Share it here. I do Cesar and blue chesse. Both are very easy and homemade Cesar is much better than anything store bought.

1 tin of anchovies smashed down.
2 TS Worcester
3 Cloves garlic minced
1/2 a lemon
1/2 a lime
Parmesan cheese
Copious amounts of black pepper
2 cups of mayo
Water and olive oil to thin


Attached File

My favorite Greek dressing.

Olive oil
White wine vinegar
Juice from a lemon
Crushed garlic
Parm
Cracked pepper
Oregano
Salt

Great chicken marinade too.

Yes, my Italian dressing:

3/4 cup EVOO
1/4 cup White wine vinegar
1/2 tbsp Stevia (or sugar)
2 tsp Italian seasoning
1 tsp Garlic powder
1/2 tsp Onion powder
3/4 tsp Sea salt
1/4 tsp Black pepper

Poor mans thousand Island

1/2 cup mayo
1/4 cup ketchup
1/4 cup relish

Mix and enjoy

Tag to try these out.

Basic Vinaigrette

1/2 Cup Extra Virgin Olive Oil
3 TB White Wine Vinager
1 TB Dijon Mustard
1 tspGarlic Powder
1 tsp Course Ground Black Pepper

Add additional spices if you want

Sounds easy enough. I make one that is a bit more complicated but is incredibly delicious, it is from a restaurant in Cabo called Edith's and is more similar to the original:

2 cloves garlic, minced
1 anchovy fillet (YES, you have to use this)
1/3 lime wedge, juiced. (I use the juice from 1 Mexican lime, key line)
1/2 T Dijon mustard
1 egg coddled for 1-2 minutes in hot water
12 drops Worcestershire sauce
6 drops Maggi* seasoning sauce
3/4 C extra virgin olive oil
3 drops white vinegar
12 washed fresh cold and crunchy Romaine lettuce leaves
8 slices of 3 in diameter French bread, toasted
grated fresh Parmesan cheese to taste
fresh ground black pepper to taste

Place anchovy and garlic in a large wooden salad bowl and crush together, add the Dijon mustard and coddled egg yolk (discard the white) and the Worcestershire sauce, mix well. Add the Maggi sauce, the olive oil and mix again until all ingredients are creamy. Add 3 drops of white vinegar and the lime juice and mix well again. Add the whole romaine lettuce leaves and the toasted French bread and toss, covering all with dressing.

A very good basic salad dressing:

3 tablespoons olive oil
1 small garlic clove, pressed or minced (or 1/2 teaspoon garlic powder)
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon fine sea salt
1/4 teaspoon freshly-cracked black pepper

You can also add a 1/4-1/2 teaspoon of minced shallot if you want. I put everything into a sealable jar that I got from Ikea, then shake it to mix.

I do similar but with red wine vinegar. Sometimes I add herbs as well.

I'll try it, but one anchovy? I'll have to use more than that. I go pretty hard on anchovies, parm and pepper with my cesar.

His is a more traditionally prepared Caesar, your recipe is not.

Thanks buddy. Heads up, neither of our recipes we posted are the original cesar recipe from the hotel restaurant in Tijuana. But that's cooking. And show me one Mexican who spells their name "Caesar".

2 cups mayo? Gross.

Yup. I take it you've never been to a decent steakhouse. What do you think whipped egg and olive oil is? I'll give you a hint, it rhymes with crayonaise.

One of my pet peeves is vague portioning in recipes. One anchovy to the author of that recipe might be as big as half a dozen little ones out of a tin, they could be the size of a guppy or longer than your hand. I would prefer a more precise measurement like 2 tablespoons diced. I usually use more too depending on size and taste.