Birdman's Caesar Salad Dressing Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 15, 2014
I used more than 6 drops of hot sauce and Worcestershire sauce and I also added a generous splash of fish sauce (for the anchovy element). Delisious, family keeps requesting it :)
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Reviewed: Apr. 14, 2014
I followed the recipe as laid out and it was runny and bland. needed far more garlic and lemon. would not recommend.
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Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 5, 2014
This is the Best !!!!! I have had this so many times but never made it. Today I did and WOW. It is do Good
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Cooking Level: Expert

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Reviewed: Nov. 18, 2013
i cheated by using 8oz.bottle of Italian dressing as a base. used 1/4 cup mayo (not eggs) and sugar just enough to take out the bitterness a little less than a 1/5 cup and no hot sauce.For creamer dressing use extra mayo,the better the brand the better the dressing will taste.same with base dressing.
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Reviewed: Jul. 5, 2012
This was one of 3 caesar dressings we tried today and we did not care for this one at all. It was too sweet and the hot pepper sauce was not a good addition for us...we used Frank's Redhot Sauce since we don't care for Tabasco (and we like spicy things). We ended up adding 2-3 anchovy filets, a bit more red wine vinegar, and some black pepper. It was edible but we will not be making this one again.
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Cooking Level: Expert

Home Town: Dallas, Texas, USA
Living In: Anna, Texas, USA

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Reviewed: May 27, 2012
I didnt use the raw eggs I opted to use mayo instead. I was using this on a pasta salad that I wanted to be light as opposed to creamy and this did fine. I think it might have a little too much oil but it might be different if you put it on greens.
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Apr. 21, 2012
I have a recipe very similar to yours here so I can tell that when I give yours a try I'll like it :-) For those worried about using raw eggs you can use one tablespoon of mayonnaise per egg as a substitute or two to make the dressing creamier. I suggest using a good quality mayo because otherwise the flavor will be 'off'.
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Cooking Level: Expert

Living In: Richland, Washington, USA


 
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