From allrecipes: "This is an unbelievable, restaurant-quality, creamy Caesar salad dressing that will make you swear off of anything store-bought again. Great for your classic Caesar salad, or as a dip for all kinds of veggies. Will NOT disappoint! To serve, toss with chopped romaine in a salad bowl and shave Parmesan cheese on top of salad; season with salt, black pepper, and a squeeze of fresh lemon juice."

Ingredients

• 2 anchovy fillets
• 2 cloves garlic, chopped, or to taste
• 1 cup mayonnaise
• 1/3 cup grated Parmesan cheese
• 1/4 cup half-and-half
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 2 teaspoons Worcestershire sauce

Directions

Combine anchovy fillets with garlic in a food processor and pulse several times to form a paste. Process mayonnaise, Parmesan cheese, half-and-half, lemon juice, Dijon mustard, and Worcestershire sauce with anchovy mixture until dressing is creamy. Refrigerate for 1 hour or more before serving.

The Last Caesar Salad Recipe

Ingredients:

• 8 ounce tomato sauce
• 1/4 cup water
• 1/4 teaspoon chili powder (more if you want this hotter)
• 1 teaspoon cumin
• 1 tablespoon of onion, chopped
• 1 tablespoon white vinegar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon sugar
• 1/4 teaspoon ground red pepper

Directions:

Mix all together in a blender until smooth. Pour sauce into pan and cook over med-low heat for 15-20 minutes. Don’t skip the cooking part of this. You need to heat the sauce up to really blend the flavors together.

Taco Sauce

Prep: 15 m
Ready In: 15 m
Recipe By:William

"This is the BEST I have ever tasted, but not for the fat conscious."

Ingredients

• 3/4 cup sour cream
• 1 1/3 cups mayonnaise
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dry mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 ounces blue cheese, crumbled

Directions

In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Cover, and refrigerate for 24 hours before serving.

Our Favorite Balsamic Vinaigrette, from Allrecipes

Prep: 10 m
Ready In: 10 m
Recipe By:Singer6

"This vinaigrette does not separate for at least 30 minutes once you shake it! Simple, sweet, and savory."

Ingredients

• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 shallot, minced
• 1 clove garlic, minced
• salt and ground black pepper to taste

Directions

Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.

Prep: 20 m
Ready In: 20 m
Recipe By:COOKINCOWGIRLS
"Top your crab, shrimp, lobster, salmon dishes, or seafood po' boy sandwiches with this wonderful cold sauce that has its origins in France and was then popularized in New Orleans."

Ingredients

• 1 cup mayonnaise
• 1/4 cup chili sauce
• 2 tablespoons Creole mustard
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Louisiana-style hot sauce, or to taste
• 2 tablespoons fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 4 medium scallions, chopped
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped green olives
• 2 tablespoons minced celery
• 1 clove garlic, minced
• 1/2 teaspoon chili powder
• 1 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper
• 1 teaspoon capers, chopped (optional)

Directions

Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate.