🥬 Professional Kitchen · Sauces
Large-Batch Caesar Dressing
A four-litre Caesar dressing with anchovy, Parmesan, shallot, garlic, Tabasco and a generous fresh-herb finish.
01 — THE STORY
Behind the plate
This production Caesar dressing uses mayonnaise as a stable service base. Anchovies, Parmesan, Worcestershire, vinegar and Tabasco provide the savoury-acid balance associated with the classic dressing.
Basil and tarragon are kept out of the high-speed blend and folded through at the end. That protects their colour and prevents the fresh herbs from becoming bitter.
03 — THE METHOD
Cook step by step
- 01
Place the Tabasco, Worcestershire sauce, salt, anchovies, vinegar, shallots, garlic, Parmesan and water in a blender or Thermomix.
- 02
Blend until completely smooth, scraping down as needed so no anchovy or shallot pieces remain.
- 03
Fold the concentrated mixture through the mayonnaise until the dressing is even.
- 04
Finely chop the basil and tarragon by hand, then fold both herbs through the finished dressing.
- 05
Taste before adding further salt, then cover, label and refrigerate promptly.
04 — FROM THE PASS
Chef's notes
- The supplied line break has been interpreted as 250 g fresh basil; confirm this unusually generous herb quantity before standardising.
- Anchovies, Parmesan, Worcestershire sauce and mayonnaise all contribute salt. Taste before adding the full 30 g if product brands change.
- Chop herbs with a sharp knife and fold them in last to protect colour and freshness.
- Use pasteurised commercial mayonnaise and follow refrigerated product guidance.
AT THE TABLE
How to serve it
Toss with crisp romaine, croutons and extra Parmesan, or use sparingly in chicken sandwiches and wraps.