Thermomix Roasted Garlic Caesar Dressing
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Elevate your salads with this Thermomix Roasted Garlic Caesar Dressing—rich, creamy, and bursting with savory flavor from roasted garlic, anchovies, and Parmesan. Perfect for classic Caesar salads or as a dip for veggies and fries.
Tested & Approved by FoodieManiac
Every recipe on this site is tested at least 3 times in my home kitchen before publishing. I've been developing sauce recipes for over 8 years, focusing on restaurant-quality results with everyday ingredients. Learn more about me →
Ingredients
- •1 large head garlic
- •2 tsp olive oil (for roasting garlic)
- •2 anchovy fillets (or 1 tbsp anchovy paste)
- •2 large egg yolks (room temperature)
- •2 tsp Dijon mustard
- •2 tbsp fresh lemon juice
- •1 tbsp Worcestershire sauce
- •1 cup (120g) freshly grated Parmesan cheese
- •3/4 cup (180ml) light olive oil or neutral oil
- •1/4 cup (60g) Greek yogurt or mayonnaise
- •1/2 tsp sea salt, or to taste
- •1/2 tsp freshly ground black pepper
Instructions
- 1
Preheat your oven to 200°C (400°F). Slice the top off the garlic head to expose the cloves. Drizzle with 2 tsp olive oil, wrap tightly in foil, and roast for 35-40 minutes until deeply golden and soft. Cool slightly.
- 2
Squeeze the roasted garlic cloves out of their skins into the Thermomix bowl.
- 3
Add anchovy fillets (or paste), egg yolks, Dijon mustard, lemon juice, and Worcestershire sauce to the Thermomix bowl.
- 4
Blend 10 sec / speed 5, scrape down sides.
- 5
Add grated Parmesan and Greek yogurt or mayonnaise. Blend 10 sec / speed 5.
- 6
With the Thermomix running at speed 4, slowly drizzle in the olive oil through the lid to emulsify, about 1 minute.
- 7
Add salt and pepper. Blend 5 sec / speed 5. Taste and adjust seasoning if needed.
- 8
Transfer to a jar or serving bowl. Chill for at least 30 minutes before using for the best flavor.
Tips & Variations
Pro Tips
- • Use high-quality anchovies for the best umami punch. If you’re not a fan, start with half the amount and adjust to taste.
- • Let the roasted garlic cool before squeezing to avoid burns and to allow the flavor to mellow.
- • If your dressing is too thick, thin it with a tablespoon or two of water or more lemon juice.
- • Chilling the dressing deepens the flavors and helps it thicken.
- • For a silkier texture, ensure all ingredients are at room temperature before blending.
Storage
- • Refrigerator: Up to 1-2 weeks in airtight container
- • Freezer: Up to 3 months (thaw overnight in fridge)
- • Best Practice: Store in glass jars for longer freshness
Recipe Variations
- • Vegetarian: Omit anchovies and add 1 tsp capers for a briny kick.
- • Dairy-Free: Substitute vegan Parmesan and use dairy-free yogurt or mayo.
- • Extra Creamy: Add an extra tablespoon of Greek yogurt or mayonnaise for an ultra-rich finish.
Frequently Asked Questions
Can I use store-bought roasted garlic?
Yes, you can substitute about 2 tablespoons of store-bought roasted garlic for homemade in a pinch, but roasting your own yields the best flavor.
Is it safe to use raw egg yolks?
If you're concerned, use pasteurized eggs or substitute with 2 tablespoons of mayonnaise or Greek yogurt for a similar creamy texture.
How long does this dressing last in the fridge?
Stored in an airtight container, it keeps for up to 5 days. Stir before using as natural separation may occur.
Can I freeze Caesar dressing?
Creamy dressings can separate when frozen and thawed. For best texture, enjoy fresh. See our <a href="/articles/how-to-freeze-sauces-for-maximum-freshness">freezing sauces guide</a> for details.
Can I make this without anchovies?
Yes, but anchovies are traditional for umami depth. For vegetarian options, try capers or miso paste instead.
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