Caesar Dressing
Yield: 2 cups, or 32 one-ounce portions |
| Ingredients |
| 2 |
pasteurized egg yolks |
| 1 Tbsp |
red wine vinegar |
| 1 Tbsp |
lemon juice |
| 1 clove |
garlic, chopped |
| 2 Tbsp |
Dijon mustard |
| 1/4 cup |
Worcestershire sauce |
| 1/4 cup |
chopped anchovies |
| 1 cup |
olive oil |
| 1/4 tsp |
salt |
| 1/8 tsp |
ground black pepper |
|
| Nutrition Facts |
| Total Calories |
62 |
| Calories from Fat |
60 |
| Total Fat |
7g |
| Saturated Fat |
1g |
Cholesterol
|
0mg |
| Sodium |
46mg |
| Carbohydrates |
0g |
| Fiber |
0g |
| Sugar |
0g |
| Protein |
0g |
|
- In a food processor blend all ingredients except the oil. When the
mixture is smooth drizzle the oil in a thin stream while the processor
is running to emulsify the dressing. Adjust the seasoning with salt
and pepper if necessary.
|
