You’ve probably come across many different recipes for Caesar dressing. However, making this sauce locally comes with its own challenges. The high cost of egg yolks, their limited shelf life, and concerns about food safety on one hand, and the strong flavor of anchovies on the other, inspired me to develop this practical and approachable recipe just for you.
The beauty of this recipe lies in its simplicity and convenience. First, you thoroughly mix all the ingredients (except the mayonnaise) and store the base in the refrigerator. When you’re ready to use it, simply combine the indicated amount of the base with store-bought mayonnaise, then gradually add cold water until you reach your desired consistency. Bon appétit!
Complete Recipe
Water – 250 grams
Anchovy – 125 grams
Spicy Mustard – 250 grams
Parmesan Cheese – 375 grams
Lemon Juice – 125 grams
Garlic – 40 grams
Blend all the listed ingredients thoroughly using a mixer, then transfer the mixture to a container and store it in the refrigerator. A few hours before serving, mix it with 2.5 kilograms of ready-made mayonnaise.
If you don’t plan to use the entire amount of dressing at once, you can simply divide the prepared base into, say, four portions and mix each one with mayonnaise as needed over time. Bon appétit!
Tip:
After blending the ingredients in the first step, weigh the entire mixture and divide it evenly into four portions. This way, you can mix each portion with mayonnaise separately whenever needed. Next, divide the 2.5 kilograms of mayonnaise into four equal parts, and each time, mix one portion of the mayonnaise with one portion of the prepared base.
