Creamy Homemade Caesar Dressing
Trendy Eats Tips
Use pasteurized liquid whole eggs
This dressing is uncooked so regular unpasteurized eggs should not be substituted. Lemon juice and chilling do not make unpasteurized raw eggs safe.
Season gradually
Start with the listed seasoning measurements and adjust after blending and chilling.
Keep batches manageable
Prepare the big batch only when you expect to use it within 2 days. Blend in smaller portions if necessary to stay below your blender’s maximum fill line.
Serving Ideas
Toss with chicken Caesar salad or shrimp pasta salad. Drizzle over lettuce wraps or serve with fresh vegetables. Add croutons just before serving to keep them crunchy.
Notes
1
1. Blend the base
Shake the liquid egg carton as directed on its label. Measure the eggs into a blender.
Add the lemon juice, Worcestershire sauce, Caesar seasoning, and garlic paste. Blend briefly until combined.
Use a narrow blender cup for the small batch so the blades can reach the ingredients.
2. Incorporate the olive oil
With the blender running on low and using its designated lid opening slowly drizzle in the olive oil. Blend just until smooth and creamy.
For a sealed personal blender stop before opening. Add the oil in several small additions and blend briefly between each addition.
3. Add the Parmesan
Add the finely grated Parmesan cheese and pulse briefly until incorporated. Avoid prolonged blending.
4. Check the consistency
Add cold water a little at a time if the dressing is too thick.
Taste before adding more seasoning since the Parmesan, Worcestershire sauce, and Caesar seasoning contribute salt.
5. Chill
Transfer to a clean airtight container and refrigerate for at least 30 minutes.
Stir before serving and check the consistency. Taste after chilling and add more Caesar seasoning only if needed since the Parmesan and Worcestershire sauce already contribute salt.
FOR THICKER DRESSING
Chill the dressing first.
Small batch
Add extra finely grated Parmesan 1 tablespoon at a time.
Big batch
Add extra finely grated Parmesan ¼ cup at a time.
Pulse briefly after each addition. Extra Parmesan adds thickness and a saltier flavor.
FOR THINNER DRESSING
Use cold water to loosen the dressing without adding more oil or salt.
Small batch
Add cold water 1 teaspoon at a time.
Big batch
Add cold water 1 tablespoon at a time.
Stir or pulse briefly between additions. For more tang replace some of the water with a little fresh lemon juice.
STORAGE
Recommended refrigerated storage: Up to 2 days for either batch.
Refrigerate promptly in a clean airtight container at 40°F or below. Label with the preparation date.
Follow any shorter use-by or after-opening limit on your liquid egg carton. Making dressing does not restart the eggs’ storage time.
Use a clean spoon each time and keep unused dressing separate from dressed salad.
Discard dressing left at room temperature for more than 2 hours or more than 1 hour when temperatures exceed 90°F.
Freezing is not recommended because the dressing may separate after thawing.
Instructions
3 tablespoons pasteurized liquid whole eggs
⅓ cup finely grated Parmesan cheese
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
½ teaspoon Kinder’s Chicken Caesar seasoning
½ teaspoon garlic paste
1–2 tablespoons cold water as needed
¾ cup Italian extra virgin olive oil
Small Batch
¾ cup pasteurized liquid whole eggs
3 cups Italian extra virgin olive oil
1⅓ cups finely grated Parmesan cheese
¼ cup fresh lemon juice
4 teaspoons Worcestershire sauce
2 teaspoons Kinder’s Chicken Caesar seasoning
2 teaspoons garlic paste
¼–½ cup cold water as needed
Big Batch
Creamy Homemade Caesar Dressing
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Rich and creamy homemade Caesar dressing made with pasteurized liquid whole eggs, freshly grated Parmesan cheese, Italian olive oil, fresh lemon juice, garlic, and Kinder’s Chicken Caesar seasoning. Blend until smooth and chill before serving.
Prep Time
10 min
Cooking Time
None
Chill Time
30 min
Total Time
40 min
