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thickening my salad dressing

 
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ljtong
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PostPosted: Fri May 04, 2007 9:28 am    Post subject: thickening my salad dressing Reply with quote

Hello All,

My caesar salad dressing is always too watery. If I were cooking something, I would use corn starch to thicken it.
But what can/should I use for thickening a salad dressing?
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GaryProtein



Joined: 26 Oct 2005
Posts: 535

PostPosted: Sat May 05, 2007 2:42 am    Post subject: Reply with quote

This is a little out of my realm, but how about using some pulverized croutons in the dressing to thicken it up?
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Michael Chu



Joined: 10 May 2005
Posts: 1635
Location: Austin, TX (USA)

PostPosted: Sat May 05, 2007 4:50 am    Post subject: Reply with quote

Are you using a recipe with coddled eggs? If not, you can try coddling (soft boiling for a short period of time) an egg or two and blending it into your dressing.
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dragonfly



Joined: 05 Nov 2005
Posts: 5
Location: New Orleans

PostPosted: Sat May 05, 2007 6:02 pm    Post subject: hhmmm... Reply with quote

lj, what's your recipe? A classic ceasar dressing should be predominantly EVOO, which is at perfect consistency when refrigerated for it's resting time after mixing and prior to serving. Besides, I don't think ya really want a thick (creamy?) ceasar dressing; it's so powerful in flavor, it doesn't/shouldn't need to have a thick feel in your mouth. (YUK) Ya want my recipe?
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GaryProtein



Joined: 26 Oct 2005
Posts: 535

PostPosted: Wed May 09, 2007 3:25 am    Post subject: Re: hhmmm... Reply with quote

dragonfly wrote:
lj, what's your recipe? A classic ceasar dressing should be predominantly EVOO, which is at perfect consistency when refrigerated for it's resting time after mixing and prior to serving. Besides, I don't think ya really want a thick (creamy?) ceasar dressing; it's so powerful in flavor, it doesn't/shouldn't need to have a thick feel in your mouth. (YUK) Ya want my recipe?


I'd like your recipe. I prefer a thinner, less oily dressing. On salad, all I usually use is balsamic vinegar and ground pepper.
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ljtong
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PostPosted: Thu May 10, 2007 2:10 pm    Post subject: Reply with quote

Mine's quite simple:

mustard powder, mayonnaise, lemon juice, some olive oil at the end

Yeah I would definitely love a recipe for salad dressing...

any other ideas on thickening my dressing?

Thanks!!
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Channa



Joined: 16 May 2007
Posts: 3

PostPosted: Wed May 16, 2007 11:56 pm    Post subject: Reply with quote

I'd say you should stir in some of the grated cheese, but you don't seem to use cheese. Smile

Are you using mayonnaise instead of the egg? I do, too. Have you tried adding some anchovies, or Worcestershire sauce, or garlic to give it a little more oomph? And then a lot of grated cheese when you toss it? If you're vegetarian, you can even find veg Worcestershire.
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szechjeff



Joined: 28 May 2007
Posts: 2

PostPosted: Mon May 28, 2007 1:45 pm    Post subject: Thickening caesar salad dressing ... Reply with quote

Particularly endorse the pulverized croutons idea. Smile [My good friend used to call em "cretins" and, no, she wasn't one.]

You might also try pulverized walnuts. It would add a walnuty flavor but would certainly work in terms of thickening and overall richness. You'd have to make sure that any guests were not allergic to walnuts.

I live in San Diego which is just across the border from Tijuana. While there is always some debate, the origin of the caesar salad dressing has been credited to a Tijuana restauranteer/chef, Caesar Cardini, who invented it in 1924.

Best!
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GaryProtein



Joined: 26 Oct 2005
Posts: 535

PostPosted: Mon May 28, 2007 4:48 pm    Post subject: Reply with quote

There is a Caesar Cardini brand of salad dressings sold in New York, but I don't know how widely distributed it is.
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ashadanielle
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PostPosted: Tue Jun 17, 2014 8:18 pm    Post subject: my recipe Reply with quote

3 cloves garlic
2 eggs

blend

salt + pepper
5 dashes lee n perrins
1 tsp dry mustard powder
1 tsp dijon mustard
1 tbsp red wine vinegar
one thumb of olive oil
handful of parmesan

blend

chill in refrigerator until time to use

the best Smile
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Dilbert



Joined: 19 Oct 2007
Posts: 1026
Location: central PA

PostPosted: Tue Jun 17, 2014 8:42 pm    Post subject: Reply with quote

I have encountered many interesting measures,

but a "thumb of olive oil" is not one of them . . . .

how many ml is that?
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