Time 8h10m Yield 10 Number Of Ingredients 10 Steps:
Blend mayonnaise, egg substitute, Parmesan cheese, water, garlic, lemon juice, anchovy paste, sugar, parsley, salt, and pepper in a blender until smooth, about 1 minute. Transfer dressing to an airtight container and refrigerate 8 hours to overnight.
Time 10m Yield Makes 1⅓ cups (enough for about 10 starter salads) Number Of Ingredients 9 Steps:
In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week. Note: Anchovy paste can be found near the canned tuna in the supermarket.
Time 5m Yield 1 cup Number Of Ingredients 5 Steps:
Whisk the mayonnaise, anchovy paste and garlic together in a small bowl. Whisk in the lemon juice, 2 teaspoons water and a few grinds of pepper until blended.
Time 10m Yield 1 cup Number Of Ingredients 9 Steps:
Combine the mayonnaise, anchovy paste, capers, parsley, lemon zest and garlic. Whisk in the red wine vinegar, lemon juice and season with salt and pepper. Add more or less red wine vinegar and lemon juice depending on your preference of acidity and consistency of the dressing. If you prefer the dressing to be looser but less acidic, use water instead of vinegar.
Time 10m Yield 16 servings, 2 Tbsp. each Number Of Ingredients 5 Steps:
Beat cream cheese, Parmesan cheese and dressing with electric mixer on medium speed until well blended. Spread onto bottom of 9-inch pie plate; top with lettuce and croutons. Serve with assorted crackers.
Time 10m Yield 1 cup, 6-8 serving(s) Number Of Ingredients 8 Steps:
In blender, mix egg yolks, garlic and anchovies into a paste. Add remaining ingredients EXCEPT olive oil. Mix a few seconds. Slowly add olive oil until dressing is thick and creamy. Add more or less olive oil depending on desired consistency. Serve mixed in chopped romaine lettuce.
Time 30m Yield 16 servings Number Of Ingredients 8 Steps:
Add the ingredients into a mason jar. Screw the lid on tightly and shake vigorously. The dressing can remain in the fridge for 1-2 weeks. Pour over your favorite salad ingredients and enjoy!
Time 15m Yield 1-2/3 cups. Number Of Ingredients 11 Steps:
In a small bowl, whisk the mayonnaise, sour cream, buttermilk, vinegar, mustard, lemon juice and Worcestershire sauce. Stir in the cheese, anchovies, garlic and pepper. Cover and refrigerate for at least 1 hour.
Time 10m Yield 1.25 cups. Number Of Ingredients 12 Steps:
In a blender, combine the first 10 ingredients; cover and process until blended. While processing, gradually add oil in a steady stream. Stir in Parmesan cheese. Chill until serving.
Time 10m Yield 1 1/3 cups Number Of Ingredients 7 Steps:
In a bowl, whisk together the garlic, anchovy paste, lemon juice, mustard and Worcestershire Sauce. Add mayonnaise, Parmesan cheese and pepper to taste. Whisk dressing until combined well. Toss with salad greens or serve as a dip with crudités.
More about “caesar dressingdip recipes”
Yield Makes about 1 1/3 cups Number Of Ingredients 7 Steps:
In a bowl whisk together the garlic paste, the anchovy paste, the lemon juice, the mustard, and the Worcestershire sauce, add the mayonnaise, the Parmesan, and pepper to taste, and whisk the dressing until it is combined well. Toss the dressing with salad greens or serve it as a dip with crudités.
