We really enjoyed this dressing on 'Knife and Fork Grilled Caesar Salad' from AR. I mixed this up in the morning so it had about 10 hours for the flavors to blend. After reading lutzflcat review I omitted all the water while the flavors blended. In the evening when I mixed the dressing I still liked the consistency so I did not add the water. I made a half batch and it was enough for four salads. I love how you can taste the fresh Parmesan cheese in the dressing. Thank you Patricia K for sharing your recipe. We eat a lot of salads in the summer so I know I will be using this one again.
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Recipe is ok. I did not put sugar in it. I have used raw eggs in my dressing for 30 years. Even when we are in Mexico, and the eggs are not kept cooled. I have never had a problem with that. I do coddle the eggs, but that is what gives the flavor.
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We really enjoyed this dressing on 'Knife and Fork Grilled Caesar Salad' from AR. I mixed this up in the morning so it had about 10 hours for the flavors to blend. After reading lutzflcat review I omitted all the water while the flavors blended. In the evening when I mixed the dressing I still liked the consistency so I did not add the water. I made a half batch and it was enough for four salads. I love how you can taste the fresh Parmesan cheese in the dressing. Thank you Patricia K for sharing your recipe. We eat a lot of salads in the summer so I know I will be using this one again.
Read More
Recipe is ok. I did not put sugar in it. I have used raw eggs in my dressing for 30 years. Even when we are in Mexico, and the eggs are not kept cooled. I have never had a problem with that. I do coddle the eggs, but that is what gives the flavor.
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Do allow enough chilling time to maximize the flavor of this dressing. I followed the recipe to the letter tasted and added a little more of the anchovy paste. It was a little on the thin side so in the future I'll reduce the water a bit. I always have Egg Beaters in the fridge and I liked the fact that I didn't need to be concerned about a raw egg in the dressing. Enjoyed will make again.
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I am giving this 5 stars even though I make this 'mock' Caesar dressing a bit different --for the most part it is the same as mine. my recipe doesn't use the egg substitute. unless you want a really eggy dressing it is not necessary as there are eggs in mayo. also I use canned anchovies sometimes:) my favorite dressing.
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I like the dressing but I added a whole egg and a couple Tbsp. of olive oil for taste whole anchovies and I omitted the sugar due to diabetes and I don't like it sweet anyway. I only gave it 4 stars since I've made better.
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I'm surprized this only has 4 comments on this amazing dressing. I do not put any egg substitute in this and it is the best dressing ever. For best results make a double batch the day before you want to use it. P.s I've been making this for a year. My wife can't have any other or friends and family.
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This was a great! I added 1/2 teaspoon of horseradish and went heavy on the black pepper, but that's me. Although I love salty, it didn't need much salt thanks to the large amount of anchovy paste.
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I'll definitely make it again. I used 6-7 garlic cloves and skipped the water and sugar but added a dash of worcestershire sauce and hot sauce and made it a day ahead as others recommended and served it at a dinner party. Everybody loved it.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
We really enjoyed this dressing on 'Knife and Fork Grilled Caesar Salad' from AR. I mixed this up in the morning so it had about 10 hours for the flavors to blend. After reading lutzflcat review I omitted all the water while the flavors blended. In the evening when I mixed the dressing I still liked the consistency so I did not add the water. I made a half batch and it was enough for four salads. I love how you can taste the fresh Parmesan cheese in the dressing. Thank you Patricia K for sharing your recipe. We eat a lot of salads in the summer so I know I will be using this one again.
Recipe is ok. I did not put sugar in it. I have used raw eggs in my dressing for 30 years. Even when we are in Mexico, and the eggs are not kept cooled. I have never had a problem with that. I do coddle the eggs, but that is what gives the flavor.
Do allow enough chilling time to maximize the flavor of this dressing. I followed the recipe to the letter tasted and added a little more of the anchovy paste. It was a little on the thin side so in the future I'll reduce the water a bit. I always have Egg Beaters in the fridge and I liked the fact that I didn't need to be concerned about a raw egg in the dressing. Enjoyed will make again.
I am giving this 5 stars even though I make this 'mock' Caesar dressing a bit different --for the most part it is the same as mine. my recipe doesn't use the egg substitute. unless you want a really eggy dressing it is not necessary as there are eggs in mayo. also I use canned anchovies sometimes:) my favorite dressing.
I like the dressing but I added a whole egg and a couple Tbsp. of olive oil for taste whole anchovies and I omitted the sugar due to diabetes and I don't like it sweet anyway. I only gave it 4 stars since I've made better.
I'm surprized this only has 4 comments on this amazing dressing. I do not put any egg substitute in this and it is the best dressing ever. For best results make a double batch the day before you want to use it. P.s I've been making this for a year. My wife can't have any other or friends and family.
This was a great! I added 1/2 teaspoon of horseradish and went heavy on the black pepper, but that's me. Although I love salty, it didn't need much salt thanks to the large amount of anchovy paste.
I'll definitely make it again. I used 6-7 garlic cloves and skipped the water and sugar but added a dash of worcestershire sauce and hot sauce and made it a day ahead as others recommended and served it at a dinner party. Everybody loved it.
