US20030026885A1 - Caesar salad dressing - Google Patents
Caesar salad dressing Download PDFInfo
- Publication number
- US20030026885A1 US20030026885A1 US10/264,003 US26400302A US2003026885A1 US 20030026885 A1 US20030026885 A1 US 20030026885A1 US 26400302 A US26400302 A US 26400302A US 2003026885 A1 US2003026885 A1 US 2003026885A1
- Authority
- US
- United States
- Prior art keywords
- salt
- pepper
- recipe
- vinegar
- milk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 235000014438 salad dressings Nutrition 0.000 title claims abstract description 17
- 244000203593 Piper nigrum Species 0.000 claims abstract description 17
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 17
- 239000004615 ingredient Substances 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 239000008267 milk Substances 0.000 claims abstract description 15
- 235000013336 milk Nutrition 0.000 claims abstract description 15
- 210000004080 milk Anatomy 0.000 claims abstract description 15
- 239000006071 cream Substances 0.000 claims abstract description 14
- 235000021419 vinegar Nutrition 0.000 claims abstract description 14
- 239000000052 vinegar Substances 0.000 claims abstract description 14
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 12
- 239000006002 Pepper Substances 0.000 claims abstract description 12
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 12
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 12
- 235000013351 cheese Nutrition 0.000 claims abstract description 11
- 235000015067 sauces Nutrition 0.000 claims abstract description 8
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 7
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 7
- 239000010462 extra virgin olive oil Substances 0.000 claims abstract description 7
- 235000021010 extra-virgin olive oil Nutrition 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 235000010746 mayonnaise Nutrition 0.000 claims abstract description 7
- 239000008268 mayonnaise Substances 0.000 claims abstract description 7
- 244000056139 Brassica cretica Species 0.000 claims abstract description 6
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract description 6
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract description 6
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000010460 mustard Nutrition 0.000 claims abstract description 6
- 235000013614 black pepper Nutrition 0.000 claims abstract description 5
- 235000020095 red wine Nutrition 0.000 claims abstract description 5
- 235000002639 sodium chloride Nutrition 0.000 abstract description 14
- 235000015071 dressings Nutrition 0.000 description 6
- 239000000203 mixture Substances 0.000 description 3
- 241001454694 Clupeiformes Species 0.000 description 2
- 235000019513 anchovy Nutrition 0.000 description 2
- 235000015142 cultured sour cream Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
Definitions
- the present invention generally pertains to the variety of salad dressings known as “Caesar” salad dressings, and more particularly, to an improved composition for a so-called “creamy” style Caesar salad dressing.
- the “traditional” Caesar salad dressing which was originally created by Chef Caesar Cardini in 1924, is generally comprised of ingredients including extra virgin olive oil, raw (or coddled) egg, lemon juice, Worcestershire sauce, salt, pepper and garlic, in desired proportions.
- Known Caesar salad dressings of the creamy variety generally employ milk, or possibly sour cream, to provide the resulting dressing with its desired, creamy consistency. In practice, however, it has been found that the taste of such dressings is capable of significant improvement.
- a Caesar salad dressing is provided with a creamy consistency using a combination of ingredients which includes mayonnaise, milk and cream.
- a preferred creamy-style Caesar salad dressing produced in accordance with the present invention is generally comprised of the major ingredients of a traditional Caesar salad dressing, including extra virgin olive oil, lemon juice, Worcestershire sauce (or anchovy), salt, pepper and garlic, in addition to ingredients for providing the resulting dressing with a creamy consistency including mayonnaise, milk and cream.
- the resulting, creamy Caesar salad dressing is further provided with ingredients including Romano cheese, Dijon mustard and vinegar.
- the milk and cream are preferably combined in equal proportions.
- the salt used is preferably kosher salt.
- the pepper used is preferably black pepper.
- the Romano cheese is preferably Locatelli.
- the vinegar used is preferably red wine vinegar.
- a preferred creamy-style Caesar salad dressing produced in accordance with the present invention is generally comprised of ingredients including extra virgin olive oil, lemon juice, Worcestershire sauce, salt, pepper, garlic, mayonnaise, milk, cream, Romano cheese, Dijon mustard and vinegar. It is possible, although presently considered less preferred, to delete the salt and pepper from these ingredients.
- the milk and cream are preferably combined in equal proportions (i.e., 50% each).
- Anchovy can be substituted for the Worcestershire sauce, if preferred.
- the salt, if used, is preferably kosher salt.
- the pepper, if used, is preferably black pepper.
- the Romano cheese is preferably Locatelli.
- the vinegar used is preferably red wine vinegar.
- ingredients are preferably combined in the proportions which follow: Ingredient Proportion extra virgin olive oil at least 2 oz. lemon juice at least 1 ⁇ 2 oz. Worcestershire sauce no more than 1 ⁇ 2 oz. salt no more than 1 ⁇ 6 oz. pepper no more than ⁇ fraction (1/12) ⁇ oz. garlic ⁇ fraction (3/12) ⁇ to ⁇ fraction (5/12) ⁇ oz. mayonnaise 7 to 9 oz. milk at least 1 oz.* cream at least 1 oz.* Romano cheese 5 1 ⁇ 2 to 6 1 ⁇ 2 oz. Dijon mustard no more than 1 ⁇ 2 oz. vinegar at least 1 ⁇ 2 oz.
- Particularly preferred ingredients, and proportions for such ingredients include the following: Ingredient Proportion extra virgin olive oil 2 oz. fresh lemon juice 1 ⁇ 2 oz. Worcestershire sauce 1 ⁇ 2 oz. kosher salt 1 ⁇ 6 oz. black pepper ⁇ fraction (1/12) ⁇ oz. fresh garlic 1 ⁇ 3 oz. mayonnaise 8 oz. milk 1 oz.* cream 1 oz.* Locatelli (Romano) cheese 6 oz. Dijon mustard 1 ⁇ 2 oz. red wine vinegar 1 ⁇ 2 oz.
- the foregoing recipes call for the milk and cream to be combined in equal (50%) proportions. This can be accomplished by mixing separate amounts of milk and cream, in equal proportions, or by using available mixtures of milk and cream, such as those which are commonly referred to as “half and half”.
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A Caesar salad dressing is provided with a creamy consistency using a combination of ingredients which includes extra virgin olive oil, lemon juice, Worcestershire sauce, salt, pepper, garlic, mayonnaise, milk, cream, Romano cheese, Dijon mustard and vinegar. The milk and cream are preferably combined in equal proportions (i.e., 50% each). The salt and pepper are optionally included. If used, the salt is preferably kosher salt and the pepper is preferably black pepper. The Romano cheese is preferably Locatelli and the vinegar is preferably red wine vinegar.
Description
- This application is a continuation of prior co-pending U.S. patent application Ser. No. 09/707,019, filed Nov. 6, 2000.
- The present invention generally pertains to the variety of salad dressings known as “Caesar” salad dressings, and more particularly, to an improved composition for a so-called “creamy” style Caesar salad dressing.
- The “traditional” Caesar salad dressing, which was originally created by Chef Caesar Cardini in 1924, is generally comprised of ingredients including extra virgin olive oil, raw (or coddled) egg, lemon juice, Worcestershire sauce, salt, pepper and garlic, in desired proportions.
- Subsequently, a style for the Caesar salad dressing came to be developed which included ingredients for providing the dressing with a “creamy” consistency, in substitution for the egg which was used in the traditional recipe. The present invention is primarily directed to this latter, creamy-style Caesar salad dressing.
- Known Caesar salad dressings of the creamy variety generally employ milk, or possibly sour cream, to provide the resulting dressing with its desired, creamy consistency. In practice, however, it has been found that the taste of such dressings is capable of significant improvement.
- In accordance with the present invention, a Caesar salad dressing is provided with a creamy consistency using a combination of ingredients which includes mayonnaise, milk and cream. By combining these several ingredients, in proper proportion, it has been found that the resulting dressing will not only develop the desired consistency and appearance of a creamy Caesar salad dressing, but will do so while providing the resulting dressing with a significantly improved taste.
- A preferred creamy-style Caesar salad dressing produced in accordance with the present invention is generally comprised of the major ingredients of a traditional Caesar salad dressing, including extra virgin olive oil, lemon juice, Worcestershire sauce (or anchovy), salt, pepper and garlic, in addition to ingredients for providing the resulting dressing with a creamy consistency including mayonnaise, milk and cream. The resulting, creamy Caesar salad dressing is further provided with ingredients including Romano cheese, Dijon mustard and vinegar. The milk and cream are preferably combined in equal proportions. The salt used is preferably kosher salt. The pepper used is preferably black pepper. The Romano cheese is preferably Locatelli. The vinegar used is preferably red wine vinegar.
- For a further description of the creamy-style Caesar salad dressing of the present invention, reference is made to the following description of preferred embodiments of the invention.
- A preferred creamy-style Caesar salad dressing produced in accordance with the present invention is generally comprised of ingredients including extra virgin olive oil, lemon juice, Worcestershire sauce, salt, pepper, garlic, mayonnaise, milk, cream, Romano cheese, Dijon mustard and vinegar. It is possible, although presently considered less preferred, to delete the salt and pepper from these ingredients.
- The milk and cream are preferably combined in equal proportions (i.e., 50% each). Anchovy can be substituted for the Worcestershire sauce, if preferred. The salt, if used, is preferably kosher salt. The pepper, if used, is preferably black pepper. The Romano cheese is preferably Locatelli. The vinegar used is preferably red wine vinegar.
- The foregoing ingredients are preferably combined in the proportions which follow:
Ingredient Proportion extra virgin olive oil at least 2 oz. lemon juice at least ½ oz. Worcestershire sauce no more than ½ oz. salt no more than ⅙ oz. pepper no more than {fraction (1/12)} oz. garlic {fraction (3/12)} to {fraction (5/12)} oz. mayonnaise 7 to 9 oz. milk at least 1 oz.* cream at least 1 oz.* Romano cheese 5 ½ to 6 ½ oz. Dijon mustard no more than ½ oz. vinegar at least ½ oz. - Particularly preferred ingredients, and proportions for such ingredients, include the following:
Ingredient Proportion extra virgin olive oil 2 oz. fresh lemon juice ½ oz. Worcestershire sauce ½ oz. kosher salt ⅙ oz. black pepper {fraction (1/12)} oz. fresh garlic ⅓ oz. mayonnaise 8 oz. milk 1 oz.* cream 1 oz.* Locatelli (Romano) cheese 6 oz. Dijon mustard ½ oz. red wine vinegar ½ oz. - The foregoing recipes call for the milk and cream to be combined in equal (50%) proportions. This can be accomplished by mixing separate amounts of milk and cream, in equal proportions, or by using available mixtures of milk and cream, such as those which are commonly referred to as “half and half”.
- It will be understood that various changes in the details, ingredients and compositions which have been herein described and illustrated in order to explain the nature of this invention may be made by those skilled in the art within the principle and scope of the invention as expressed in the following claims.
Claims (8)
1. A recipe for a creamy-style Caesar salad dressing comprising ingredients including extra virgin olive oil, lemon juice, Worcestershire sauce, garlic, mayonnaise, milk, cream, Romano cheese, Dijon mustard and vinegar.
2. The recipe of claim 1 which further includes salt.
3. The recipe of claim 2 wherein the salt is kosher salt.
4. The recipe of claim 1 which further includes pepper.
5. The recipe of claim 4 wherein the pepper is black pepper.
6. The recipe of claim 1 wherein the milk and the cream are combined in equal proportions.
7. The recipe of claim 1 wherein the Romano cheese is Locatelli cheese.
8. The recipe of claim 1 wherein the vinegar is red wine vinegar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US10/264,003 US20030026885A1 (en) | 2000-11-06 | 2002-10-03 | Caesar salad dressing |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US09/707,019 US6475549B1 (en) | 2000-11-06 | 2000-11-06 | Caesar salad dressing |
| US10/264,003 US20030026885A1 (en) | 2000-11-06 | 2002-10-03 | Caesar salad dressing |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| US09/707,019 Continuation US6475549B1 (en) | 2000-11-06 | 2000-11-06 | Caesar salad dressing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| US20030026885A1 true US20030026885A1 (en) | 2003-02-06 |
Family
ID=24840034
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| US09/707,019 Expired - Fee Related US6475549B1 (en) | 2000-11-06 | 2000-11-06 | Caesar salad dressing |
| US10/264,003 Abandoned US20030026885A1 (en) | 2000-11-06 | 2002-10-03 | Caesar salad dressing |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| US09/707,019 Expired - Fee Related US6475549B1 (en) | 2000-11-06 | 2000-11-06 | Caesar salad dressing |
Country Status (1)
| Country | Link |
|---|---|
| US (2) | US6475549B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040081740A1 (en) * | 2000-11-24 | 2004-04-29 | Martin Berasategui | Mayonnaise sauce and preparation method thereof |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101518286B (en) * | 2008-02-25 | 2012-03-14 | 大叶大学 | Red wine crystal ball cheese and manufacturing method thereof |
| ES2792648A1 (en) * | 2019-05-08 | 2020-11-11 | Puente Villanueva Rosa Maria | Cantabrian anchovy sauce (Machine-translation by Google Translate, not legally binding) |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4451493A (en) | 1982-03-08 | 1984-05-29 | Scm Corporation | Salad dressings of the separating type |
-
2000
- 2000-11-06 US US09/707,019 patent/US6475549B1/en not_active Expired - Fee Related
-
2002
- 2002-10-03 US US10/264,003 patent/US20030026885A1/en not_active Abandoned
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040081740A1 (en) * | 2000-11-24 | 2004-04-29 | Martin Berasategui | Mayonnaise sauce and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| US6475549B1 (en) | 2002-11-05 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| STCB | Information on status: application discontinuation |
Free format text: ABANDONED -- FAILURE TO RESPOND TO AN OFFICE ACTION |