Reviewed: Jan. 30, 2013

This is delicious! I used just one Tablespoon of Anchovy paste but I think 2 would have been fine. Tip: I combined all ingredients in a blender except the olive oil - then with blender running added oil in a thin stream and the consistency was wonderful, almost a mayonaise. It helps to use the best of ingredients - fresh squeezed Meyer Lemon, fresh garlic, good olive oil. I like that this recipe doesn't use fresh egg yolk so that it will keep in a jar in the fridge without spoiling.

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Reviewer:

Sweetpea

Reviewed: Nov. 6, 2012

Better than any store bought Caesar we have tried. My 2 year old even loved it! I did reduce the oil to only 1 cup, I reduced the anchovy paste to 1 1/2 tablespoons, and at the last minute I realized I was out of Worcestershire sauce, and so had no choice but to use A1, which turned out really great! Highly recommend, but if you don't want a lot left over, I would cut the recipe in half.

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CookinMama

Reviewed: Sep. 23, 2012

I doubled the sour cream and had to use prepared Dijon mustard (since that was all I had). I've never made Ceasar with real anchovie paste before, but I liked this and it seems pretty authentic.

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Liz S

Home Town: Evergreen, Colorado, USA

Reviewed: Sep. 22, 2012

This is good, but it didn't taste like Caesar dressing to me. I would call it "Garlic Dressing" because all I could taste was garlic. I drizzled the oil in after the other ingredients and it emulsified into a mayo-like texture; I would not recommend doing it that way.

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Reviewer:

nellyshay

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Reviewed: Aug. 5, 2012

I did not care for this recipe.

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kristinpatton987

Cooking Level: Expert

Living In: Troy, Michigan, USA

Reviewed: Jul. 10, 2012

Easy and delicious. I like to go a little lighter on the sour cream than what the recipe says. Best Caesar dressing Ever!

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Reviewer:

tcbabb

Reviewed: Jul. 5, 2012

This is one of the 3 caesar dressings we tried out today and it was pretty darn good (it took second place in our household...the third place one was waaaay behind). I am still unsure how I feel about the sour cream but over all it was good. We did not have anchovy paste on hand so we used 2 actual anchovy filets. We did feel that there was a bit too much oil involved and it seemed to separate quite easily (almost visually unappealing) so be sure to shake it before using. Although we liked the taste of this one, we probably won't be making it again. It IS worth a try though. We found one that we like a bit better so we will be sticking with that one.

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Reviewer:

Jeeplette

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Anna, Texas, USA

Reviewed: Jul. 5, 2012

This was a really good caesar! I halved the recipe and it was more than enough to nicely coat the large salad I made. I couldn't find anchovy paste unfortunately. After tasting it at first, I felt it was a bit too sour from the lemon, so I just added about a tablespoon of sugar and it balanced it out nicely. I will be putting it in my recipe book, and I would definitely recommend it!

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ShaunaD

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: May 10, 2012

I made a quarter batch of this for one salad but added 3 times as much garlic as the recipe calls for. If I hadn't over done it on the garlic it would have been perfect! I'll just do double garlic next time.

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