Caesar dressing which emulsifies?

TheFuzzy · **Posted:** Mon Mar 28, 2011 12:23 am

All,

While the CI "best" Caesar dressing tastes right (more or less, I add more garlic), due to the amount of stuff you add to the egg it won't emulsify, so it's a very "wet" dressing. I'd like something a bit creamier. Anybody have something just as good, but with a better texture?

fitzie · **Posted:** Mon Mar 28, 2011 7:16 am

Pam Anderson has a recipe that replaces a coddled egg with 2-1/2 Tbsp. Mayo. I really like this dressing and it's plenty garlicy. If you want her recipe, let me know
fitzie

Paul Kierstead · **Posted:** Mon Mar 28, 2011 7:48 am

I've used a stick blender to 'super emulsify' that recipe and it gets very thick.

Tim · **Posted:** Mon Mar 28, 2011 9:48 am

Fuzzy,

I always mash all ingredients into a paste and then place in the freezer for 15 minutes, the colder the better. This allows for an instant an lasting emulsion.

Tim

ps: I can't find the CI "Best" or "Ultimate" recipe

Amy · **Posted:** Mon Mar 28, 2011 3:24 pm

Or, just buy a VitaMix, and voila, perfectly emulsified dressings (that stay emulsified for days, or even weeks) instantly!

Amy

TheFuzzy · **Posted:** Tue Mar 29, 2011 12:07 am

Folks,

I tried the CI recipe (in the Best Recipe cookbook) with the stick blender. Still watery texture. Just didn't emulsify. Too much lemon juice/worchestershire.

marygott · **Joined:** Fri Jan 09, 2009 4:34 pm **Posts:** 2011

Fuzzy, I make the best ultimate light recipe that has buttermilk in it. We really like it but it is not super creamy but the dressing does stay emulsified quite well (I also use the stick blender).

Mary

Paul Kierstead · **Posted:** Tue Mar 29, 2011 8:14 am

TheFuzzy wrote:

I tried the CI recipe (in the Best Recipe cookbook) with the stick blender. Still watery texture. Just didn't emulsify. Too much lemon juice/worchestershire.

Curious. In theory, an single egg yolk is supposed to be enough to emulsify a quite large amount of liquid. IIRC, this one has the egg very lightly cooked, right? Maybe we cook to different levels? I think the last time I made this is was barely pourable. Its possible I made one of the other CI Caesar dressings.

JesBelle · **Joined:** Fri Jan 16, 2009 7:50 pm **Posts:** 2062

I only make the egg version when we have company, since 2.5 people can't really eat a whole batch of salad dressing before the "expiration date." The tofu version seems to stay fairly well emulsified. I make it in the FP.

Amy · **Posted:** Tue Mar 29, 2011 8:41 am

JB,

The newest version of CI's Caesar Salad (note: this is the plain ol' version, which is somehow now better than the "best" version they previously published) suggested using EggBeaters in place of yolks if concerned about raw eggs. Well, I'm not concerned, but as I was serving this to a pregnant woman at the baby shower, I took their queue on this. As it's pasteurized, it would last longer.

Amy

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