Try this Outback Steakhouse Caesar Salad Dressing recipe.
- Carbohydrate 44.5860282393179 g
- Cholesterol 1060.038 mg
- Fat 139.225682510214 g
- Fiber 9.62314994096723 g
- Protein 84.7416264118846 g
- Saturated Fat 36.2200028507942 g
- Serving Size 1 1 Quart (656g)
- Sodium 2069.80093001721 mg
- Sugar 34.9628782983506 g
- Trans Fat 8.46850985070631 g
- Calories 1747 calories
Step-by-step
- Blend all ingredients 20 seconds on high and then 20 seconds on low.
- Makes 1 quart.
Heavy emulsifications demand mechanical assistance because hand-whisking oil into a high-protein base often yields a broken sauce. Standard blenders introduce enough shear force to permanently suspend heavy oils in an aqueous phase without requiring a slow, tedious drizzle. Crushed garlic and salted anchovies must be thoroughly pulverized before the fat enters the container to ensure uniform flavor distribution.
The Emulsification Technique
Processing the mixture requires twenty seconds on high speed to shatter the solid aromatics and begin the protein bonding process. Dropping the motor to low for the final twenty seconds stabilizes the suspension by incorporating the remaining olive oil gently, preventing overheating that can thin the emulsion. Pasteurization of the liquid eggs eliminates food safety concerns associated with traditional raw preparations.
Storage and Handling
Finished dressings containing dairy and pasteurized eggs should be transferred immediately to an airtight glass container and refrigerated below 40 degrees Fahrenheit. Stored properly, the sauce retains optimal viscosity for up to five days, though the pungent garlic notes intensify significantly after 48 hours.
