Becky
Lompoc, CA

* Exported from MasterCook *

Creamy Caesar Dressing

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Serving Size : 0 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons anchovy paste
3 fresh garlic cloves (or to taste) -- pressed
1 cup mayonnaise
1/4 cup half-and-half cream or milk
1/3 cup grated parmesan cheese
2 tablespoons fresh lemon juice (juice of a half lemon)
1 tablespoon Dijon mustard
salt and pepper -- to taste
2 teaspoons worcestershire sauce
half and half -- optional, to thin

Whisk ingredients together and thin with half and half if desired. Cover and chill for at least three hours to blend flavors.

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Becky

So, whatever you're mixing up might be tasty. But it is not Ceasar.

Most recipes calling for anchovy really do require them. You should not get an anchovy or fishy taste. If you do, you're using far too much. But there is a contribution made by the fish that you miss otherwise. This is as true for, say, Worchestershire sauce as it is for Ceasar dressing

I've never quite gotten the hang of using anchovy paste, so almost always start with anchovy filets, which get mashed with a fork. It's a matter of personal taste, but I don't see the need for adding dairy products. And there's a world of taste difference, too, using freshly ground Parmesan vs. the green can.

Classic Ceasar dressing was made by rubbing the bowl with the garlic cloves. But I don't know anyone who does it that way anymore. Personally, I just smash the garlic and add it in.