Reviewed: Oct. 20, 2009

I scaled the recipe down to 10 servings. Also, rather than using 3/4 cup olive oil, I used 1/4 cup olive oil. The taste was great! I was so greatful that I found a recipe for Caesar dressing that has less ingredients than some other one's off AR and still tastes good. Served with "Hamburger Vegetable Soup," "Toasted Garlic Bread," and a romaine lettuce/spinach salad.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 23, 2009

The flavor was there, but the consistency/texture was lacking. I used a tad less oil, but still ended up being too oily.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mrs. Doyle

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 22, 2009

Dressing is very good, definitely 5 star restaurant quality.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

COluvs2cook

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 7, 2009

Thank you for a great recipe. We have enjoyed it multiple times!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Maureen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 2, 2009

Very good! Taste just like restaurant style Ceasar dressing!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 23, 2009

Perfect! My husband and I LOVE this recipe! We also cut back to anout 1 cup olive oil, and up the sour cream a tad. A little tip... The longer you process it, the thickedr it gets!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sami Jo

Cooking Level: Intermediate

Home Town: Deer Park, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 13, 2009

Delicious!! This was such a great Caesar dressing - full of flavor and kick, and tasted SO much better than anything store-bought! Like others, I had no anchovy paste, so I didn't (and wouldn't) use it. I do think the garlic could be scaled back just a tad, but that is probably just my personal preference. I also used less olive oil (about 1 c) because you could taste strong undertones of it, and upped the sour cream to about 5 Tbs. Super yummy and very easy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

almondjoy2807

Cooking Level: Expert

Home Town: Seaside, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 23, 2009

This is a great recipe! The only thing that I did different from the recipe was to add 1 egg yolk to help thicken it up a little. Like a lot of others I also think that next time I will cut the lemon juice in half. I will definately be using this recipe often in my home! I bet it would also make a great marinade for chicken!! Thank you.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

K

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 29, 2009

When I first make a recipe from AR, I like to make it as written so that I can give a fair review. I feel like others that it was a little tart. Next time I will cut the lemon juice in half. I also, like other reviewers, found the dressing really runny. After tasting the original recipe, I added a coddled egg. (This is a whole egg boiled for one minute to kill any salmonella that may be present). I added the whole coddled egg to the dressing and blended. This thickened up the dressing really well. Made it much better as a salad dressing, in my opinion. Thank you for posting the recipe.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

pelicangal

Cooking Level: Expert

Living In: Brookings, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 26, 2009

I took the advice of others and cut the lemon juice in half. I also added salt and pepper. this recipe is a keeper

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

gumby

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Merriam, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 4, 2009

I love Maggiano's caesar salad dressing and was hoping this recipe would be similar. I followed the recipe, with the exception of using a little yellow mustard in addition to the dry mustard that was called for. Also, after tasting the dressing, I thought it tasted too lemony (a combination of the lemon juice and the olive oil I think), so I added about a teaspoon of sugar to help get rid of that sour bite. Unlike some of the other reviewers, I do like the hint of Anchovy flavor in the dressing. It was a success, and very similar to the Maggiano's recipe. I even found myself scraping the bottom of the bowl to get out every last trace of dressing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NeverMeasureChef

Cooking Level: Intermediate

Home Town: Okemos, Michigan, USA

Living In: Cincinnati, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 30, 2009

Followed recipe exactly. Very good even my teenagers gobbled this one up. Overall though I still prefer caesar salad supreme from this website.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MICHK35

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Cambridge, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 22, 2009

Very good, easy and quick. I didn't have mustard powder so I added some dijon mustard, didn't have sour cream, added plain yougourt and didn't have anchovy past, added some capers. I blended everything in the blender except the oil, then poured the oil slowly into the dressing while the blender was on.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ahoffort

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 3, 2009

I, personally, prefer to use 1/2 can of flat anchovies and a 4:1 ratio of oil to wine vinegar. I also kick it up with a full clove of chopped garlic and omit the sour cream. All goes in a food processor or are mashed between the tines of a fork just like table side service. It's a reputation maker!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mortano

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 30, 2009

It was okay. But just okay. It had flavor, but just not a lot of complexity or character.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

RandyRandy

Cooking Level: Expert

Home Town: Hobart, Oklahoma, USA

Living In: Midlothian, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 28, 2009

I love garlic but the garlic was alittle over powering. Maybe my cloves were bigger than they should have been. I think next time I will use half. I want it to have more of a subtle flavor of garlic.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Dining Diva

Cooking Level: Expert

Home Town: Agawam, Massachusetts, USA

Living In: East Granby, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 1, 2009

I lost my beloved caesar dressing recipes a couple of years ago and this was the closest one I've found since. I needed a quick caesar dressing recipe as my guests were scheduled to arrive in 30 minutes and I didn't have any store-bought in the house. This homemade dressing is so much better than any store-bought! After borrowing a fresh lemon from my neighbor, I whipped this up exactly as written. It was a huge hit, even with the kids! Like other reviewers, I tossed romaine lettuce with the dressing, some caesar croutons and freshly grated parmesan reggiano. I LOVE a really tangy caesar dressing, so I thought the amount of anchovy paste and garlic was perfect. A little goes a long way. It definitely thickens overnight in the fridge. Can't wait to use it again. Thanks so much for a great recipe!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Maggie M

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 20, 2009

Came out runny and too garlicy. I would not make this one again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

marilyn

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 30, 2009

This is very good with a few additions. I halved the recipe and added 1/2 tsp of fresh ground black pepper and 1/4 cup of half and half. The cream reduced the tang just enough. I also probably used a bit more cheese but thats just my preference.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ZELDA3333

Cooking Level: Intermediate

Home Town: Kelleys Island, Ohio, USA

Living In: Kapaa, Hawaii, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 8, 2009

For such a quickly prepared recipe, this dressing is FABULOUS!!! I didn't have any anchovies or paste on hand, so I omitted it and it was still wonderful. I know I'll love it even more the next time I make it with the paste. Thanks for the keeper!!!

Was this review helpful? [ YES ]
1 user found this review helpful