thumbnail image 1
thumbnail image 1
Preparation time
0min
Total time
10min
Portion
1 jar(s)
Level
easy
  • TM 31
published: 2014/06/05
changed: 2014/06/05

Ingredients

Ingredients

  • 3 fillets anchovies, drained
  • 2 egg yolks only
  • 2-3 cloves garlic
  • 1 teaspoon Worsteshire sauce
  • 1 tablespoon white wine vinegar, or lemon juice
  • 110 grams macadamia oil, or another neutral oil or EVOO if you prefer
  • 1 tablespoon EVOO (olive oil)
  • pinch salt and pepper to season

Accessories you need

  • Butterfly
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  • Spatula TM5/TM6
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Recipe's preparation

    Recipe
  1. Blitz anchovy fillets and garlic 3 sec on speed 6 or until mashed chopped. 


     


     

  2. Add butterfly.


    Add egg yolks, Worcestershire sauce, & vinegar blend on speed 3 -4 until mixed well. 


    Keep TM running speed 3-4 with butterfly, adding in EVOO, and macadamia oil via lid slowly. Mix until all oil is drizzled in. Dont rush this process as the slowler you go the better the consistency. 


    Pinch of salt & pepper to taste. 

Tip

Keep in fridge use within 2 days due to the uncooked egg. 

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:

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Caesar Salad Dressing

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Comments

  • 27. September 2022 - 13:17

    Simple and tasty! I'll roast or saute the garlic next time though as the variety of garlic I purchased was quite overpowering raw. Camarillo Green Tree Service

  • 17. November 2018 - 19:27
    5.0

    Yummy, didn't have any anchovies but still delicious, need to add extra salt to compensate .

  • 15. September 2018 - 18:05
    4.0

    Thanks for the recipe.

  • 10. May 2017 - 07:03
    5.0

    Thank you for this lovely recipe! Never made my own before, never buying ready-made again!
    I wasn't sure about the flavour at first taste, but it really is delicious and well balanced, we couldn't stop eating it and destroyed the entire jar in one sitting. Definitely will make again.

  • 15. January 2017 - 22:11
    5.0

    Great flavour and worked perfectly. I followed this recipe exactly and used Rice Bran oil as the main oil. It did come out fairly thick but we could still dribble it on our salad. We will use this again for sure.

  • 21. July 2016 - 18:46
    5.0

    I make this withouth the anchovies and love it, its a regular in my house!

  • 12. July 2016 - 19:52
    5.0

    Yum! Halved the recipe too and still ample. Quite thick so added more oil to thin but didn't work - still very rich and thick. Thanks for sharing.

  • 10. February 2016 - 21:09
    4.0

    I ran out of macadamia nut oil so made it 30% macadamia and 70% olive oil and it worked very well.  A little bit thin but otherwise was the key ingredient ot a superb ceasar salad.  Personally I would only ever use lemon juice (not vinegar).  The balance of anchovies and garlic and anchovies were perfect for hubby and me.

  • 15. January 2016 - 18:49
    3.0

    Nice and easy recipe,  but we'll also be tweaking it next time. I only used two cloves of garlic, but it seemed to be all we could taste (like garlic aioli as others put it). I also added the egg whites at the end because it was also the thick consistency of an aioli and a bit on the yellow side. I like my Caesar dressing to be whiter, like the Cardini's brand, and runnier for pouring.

    I'll definitely try less garlic next time, add the whole eggs, and will experiment with more anchovies, more Worcestershire sauce and maybe lemon juice instead of vinegar.

  • 20. December 2015 - 10:25

    while very nice wasn't caesary enough for my liking. The garlic was too strong and the wasn't enough zing. More like a garlic aioli. next time i'll add more anchovie, lemon zest and maybe a bit of mustard.