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.

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.

Caesar Salad Dressing

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!

Caesar Salad Dressing

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

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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

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8 Responses to “Caramel Corn”

  1. #
    1
    Megan — December 17, 2010 at 5:31 pm

    This looks so much easier than I thought it would be. I love using my candy thermometer too. I really want a chocolate thermometer now so I can work on my tempering too. Ooh… chocolate caramel corn. 🙂

  2. #
    2
    Jen — December 17, 2010 at 5:36 pm

    Megan – I have made “caramel” corn using Hershey kisses before. You should check it out.

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    3
    Rachel @ Baked by Rachel — December 17, 2010 at 6:03 pm

    I LOVE caramel corn… or cracker jack 😉 I made it last spring for baseball season. It really is super easy to make and I just can’t get enough of it!

  4. #
    4
    life and kitchen — December 17, 2010 at 6:12 pm

    I love anything that mixes salt and sugar… this looks great!

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    5
    jane deere — December 17, 2010 at 6:15 pm

    I love caramel corn and this recipe looks delicious! I like to add roasted, salted almonds and cashews to mine…YUM!

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    6
    Fun and Fearless in Beantown — December 17, 2010 at 6:21 pm

    This caramel corn looks ridiculously addictive!

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    7
    Elina (Russian Bites) — December 17, 2010 at 10:14 pm

    This sounds awesome. I never like store bought popcorn, but freshly made homemade kind I’m sure I’ll be all about. Yum 🙂

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    8
    Kerstin — December 20, 2010 at 2:42 am

    I would have burnt my tongue too – caramel corn is also one of my favorites!

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