Originally Posted by abjcooking
I thought tonight for dinner I would make a cold chicken salad with pasta and creamy Caesar dressing. I have a Caesar dressing that I really like, but I'm not sure the best way to make it creamy. Do you just add a touch of heavy cream to it?
Here is the recipe I use
1 clove garlic
2 pinches anchovy 1/2"
salt and pepper
1/2 teaspoon Worcestershire sauce
6 serving spoons oil
1/2 teaspoon lemon juice
1 raw egg
Hopefully the touch of mustard is Dijon - if you put all of these ingredients in a blender for about 20 seconds then add some fresh grated Parmesan cheese and blend again it will be "creamy" without adding the calories of mayo or sour cream.
The egg will become creamy when mixed with the other ingredients and blended as that is what mayo is made out of. The Parmesan cheese will be an extra bonus to the creaminess. If, however, you don't like that idea though, I would add a touch of mayo - you might need to up the other ingredients just a tad to flavor the mayo.