A Signature Mayonnaise for the Caesar of all Salads
Facing the ugly truth, we should all give up Hellman’s, being 92% soybean oil. But how we have loved the taste, texture, consistency, look, smell, and feel of Hellman’s. As a needed ingredient in many a favorite salad dressing, to say nothing of BLTs.
Nicole did some experimenting and settled on the following recipe:
- 1 large egg
- 1 tablespoon raw apple cider vinegar (Bragg’s)
- ¼ teaspoon dry mustard
- ¼ teaspoon ground white pepper
- ¾ teaspoon sea salt
- 1 cup light olive oil (Filippo Berio Extra Light Tasting Olive Oil)
Put all the ingredients in the glass tumbler that comes with the immersion blender or a similar one (but not narrower). Put the dry ingredients (dry mustard and ground white pepper) in first and then the apple cider vinegar and stirred it just enough to make sure that the dry ingredients won’t clump together. Then drop in the whole egg; then pour in the oil.
Let sit for a minute or two while the oil rises to the top. Place the immersion blender in so that it sits firmly on the bottom of the glass container. Set it to the highest speed and turn on. Hold the glass with your other hand. Do NOT pull the blender up and down or out and around, just allow it to set at the bottom of the container. In a little less than a minute, the mixture will emulsify and look like mayo. Then gently move the blender up and down a few times to incorporate any remaining oil.
Nicole’s experiments have revealed the following: Two eggs are one too many for one 1 cup of oil. You won’t get the proper thickness with two. Apple cider vinegar is better than lemon juice, in my opinion on taste. Dry mustard is better than Dijon, same, just tastes better to me. White pepper is better than. The real secret is the light olive oil; Bertolli and Filippo Berio work fine. Lastly, Nicole has come to increasingly prefer AVOCADO OIL and the kick lime juice instead of Vinegar.
The Best Caesar Salad Dressing Ever
- 2 cups Nicole’s Homemade Mayo
- 4 tablespoons fresh lemon/lime juice, or raw apple cider vinegar (Bragg’s)
- 4 tablespoons champagne vinegar, or coconut vinegar
- 4 tablespoons Worcestershire sauce
- 4 tablespoons Dijon mustard
- 2 anchovy filets (if “yuck,” use 2 tablespoon Capers)
- 6 garlic cloves (or 3, to taste)
- 1 cup fresh grated high-quality parmesan
- 2 teaspoons Sea Salt
- 1 teaspoon pepper
- 1 cup olive or avocado oil, to be drizzled into blender last slowly
Later, when tossing salad, add another cup fresh grated high-quality parmesan to 12 cleaned and sliced organic Romaine hearts.
You should have plenty of dressing left for a dip or another salad.
PICK A PROTIEN, Chicken, Salmon, or Shrimp, and be liberally with favorite add-on extras such as, Marcona Almonds, Pine Nuts or Walnuts (all add protein, fat and fiber), sliced red onions, chopped cilantro, cherry tomatoes and maybe a peppering of nitrate-free bacon pieces.