Outback Caesar Dressing
photo by daniellavareda
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
1 Quart
ingredients
- 3 cups olive oil
- 6 large eggs
- 1⁄3 cup red wine vinegar
- 2 1⁄2 cups freshly grated parmesan cheese
- 1⁄4 cup fresh parsley
- 1⁄2 cup chopped garlic
- 2 tablespoons Worcestershire sauce
- 2 tablespoons fresh lemon juice
- salt, pepper, dry mustard &, anchovie filets to taste
directions
- Combine all ingredients in a blender.
- Blend on low for 20 seconds to incorporate oil.
- Blend on high for 20 more seconds to mix thoroughly.
- Place in covered container, and refrigerate.
Reviews
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Fabulous! I cut the recipe in half and filled 2 cruets. We've been looking for a good caesar dressing-thank you! I was nervous about the amount of garlic-don't be, does not taste garlicy (and I love garlic!). Personal preference, but we did not add the mustard or anchovies. Nice to have a caesar dressing and know what's in it! My husband asked me to pack him some for lunch tomorrow-and he always goes out!
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This is good, but I dont like the last step "Salt, pepper, etc..." "TO TASTE". I prefer some more finite measurements. This recipe definitely needed salt to taste more like Outback. It took some tweaking, but in the ned came out pretty good. I also used Egg Beaters. There is another recipe on here that might be better based on the ingredients (recipe #23616)
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This far exceeds the other recipe for Outback's Caesar dressing I tried from this site. I only made 1/4 of the recipe which made enough for 2 salads. I used egg beaters instead of fresh eggs and added 1/2 t of Dijon mustard and 1/2 t of anchovie paste. I did not add salt because I think the parmesan cheese contributes to the saltiness. Definite a keeper! Thanks for posting Lali!
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RECIPE SUBMITTED BY
Lali8752
United States
My passions are my faith, my family, genealogy, collecting recipes, cookbooks and movies.