Recipes

[tiny 2]

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@Bridgegal wrote:

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@MarleneK wrote:

I use Paul "Newman's Own Creamy Caesar" available in most major grocery stores. Why bother making it?

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       Why bother???  Because most all bottled dressing and most restaurant Caesar dressing really isn't.   They cut corners by using mayo as a base and go from there. True Caesar Salad dressing never has mayo and is lightyears better than the fake stuff.

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Using mayonnaise is not necessarily cutting corners. It is preferred by some because it reduces the risk of salmonella from a raw egg. Basically mayo is an egg yolk with as much oil as you can incorperate into the yolk and the base of Caesar is an egg yolk with oil incorporated into it. Not much difference except the seasoning of the basic emulsification and maybe a little less oil in the Caesar. I personally like the using the egg yolk homemade version, however with my 27 guests coming I would not begin to take the risk even though it is small with 1 egg in 30,000 being contaminated unless you have a hen with it in her ovary in which case ALL of her eggs will be contaminated. Who wants to send people home with the winds, the runs,etc. for the holiday just so you can say it was all homemade. Not me.