Creamy Vegetarian (Not Vegan) Caesar Salad Dressing – a delicious recipe with egg yolk, garlic, yellow mustard, olive oil, lemon juice, water. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Wisk mustard, egg yolk and crushed (I use a garlic crusher) garlic.
2
Very, very, very slowly add olive oil and whisk to incorporate. (At first I add about 1/4 teaspoon at at crack) later I add 1/2 teaspoon at a time, wisk in to incorporate, then add another 1/2 teaspoons and so on and so forth.
3
When all the oil is added it will look and feel like soft creamy butter.
4
The combo of yolk, mustard and oil now will allow water to mix in (oil and water will now come together).
5
So -- add 1 tbsp water and incorporate.
6
Then add 1 tbsp lemon juice and incorporate.
7
Then add 1/2 tbsp balsamic vinegar and incorporate.
8
Then add 1/2 tbsp more lemon juice and incorporate.
9
Add salt and pepper.
10
Done.
378
kcal
Calories
33
g
Fat
17
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 egg yolk, 2 crushed garlic cloves, 1/2 teaspoon prepared yellow mustard, 1/2 cup olive oil, and more.
Yes, Creamy Vegetarian (Not Vegan) Caesar Salad Dressing falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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