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Caesar Salad Dressing


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Ingredients

1 jar(s)

Ingredients

  • 3 fillets anchovies, drained
  • 2 egg yolks only
  • 2-3 cloves garlic
  • 1 teaspoon Worsteshire sauce
  • 1 tablespoon white wine vinegar, or lemon juice
  • 110 grams macadamia oil, or another neutral oil or EVOO if you prefer
  • 1 tablespoon EVOO (olive oil)
  • pinch salt and pepper to season
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Recipe's preparation

    Recipe
  1. Blitz anchovy fillets and garlic 3 sec on speed 6 or until mashed chopped. 


     


     

  2. Add butterfly.


    Add egg yolks, Worcestershire sauce, & vinegar blend on speed 3 -4 until mixed well. 


    Keep TM running speed 3-4 with butterfly, adding in EVOO, and macadamia oil via lid slowly. Mix until all oil is drizzled in. Dont rush this process as the slowler you go the better the consistency. 


    Pinch of salt & pepper to taste. 

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Accessories you need

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Tip

Keep in fridge use within 2 days due to the uncooked egg. 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Yummy, didn't have any anchovies but still...

    Submitted by deChef on 17. November 2018 - 19:27.

    Yummy, didn't have any anchovies but still delicious, need to add extra salt to compensate .

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  • Thanks for the recipe.

    Submitted by Ctas on 15. September 2018 - 18:05.

    Thanks for the recipe.

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  • Thank you for this lovely recipe Never made my own...

    Submitted by Breizh on 10. May 2017 - 07:03.

    Thank you for this lovely recipe! Never made my own before, never buying ready-made again!
    I wasn't sure about the flavour at first taste, but it really is delicious and well balanced, we couldn't stop eating it and destroyed the entire jar in one sitting. Definitely will make again.

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  • Great flavour and worked perfectly. I followed...

    Submitted by Sill on 15. January 2017 - 22:11.

    Great flavour and worked perfectly. I followed this recipe exactly and used Rice Bran oil as the main oil. It did come out fairly thick but we could still dribble it on our salad. We will use this again for sure.

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  • I make this withouth the

    Submitted by Hannah631 on 21. July 2016 - 18:46.

    I make this withouth the anchovies and love it, its a regular in my house!

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  • Yum! Halved the recipe too

    Submitted by mel_b on 12. July 2016 - 19:52.

    Yum! Halved the recipe too and still ample. Quite thick so added more oil to thin but didn't work - still very rich and thick. Thanks for sharing.

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  • I ran out of macadamia nut

    Submitted by AMC on 10. February 2016 - 21:09.

    I ran out of macadamia nut oil so made it 30% macadamia and 70% olive oil and it worked very well.  A little bit thin but otherwise was the key ingredient ot a superb ceasar salad.  Personally I would only ever use lemon juice (not vinegar).  The balance of anchovies and garlic and anchovies were perfect for hubby and me.

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  • Nice and easy recipe,  but

    Submitted by Leishnin on 15. January 2016 - 18:49.

    Nice and easy recipe,  but we'll also be tweaking it next time. I only used two cloves of garlic, but it seemed to be all we could taste (like garlic aioli as others put it). I also added the egg whites at the end because it was also the thick consistency of an aioli and a bit on the yellow side. I like my Caesar dressing to be whiter, like the Cardini's brand, and runnier for pouring.

    I'll definitely try less garlic next time, add the whole eggs, and will experiment with more anchovies, more Worcestershire sauce and maybe lemon juice instead of vinegar.

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  • while very nice wasn't

    Submitted by Biscuitbum on 20. December 2015 - 10:25.

    while very nice wasn't caesary enough for my liking. The garlic was too strong and the wasn't enough zing. More like a garlic aioli. next time i'll add more anchovie, lemon zest and maybe a bit of mustard.

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  • I will never buy Caesar Salad

    Submitted by rosearee on 8. December 2015 - 20:21.

    I will never buy Caesar Salad Dressing again! I used the exact amount of ingredients. I did cook it for one minute at 40 degrees at the end as it was a little thinner than i like, i cooked it at 40 degrees for one minhte as this was the temp used in the Never Fail mayo i use from this site. My only recommendation would be to use it the day after making as the acidity from the white wine vinegar was quite strong when first made. It seemed to dissipate within 24hrs. So simple and cost to make wld be less than a quarter of the cost for the branded product i wld normally buy as well as having no sugar! Love knowing what goes into my food.

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  • Made this last night everyone

    Submitted by Helloduck on 31. October 2015 - 09:39.

    Made this last night everyone loved it. 

    Has anyone tried freezing this in small amounts?

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  • Yum!  I halved the recipe and

    Submitted by Suecat17 on 16. August 2015 - 13:13.

    Yum!  I halved the recipe and it still worked perfectly.

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  • This was amazing! Partner and

    Submitted by Deerinheadlights on 23. May 2015 - 16:18.

    This was amazing! Partner and I absolutely loved it, though wasn't the best lunch for work, I was pretty smelly!

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  • Good recipe, but I will be

    Submitted by adamski444 on 21. March 2015 - 10:02.

    Good recipe, but I will be only adding 1 clove of garlic next time and double the anchovies. Thanks.

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  • yummy!

    Submitted by moomin on 12. March 2015 - 10:38.

    yummy!

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  • Tried first time with EVOO

    Submitted by EdThermo on 2. February 2015 - 00:06.

    Tried first time with EVOO and it tasted bad; strong oil after taste. Tried again with rice Bran oil and came out like it's supposed to ie. Tasted like Caesar dressing. 

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  • Good recipe :)  The only

    Submitted by Crystal86 on 25. November 2014 - 16:19.

    Good recipe tmrc_emoticons.) 

    The only thing I would change is maybe just use 1 or 2 anchovy fillets. It was just a little over powering, used a little more vinegar and a tiny bit of worsteshire to counter act the anchovies tmrc_emoticons.) 

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