Cheater's Caesar Dressing

Cuisinart original

Mayonnaise relieves raw egg yolks for a velvety dressing
that requires no fuss.


Makes 1 cup


2     garlic cloves, peeled
1     2-ounce piece Parmesan cheese, cut into ½-inch cubes
6     oil-packed anchovy fillets, drained and halved
2     teaspoons Dijon mustard
¼    cup mayonnaise
2     tablespoons fresh lemon juice
2     teaspoons red wine vinegar
½    teaspoon kosher salt
½    teaspoon freshly ground black pepper
⅓    cup extra virgin olive oil

Nutritional information

Nutritional information per serving (2 tablespoons):
Calories 160 (90% from fat) • carb. 1g • pro. 3g • fat 16g • sat. fat 3g• chol. 9mg • sod. 416mg • calc. 104mg • fiber 0g


1. Put the garlic cloves in the work bowl. Run on Chop continuously to finely chop,
about 5 seconds. Add the cubed Parmesan and pulse on Chop to start processing,
about 10 to 12 pulses. Add the anchovy fillets and the mustard and then run on
Chop continuously until the mixture resembles a very fine crumble. Scrape down
the bowl, then continue to process until the mixture forms a paste, about 30
to 35 seconds.
2. Add the mayonnaise, lemon juice, vinegar, salt, and pepper. With the machine
running, add the olive oil in a steady stream until emulsified. Run on Grind for
an additional 15 seconds. The finished dressing will be quite thick.
3. Taste and adjust seasoning and/or acidity, if needed. Use immediately to dress
salad greens or as desired.