Best Caesar Mayonnaise Recipes

Caesar Mayonnaise Dressing image

Yield Makes about 1 1/3 cups

Number Of Ingredients 7

2 small garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt
1 teaspoon anchovy paste
2 tablespoons fresh lemon juice
1 teaspoon Dijon-style mustard
1 teaspoon Worcestershire sauce
1 cup bottled mayonnaise
1/2 cup freshly grated Parmesan

Steps:

In a bowl whisk together the garlic paste, the anchovy paste, the lemon juice, the mustard, and the Worcestershire sauce, add the mayonnaise, the Parmesan, and pepper to taste, and whisk the dressing until it is combined well. Toss the dressing with salad greens or serve it as a dip with crudités.

Caesar Mayonnaise image

Provided by Martha Stewart

Time 5m

Yield Makes 1 1/3 cups

Number Of Ingredients 7

2 large egg yolks
1 teaspoon Dijon mustard
2 anchovy fillets, minced
1/4 cup grated Parmesan
4 teaspoons fresh lemon juice
1 cup vegetable oil
Coarse salt and ground pepper

Steps:

Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
Add mustard, anchovies, Parmesan, and lemon juice. Pulse ingredients until well combined.
With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper.
Refrigerate in an airtight container, up to 1 week.

Mayonnaise Caesar Dressing image

Number Of Ingredients 9

2 cloves garlic, minced
1 teaspoon anchovy paste
2 tablespoons lemon juice
1 teaspoon Dijon
1 teaspoon Worcestershire sauce
1 cup mayonnaise
1/2 cup Parmigiano-Reggiano, grated
1/4 teaspoon salt
1/4 teaspoon pepper, freshly ground

Steps:

In a medium bowl, whisk together garlic, paste, lemon juice, Dijon, and Worcestershire.
Add mayo, parmesan, salt and pepper and whisk.
Taste and adjust.
Will keep covered in the fridge for one week.

Snap Bean and Radish Crudites with Caesar Mayonnaise image

Yield Serves 20 generously

Number Of Ingredients 14

For Caesar mayonnaise
1/2 cup packed fresh flat-leafed parsley leaves
2 teaspoons minced garlic
1/4 teaspoon salt
1 cup mayonnaise
1 cup freshly grated Parmesan (about 3 ounces)
1 teaspoon mashed drained anchovy fillet, or to taste
3 tablespoons fresh lemon juice
freshly ground black pepper to taste
1 pound green beans
1 pound wax beans
1 pound purple beans*
6 bunches assorted red and white radishes with tops*
*available at specialty produce markets and some specialty foods shops

Steps:

Make Caesar mayonnaise:
Chop parsley and mash garlic to a paste with salt. In a bowl stir together parsley, garlic paste, and remaining mayonnaise ingredients and season with salt if necessary. Mayonnaise may be made 1 week ahead and chilled, covered.
Trim beans and have ready a large bowl of ice and cold water. In a large kettle of boiling salted water blanch green beans and wax beans separately 2 minutes, or until colors brighten but beans are still crisp, transferring to ice water to stop cooking. (Do not blanch purple beans or they will lose their color.) Drain beans and pat dry. Beans may be blanched 1 day ahead and chilled in sealable plastic bags.
Trim radishes, leaving some small green leaves attached.
Serve crudités with mayonnaise.