Recipe by Patricia K
"I have been working with chefs for years and found out how to make the best Caesar dressing. I thought I would share!"
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freshly grated Parmesan cheese
garlic, finely chopped
1 1/2 tablespoons
salt and ground black pepper to taste
Do allow enough chilling time to maximize the flavor of this dressing. I followed the recipe to the letter, tasted, and added a little more of the anchovy paste. It was a little on the thin side, so in the future, I'll reduce the water a bit. I always have Egg Beaters in the fridge, and I liked the fact that I didn't need to be concerned about a raw egg in the dressing. Enjoyed, will make again.
I'm surprized this only has 4 comments on this amazing dressing. I do not put any egg substitute in this and it is the best dressing ever. For best results make a double batch the day before you want to use it.
I've been making this for a year.
My wife can't have any other or friends and family.
Recipe is ok. I did not put sugar in it. I have used raw eggs in my dressing for 30 years. Even when we are in Mexico, and the eggs are not kept cooled. I have never had a problem with that. I do coddle the eggs, but that is what gives the flavor.
I am giving this 5 stars even though I make this 'mock' Caesar dressing a bit different --for the most part it is the same as mine. my recipe doesn't use the egg substitute. unless you want a really eggy dressing it is not necessary as there are eggs in mayo. also, I use canned anchovies sometimes :) my favorite dressing.
* Percent Daily Values are based on a 2,000 calorie diet.
The Best Caesar Salad Dressing
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 180
** Calories from Fat: 165
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