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Nutrition Facts
Serving Size 1 Quart 1345g Recipe makes 1 Quart) The following items or measurements are not included below: red wine vinegar
Calories 7384
Calories from Fat 6748		(91%)
Amount Per Serving		%DV
	Total Fat 749.8g	1153%
	Saturated Fat 142.1g	710%
	Monounsaturated Fat 505.2g
	Polyunsaturated Fat 75.4g
	Trans Fat 0.0g
Cholesterol 1489mg		496%
Sodium 4608mg		192%
Potassium 1386mg		39%
Total Carbohydrate 45.1g		15%
	Dietary Fiber 2.0g	8%
	Sugars 9.5g
Protein 138.8g		277%
how is this calculated?

Outback Caesar Dressing

Recipe #18586 | 20 min | 20 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Lali
Jan 31, 2002

I got this several years ago from someone who worked at Outback.

1 Quart (change servings and units)

Ingredients

3 cups olive oil
6 large eggs
1/3 cup red wine vinegar
2 1/2 cups freshly grated parmesan cheese
1/4 cup fresh parsley
1/2 cup chopped garlic
2 tablespoons worcestershire sauce
2 tablespoons fresh lemon juice
salt, pepper, dry mustard &, anchovie filets to taste

Directions

1
Combine all ingredients in a blender.
2
Blend on low for 20 seconds to incorporate oil.
3
Blend on high for 20 more seconds to mix thoroughly.
4
Place in covered container, and refrigerate.

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Featured Reviews for This Recipe

From: Chef #1429752

On Oct 28, 2009

This is good, but I dont like the last step "Salt, pepper, etc..." "TO TASTE". I prefer some more finite measurements. This recipe definitely needed salt to taste more like Outback. It took some tweaking, but in the ned came out pretty good. I also used Egg Beaters. There is another recipe on here that might be better based on the ingredients (Outback Steakhouse Caesar Salad Dressing)

0 people found this review helpful

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From: Chef #1418293

On Oct 18, 2009

I've been looking for this recipe for some time. Do not substitute any of the ingredients. IT'S AWESOME.

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From: Wing-Man

On Jun 28, 2005

Oh yes!! This is very good and so easy to make, I had everything in my kitchen (I made 1/3 of the recipe) and it made 1 pint. I think it should keep for at least 3 weeks in a cold fridge since it has vinegar and citric acid added.

2 people found this review helpful

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From: Risë

On Feb 1, 2002

Lali, thank you again for posting this when I asked my ISO in request a recipe! This is wonderful...it would have been exact but as always, I have to add more garlic to everything *LOL and I do love anchovies so I am sure I used more than ole OB does. Again, thank you...you are appreciated!

1 person found this review helpful

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