Can homemade Caesar Dressing be made without eggs?

Yes, you can make it without raw egg, but in my opinion it won’t taste as good. Mayonnaise is probably the best substitute.

What to do if the dressing splits or breaks?

If you add the oils too quickly, your dressing won’t emulsify properly and will “break” - and the dressing will be runny. To avoid throwing it out, try this method from www.seriouseats.co m to fix it ( visit the full article here ): 1. Place a teaspoon of water or lemon juice in a small bowl. 2. Slowly whisk in some of the broken dressing until it starts to emulsify (thicken). 3. Slowly whisk in the rest of the broken dressing.

Does blending olive oil make it bitter?

Yes, blending olive oil can make it bitter. When this happens, the solution is to add an acidic ingredient, like lemon juice or vinegar. And, there’s lemon juice in this recipe so it’s already there to counteract any bitterness. Should your dressing still taste a tad bitter, just add a splash more lemon.

Homemade Caesar Dressing Recipe - A Well Seasoned Kitchen

Ingredients

Scale

Note: this recipe contains raw egg. Consuming raw egg may increase the risk of foodborne illness. If you prefer, cook the egg in 140-degree water for 3 minutes before using.

2 medium to large garlic cloves
3 to 5 anchovy fillets (around 1/3 to 1/2 of a 2-ounce can) – see Note below
1 large egg
1 tablespoon Dijon mustard
1 heaping teaspoon granulated chicken broth or bouillon – see Note below
A few dashes Worcestershire sauce
Juice from 1/2 to 1 lemon, or to taste
Freshly ground pepper, to taste
1/4 cup extra virgin olive oil
3/4 cup vegetable oil
Kosher salt, to taste

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Instructions

In a blender, combine garlic, anchovies, egg, Dijon mustard, broth granules, Worcestershire sauce, juice from 1/2 lemon and pepper. Blend until smooth.
In a measuring cup, combine oils. With the blender running, slowly add the oil mixture. (If the dressing comes out runny, it probably means you added the oil too fast. It should be a drizzle as you pour it in).
Taste and add more lemon juice as needed. Season to taste with kosher salt and fresh ground pepper.

Notes

Gluten free: Use gluten-free granulated chicken bouillon/broth and gluten-free Worcestershire sauce.

Make ahead: Dressing can be made up to 3 days ahead, covered and refrigerated. If you precook the eggs before adding (see note in recipe header), it could last another day or two.

Note on anchovies: The flavor of whole anchovies will be stronger than mashed anchovy from a tube, as the latter has vinegar and spices added that make the fish flavor milder. In my opinion, Caesar Dressing tastes best using whole anchovies. However, if all you can find is anchovy paste in a tube, I would start with around 2 teaspoons, and add more to taste.

Note on granulated chicken broth: One packet (4g) of Herb-Ox Granulated Chicken Bouillon works perfectly. If you can’t find granulated chicken broth, smash a bouillon cube into small bits.

Author: From "Fresh Tastes" by Lee Clayton Roper
Category: salad dressing, side dish
Method: Blender
Cuisine: Mexican

Nutrition

Serving Size: 1 tablespoon
Calories: 102
Sugar: 0.1 g
Sodium: 89.3 mg
Fat: 11.3 g
Saturated Fat: 7.2 g
Carbohydrates: 0.3 g
Fiber: 0 g
Protein: 0.6 g
Cholesterol: 10 mg