Reviewed: Nov. 10, 2010

Nice flavor (if you use fresh lemon juice and fresh garlic), but I was expecting a "creamy" texture like what you get in restaurants and that's not what I got! Needs some fresh cracked pepper too. Def too oily, should reduce it by at least a 1/3. Will be looking around for a better recipe...

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3 users found this review helpful

Reviewer:

GatorGirl25

Cooking Level: Intermediate

Reviewed: Oct. 1, 2010

Not a bad flavor, but way too oily tasting...I would use less than half of the recommended oil...you can always add more if you want later, but you can't take it out once you've mixed it up.

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7 users found this review helpful

Reviewer:

Gingerbreadgirlz

Cooking Level: Intermediate

Home Town: Kelowna, British Columbia, Canada

Living In: Langley, British Columbia, Canada

Reviewed: Sep. 29, 2010

I used salt instead of anchovy paste as well. Nice simple Caesar dressing. I may tweak it a tad next time I make it, but overall I was very happy with this.

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2 users found this review helpful

Reviewer:

cindyart98

Cooking Level: Intermediate

Living In: Lancaster, Pennsylvania, USA

Reviewed: Sep. 7, 2010

Great recipe....the sour cream makes the dressing adhere to the lettuce leaves. Big hit with everyone and I am always asked for the recipe. Thanks Batman!

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2 users found this review helpful

Reviewer:

COOKIE212

Reviewed: Jul. 31, 2010

I really liked this dressing. Especially because it was so easy to make. I had anchovy fillets left over from another recipe so I used them instead of the anchovy paste. Other than that, I followed the recipe pretty closely.It was very creamy and exactly how I love caesar dressing (I love anchovies!) I did make only a half sized recipe and used about 1/4 cup less olive oil. I actually think I would use a ittle less oil next time. Maybe add a little more sour cream instead (?) You could really taste the olive oil. But maybe if it sits for a day the flavors will meld a little more. I will definitely be making this one again since I usually have all the neccessary ingredients around the house. Try this one!! You won't be sorry!

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2 users found this review helpful

Reviewer:

Anya

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Seattle, Washington, USA

Reviewed: Jun. 14, 2010

I thought this was very good! I used about 6 anchovy fillets in place of the paste, and probably used a bit less oil. I blended everything except the oil together first, then drizzled in the oil to better emulsify it. It's not as thick as bottled dressing, but it wasn't exactly a vinaigrette either. I enjoyed it very much, and I am grateful for an egg-free recipe for this. Thank you!

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5 users found this review helpful

Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: Jun. 6, 2010

This is so GREAT! It says let it sit but it is great either way. It is also very easy. IT IS SO MUCH BETTER THEN STORE BOUGHT DRESSING!!

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2 users found this review helpful

Reviewer:

Maenza Kitchen

Cooking Level: Intermediate

Reviewed: May 19, 2010

In case you were wondering - this recipe does not work with other types of cheese. I can't get Parmesan where I live, so I made this with mozzarella cheese - it was bitter and grainy. Frankly, I don't think it was just the fault of he cheese - there's also too much lemon juice, but the cheese didn't help.

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Reviewer:

Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

Reviewed: May 3, 2010

Too much Anchovie Paste. I think only 1/8-1/4 of what is called for is necessary. Next time I will use more buttermilk and less oil too, it was thick and oily.

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Reviewer:

nannettematerazzi

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Cedar Park, Texas, USA

Reviewed: Apr. 22, 2010

I didn't have the Anchovy paste, and I used only one cup of Olive Oil. Other than that, I followed the recipe exactly. ( I used regular mustard powder, I didn't know if I should use the hot, so used the regular) My dressing came out thick. You have to add the Olive oil very slowly, or it will be thin. I am going to sprinkle more parmesan on the salad when I toss it.

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