Homemade Caesar Salad Dressing

Wednesday, May 22, 2013

Homemade Caesar Salad Dressing

I have been making a lot of condiments lately. They’re so simple to whip up and always taste better than their store bought counterparts. While Hubby and I usually dress our salads with the ever simple oil and vinegar, I wanted to try making some Homemade Caesar Salad Dressing.

Boy am I glad I did! This dressing has a good deal of garlic in it and the perfect amount of saltiness from the anchovies. I stored this in the fridge for a couple weeks and it held up just fine. The recipe reminds me of homemade mayo, so we even slathered it on a few sandwiches while it was in the fridge.

Once the jar was empty, Hubby started asking when I would make it again. I definitely need to do that soon because we’ve been getting romaine lettuce in our CSA box almost every week. Now I just need to make some homemade croutons to go with it!

One Year Ago: Beer and Chocolate Pairing and Giant M&M Cookies
Two Years Ago: Crockpot Ham with Beer and Chutney Glaze and Funfetti Blondies
Three Years Ago: Alton Brown’s Broiled, Butterflied Chicken

Homemade Caesar Salad Dressing

Ingredients:

4 cloves garlic
4 anchovy fillets
3 egg yolks
1 Tbsp Dijon mustard
3/4 cup extra-virgin olive oil
1 Tbsp Worcestershire sauce
1 Tbsp red-wine vinegar
Kosher salt and freshly ground black pepper to taste

Directions:

Put the garlic, anchovies, egg yolks, and mustard in the bowl of your food processor. Process until all ingredients are pureed.

While the food processor is on, slowly drizzle in the olive oil. Once the olive oil has been fully encorporated, add the remaining ingredients. Process until smooth. Adjust seasoning to fit your tastes.

Recipe adapted from The New York Times

Better than Store Bought, Condiments

6 comments »

15 Responses to “Homemade Curry Ketchup”

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1

Haley — June 7, 2013 at 9:06 am
I had curry ketchup for the first time at a restaurant called “Big Orange” when my husband and I went out for a date night. They served it with sweet potato fries, which I thought was an interesting choice. My husband loved it! I didn’t think it was bad, but I think I would have liked it better with something that wasn’t sweet potato. 😉
- beantownbaker — June 7th, 2013 @ 9:11 am
  
  Oh that is an interesting combination… I might have to try that with some of the ketchup I have in the fridge…
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2

Your Favorite Brooklynite :) — June 7, 2013 at 6:35 pm
This sounds amazing…Any time you want to jump on a plane to go back to Germany, just let me know!
- beantownbaker — June 9th, 2013 @ 9:12 pm
  
  We might have to make that happen! Have fun in Thailand
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3

Chef Andy — June 11, 2013 at 8:18 pm
I’ve made several different ketchup recipes before but I’ve never thought about curry ketchup. This sounds fantastic! I can’t wait to try it!
- beantownbaker — June 11th, 2013 @ 8:20 pm
  
  I hope you enjoy it – the curry is strong enough to be noticeable but not overpowering.
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4

Nutmeg Nanny — June 14, 2013 at 12:09 pm
Oh wow, I love this so much 🙂 I have been on a major curry kick lately so this is perfect!
- beantownbaker — June 14th, 2013 @ 12:34 pm
  
  Then you would definitely enjoy it. And you can use your favorite curry in it and make it just how you like.
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DGH — October 29, 2013 at 5:53 pm
Thanks for posting this recipe! I plan to try it out soon.

I went to school in Munich and loved/love it, but you really should visit Berlin on your next trip to Germany. Specifically, for the currywurst lover, check out Curry 36, Konnopke and Witty’s (on Wittenberg Platz across from the wonderful KaDeWe department store, with its incredible food halls). And if you can also make it over to Hamburg, don’t miss Curry Queen!

DGH
San Francisco, California
- beantownbaker — October 29th, 2013 @ 6:21 pm
  
  Thanks for the recommendations. We’re definitely planning to get back to Germany at some point. I hope you enjoy the ketchup!
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David H — June 19, 2014 at 7:00 pm
I’ve used this recipe twice now and I love it! I personally add about 3 tbsp. of ground curry and cut the brown sugar back to 1/4 cup so it’s a little less sweet. Thanks so much for this awesome recipe!
- beantownbaker — September 2nd, 2014 @ 7:15 pm
  
  Glad you have enjoyed this recipe! I need to make more soon.
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Kristopher — August 30, 2014 at 2:02 am

Excellent article. I definitely appreciate this site. Keep it
up!
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Michael Fruin — June 10, 2016 at 7:53 am

Can this be water bath canned safely? If so for how long please?

Homemade Caesar Salad Dressing