I made a from scratch caesar salad on NYE. The general consensus was it had too much lemon, probably just needed an adjustment in the recipe used. Other than that I thought it was fine. It was a slightly creamy more of a vinaigrette type dressing. The others eating thought it lacked a more mayonnaise consistency and should have been sweeter.
I'm not sure if this comes from people being so exposed to bottled caesar dressing or if the one I used actually was not turning out right. I have had caesar salad at various restaurants that was not the thick mayo type but have had the thick mayo type dressing at restaurants I would have thought would not use premade dressing. So what consistency and flavor is the true one?