for Caesar salads, this dressing’s potential extends beyond. Utilize it as a cold sauce for chicken, wraps, or any dish that calls for an extra layer of flavor. Embrace the culinary versatility and give this recipe a shot – trust me, the results will exceed your expectations.
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