My Son’s New Caesar Salad Dressing

My Son’s New Caesar Salad Dressing

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It’s been awhile since my last blog article, and that’s because of a major offline project going on where my daughter suggested, and then we acted on, the creation of a pop-up apothecary clinic inside a restored steamer trunk!  We are finally at the secondary stage where I will, ideally, be able to raise and lower it to table height on my own, and get it in and out of the trunk on my own.  This requires the creation of a custom-built scissorjack table, due to the costs of pre-built hand-truck-style scissorjack lift tables.  So I’ve been very busy for the past month+, working on the trunk restoration, and we finally got the shelves in last weekend.

In the meantime, we discovered why my son’s favourite salad dressings were starting to change their flavour.  They’ve begun replacing various oils with soybean oil!  If you’ve followed me for any length of time, you’ll have heard me say at least once, that soy is not healthy for young girls, older women, and men in general!  Most soy in North America is not fermented properly and has far too much estrogen in it, nevermind the fact it is also mostly GMO now.  Well, we decided to see about making our own.

The one store-bought bottle my son couldn’t stand over 3 years ago, had no anchovies in the list, so we knew the recipe had to contain anchovies.  Bottles he particularly liked had both Parmesan AND Romano cheeses in them, and contained heavy cream.  Well, there are literally dozens of recipes out there for making your own Caesar salad dressing.  Most of the recipes I found, didn’t have what we wanted in some fashion.  Two recipes that my daughter found had elements of what we wanted, so the idea was to try them out individually, then combine them.

Sure enough, the one with the cheeses was appreciated, but no zip.  The one without the cheeses was appreciated, but, well, no cheese.  When we combined them, that was close enough for my son to start using it on his food.  He puts Caesar salad dressing on almost everything!  He even puts it on a dish he heats up in the microwave.  I know, I know, but as much as he benefits from the foraging and natural stuff we bring home, he’s not as big on changing his cooking habits to match.  After that dish came out of the microwave, I asked how it survived, and got an affirmative on that test as well.

So if you are looking for a similar Caesar salad dressing for yourself or someone in your household, here is the recipe:

Caesar Salad Dressing Preferred


5 garlic cloves, chopped or 1 heaping tbsp

1 tbsp anchovy paste + 2 tsps of anchovy paste

1 tsp salt

1 tsp ground pepper

3 tbsps lemon juice or one small lemon

1 tsp Worcestershire sauce

1/2 tsp hot sauce (like Tabasco, we used Kimchi Hot Sauce as it was on hand)

1 1⁄2 tbsps Dijon mustard or basic prepared mustard, (we used basic prepared mustard)

2 large egg yolks or 4 regular sized egg yolks

1⁄2 cup extra virgin olive oil or 1/3-1/2 cup canola oil

1/2 cup 33% thick cream such as whipping cream

2 tbsp Canadian Parmesan finely grated

2 tbsp Romano Cheese, grated


  1. Stir garlic and salt together in a large bowl

  2. Stir in egg yolks and mustard

  3. Stir in anchovy paste

  4. Add Worcestershire sauce, hot sauce, lemon juice and pepper

  5. Slowly add oil, whisking as you go to begin thickening

  6. Add the whipped or heavy cream, Parmesan and Romano cheeses

Makes just over 2 cups of salad dressing, store in refrigerator.

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