Avocado Signature
By Catherine Haug, July 6, 2018 (source of image, right, has been lost)
I have long avoided commercial mayo because they use soy, corn and/or canola oil, none of which a healthy (the high-pressure process to separate the oil from the seed creates harmful free radicals and turns the oil rancid in the bottle). But in the last few years, oil made from avocado fruit (not the seed), has become popular because it is cold-processed, making it a more healthful oil that can also withstand the high-heat of frying. To learn more, see CalPure Foods (1) and California Avocado (2) on how avocado oil is produced.
So I bought a bottle of Organic mayo to make a trial batch of Caesar dressing. This version differs from that included with my Caesar Salad recipe because that version uses homemade mayo made with olive oil, and this version uses avocado oil.
See also: 1. Dressing, Marinades & Dips Menu; 2. Caesar Salad and Dressing; 3. Olive Oil: The Real Deal, or Adulterated/Fake
Caesar Dressing with Commercial Avo-Mayo
I’ve adapted this recipe from Once Upon a Chef (3); it makes about 1½ cups of mayo (4 – 6 servings). Some recipes also include sour cream, but the mayo is so creamy, you don’t need it; plus it is not in the original Caesar Dressing.
I’m just one person and could not possibly use up the full recipe before a week is up (1-week storage time in fridge). So I also provide a half-recipe (2 – 3 servings), using ideas from The Black Peppercorn (4).
This version uses more grated Parmesan/Romano that the traditional recipe; you can certainly use less.
If you use olive oil (optional ingredient), make sure it is the real deal. See my earlier posting: Olive Oil: The Real Deal, or Adulterated/Fake.
Ingredients & Equipment
- 4 – 6 servings version:
- 2-3 small garlic cloves, minced
- ¼ tsp unrefined sea salt or kosher salt
- 1 tsp anchovy paste, or to taste
- 2 – 4 Tbsp freshly squeezed lemon juice, from one or more fresh lemon
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- ¼ tsp freshly ground black pepper
- 1 cup Organic avo mayo
- ½ cup freshly grated Parmigiano-Reggiano or Romano cheese
- 2 – 4 Tbsp Organic extra virgin olive oil (optional)
- 2 – 3 servings version:
- 1 small garlic clove, minced
- ⅛ tsp unrefined sea salt or kosher salt
- ½ tsp anchovy paste, or to taste
- 1 – 2 Tbsp freshly squeezed lemon juice (from 1 fresh lemon)
- ½ tsp Dijon mustard
- ½ tsp Worcestershire sauce
- ⅛ tsp freshly ground black pepper
- ½ cup Organic avo mayo
- ¼ cup freshly grated Parmigiano-Reggiano or Romano cheese
- 1 – 2 Tbsp Organic extra virgin olive oil (optional)
- Equipment:
- Immersion blender with whisk attachment or standard blender
- Egg whisk or fork
- Sterilized pint jar with lid(for storage)
Instructions
- Mince garlic, then sprinkle salt over and press with side of knife blade.
- Whisk/whip together the garlic, anchovy paste, lemon juice, Dijon mustard, Worcestershire sauce and pepper with immersion blender (especially for half-recipe) or standard blender.
- Add the avo mayo and grated cheese, and whisk/whip until well combined.
- Optional: blend in olive oil, 1 Tbsp (full recipe) or 1 tsp (half recipe) at a time until desired consistency is reached. (I used 2 Tbsp for half-recipe.)
- Taste and adjust to your liking.
- Transfer to pint jar with lid and store in your fridge up to a week.
Testing
7/7/18: Made half recipe as written, using 1 Tbsp lemon juice, except added salt and pepper to the first mixture so they would dissolve and combine better before adding the thick mayo. Used 2 Tbsp olive oil because without it, the dressing was too thick; I could also have added more lemon juice, but I’ll save that test for the next batch. Result: It is very good but I’ve not yet had it on a salad – that will happen at lunch today. I’ve updated recipe with these changes.
