Getting Started with Gluten-Free Caesar
Okay, so I’ve been on this kick lately, trying to nail a good gluten-free Caesar dressing. You know how it is, you go gluten-free and suddenly store-bought stuff is either weird tasting or just doesn’t exist for what you want. Caesar dressing was one of those things for me. The regular stuff often has Worcestershire sauce with gluten, or sometimes croutons made with wheat are involved nearby, making cross-contamination a worry. I decided, screw it, I’ll make my own.
Ingredient Hunt and Prep
First things first, I had to round up the bits and pieces. This part wasn’t too bad, mostly pantry staples. Here’s what I grabbed:
- Garlic cloves – started with two, minced them up real fine.
- Anchovy paste – yeah, I know some people hate it, but it’s key for that classic Caesar vibe. A good squeeze.
- Egg yolks – just the yolks, two of ’em. Room temp is better, they say.
- Dijon mustard – a teaspoon or so. Helps everything mix together.
- Lemon juice – fresh squeezed, always. None of that bottled stuff.
- Olive oil – gotta have a decent quality one for the base.
- Parmesan cheese – grated it myself. Finer the better.
- Salt and black pepper – obvious stuff.
- Gluten-Free Worcestershire sauce – this was the important swap! Had to hunt a bit, but found a brand that uses tamari instead of soy sauce with wheat. Read those labels, people!
Got everything laid out on the counter. Mincing garlic and grating cheese always makes me feel like I’m actually cooking, you know?
Mixing It All Up
Alright, into the bowl went the minced garlic and the anchovy paste. Gave those a good mash together with a fork until it was like a rough paste. Then, I whisked in the egg yolks and the Dijon mustard. Kept whisking until it looked kinda smooth.
Now the tricky part – the oil. I started adding the olive oil super slowly, like, drop by drop at first, whisking like crazy the whole time. You gotta do this slow, otherwise, it won’t emulsify, and you end up with oily soup instead of creamy dressing. Learned that the hard way before. Once it started looking thick and creamy, I could add the oil in a thin stream, still whisking constantly. My arm was getting tired, not gonna lie.
After the oil was all in and it looked like proper dressing, I whisked in the lemon juice. This thinned it out just a touch and added that brightness. Then came the gluten-free Worcestershire sauce – just a few dashes to get that savory depth. Stirred in the grated Parmesan cheese, salt, and a good amount of black pepper. Tasted it. Needed a bit more salt, a tiny bit more lemon. Adjusted it until it tasted right to me.
The Final Result
And that was pretty much it. Poured it into a jar. Looked like real Caesar dressing, smelled amazing. The consistency was spot on – thick, creamy, perfect for coating lettuce. I whipped up a quick salad right then, just some romaine lettuce, tossed it with the dressing, and added some gluten-free croutons I’d baked earlier.
Honestly, it tasted way better than most store-bought versions, even the regular ones. Having control over the ingredients, especially knowing it was definitely gluten-free, felt good. Making it yourself takes a bit of effort, especially the whisking part, but totally worth it. Now I’ve got a jar of awesome homemade, gluten-free Caesar dressing sitting in the fridge. Success!