How to Make Salad Dressing
Bottled dressing won't be in the picture again when you learn the basic techniques behind how to make salad dressing. It's easy--just remember a few simple tricks. The ratio of oil to acid in salad dressing is generally 3 to 1, but it can be equal parts depending on taste preference. Because ingredients will be blended, this isn't a time to use super-expensive oils, since you'll lose the pure flavor. If you want something a bit different, try an herb- or garlic-infused oil. As for acid, vinegar (red or white wine, balsamic, Sherry, etc.) is common, but lemon or other citrus juices work nicely, too. For an extra boost of flavor, try adding various aromatics to salad dressing. Garlic, shallots and anchovies provide intense flavor (if just a hint of flavor is desired, add the ingredient to the acid and let them sit for 5 to 10 minutes, then remove before blending with the oil); freshly chopped herbs offer a lighter touch. Don't worry about making too much. Salad dressing (without eggs) can last for quite some time--just be sure to refrigerate any leftovers. Oil and acid separation might be noticeable after refrigeration but simply shaking the jar, re-whisking, or processing again in the blender will bring the ingredients back together.
-Hi everyone, I'm Judith, well today I'll be showing you how to make a very quick and simple creamy caesar dressing. So, the ingredients you will need are 1/2 cup of mayonnaise, 1/2 cup of grated parmesan cheese, 1/4 cup of lemon juice, 2 teaspoons of Dijon-style mustard, 1 teaspoon of anchovy paste, 1 teaspoon of chopped garlic, 1/8 teaspoon of salt, and an 1/8 of a teaspoon of ground white pepper. Now, we have our blender here, here to do the works, so we don't have to and all we gonna do is throw all of these ingredients inside the blender and them all together until they are well blended and now that's it. That's your caesar dressing right there for any salad. So, in goes our anchovy paste there too that's gonna give it a nice bite as well as some mustard and of course our lovely garlic give it lots of flavor, salt, pepper, voila, voila, and last but not the least, the lemon juice in there goes, voila, lid on and we'll blend. So, we blended for about a minute until it gets our lovely creamy consistency that we like it. That's about right. We'll just give it a quick in there first. Some of the ingredients got stuck on the bottom very easily, one quick last blend and that is it, cheers. Right, that should be done now, perfect. So, we'll pour that into nice little bowl and that is gonna just be wonderful on top of a lovely solid and there you have a very simple and easy That's how you make your creamy caesar dressing.
What You'll Need
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1/4 cup lemon juice
- 2 teaspoons Dijon-style mustard
- 1 teaspoon anchovy paste
- 1 teaspoon chopped garlic
- 1/8 teaspoon salt
- 1/8 teaspoon ground white pepper
Step By Step
In the container of an electric blender, combine all ingredients and process until well blended.